Questo vino
Vineyard and terroir
The vines face south and south-west. They are planted at 5,000 vines per hectare in clay-loam soil containing rock fragments and abundant stony material. The training system is the overturned Tuscan cordon.
Grapes
100% Ciliegiolo.
Vinification
Harvest begins in mid-September. The grapes are mechanically picked with careful selection, then softly pressed and destemmed. Skin maceration lasts at least 20 days, with daily pumping over. Alcoholic fermentation with wild yeasts and malolactic fermentation both take place in glazed concrete tanks.
Ageing
The wine is refined in bottle after its time in concrete.
Tasting profile
Ciliegiolo's bright, floral red-berry character is joined by the richness and power associated with the estate's territory. Blackberry and blueberry notes frame a medium- to full-bodied palate with round, creamy tannins and a savoury finish.
Serving and pairing
Ageing potential is between one and five years.