Fabrizio and Cecilia Piccin had been making wine in Tuscany for more than 20 years when they left in search of a new home. In 2004 they settled in Basilicata where they, and now their two sons, grow only one grape; Aglianico. Grifalco owes much of its warmth and complexity to the 10 months the cuvee ages in a mix of used barrique and tonneaux, followed by 8 months in steel and 6 months in bottle. Medium-to-full bodied, with black cherry and black raspberry flavors, giving way to bramble, leather, graphite, and herbs. Pairs perfectly with their local specialty, Spezzatino di Agnello, lamb stewed in an earthenware pot with potatoes, onions, bay leaves and peppers or Korean BBQ.