The Gaglioppo is har- vested a bit earlier compared to the gra- pes used for the Red wine. non linear and expansive. Pairs nicely with fish soup (zuppa di mare), cured meats, non-aged chesse and traditional dishes in Cirò such as octopus and bell peppers.
Cirò rosato

Variety | Gaglioppo |
Vineyard | Ponta |
Altitude | 50 meters a.s.l |
Terroir | white clay soil |
Agricolture | organic |
Vine training system | pruned-spur cordon-trained |
Average age | 25 years |
Vine density | 5.000 vine trunks per hectare |
Hectare production | 60 tons |
Harvest period | fourth week in September |
Fermentation | spontaneous |
Ageing | 12 months in stainless steel |