Winery Simona CeccheriniPoggiocurzio Ciliegiolo
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Poggiocurzio Ciliegiolo from the Winery Simona Ceccherini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poggiocurzio Ciliegiolo of Winery Simona Ceccherini in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Poggiocurzio Ciliegiolo of Winery Simona Ceccherini in the region of Tuscany often reveals types of flavors of oak, spices or black fruit.
Food and wine pairings with Poggiocurzio Ciliegiolo
Pairings that work perfectly with Poggiocurzio Ciliegiolo
Original food and wine pairings with Poggiocurzio Ciliegiolo
The Poggiocurzio Ciliegiolo of Winery Simona Ceccherini matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with mustard, tajine of beef balls and merguez or slow-cooked veal roast.
Details and technical informations about Winery Simona Ceccherini's Poggiocurzio 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 Poggiocurzio Ciliegiolo from Winery Simona Ceccherini are 2011, 2014, 2013, 2018 and 2015.
Informations about the Winery Simona Ceccherini
The Winery Simona Ceccherini is one of of the world's greatest estates. It offers 6 wines for sale in the of Maremma Toscana to come and discover on site or to buy online.
The wine region of Maremma Toscana
The wine region of Maremma Toscana is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Antinori or the Domaine Rocca di Frassinello produce mainly wines red, white and pink. The most planted grape varieties in the region of Maremma Toscana are Sangiovese, Cabernet-Sauvignon and Merlot, they are then used in wines in blends or as a single variety. On the nose of Maremma Toscana often reveals types of flavors of cherry, game or nutty and sometimes also flavors of hay, white peach or lime.
The wine region of Tuscany
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.
The word of the wine: Aging
Period during which a wine is kept in a cellar where it goes through different phases of evolution of its aromatic range and a maturation of its constituents (evolution of the colour, refining of the tannins, harmonization of the different flavours, etc.). The wine evolves better and less quickly in large containers, whereas it deteriorates prematurely in half-bottles.
