Ciliegiolo
Denomination: Toscana Igt Rosso “Ciliegiolo”
Production zone: San Gimignano district
Grape variety: Ciliegiolo
Soil composition: over-consolidated pliocene clays and ochreous
Training and cultivation system: Guyot and low spurred cordon. Total grassing, green harvests, manuale harvesting and selection of grapes .
Density: 4.500 viti/ha
Production of wine per ha: 80hl
Altitude: 210/280 m above sea level
Microclimate: Damp in winter and spring, hot and dry in summer
Vinification: Traditional maceration on skins initially at 28° C follone by punching the cap and pumping over. It matures in bottle for at least 1 month
Organoleptic characteristic:
Colour: deep, intense ruby red colour
Bouquet: fragrant and fruity
Flavours: soft and velvet
Alcohol contenent: 13°
Service temperature: 18/20° C
Service suggestions: wine for any occasion
Packing: cardboard box containing six 0.750 litre bottles packed horizontally