The vineyards that dot the countryside of the small town of Ciró Marina overlook the Ionian Sea and benefit from cool ocean breezes, producing grapes with spicy and floral aromas. Ciró Rosato is made from 100% Gaglioppo, the area's most important varietal, picked in late September/early October. After 12 hours of skin contact, the must is fermented in temperature controlled stainless steel tanks to preserve the fruit’s bright color and fresh flavor.
The wine is deep coral in color, with delicate floral and spicy aromas.
Ciró Rosato is a phenomenal wine for cured meats and antipasti, eggplant parmigiana, grilled fish, white meats, spicy dishes and rabbit cacciatora.