Segno Librandi Rosso Classico

Cirò Rosso Classico DOC bottle image

Wine Description

This wine is made entirely from Gaglioppo, the most important variety from the heart of the Cirò appellation. Ionian sea breezes and higher elevations cool these southern vineyards, effectively slowing the ripening process. Cirò Rosso is fermented and aged for eight months in stainless steel tanks to preserve the wine's fresh, youthful character.

Nicodemo Librandi
Nicodemo-Antonio Librandi
Cantina Librandi
Librandi Estate
Librandi Wine Barrels
Librandi Cellar
Librandi Fermentation Tanks
Librandi Museum of Wine and Agriculture
Librandi wine bottles from 1975
Paolo Librandi
The Librandi Family, Raffaele, Paolo, Nicodemo, Teresa, Francesco
Librandi, Rosaneti Vineyards with the collection of native varieties in the middle
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Acclaim
“Of course, pinot noir is sui generis. What else could combine its enormous perfume, juicy texture and never-ending finish? Well, Cirò, a red from Calabria, Italy's ‘toe,’ fashioned of the grape gaglioppo, approaches the trifecta…Plenty of red cherry character to the aroma and taste, with soft tannins and a drying, herb-y finish; nothing serious, but delicious and straightforward.”
— Bill St. John, Jul 2013
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Vineyard & Production Info
Production area/appellation:
Cirò DOC
Vineyard size
20 acres
Soil composition
Calcareous Clay-Loam
Training method
Bush
Elevation:
0-330 feet
Vines/acre:
5,000
Yield/acre:
3.2 tons
Exposure:
Various
Harvest time:
September-October
First vintage of this wine:
1955
Bottles produced of this wine:
800,000
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Winemaking & Aging
Maceration length:
12-15
Varietal composition:
100% Gaglioppo
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
79-86 °F
Maceration technique:
Pumpovers
Malolactic fermentation:
Yes
Type of aging container:
Stainless steel tanks
Size of aging container:
200 hl
Length of aging before bottling:
8 months
Age of Aging Container:
New-One year
Length of bottle aging:
6 months
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Analytical Data
pH level:
3.6
Acidity:
2 g/L
Alcohol:
13.5 %
Dry extract:
28.7 g/L
Residual sugar:
5.2 g/L