Name and appellation: Ciliegiolo and Canaiolo, Toscana IGT without sulphites.
Grape Variety: 50% Ciliegiolo, 50% Canaiolo.
Vineyard extension and bottles produced: 2,5 hectares, 16.000 bottles.
Soil type: our Canaiolo grapes grow in soil derived from metamorphic rock that shows well-developed schistosity. Our Ciliegiolo vines grow in clay soil that contains plenty of stones.
Density: 5000 vines per hectare.
Training system: Guyot
Yield: 1,5/2 Kg per vine.
Harvest: manual, in crates.
Vinification: this wine is made using cold pellicular maceration, a technique that enhances its lively, fruity notes. Fermentation is carried out in stainless steel, at a temperature that ranges between 20 °C and 23°C.
Aging: in stainless steel for approximately 6 months before bottling.
Tasting notes: in the glass, it displays a deep and lovely ruby red with nuances of purple. On the nose, it instantly reveals strong hints of fresh red fruit, particularly cherry, raspberry, red currant, and rosehip. Then, one perceives notes of red flowers (peony), balsamic and vinous hints, and a final nuance of pink pepper. Full-bodied, round, and warm on the palate, it is enveloping and has a pleasant softness that beautifully balances a fine freshness and pleasant tannin.
Suggested pairings: this is a wine best enjoyed in its youth, and works wonderfully with typical Tuscan cured meats such as finocchiona and salame toscano, pasta dishes with red meat ragout, roast pork loin, lampredotto and salsa verde sandwiches, sweet and sour pork or teriyaki chicken.
Aging capacity: 3 years.
Serving temperature: 16°C in winter, 12°C in summer.