Cirò is the most popular Calabrian wine region. Although small amounts of whites (made from Greco) and rosés are also produced, the region is best known for tannic red wines made from the local Gaglioppo grape. The wines have to be made with a minimum of 80% of Gaglioppo, but most producers use higher percentages or opt only for this native Calabrian grape.
The best version of Cirò is produced in the Classico subzone, located around Cirò in the province of Crotone. Red Cirò wines are harmonious and well structured. They often have powerful tannins that usually mellow with age. The aroma is pleasant, typically dominated by crushed red berries, which tend to develop into more complex earthy and herbal expressions.
These wines can age well. The appellation includes several labels: Classico for the wines produced in the heart of the region, Superiore with a minimum alcohol level of 13.5%, and Riserva label that has to be aged for a minimum of two years.
Red Cirò wines pair well with red meat, especially with braised dishes and roasts. They can also work well with cheese and game meat.
Serve with
Bigoli con l'anatra
I bigoli con l'anatra, locally known as bigoi co' l'arna, is a traditional dish that originated in the city of Thiene, but over time it became very popular ... Read more
Lasagne alla Bolognese
This rich and filling piatto unico (lit. single plate; one-dish meal) is traditionally made from layers of homemade, typically spinach-flavored fresh egg lasagna pasta ... Read more
