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.

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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.

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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...

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