Nacchero di Grillesino is the pure Ciliegiolo of Grillesino. The origins of this grape variety are not clear: some argue that it was imported by pilgrims returning from the Sanctuary of Santiago de Compostela in Spain ("ciliegiolo of Spain"), while others believe it to be the same as the "Ciliegiolo dolce" described by Soderini in the seventeenth century, and therefore of absolutely indigenous origin. Cultivated in Maremma for over 170 years, it finds its ideal habitat here; the name is due both to the shape of the berry (large and intensely red) and to the hints of cherry. Due to its low acidity, it is rarely made into a single varietal wine, despite its pronounced fruity characteristics and excellent ripening ability: Nacchero di Grillesino offers a fresh version focused on the fruit. The grapes are handpicked, gently pressed, fermented and macerated for about 2 weeks at 15°C. After malolactic fermentation, in spring, the wine is aged for 6 months in steel and another 2 in the bottle, without preliminary filtration to guarantee its integrity.

CILIEGIOLO NACCHERO GRILLESINO: TASTING NOTES

Nacchero di Grillesino from Grillesino presents itself in the glass as a clear ruby red. On the nose, it smells of ripe cherry, oregano, black olives, pepper, and Mediterranean scrubland; on the palate, it has fruity freshness and a lean body: perfect slightly chilled for a summer snack with finocchiona, tomatoes, and pecorino.