Segno Librandi Rosato

Cirò Rosato DOC bottle image

Wine Description

The vineyards that dot the countryside of the small town of Cirò Marina overlook the Ionian Sea and benefit from cool ocean breezes, thus 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.

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
“Flowers and spicy sweet red fruits on the bright nose. Tactile and showy in the mouth, with ripe red cherry and dusty mineral flavors lifted at the back by a zippy lemony quality. Finishes with more than just a hint of residual sweetness, which would normally cause me to lower my score, but this rosato is so delicious that I’ll be generous.”
— Vinous, Jun 2015
“Herbs and flowers complement delicate red plum and mineral aromas. Big, dense and tactile in the mouth; lively peppery acidity lifts the ripe red cherry and plum flavors. Finishes long and chewy, with surprising tannic bite. This large-scale wine is for those who like their Rosés with plenty of clout.”
— Vinous, Apr 2016
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Vineyard & Production Info
Production area/appellation:
Cirò DOC
Vineyard size
88 acres
Soil composition
Calcareous Clay-Loam
Training method
Spur-pruned Cordon
Elevation:
0-660 feet
Vines/acre:
2,000
Yield/acre:
3.6 tons
Exposure:
Various
Harvest time:
September-October
Bottles produced of this wine:
360,000
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Winemaking & Aging
Varietal composition:
100% Gaglioppo
Fermentation container:
Stainless steel tanks
Fermentation temperature:
64-68 °F
Malolactic fermentation:
Yes
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
5-6 months
Length of bottle aging:
1 month
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Analytical Data
pH level:
3.5
Acidity:
5 g/L
Dry extract:
22.7 g/L
Residual sugar:
4 g/L