Selected Estates of Europe

Ciro’ Doc ROSATO

Gaglioppo grapes are handpicked the first week of September, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature; maceration on the skins last for 24 hours to obtain a pale salmon color. The wine mature for 6 months on its lees prior to bottling and commercial release.

Continue reading...

Ciro’ Doc BIANCO

reco grapes are handpicked the first week of September, destemmed and pressed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature. The wine matures for 6 months on its lees in stainless steel tanks prior to bottling and commercial release.

Continue reading...

Calabria Igt Greco Bianco

Greco grapes are handpicked the first week of September, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature; The wine ages on its lees for 8 months prior to bottling and commercial release.

Continue reading...

Ciro’ Rosso ‘RONCO DEI QUATTRO VENTI’

Gaglioppo grapes are handpicked the first week of October, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature; maceration on the skins last for 10 days.

Continue reading...

Ciro’ Rosso

Gaglioppo grapes are handpicked the first week of September, destemmed and pressed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature...

Continue reading...