Segno Librandi Rosso Classico

Segno Librandi Rosso Classico

Made from 100% Gaglioppo, the most important native varietal from the Cirò Marina area. Cirò Rosso is fermented and aged for one year in stainless steel tanks to preserve the fresh, youthful character of the wine.

Tasting Notes

Don’t let the pale garnet color fool you: this is a substantial wine. Cirò Rosso offers notes of spice, cranberries, wild berries and plums. Excellent texture and firm, ripe tannins are hallmarks of this wine. Incredibly rich yet easy going.

Food Pairing

Cirò Rosso is the wine of choice for spicy beef dishes, roasted kid or lamb and stuffed bell peppers.

Made from 100% Gaglioppo, the most important native varietal from the Cirò Marina area. Cirò Rosso is fermented and aged for one year in stainless steel tanks to preserve the fresh, youthful character of the wine.

Tasting Notes

Don’t let the pale garnet color fool you: this is a substantial wine. Cirò Rosso offers notes of spice, cranberries, wild berries and plums. Excellent texture and firm, ripe tannins are hallmarks of this wine. Incredibly rich yet easy going.

Food Pairing

Cirò Rosso is the wine of choice for spicy beef dishes, roasted kid or lamb and stuffed bell peppers.

Vineyard & Production Info

Production area/appellation:
Cirò DOC
Vineyard name:
Cirò zone/Cirò Marina and Crucoli areas/The Difesa Piana, Donni Cicci and Feudo vineyards
Vineyard size:
225 acres
Soil composition:
Clay and limestone
Training method:
Alberello and Espalier
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:
600,000

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
Type of aging container:
Stainless steel tanks
Size of aging container:
200-500 HL
Length of aging before bottling:
1 year
Length of bottle aging:
2-3 months

Analytical Data

pH level:
3.6
Acidity:
5.5 g/L
Alcohol:
13 %
Dry extract:
27.8 g/L
Residual sugar:
1 g/L