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.