Note the stress on the second syllable in the name. The famous ancient temple of Cremista stood where the present settlement of Cirò now stands. That temple was dedicated to Dionysos, the Greek God of wine, indicating how important the area was for the ancient Greeks. These Italian wines of Cremista, that were the direct predecessors of today’s Cirò, were famous in their day.

Cirò Bianco is made from Greco Bianco and Trebbiano but it always remains in the shadows of the local Rosato and Rosso wines. There has been considerable success in recent years in producing very acceptable white Cirò wines that are fresh and lively. Drinking temperature for this Cirò Italian wine is 8-10°C (46.4-50°F).

Ciro Wine ItalianCirò Rosato is made from Gaglioppo, augmented if required with no more than 5% Trebbiano and Greco. This dry rosé Italian wine is deep in colour, fairly subtle in bouquet, full-bodied and warm (minimum 12.5% alcohol), with an inviting taste. Drink this Cirò Italian wine at 10-12°C (50-53.6°F).

The Cirò Rosso undoubtedly the best of the three and also Calabria’s best wine. It is made from the same grape as the Rosato. The basic Cirò wines must contain at least 12.5% alcohol and are dry, juicy, refined, fulsome and warm in taste. This Italian wines from the centre of the region around the villages of Cirò and Cirò Marina bear the Classico name. Whether Classico or not, Cirò Rosso wines that contain at least 13.5% alcohol are called Superiore. Wines aged for at least two years are known as Riserva. The best wine should be the Cirò Rosso Classico Superiore Riserva. Drink this Cirò Italian wine at 16°C (60.8°F) for the basic Italian wine and 16-18°C (60.8-64.4°F) for the better and older Classico Superiore and Riserva.