Finally a nice affordable Southern Italian: Ciro DOC

WINE TALK
1

The Cirò Rosso Classico DOC from producer Librandi is going to be under $15, maybe around $10 and it is supposed to be widely available, but it is rare in my market. I’ve read lots of hints about good value, different wine from Southern Italy but they are hard to find. The grape is Gaglioppo. Alc is 13%. Fermentation and aging in stainless steel tanks. NO OAK!!!

The wine is a very light garnet. It looks like an aged Nebbiolo. Even has a touch of brown bricking or maybe I’m imagining it. AFWE enthusiasts should appreciate this wine.

Body is light-medium. But this wine packs a lot of powerful flavors. Tannins are fine and ripe. And this wine is ready to drink now. It’s kind of like it’s been aged for a few years before release. I like a wine that is good to go now. Nice cellar defender.

There is a lot of red fruit and spice. And a bit of a creamy oak, but since it sees no oak, it’s coming from somewhere else.

Acid is on the lighter side and it’s pretty soft, but that’s OK for a wine I want to drink young.

And it has good length. But it’s not that complex to be honest, but for the money, it delivers alright.

2

Totally agree - love Librandi’s Ciro Rosso - and it’s remarkably consistent from vintage to vintage -

3

Had one recently at a restaurant in DC - it was their “cheap” bottle of the week (ie, $28 special)…

2012 Librandi Cirò Rosso Classico - Italy, Calabria, Cirò (12/6/2014)
Soft and juicy with ripe and warm red fruits. There’s a nice vein of earthy bitters running through the middle. Round rich mouthfeel but restrained flavors on the palate. $28 off the list at Casa Luca. (90 pts.)

Posted from CellarTracker

4

I’ve not tried their wines yet, but reading recent write-ups / TNs has got me making a mental note to look out for them if on tasting, or to get a bottle as a case-filler next time I see it listed.

5

Day two. Lunch at home of leftover Cornish hen, wild rice and carrots. My nit with this wine is the lack of acid backbone when it comes to food. To me, it shines better on its own, but with the right lighter fair I could see it working fine. Maybe some mild cheese and cured meats, grapes, olives etc.