LLS Portfolio Book

Cirò Rosso Classico DOC This wine is made entirely from Gaglioppo, the most important variety from the heart of the Cirò appellation. Ionian Sea breezes and higher elevations cool these southern vineyards, effectively slowing the ripening process. Cirò Rosso is fermented and aged in stainless steel tanks to preserve the wine’s fresh, youthful character.

Cirò Rosso Classico Superiore Riserva DOC Duca San Felice Duca San Felice is the name of the oldest vineyard owned by the Librandi family and the last one planted by Raffaele Librandi, the father of Antonio and Nicodemo. This vineyard is situated in the heart of the Ponta territory, which is considered one of the oldest and most important crus of the classic Cirò area. It is made entirely from Gaglioppo, a key indigenous variety that is thought to have been introduced from Greece to southern Italy.

“Gravello” Val di Neto Rosso IGT This is a “Super Calabrian” wine made from the indigenous Gaglioppo and international Cabernet Sauvignon grapes. Gravello is a fantasy name, but “grave” in Italian means “serious” and “important,” which is a reference to the complexity and sophistication of this wine. The suffix of “-ello” makes this meaning a bit lighter, as the wine is accessible and drinking beautifully right now.

“Magno Megonio” Val di Neto Rosso IGT Made entirely from Magliocco grapes, Magno Megonio is named after a Roman centurion who was said to be the first to recognize the viticultural promise of the area and owned part of the estate that Librandi owns today. The family has been studying and experimenting with Magliocco for years, and although many growers have pulled up these vines in favor of planting grapes with more international renown, the Librandis continue their staunch advocacy of this most promising grape variety.

“Le Passule” Vino Passito Val di Neto IGT Le Passule, which means ‘raisins’ in the local dialect, provides an idea of what the ancient Greeks enjoyed in their day. Made entirely from the ancient variety of Mantonico Bianco with grapes that are dried for fifteen days until they become raisins, concentrating the sugars and flavors. Half of the grapes are dried on the plants to achieve the intensely concentrated dried fruit characteristics. The other half are dried in a temperature-controlled room to preserve freshness and acidity.

WINES OF SOUTHERN ITALY

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