Librandi Duca San Felice

Duca San Felice Cirò Rosso Classico Superiore Riserva DOC bottle image

Wine Description

Duca San Felice is the name of the oldest vineyard owned by the Librandi family and the last one planted by Raffaele Librandi, the father of Antonio and Nicodemo.  This vineyard is situated in the heart of the Ponta territory, which is considered one of the oldest and most important crus of the classic Cirò area.  It is made entirely from Gaglioppo, a key indigenous variety that is thought to have been introduced from Greece to southern Italy around the same time as Aglianico.

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
“This Riserva shines the spotlight on the little-known Gaglioppo grape. The wine opens with aromas of bresaola, spice, leather, dark fruit and rum cake. The fresh, streamlined mouthfeel would appeal to consumers who don’t gravitate toward overextracted reds.”
— Wine Enthusiast, Mar 2013
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Vineyard & Production Info
Production area/appellation:
Cirò DOC
Vineyard name
The Duca San Felice vineyard
Vineyard size
88 acres
Soil composition
Calcareous and Clay-Loam
Training method
Bush
Elevation:
0-660 feet
Vines/acre:
2,000
Yield/acre:
2.6 tons
Exposure:
Various
Harvest time:
September-October
First vintage of this wine:
1981
Bottles produced of this wine:
250,000
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Winemaking & Aging
Maceration length:
8-10
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:
24 months
Length of bottle aging:
6 months
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Analytical Data
pH level:
3.6
Acidity:
5.5 g/L
Alcohol:
13.5 %
Dry extract:
28.5 g/L
Residual sugar:
<1.0 g/L