Ciliegiolo Maremma Toscana DOC “CAPOCCIA
GRAPE: Ciliegiolo 85%, Alicante 15%
SOIL: Rich of silt
COLOR: Luminous ruby red
NOSE: On the nose it bestows pleasant fruity scents of cherries and fruits of the forest together with flowery hints
TASTE: On the palate it is dry, fruity, enjoyable and rightly balanced with elegant tannins and a long fruity finish.
Fermentation: once the perfect phenolic maturity is reached, grapes are harvested and preserved with carbonic snow. Hot maceration (35°C) for 12 hours with following fermentation at controlled temperature (max 27°C). Drawing off after 4 days of fermentation on the skins. Refining on fine lees until the malolactic fermentation is completed in November.
Aging: in stainless steel tanks for 3 months on fine lees.
Refining: in bottle for at least 3 months.
Food pairing: with rich pasta dishes with meat based sauces and red meat main dishes.