Cirò
Styles
Principal grape varieties
Terroir
Natural factors
- The area is entirely occupied by Pliocene sediments resting on a Paleozoic crystalline basement.
- The hilly relief is dominated by sandy or conglomeratic formations.
- Production zone: the entire communes of Cirò and Cirò Marina, plus parts of Melissa and Crucoli (province of Crotone).
Human factors
- Cirò was the first Calabrian wine to receive DOC status, recognized in 1969. (via Wikipedia · CC BY-SA 4.0)
Product characteristics
- Cirò bianco: more or less intense straw yellow in color, vinous and pleasant on the nose, dry, harmonious, delicate, and lively on the palate. (via Wikipedia · CC BY-SA 4.0)
- Cirò rosato: cherry-rose in color, delicate and vinous on the nose, dry, soft, fresh, and harmonious on the palate. (via Wikipedia · CC BY-SA 4.0)
Terroir / wine link
- Soils of Pliocene sediments overlying a Paleozoic crystalline basement, with sandy or conglomeratic formations on the hilly relief.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- Specification (EUR-Lex, single document)
- eAmbrosia register (EU) — File number PDO-IT-A0610
- Official trade body site — Consorzio di Tutela Vini DOC Ciro e Melissa