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A relatively young experiment into viticulture in the far south of Italy, Acino was founded by three natives of Calabria who were not previously involved in grape growing or winemaking. Nonetheless, they decided to plant indigenous varieties to see what the local terroir would express. The rosso is made of two obscure varieties called Magliocco Canino and Guernaccia Nera. Native yeasts, only a touch of sulfur at bottling, this is a wild but astoundingly gulpable light red.