San Marco Argentano, Calabria

Antonello Canonico, Dino Briglio

8ha. under vine
Organic viticulture

Three Calabrian friends, Antonello, Dino and Emilio, heard about a small vineyard named Chora, owned by an elderly widow, that had been neglected and lying fallow for 20 years. They made an offer and L’Acino was born. They were able to farm organically from the outset as the land had been untouched for so long, and many of their vines are more than 50 years old and planted on original rootstock, phylloxera being unable to develop on this volcanic Calabrian soil.
Times have moved on and now under the guidance of Dino, L’Acino operates just under 14 hectares of vines. Ranging from the new planting on original root stock ,to the recent acquisition of vineyards averaging 60 years old. All are vines that have been in the region for generation and as an added homage to past Calabrian production, Dino has bought Chestnut barrels into the cellar.


Il Raglio dell'Asino 2018
Greco Bianco

15 years old vines at 650m. above sea level.
1 year in stainless steel and 6 months in the bottle before release.

Chora Bianco 2018
Guarnaccia Bianca & Mantonico

Tank only (stainless steel and fiberglass).

Giramondo 2016

100% Malvasia from the older vines on volcanic soils, 24 hours skin contact, tank only (stainless steel and fiberglass).

Chora Rosso 2017
Magliocco, Guarnaccia Nera

From their younger vines, planted on a sandy hillside. Crushed partly in whole-clusters and fermented in stainless steel tanks with native yeasts and without the addition of sulfur. The wine is aged in tank before being bottled unfiltered..

Sputnik 1 Magnum only

Union of the potential wine destined to produce Toccomagliocco and Chora Rosso, originally made for a local wedding.
The blend is 2012 Magliocco with 30 months in chestnuts barrels blended with the 2016 which spent 1 year in steel.

Toccomagliocco 2013

This is L'Acino's top wine. The most serious from its oldest vines of the most noteworthy local varietal, Magliocco. The wine is aged in chestnut barrel for two years before being bottled unfiltered.