Librandi Megonio

Magno Megonio Val di Neto Rosso IGT bottle image

Wine Description

Made entirely from Magliocco grapes, Magno Megonio is named after a Roman centurion who was said to be the first to recognize the viticultural promise of the area, and who used to own part of the estate that Librandi owns today. The family has been studying and experimenting with Magliocco for years and firmly believe in its potential. Although many growers have pulled up these vines in favor of planting grapes with more international renown, Librandi continues to be committed to preserving such ancient varieties.

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
“A supple red from the Magliocco grape offering dark-cherry and mulberry notes.”Both Librandi bottle shots are included in the piece
— The Somm Journal, Nov 2011
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Vineyard & Production Info
Production area/appellation:
Val di Neto IGT
Vineyard name
The Rosaneti estate/The Rocca di Neto and Casabona vineyards
Vineyard size
20 acres
Soil composition
Calcareous clay
Training method
Alberello
Elevation:
0-330 feet
Vines/acre:
2,000
Yield/acre:
3.2 tons
Exposure:
Various
Year vineyard planted:
1975
Harvest time:
October
First vintage of this wine:
1995
Bottles produced of this wine:
40,000
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Winemaking & Aging
Maceration length:
12-15
Varietal composition:
100% Magliocco
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:
Barriques
Size of aging container:
225 L
Type of oak:
French oak
Length of aging before bottling:
16 months
Age of Aging Container:
New and 1 year old
Length of bottle aging:
6 months
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Analytical Data
pH level:
3.7
Acidity:
5 g/L
Alcohol:
13.5 %
Dry extract:
29.9 g/L
Residual sugar:
1 g/L