Segno Librandi Rosso Classico

Segno Librandi Rosso Classico

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 for eight months in stainless steel tanks to preserve the wine's fresh, youthful character.

Tasting Notes

Don’t let the pale garnet color fool you:  this is a substantial wine.  Aromas of red fruits and spice complement undertones of cranberries, wild berries, and plums.  On the palate, ripe tannins and good body make for an incredibly rich, yet easygoing red wine.

Food Pairing

Pair this wine with sausage, spicy curry sauces, hot soppressata, and tandoori chicken.

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 for eight months in stainless steel tanks to preserve the wine's fresh, youthful character.

Tasting Notes

Don’t let the pale garnet color fool you:  this is a substantial wine.  Aromas of red fruits and spice complement undertones of cranberries, wild berries, and plums.  On the palate, ripe tannins and good body make for an incredibly rich, yet easygoing red wine.

Food Pairing

Pair this wine with sausage, spicy curry sauces, hot soppressata, and tandoori chicken.

Vineyard & Production Info

Production area/appellation:
Cirò DOC
Vineyard size:
20 acres
Soil composition:
Calcareous and Clay-Loam
Training method:
Bush
Elevation:
0-330 feet
Vines/acre:
5,000
Yield/acre:
3.2 tons
Exposure:
Various
Harvest time:
September-October
First vintage of this wine:
1955
Bottles produced of this wine:
800,000

Winemaking & Aging

Maceration length:
12-15
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
Length of aging before bottling:
8 months
Length of bottle aging:
6 months

Analytical Data

pH level:
3.6
Acidity:
2 g/L
Alcohol:
13 %
Dry extract:
28.7 g/L
Residual sugar:
5.2 g/L