Project Description

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ciliegiolo

CILIEGIOLO

IGT Red Toscana

GRAPE VARIETY:    Ciliegiolo 100%

EXPOSURE: South, south-west

TYPE OF SOIL: Clay-loam with rock fragments, rich in skeleton

PLANTING DENSITY: 5000 vines /ha.

CULTIVATION SYSTEM: Capovolto toscano

HARVEST TIME: harvesting period from mid September to mid October with careful selection of the grapes.

HARVEST METHOD: mechanical harvesting .

PRESSING:  Soft pressing and de-stalking

MACERATION ON THE SKINS: for at least 20 days with daily remontage.

FERMENTATION AND AGING: alcoholic fermentation and malolactic fermentation in glazed concrete tanks with use of wild yeasts ; refining in bottle ;

WINE-TASTING NOTES:    is an intriguing wine that melds together the natural brightness and floral-infused red berry character of Ciliegiolo with the richness and power that are so typical of the wines of Empoli.
Succulent red cherry, spice, leather, tobacco and wild flowers build into the  exuberant finish. This rich, racy red has a ton to offer.

LONGEVITY: potential aging of 1-5 years

REVIEWS: Vintage 2018 90 pts. Vinous (A. Galloni);  90 pts. Suckling , 3 grappoli Bibenda; Vintage 2019  92 pts Suckling , 90 pts WinesCritics , 90 pts Vinous ,   2 Bicchieri Gambero Rosso ,   3 grappoli Bibenda  ; Vintage 2020 4 Grappoli Bibenda , Silver Medal Decanter, 88 pts Luca Maroni, 2 stelle Veronelli , 91 pts Suckling;

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