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 |