);

Melisseo Rosso Superiore Cirò D.O.C.


I ntense ruby red wine. This wine has an intense fruity bouquet , with fragrances of cherries prevailing over currants , with hints of roasted , coffee and black chocolate. The wine is well- balanced , with good structure , round tannins and a long , tasty finish. It shows both the typical structure of the wine and a strong regional identity.

Note sensoriali:

Color:

intense red

Bouquet:

intense fruity .

Taste:

It is well-balanced,with good structure,round tannins and a long tasty finish.

Ageing:


After malolactic fermentation, we proceed with the refilling and then with aging in steel for 15 months and then for 5 months in barrique of second generation. The bottled is normally stored for about 3 months, before the placing on the market. .


Pairings:


It pairs well with full flavored met dishes and game .


Data sheet

Production area:                               Cirò Marina and Melissa, in Prov. Crotone

 

Typology:                                            red

Altitude of the vineyards:                200 m above sea level

Soil:                                                      clayey and calcareous

Grape:                                                 Gaglioppo

 

System of growing:                           Horizontal spurred cordon and alberello

Density of plantation:                       4500/5000 plants per hectare

Yield per hectare:                              75-80 quintals

Pest control:                                       It has very specific rules, it  excludes the use of pesticides or synthetic chemical fertilizers.  We use only natural treatments (for example: Copper, sulfur, plant extracts, etc.), and using biological control (living organisms, enemies of parasites).

 

Harvest  period:                                 First decade of October

Harvest  method:                               Handpicked

 

Vinification:   Grapes are de-stemmed and left to macerate at a room temperature of  18-22 ° C, then we performing repeated pumping  for 7-10 days, followed by racking and pressing of the pomace. The obtained must completes the fermentation at a controlled temperature in thermo-conditioned stainless steel tanks.

 

Ageing:  After malolactic fermentation,  we proceed with the refilling and then with aging in steel  for 15 months and then for  5 months in barrique of second generation.  The bottled is normally stored for about 3 months,  before the placing  on the market.

 

Sensory characteristics:

Color:                        intense red

Bouquet:                 intense fruity bouquet

Taste:                       It is well-balanced, with good structure , round tannins and a long , tasty finish.

Serving suggestions: It pairs well with full flavored meat dishes and game.

Serving temperature:   18-20° C

Alcohol content:   14°