Segno Librandi Rosato

Segno Librandi Rosato

The vineyards that dot the countryside of the small town of Cirò Marina overlook the Ionian Sea and benefit from cool ocean breezes, producing grapes with spicy and floral aromas. Cirò Rosato is made from 100% Gaglioppo, Calabria's signature variety, selectively harvested in late September into early October.

Tasting Notes

This delicious rosato is deep coral-pink in color with delicate red berry, floral and spicy aromas. Cirò Rosato is flavorful and perfectly balanced on the palate.

Food Pairing

Perfect for cured meats and antipasti, eggplant parmigiana, grilled fish, white meats or mildly spicy dishes--especially those seasoned by red pepper spice.

The vineyards that dot the countryside of the small town of Cirò Marina overlook the Ionian Sea and benefit from cool ocean breezes, producing grapes with spicy and floral aromas. Cirò Rosato is made from 100% Gaglioppo, Calabria's signature variety, selectively harvested in late September into early October.

Tasting Notes

This delicious rosato is deep coral-pink in color with delicate red berry, floral and spicy aromas. Cirò Rosato is flavorful and perfectly balanced on the palate.

Food Pairing

Perfect for cured meats and antipasti, eggplant parmigiana, grilled fish, white meats or mildly spicy dishes--especially those seasoned by red pepper spice.

Vineyard & Production Info

Production area/appellation:
Cirò DOC
Vineyard name:
Cirò zone/The Cirò Marina and Crucoli areas
Vineyard size:
50 acres
Soil composition:
Calcareous clay and limestone
Training method:
Alberello
Elevation:
330 feet
Vines/acre:
2,000
Yield/acre:
3.2 tons
Year vineyard planted:
1977
Harvest time:
September-October
First vintage of this wine:
1954
Bottles produced of this wine:
360,000

Winemaking & Aging

Varietal composition:
100% Gaglioppo
Fermentation container:
Stainless steel tanks
Fermentation temperature:
64-68 °F
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
3 months
Length of bottle aging:
6 months

Analytical Data

pH level:
3.5
Acidity:
5.5 g/L
Alcohol:
13 %
Dry extract:
24.7 g/L
Residual sugar:
3 g/L