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Rotulaia
Igt Toscana Ciliegiolo.
Typical of a territory the vintage IGT Toscana ciliegiolo. Fresh made from ciliegiolofrom 30-year-old vineyards.
Vinified and aged in concrete tanks and bottled in the following spring.
Pairings .
All meat-based dishes with quick cooking, game-based first courses, cold cuts, cold cuts and hard cheeses, but why not, also blue fish, as proposed by well-known restaurateurs of our territory!
Available online: 2019
| Weight | 1,25 kg |
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Awards and Recognition
We measure our commitment in the production of wines with your preferences and the goals achieved push us to do better and better.
The rewards we receive give us the energy we need to continue the journey in this direction.
Jancis Robinson Rotulaia
James Suckling
Wine enthusiast
Jancis Robinson Poggio Ciliegio
Merano Wine Festival
Product sheet
Denomination: IGT Toscana Ciliegiolo
Variety:100% Ciliegiolo
Wine tasting features
Colour: Bright ruby red
Perfumes: Of ripe red fruit, fragrant and fresh
Taste: Balanced, soft and with a persistent finish
Land production features
Property Rascioni & Cecconello
Altitude 100 m above sea level
Taste: Balanced, soft and with a persistent finish
Exposure: east
Plant Density: 3500 plants per hectare
Breeding System: Single Guyot
Vinification and ageing
Yield: 70 quintals/ha
Harvest period: mid-September
Harvest management: manual
Pressing: soft
Fermentation containers: Concrete
Fermentation temperatures: 28°c
Fermentation period 8-10 days
Maceration times of Grapes skins: 10 days
Malolatic fermentation: Carried out
Refinement containers: Concrete
Refining Period: 6 months
Bottling date: Spring
Bottle Refining: 2 months
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