A quintessential authentic Ciliegiolo, this generous and approachable red presents fresh and fragrant notes of dark fruit and spice.
In 1977, Paolino Cecconello was contractor living in Milan who was fed up with city life. While looking for a country house, he found a 12 acre winery along the Tuscan coast, bordering the Tyrrhenian sea. Planted almost entirely to Ciliegiolo, an indigenous variety that was almost extinct, Paolino and his wife Vinicia Rascioni eschewed common sentiment and bought the property. Currently, the property is run by one of their daughters, Sabrina who works closely with winemaker Attilio Pagli. Double-Guyot trained vines are planted at high-density levels and farmed using organic fertilizers and minimal pesticides. Attilia employs traditional winemaking methods, including extended skin contact for an average of 33-36 at 86° F.
|100% Ciliegiolo. The grapes were hand-harvested from older parcels, macerated on its skins for 10 days in cement tanks and aged for six months in cement tanks.
|Former contractor, Vinicia Rascioni left Milan looking for a country place and found land in Fonteblanda, south of Grosetto with vineyards planted mostly with Ciliegiolo, an old Tuscan variety that had almost disappeared. The farming method is double Guyot with 3800 plants per hectare and a load of 12 buds per vine. In the vineyards, work is done scrupulously, respecting the cycles of nature. Pesticide treatments are minimized and the fertilizer is made exclusively with organic substances. Winemaker Attilio Pagli employs an old Tuscan method: vinification with long contact on the skins, 33-36 days at 86° F Rascioni & Cecconello wines are elegant and balanced.