Toscana IGT
Type:
Biodynamic still red 2019, 13%vol, no added sulphites.
Grape varieties:Ciliegiolo (90%), Sangiovese (10%)
Winemaking process:
The grapes are hand selected, destemmed and then the alcoholic fermentation begins with indigenous yeasts from the vineyards. During the fermentation, periodic punching down is carried out around 60 hours after placing the must in the vats. After 4 weeks of maceration on the skins the process ends with 9-10 months in wooden barrels.
Best served at room temperature above 18°C, let it breathe before drink.
Store in cool and dark place keeping the bottle lying down.
Ageing potential for over 20 years.
Packaging:
Bordolese bottle with sardinian natural cork.
ROSSO - 2019 Ciliegiolo 13%
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Tasting notes:
A full and intense ruby red colour.
On the nose, it’s warm and enveloping with the aromas typical of a Ciliegiolo: marasca cherry, black cherry, and plum jam flanked by a gentle balsamic Mediterranean scrub, with notes of leather, incense, and lacquer.
In the mouth, it’s structured, with a presence of a mineral intensity and an extractive roundness well balanced. The tannin s present and well refined, but never jarring. The long maceration produces an exciting and lasting dynamism over time.
Food pairing suggestions:
Delicious even on his own. Perfect with fresh pasta and strongly flavored sauces, autumn soups, and mushrooms. Also well-aged sheep’s cheese, roasted white and red meats, especially pork.