The Ciliegiolo Capoccia by Cantina Vignaioli di Scansano is the perfect everyday wine. Composed of 85% Ciliegiolo and 15% Alicante, the grapes come from various vineyards located at approximately 300 meters above sea level, from soils mainly composed of silt. The harvest takes place in mid-September; the grapes are harvested at perfect phenolic ripeness and protected with the use of carbonic snow. After hot maceration (35°C) for 12 hours, followed by fermentation at a controlled temperature (max 27°C). After 4 days of fermentation with the skins, the wine is refined on the fine lees until the malolactic fermentation takes place (in November), then it is transferred to another steel fermenter for 3 months, always with the fine lees. Once bottled, another 3 months pass before being placed on the market.

CILIEGIOLO CAPOCCIA CANTINA VIGNAIOLI DI SCANSANO: TASTING NOTES

The Ciliegiolo Capoccia by Cantina Vignaioli di Scansano has a deep ruby ​​color. It has a sweet and pleasant nose characterized by fresh, vinous, and fruity scents, with notes of plum, blueberries and blackberries, as well as spicy pink pepper and hints of Mediterranean scrub. Juicy and moderately structured, on the palate it is dry and soft with good balance and fine tannins. An extremely versatile wine, it is perfect with pizza, fresh salami, or pici with leeks and sausage.