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 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
“Good bright red. Smoky aromas of red cherry, herbs and earth. Juicy and fresh in the mouth, with sneaky concentration to the flavors of spicy red berries, earth and iron. The saline finish conveys a spicy character and slightly dusty tannins.”
— International Wine Cellar, Apr 2014
BEST BUY: “This light red has the delicate fruit character of apple skins and persimmon. It’s juicy in the middle, with a leesy, tannic end to match roast pork.”
— Joshua Greene, Jun 2014
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Vineyard & Production Info
Production area/appellation:
Cirò DOC
Vineyard size
225 acres
Soil composition
Calcareous Clay-Loam
Training method
Spur-pruned Bush
Elevation:
0-330 feet
Vines/acre:
2,000
Yield/acre:
3.6 tons
Exposure:
Various
Harvest time:
September-October
First vintage of this wine:
1952
Bottles produced of this wine:
800,000
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Winemaking & Aging
Maceration length:
5
Varietal composition:
100% Gaglioppo
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
79-86 °F
Maceration technique:
Racking and Pumpovers
Malolactic fermentation:
Yes
Type of aging container:
Stainless steel tanks
Size of aging container:
200-500HL
Length of aging before bottling:
12 months
Age of Aging Container:
5-10 years
Length of bottle aging:
2-3 months
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Analytical Data
pH level:
3.6
Acidity:
5 g/L
Alcohol:
13.7 %
Dry extract:
27.3 g/L
Residual sugar:
1 g/L