Ciliegiolo Maremma Toscana DOC La Grangia Organic

Pure Ciliegiolo from a half-hectare vineyard over fifty years old

The historic Maremma grape variety, vinified by the monks of Siloe

The Ciliegiolo The Grange of the Monastery of Siloe

Ciliegiolo is a historic grape variety from the Tuscan Maremma, once the most widespread in this area, then gradually replaced by better-known varieties. Here, it is vinified as a single-variety wine, from a vineyard of about half a hectare that is over fifty years old: old vines, trained using the Guyot system according to the traditional pruning technique used in Maremma in the 1950s and 1960s, yield low yields but are highly concentrated. The grapes are harvested and selected by hand between the first and second weeks of September. The result is a full-bodied yet smooth red wine, aged exclusively in stainless steel, that seeks not the power of wood but the clarity of fruit.

The roots of this wine lie in the name it bears

“La Grangia” is not a name chosen to sound good. In the Middle Ages the grange It was a farm dependent on a monastery: a complex of lands, stables, granaries, and cellars managed by monks and lay brothers, which produced what was needed by the community and the surrounding area. The granges were among the most advanced agricultural structures of their time—they reclaimed marshes, introduced rotations, planted vineyards where no one had ever planted them—and they are responsible for much of the agricultural landscape we take for granted today across half of Europe. Calling a wine produced by a Benedictine community in 2000 and beyond this name is a declaration of a specific continuity: not a fancy label, but the conscious resumption of a way of living on the land. As for Ciliegiolo, its name comes from the color and cherry aroma of its grapes, and it is such an ancient grape variety in these areas that genetic studies closely link it to Sangiovese.

Technical Data

• Denomination: DOC Maremma Toscana Ciliegiolo
• Grapes: Pure Ciliegiolo
• Vineyard: about half a hectare, over fifty years old
• Breeding system: Guyot
• harvest: first-second week of September, manual harvesting and selection
• winemaking: crushing and destemming, maceration for 15-20 days at a constant temperature of 28°C with 3-4 daily pumping overs
• Aging: approximately nine months in steel, at least two months in bottle
• Alcoholic content: 13,5% ​​vol.
• Certification: organic

Organoleptic Examination

• Colour: ruby ​​red, tending towards garnet with aging
• Smell: vinous, delicate
• Revolutionary: dry, velvety, harmonious, full-bodied

Aging exclusively in stainless steel is a deliberate choice: no wood to mediate, so the fruit remains intact and the wine retains the agile drinkability that is Ciliegiolo's signature. Serve at 16-18°C, opening the bottle about twenty minutes beforehand.

Pairings

It's a table red in the best sense of the word: it pairs well with pasta dishes with meat sauces, grilled white and red meats, roasts, and game birds, and even pairs well with medium-aged cheeses. Its freshness makes it suitable for the entire meal, from appetizers to main courses, without becoming tiresome.

How to Best Use: Ciliegiolo La Grangia

• WITH GRILLED MEATS AND ROASTS: its most natural combination — a Biodynamic Veal Steak grilled or First choice biodynamic rags quickly sautéed with rosemary.
• ON TRADITIONAL FIRST COURSES: perfect with a ragù served on Pici with Organic Ancient Grains, or with a plate of Wholemeal Paccheri Senatore Cappelli with meat sauce, with a drizzle of Siloe Extra Virgin Olive Oil raw.
• ON THE CHOPPING BOARD, WITH MEDIUM-MATURE CHEESES: try it with the SlowFood® Columella Caciofiore or with Organic Caciotta Filata, accompanied by homemade bread.

The Producer: Siloam Monastery

The Siloe Monastery is a Benedictine community living on a hill overlooking the Ombrone Valley, in the province of Grosseto, and cultivates the surrounding land organically. The revival of Ciliegiolo, a native grape variety once widespread in Maremma, is part of the same project that led the community to cultivate ancient grains, black chickpeas, saffron, and olive trees using the typical local cultivars.

Information and Allergens

Organic red wine — 13,5% vol.
Contains SULPHITES.

Food container

Store bottles lying down in a cool, dark, and consistently humid place, away from heat and vibrations. The cork must remain in contact with the wine to maintain its elasticity. Serve at 16-18°C. After opening, close with an airtight cap and refrigerate, consuming within two to three days.

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Ciliegiolo Maremma Toscana DOC La Grangia Organic

• Pure Ciliegiolo, a historic grape variety from the Tuscan Maremma
• FROM A HALF-HECTARE VINEYARD OVER FIFTY YEARS OLD, TRAINED WITH THE GUYOT SYSTEM
• AGED ONLY IN STEEL: CLEAR FRUIT AND EASY DRINKING
• MANUAL HARVEST AND ORGANIC CERTIFICATION

HOW TO USE IT:

• WITH GRILLED MEATS AND ROASTS
• ON TRADITIONAL FIRST COURSES
• ON THE CHOPPING BOARD, WITH MEDIUM-MATURE CHEESES

PRODUCTS TO COMBINE:

• FLORENTINE STEAK
• ORGANIC GROUND RED CHILI PEPPER