Winery Rascioni & CecconelloRotulaia Ciliegiolo
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rotulaia Ciliegiolo from the Winery Rascioni & Cecconello
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rotulaia Ciliegiolo of Winery Rascioni & Cecconello in the region of Toscane is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Rotulaia Ciliegiolo of Winery Rascioni & Cecconello in the region of Toscane often reveals types of flavors of red fruit, black fruit.
Food and wine pairings with Rotulaia Ciliegiolo
Pairings that work perfectly with Rotulaia Ciliegiolo
Original food and wine pairings with Rotulaia Ciliegiolo
The Rotulaia Ciliegiolo of Winery Rascioni & Cecconello matches generally quite well with dishes of beef, lamb or veal such as recipes of fillet of beef with morels, marinated leg of lamb with herbs or veal chop normandy style.
Details and technical informations about Winery Rascioni & Cecconello's Rotulaia Ciliegiolo.
Discover the grape variety: Ciliegiolo
It is believed to be of Spanish origin. Today it is very present in Tuscany and in many other Italian regions where it is often blended with sangiovese to produce the famous Chianti. According to recent genetic analysis, it is the father of the said sangiovese, its mother being an almost unknown variety called calabrese di Montenuovo. - Synonymy: ciliegino, ciregiuolo or cireguoli, aleatico di spagna (for all the synonyms of the grape varieties, click here!). - Description: medium to large bunches, cylindrical-conical, winged, compact, strong medium-sized stalks with very little lignification; medium-sized, round berries, skin of medium thickness, very bluish-black with sometimes purplish reflections, juicy pulp. - Production potential: buds early in the year, only a few days after Chasselas. It is particularly fond of not too poor hillside soils. Vigorous, productive and regular, it should however be pruned in relation to the fact that its base eyes are not very fertile. Sensitive to wind, mildew, powdery mildew, acid rot and grey rot. Resistant to drought. Ripening 2nd period late. - Wine type/flavours: gives a full and supple wine with soft tannins, rich in alcohol, of a more or less dark ruby colour with in some cases purplish tints. Aromas of cinnamon, cherry, blueberry, spicy notes, plum, fresh grapes, liquorice, tobacco, vanilla, ... .
Last vintages of this wine
The best vintages of Rotulaia Ciliegiolo from Winery Rascioni & Cecconello are 2016, 2015, 2011, 2017 and 2018.
Informations about the Winery Rascioni & Cecconello
The Winery Rascioni & Cecconello is one of of the world's greatest estates. It offers 6 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
News related to this wine
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The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
