Ciliegiolo Rosé from Tuscany IGT Organic

100% pure Ciliegiolo with the bleeding technique (saignée) and one night of maceration, 2025 edition

The signature Tuscan rosé that rediscovers the cherry grape variety: intense color, enveloping body, great drinkability

The Ciliegiolo Rosé from Fattoria Majnoni Guicciardini

Il Ciliegiolo Rosé from Tuscany IGT Organic of the Majnoni Guicciardini Farm is the signature rosé from the Tuscan winery — first rosé of the line, built around a variety extraordinary Tuscan native: 100% pure Ciliegiolo. Very ancient vine of the Tuscan Maremma and Tuscia Lazio, the Ciliegiolo takes its name from its unmistakable aromas of ripe cherry, and is today the protagonist of a wine renaissance after decades in which it had been relegated to the role of “softener” for Sangiovese in Chianti blends. production technique is refined and follows the noblest French tradition: the2025 edition It was made for “bloodletting” (in French bleeding) — one of the three major winemaking methods for obtaining rosé — after a night of maceration on the skinsThe grapes, harvested at full maturity to ensure aromatic complexity and volume, they have created a rosé with intense color and from enveloping body, far from the pale and light Provençal rosés and closer to the great Mediterranean tradition of structured rosés. A wine of big drink, with personality, capable of accompanying a complete meal.
 
 
 

The roots of Ciliegiolo are deep in the winemaking tradition of the Tuscan Maremma

Il Ciliegiolo (Vitis vinifera “Ciliegiolo”) is a native Italian variety from ancient history, whose first documentary evidence dates back to early seventeenth century in the Tuscan agronomy treatises. name itself celebrates his most recognizable aromatic signature: the intense scent of ripe cherry —a scent so distinctive that it gave its name to the grape variety. Its chosen homeland is the Tuscan Maremma (between Grosseto, Capalbio, Argentario and the Maremma hills), where it has found the perfect terroir in sandy-clayey soils and Mediterranean climate, but it is also grown in the Tuscia Lazioin Southern Umbria (geographical reference to the Malauva territory) and in the BrandsHistorically, Ciliegiolo was used as “improving variety” in the great blends of the Sangiovese, particularly in the Chianti of tradition and in the Morellino di Scansano: contributed to soften the tannins, to enrich the aroma and to confer color and fruitfulness to the more austere Sangiovese wines. For decades "forgotten" or relegated to secondary roles, from the 90s onwards Ciliegiolo has experienced a extraordinary wine renaissance thanks to the great Maremma winemakers who began to make wine from it in purity: from the pure wine we obtain young fruity reds with great contemporary appeal and signature rosés with a unique aromatic complexity — like this Ciliegiolo Rosato from Majnoni Guicciardini.
 
 
 

The bloodletting technique: French art applied to Tuscan rosé

The technique of “bloodletting” — in French bleeding, literally “to bleed” as was done with blood in the old days — is one of the three major winemaking methods to produce a rosé. The other two techniques are the direct pressing (typical of pale rosés from Provence) and the revision of white must on red pomace (characteristic of some Italian rosés). In the bloodletting technique, red grapes are made macerate for a short period in the red wine vinification tanks — in this case a whole night - and then “bleeding”: part of the rosé must is extracted and fermented separately, while the remaining must-pomace remains in the tank to produce the more concentrated red wine. This technique produces a rosé with a strong personality: more intense and deeper color compared to direct pressing, full structure, complex aroma, ability to accompany complete meals. It is the preferred technique in Burgundyin Champagne (for traditional Champagne rosés), in many Tavel Rhone rosé. Applied to Tuscan cherry tree, gives a rosé that is a small masterpiece of synthesis between Italian tradition e French technique.
 
 
 

Technical Characteristics of Wine

Typology: still rosé wine IGT Toscana
Grapes: 100% Ciliegiolo
TerroirTuscan vineyards of the Fattoria Majnoni Guicciardini
Certifications: Organic IT-BIO-014 (EU Reg. 2018/848), FIVI (Italian Federation of Independent Winemakers)
harvest: manual, grapes at full ripeness
winemaking: bloodletting technique (saignée) after a night of maceration on the skins
Finishing: in stainless steel
Residual sugars: <1 g/l (dry wine)
Total acidity: 4,48 g/l
Service temperature: 10-12 ° C
Allergens: contains sulfites
 
 
 

Visual Examination

The Ciliegiolo Rosato presents itself in the glass with a intense and deep color declared by the manufacturer - distinctive feature of the bloodletting technique combined with one night's maceration on the skins. The shades tend towards cherry pink bright with reflections that can turn to light ruby, far from the pale rosés of the Provence type. brightness It is significant, a sign of the oenological care and the maturity of the harvested grapes. consistency in the glass it is important, with dense arches that testify to the "enveloping body" characteristic of the rosé from bleeding. Aesthetically it is a rosé of great stage presence, with a strong Mediterranean character — not a “light summer” rosé, but a true wine that deserves respect at the table.
 
 
 

Olfactory Examination

Il aromatic profile è exuberant, fragrant and of great varietal cleanliness, a perfect expression of pure Ciliegiolo. On the nose, primary notes dominants of fresh red cherry — the unmistakable signature of the grape variety (and the etymological origin of its name) — accompanied by ripe morello cherry, raspberry, strawberry, Red currant e pomegranate. The harvest at full maturity gives the wine a characteristic richer and juicier fruit, While the overnight maceration on the skins brings a cherry peel note and a light balsamic complexity. You can also perceive delicate floral notes di jungle rose, violetta e peony, and thin fresh herbaceous hints of mallow and hay. The fermentation in steel fully preserves the primary fragrance of the wine, without woody overtones—a pure expression of the Ciliegiolo varietal. An immediate, welcoming bouquet with a strong contemporary appeal.
 
 
 

Taste Examination

In the mouth the wine reveals itself structured, enveloping and very drinkable —distinctive characteristics of the rosé made from bleeding.attack It is characterized by one vibrant freshness conferred by the well-present acidity (4,48 g/l) and the youth of the wine (2025 vintage). the body è enveloping as declared by the producer - the result of harvesting the grapes at full maturity and using the bleeding technique, which concentrates the wine beyond the lightness typical of direct-pressed rosés. development In the mouth it is dynamic: notes of ripe cherry, raspberry, strawberry and a pleasant pomegranate note. The dryness is almost total (residual sugars <1 g/l), a fact that confirms its identity as a gastronomic wine. persistence It is remarkable for a rosé of this range, with a long finish characterized by fruitiness and a pleasant spicy trail. A rosé of big drink — as stated by the producer — which immediately invites you to take another sip, the perfect companion for full meals and convivial occasions.
 
 
 

Gastronomic pairings

The Ciliegiolo Rosato is a structured rosé with a great gastronomic vocation, capable of accompanying an entire meal:

• Structured aperitif and cutting boards: excellent as a gourmet aperitif with Tuscan Finocchiona, High Quality Viterbese Cooked Ham, mixed cutting boards, Slow Food Aeolian Appetizer, Ascoli olives, focaccia with oil
• Tuscan summer cuisine: panzanella, ribollita cold, beans all'uccelletto, grilled sausages with Mediterranean vegetables, pizzas and stuffed schiacciate
• Structured fish and seafood cuisineGrilled fish (tuna, swordfish, amberjack), Livorno-style cacciucco, seafood risotto, mixed paella, grilled red prawns, delicate fried fish
• White meats and noble cured meats: chicken cacciatore, guinea fowl with lemon, veal with tuna sauce, delicate Italian cured meats, raw ham, mortadella, capocollo
• Pasta with fresh tomato sauceSpaghetti with tomato and basil, pasta puttanesca, paccheri with seafood, pasta with cherry tomatoes and mozzarella
• Fresh and medium-aged cheeses: Goat's cheese with truffleUmbrian caciotta, fresh pecorino, buffalo mozzarella, burrata
• International Mediterranean cuisineLebanese cuisine, mezze, falafel, hummus, chicken kebab, Valencian paella, vegetable tagine, couscous

Il intense color, enveloping body , big drink make it a perfect rosé for both an outdoor summer lunch and a full-course dinner — a wine that deserves a special place at the table.
 
 
 

The Producer: Fattoria Majnoni Guicciardini

La Majnoni Guicciardini Farm is a Tuscan winemaking reality linked to the Majnoni branch of the historic and noble family Guicciardini — one of the oldest and most illustrious of Florence, active since the 13th century and famous for being the birthplace of Francesco Guicciardini (1483-1540), great historian and diplomat of the Renaissance, friend of Niccolò Machiavelli and author of the monumental Storia d'ItaliaThe Practical Farm certified organic viticulture (IT-BIO-014, EU Reg. 2018/848) and is compliant with the FIVE (Italian Federation of Independent Winemakers) — recognition that guarantees control of the entire supply chain, from vineyard to bottle.

Ingredients

Organic grapes*: 100% Ciliegiolo. Preservatives: sulphites.

*from certified organic farming (IT-BIO-014). Contains sulfites.
 
 
 

Nutritional Values ​​(average values ​​per 100ml)

• Energy: 330 kJ / 79 kcal
• Fat: 0 g (of which saturated fatty acids: 0 g)
• Carbohydrates: 0,8 g (of which sugars: 0,1 g)
• Protein: 0 g
• Salt: 0 g

Storage and Consumption Warnings

Store in horizontal position (to keep the cork moist), in a cool, dry place, away from direct light, at a constant temperature between 10°C and 14°C. Serve cool at 10-12°C: optimal temperature to express the structure of the rosé from bleeding (slightly warmer than the pale Provençal rosés to allow the aromatic complexity to emerge). It is recommended to open the bottle 10-15 minutes before servingOnce opened, store tightly closed in the refrigerator and consume within 3-4 days to preserve its aromatic freshness. Ready-to-drink wine: ideal for consumption in the first 1-2 years after the harvest to fully enjoy its fruity fragrance. Recycling InformationClear glass bottle (GL 70, glass recycling); Thermoplastic elastomer cap (TPE, plastic recycling); Cork stopper (FOR 51, dedicated recycling). Check your municipality's regulations. WARNING: Alcoholic product, prohibited for use by minors under 18. Alcohol abuse is harmful to your health. Avoid during pregnancy, breastfeeding, and for those taking medications incompatible with alcohol. Do not drive after consumption.
 
 
 

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