Grillesino
Ciliegiolo Nacchero 2024
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Ciliegiolo |
| Aging | Aged for 6 months in stainless steel and 2 months in bottle; after malolactic fermentation, the wine is transferred to a tank for a few months of refinement; bottled without prior filtration. |
- Grape variety and style: Still red wine Toscana IGT 2024, made from 100% Ciliegiolo, 13.5% vol
- Vinification: Hand-picked, two weeks' maceration at 15°C, unfiltered
- Ageing: 6 months in stainless steel followed by 2 months in bottle to preserve freshness and clarity
- Tasting notes: Bright ruby colour; aromas of ripe cherry and small red fruits, smooth on the palate
- Pairings: Tomato-based pasta dishes, cured meats, fresh cheeses, pork and game
Description
What kind of wine it is
Ciliegiolo Nacchero di Grillesino is a still red wine from Tuscany, made from Ciliegiolo grapes. To the eye, it displays a brilliant ruby red colour and is particularly clear. The bouquet reveals distinct notes of ripe cherry and small red fruits. On the palate, it is harmonious, smooth and boasts a good structure, supported by balanced acidity. The finish is characterised by medium persistence. It is ideal paired with tomato-based pasta dishes, pork, cured meats and fresh cheeses.
Where it comes from
This wine originates in the Maremma, from the Grillesino vineyards located in Magliano in Toscana, at around two hundred metres above sea level. The south-east exposure helps maintain the freshness and aromatic precision of the fruit. The clay and mineral soils encourage balanced plant development, with the vines trained using the spurred cordon method, resulting in an expression of the grape variety focused on maximum purity of flavour. The estate is managed by the Notari family, who are dedicated to enhancing this important native variety.
How it is produced
Production begins with a manual harvest carried out in the first half of September. This is followed by gentle pressing and a skin maceration of about two weeks at a controlled temperature, ideal for extracting colour while preserving fragrance. After malolactic fermentation, the wine undergoes ageing in stainless steel for six months, followed by two months of bottle rest. Bottling takes place without filtration to preserve the natural aromatic integrity of the fruit.
History and Curiosities
Produced in Magliano in Tuscany, this wine was born from the desire of Giancarlo and Saverio Notari to enhance an extraordinary native variety. Historically used in blends, Ciliegiolo Nacchero has been vinified as a single varietal since 1999 to highlight an authentic fruity expression, rich in cherry notes. The 2024 vintage remains true to this vision: thanks to a careful manual harvest carried out at the beginning of September and the absence of filtration, each bottle encapsulates the elegance, freshness and most authentic soul of the Maremma.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1999
- Oenologist: Saverio Notari
- Hectares: 42
| Name | Grillesino Ciliegiolo Nacchero 2024 |
|---|---|
| Type | Red green still |
| Denomination | Toscana IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Ciliegiolo |
| Country | Italy |
| Region | Tuscany |
| Vendor | Grillesino |
| Story | History and Curiosities Produced in Magliano in Tuscany, this wine was born from the desire of Giancarlo and Saverio Notari to enhance an extraordinary native variety. Historically used in blends, Ciliegiolo Nacchero has been vinified as a single varietal since 1999 to highlight an authentic fruity expression, rich in cherry notes. The 2024 vintage remains true to this vision: thanks to a careful manual harvest carried out at the beginning of September and the absence of filtration, each bottle encapsulates the elegance, freshness and most authentic soul of the Maremma. |
| Origin | Magliano in Toscana (GR), Toscana, Italia |
| Soil composition | Clay and mineral |
| Cultivation system | Spurred cordon |
| Plants per hectare | 5700 |
| Yield per hectare | 120 quintals per hectare |
| Harvest | First-second week of September |
| Fermentation temperature | 15 °C |
| Production technique | Hand-harvested, soft pressing, maceration on the skins for about 2 weeks at 15 °C, malolactic fermentation, ageing 6 months in steel and 2 months in the bottle, bottled without filtration |
| Wine making | Hand harvesting is followed by gentle pressing and maceration on the skins for about 2 weeks at 15°C; malolactic fermentation; ageing for 6 months in stainless steel and 2 months in bottle; bottled without prior filtration. |
| Aging | Aged for 6 months in stainless steel and 2 months in bottle; after malolactic fermentation, the wine is transferred to a tank for a few months of refinement; bottled without prior filtration. |
| Allergens | Contains sulphites |