About this wine

Vineyard and terroir

The Ciliegiolo vines are planted in the Poggio Bestiale cru, described as the estate’s most distinguished but least generous site, marked by austerity and stones. The vineyards lie at 150–250 metres above sea level, with east–west exposure and a planting density of 6,400 vines per hectare. Training is unilateral spur-pruned cordon. The Tyrrhenian influence contributes to the wine’s Mediterranean identity.

Grapes

Ciliegiolo.

Vinification

Harvest takes place during the first ten days of September. The grapes are softly destemmed and crushed, then fermented for 15–20 days in thermoregulated stainless-steel tanks under temperature control. Cold stabilization follows.

Ageing

The wine matures for nine months in large truncated-conical concrete vessels and receives a further 12 months of bottle ageing.

Technical data

Alcohol: 14%.

Tasting profile

Bright ruby red. Fragrant red berries, wild cherry and raspberry are joined by peppery spice and violet. The palate is fresh and vinous, with an approachable red-fruit character and sweet, polished tannins. Its style combines freshness, ease of drinking and supple fruit.