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History of the bottle
How it was born
Ciliegiolo has been cultivated in Tuscany for centuries, in the past used to mitigate and enrich the strength of Sangiovese but which alone gives a fresh and fruity wine that adds to our production.
Harvest period
The grapes of this vineyard are harvested by hand in September.
Vinification
The fermentation of the freshly harvested grapes takes place in steel tanks together with their skins as per tradition and the frequent wetting of the fermentation cap improves its color and flavor characteristics.
Average vineyard altitude
270m s.l.m.
Refinement
The aging on the lees takes place in steel tanks in the winter until spring and then in the bottle.
Type of land
Loose hills, mainly sandy.
Form of Farming
Guyot
Tasting Notes
Intense purple red, with varietal characteristics of fruits such as cherry and black cherry and slightly spicy bouquet. Fresh on the palate and pleasantly tannic.
Pairing
It goes well with first courses with meat sauces and white meat dishes roast, excellent convivial wine for appetizers accompanied by cold cuts and fresh cheeses.
