A red Ciro is best when made entirely from the native Gaglioppo grape. This is one of the oldest known named varieties in the world, believed to have come with Greek settlers about 2800 years ago. In the early 20th century the variety was often scorned in favor of more marketable grapes, but a recent local revival has begun, thanks to winemakers like Antonio Scala, producing powerful yet finely balanced wines like this one. The nose offers dried strawberries, raspberries, coffee and orange peel with fresh tilled earth. The palate is fuller than medium and filled with currants, dried cherries, cinnamon and scrubland. Built out of fine-grained tannins, balanced by acidity. Dried berries and baking spices linger.