Ciliegiolo

Mastrojanni's Ciliegiolo was born in the municipality of Montalcino, in the province of Siena, known for being the preferred homeland of the renowned Brunello.

It is obtained from Ciliegiolo grapes only, which ferment in steel at a controlled temperature. Subsequently the wine remains to refine for approx. 8 months in barrels and for a further 4 months in the bottle.

In the glass it has an intense purple-red color. The nose reveals distinctly fruity aromas of ripe cherry and blueberry. In the mout...

Leonardo Bussoletti's Ciliegiolo di Narni Ràmici originates in the locality of the same name located in the municipality of Alviano, in the province of Terni.

It is a pure expression of Ciliegiolo grapes, harvested entirely by hand. Fermentation takes place in steel with a long maceration on the skins for 15 days. The maturation of the wine initially takes place in tonneaux for 12 months and subsequently in French oak barrels for another 12 months. The refinement process continues with a final bl...

The Ciliegiolo of the Lunae company is made with 100% grapes and falls within the IGT Liguria di Levante.

With grapes grown from the plain of Luni and from sandy soils, the wines reflect the warm and breezy climate that affects the area during maturation. After arriving in the cellar and destemming, the grapes macerate on the skins for 3 days and then ferment and refine in steel.

Light ruby red in color, it has notes of red fruits such as cherry and raspberry, followed by hints of Mediterranean sc...

The Ciliegiolo of Tenuta Aquilaia was born in Maremma, in the land that was once inhabited by the Etruscans.

It is made from 100% Ciliegiolo grapes which, once in the cellar, are vinified at a controlled temperature with a 15-day maceration on the skins. The refinement takes place in steel tanks for 8 months.

It is characterized by an intense ruby red colour. The nose reveals a bouquet of fruity aromas of cherry, sour cherry and black cherry. The sip is juicy, with a good persistence.

Perfect with ...

Leonardo Bussoletti's Ciliegiolo di Narni Brecciaro comes from vineyards located in the localities of Miriano in Narni and Colleozio in Sangemini, in the province of Terni, fully expressing the character of the Ciliegiolo vine and the richness of the Umbrian territory.

Fermentation takes place in steel with maceration on the skins for 15 days. This is followed by a maturation phase which takes place mostly in steel for 12 months and the remainder in large French oak barrels for 9-12 months. This ...