Hystorically Ciliegiolo grape is blended with Sangiovese in order to produce Chianti. We decide to vinified Ciliegiolo grape in steinless steel tanks in order to preserve spyce notes and fresh sensation.
Denomination/Category: Toscana Rosso IGT
Soil: Vineyards lay on argillous soilsof medium textured, rich of stony and potassium.
Climate: Characterized by cold winter, strong range of temperature during all the year; medium rainfall 650 mm/year.
Grapes Varieties: Ciliegiolo 100%
Yield: 7,000 kG/ettaro
Training system: Cordon spur of 8 buds/plant.
Planting density: 5,000 plants (vines)/hectare
Harvest period: In late September
Harvest-Vinification-Aging: Grapes are manually picked and sorted by a selection table. After destemming and light crushing grapes are vinified in steinless tanks for 10-12 days at a controlled temperature. Maceration, fermentation and maturation take place in steinless steel tanks in order to preserve Ciliegiolo's peculiarities. Followes bottles aging before to release.
Wine: Ruby red colour with violet reflections. On the nose, spice notes of red and green pepper, small red fruits gradually come out. On the palate boasts of glossy tannins and a lively, crisp acidity. Medium and balanced ending.