Cirò (Italy)
Cirò DOC is a red wine from Calabria in southern Italy.
It is made from 80% Gaglioppo grapes.
Typical Flavors
 Cherry |
 Raspberry |
 Red Currant |
 Roses |
Oak added Flavors:
 Coffee |
 Spices |
 Tobacco |
 Leather |
Red Berry flavors are typical for Gaglioppo, with hints of Earth and Flowers.
Profile
Gaglioppo is called the Barolo of the South because it tends to be full Bodied with high Tannins.
| BODY | Full | ||
| TANNINS | Medium - High | ||
| FRUIT | Medium | ||
| ACIDITY | Medium | ||
| |||
Food Pairing
 Pasta |
 Salami |
 Pizza |
 Hamburger |
 Sausages |
 Ham |
 Pork |
 Red Meat |
Gaglioppo pairs best with Spicy Salami and Roasted Meat.
Pairing Suggestions
Excellent Pairing:
Porchetta (Slowly Roasted Pork).
Pasta Bolognese. Risotto. Lasagne.
Meat Balls. Pizza. Hamburger.
Pork. Lamb. Beef. BBQ. Stew. Game.
Cheese:
Mature Cheeses. Parmesam. Grana Padano. Manchego.
Local Cheeses. Pecorino Calabro (Sheep Cheese).
Calabria Specialities:
'Nduja (Spicy Salami). Cipolla Rossa di Tropea (Red Onion).
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The Ideal Glass
The Bordeaux glass is perfect for a bodied red wine.
It is taller than other red wine glasses, and has a slimmer bowl.
The large size of the glass allows the bouquet to develop. It smooths out rough edges, plays down tannins, and allows the wines to achieve balance.
The slimmer bowl sends the wine directly to the back of the mouth for maximum taste.
The Gaglioppo Grape
Gaglioppo is an indigenous grape from Calabria, used both in blends and in 100% varietal wines.
Local legend has it that Gaglioppo wine was used as celebratory wine of the Olympic Games 3000 years ago. In the Mexico City 1968 Olympics, the athletes were offered Gaglioppo wine with their meals during the competition.
The grape performs well in dry climates and the wines come in different styles: from lean reds similar to Pinot Noir, to bold reds similar to Barolo. Rosé are also very popular and quite dark.
Gaglioppo grape is naturally high in tannins, so the best red wines need aging (10 years or more) to reach the top quality level.
It is cultivated in the high altitudes, especially the mountains of Ciro' (Ionian Sea), thanks to the soils (mix of clay, sand and marl) and the cooler temperatures.
Calabria in a sunny, hot region and wine producers tend to harvest early to retain acidity and avoid the stewed, jammy taste.
Gaglioppo is DNA related to Sangiovese and Mantonico grapes.
