• Grillesino Ciliegiolo Nacchero 2024
  • Grillesino Ciliegiolo Nacchero 2024
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Grillesino Tuscany IGT Toscana

Grillesino

Grillesino Ciliegiolo Nacchero 2024

Red green still

Organic and sustainable
  • Grillesino Ciliegiolo Nacchero 2024
  • Grillesino Ciliegiolo Nacchero 2024
1 2
Show more
Grillesino Tuscany IGT Toscana
HKD118.00
HKD118.00
Sale Sold out

Other years:

2023
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Denomination Toscana IGT
Size 0,75 l
Alcohol content 13.5% by volume
Area Tuscany (Italy)
Grape varieties 100% Ciliegiolo
Aging 6 months in steel, 2 months in bottle. After malolactic fermentation, in spring, the wine is moved to the tank where it undergoes a refinement process that continues for a few months. To maintain the characteristics of the fruit, this wine is bottled without prior filtration.
Other years 2023
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Details

Colore

Color

Brilliant ruby red, extremely limpid.

Gusto

Taste

On the palate it is harmonious, rich in hints of ripe cherries and pleasant notes of small red fruits. Soft and persistent in the mouth, it is a fresh, elegant and innovative wine in its sensations. Medium persistent finish.

Serve at:

14 -16 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Young Red Wines

Pairings

Ideal with summer or medium-structured dishes such as pasta with tomato sauce, sliced meats and fresh cheeses.

Pasta
Meat
Game
Cheese
Pork

Producer
Grillesino
From this winery
  • Start up year: 1999
  • Oenologist: Saverio Notari
  • Hectares: 32
Located in the municipality of Magliano in Toscana (GR), Grillesino was established in 1999 from the desire of Giancarlo and Saverio Notari to produce a wine that could be managed at every stage of production. Read more
Production area: Tuscany
Tuscany
Grillesino

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
Climate Altitude: 200 m. a.s.l. Exposure: South-East.
Soil composition Clayey and mineral.
Cultivation system Spurred cordon.
Plants per hectare 5700
Yield per hectare 120 q.
Harvest First-second week of September.
Wine making Hand picking is followed by soft pressing and maceration on the skins for about 2 weeks at a temperature of 15 °C.
Aging 6 months in steel, 2 months in bottle. After malolactic fermentation, in spring, the wine is moved to the tank where it undergoes a refinement process that continues for a few months. To maintain the characteristics of the fruit, this wine is bottled without prior filtration.
Allergens Contains sulphites