Red fruit notes from Sciascinoso well merged with spicy tannins from Aglianico make Sciascì a wine with no comparables.
More than 20 years ago my mother decided to bet on the indigenous grape Sciascinoso. The variety had always been just part of the local red blend, but in her idea its charming nose deserved more att ention. Majority of Sciascinoso red fruit blended with a minority of structured and tannic Aglianico well merged and aged for at least 2 years in 55 hectolitres oak casks. Sciascì is a nickname for Sciascinoso, too hard to pronounce for almost everybody.
94 points Vinous – Ian D’Agata
90 points – I Vini di Veronelli
15,5 points – I Vini d’Italia L’Espresso