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€43.90
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Characteristic
Classification
Ciliegiolo Maremma Toscana DOC
Size
Ml. 750
Body
Heavy
Ageing
From 18 to 24 months
Blend
Ciliegiolo
The name San Lorenzo comes after the old vineyard’s name that produces its ciliegiolo grapes, located just in front of the old village of Pitigliano, in Tuscany’s Maremma. This wine comes entirely from that vineyard and is the best selection of it’s ciliegiolo grapes.
The vines are over 50 years old and they have been under organic farming since 1994. We have now approximately 4800 old vines on 2 hectars, trained as guyot, and we are now replacing the missing plants with young plants that have been produced with our very own San Lorenzo ciliegiolo.
6077/1
Data sheet
- Classification
- Ciliegiolo Maremma Toscana DOC
- Organic
- Si
- Year
- 2013
- Size
- Ml. 750
- Gradation
- 14%
- Body
- Heavy
- Ageing and Fining
- Wine matures for 18/24 months in barrique. San Lorenzo is sold after 12 months of bottle refinement.,
- Ageing
- From 18 to 24 months
- Color
- Ruby deep colour, it denotes an important extract.
- Scent
- Cherries dominate the fragrance, along with black currants, white pepper and cloves, which are also part of the flavour.,
- Aroma
- Burnt, Floral, Fruity, Spicy, balsamic
- Taste
- The bouquet is elegant, balanced and persistent; not a strong wine, but very fresh and easily drinkable.,
- Serving temperature
- 16°-18° C.
- Blend
- Ciliegiolo
- Blend description
- Ciliegiolo 100%
- Contains sulfites
- Si
- Zone
- Toscana
- Matching
- Agnolotti (stuffed meat and rice pasta, typical from Piedmont Region), Pasta with sauce, T-bone steak (Florentine steak), Starters, Spicy dishes, Roasted red meat, Roast, Rice with mushrooms, Red meat stew, Red meat, Ravioli (stuffed pasta), Pasta made with egg, Braised meat, Pasta, Kill, Ham , Grilled meat, Game, Dishes with truffle, Cured cheeses, Cheese fondue, Tajarin (long pasta typical from Piedmont region), Meditation wines / Dessert wines
- Ideal with
- Asian Dishes, Cured cheeses, Earthfood Starters, Meat Red, Pasta Meat, Pasta With Vegetables, Dessert
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We first came here in 1990. My husband, Edoardo Ventimiglia, was a documentary film director in Rome with a small old family studio, his grandfather had been Hitchcok's first cameramen, and I, Carla Benini, born in Trento, was an agronomist, dreaming a job in the open and spending my days on office work, airplanes and hotels. Slowly but unavoidably we lost interest in our city jobs.