Description
The Ciliegiolo grapes, which were traditionally grown in this area, were planted in a vineyard with fresh, fairly compact clay soil and a very sunny exposure.
They are harvested as per tradition in mid-September and vinified with native yeasts. After fermentation in steel, the wine matures for a year in tonneaux.
The gentle crunchiness of the tannin and the flavor that remains on the palate make this wine excellent for second courses of meat based on poultry and rabbit and vegetable gratins.
