Cirò DOC, Rosato

Ageing And Refinement
At the end of the alcoholic fermentation, wine is decanted and left to rest in stainless steel tanks, for 3 months.

Grapes
Gaglioppo

Harvest
manual in crates with selection in vineyard during the first decade of October

Organoleptic Evaluation
rosé colour, fagrant but elegant bouquet; Taste is dry, fresh and savory, well balanced and slightly fruity.

Soil Geology
sandy loam

Vine Training System
espalier

Vineyard Of Provenance
Cirò territory; vines/ha 4.500/5.000 - surface area 3ha - sixth plant 2,20x1,20 - altitude 100/150 m/asl - South-East exposure

Vinification
After having destemmed and softly pressed the grapes, the must continues the fermentation at controlled temperature, 16-18° C, in order to preserve all varietal features of the grape variety.

Year Of Planting
1987/'97

Yield Per Hectare
80-100 q/Ha