Fattoria di Piazzano

About the wine estate

Ciliegiolo Igt red Toscana

GRAPE VARIETY:    Ciliegiolo
EXPOSURE:     South, south-westTYPE OF SOIL: Clay-loam with rock fragments, rich in skeleton
PLANTING DENSITY:    5000 vines /ha.
HARVEST TIME: harvesting period from mid September to mid October with careful selection of the grapes.
HARVEST METHOD: mechanical harvesting .
PRESSING:  Soft pressing and de-stalking
MACERATION ON THE SKINS: for at least 20 days with daily remontage.
FERMENTATION AND AGING: alcoholic fermentation and malolactic fermentation in glazed concrete tanks with use of wild yeasts ; refining in bottle ;
WINE-TASTING NOTES:    is an intriguing wine that melds together the natural brightness and floral-infused red berry character of Ciliegiolo with the richness and power that are so typical of the wines of Empoli.Succulent red cherry, spice, leather, tobacco and wild flowers build into the  exuberant finish. This rich, racy red has a ton to offer.
LONGEVITY: potential aging of 1-5 years
  • Type of wine: Red
  • Grape:
  • Wine styles: Full-bodied red
  • Wine specifics: Natural wine, Vegan, Certified sustainable
  • Alcohol %: 13.5
  • Volume, ml: 750
  • Vintage: 2019
  • Suggested for meat: Sea, Poultry, White meat, Red meat, Vegetarian
  • Suggested for cooking type: Spicy, Cooked, Grilled, Fried
  • Suggested for food flavors: Salty, Umami
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