Here is a a full-bodied Ciliegiolo signed by Antonio Camillo. We are in the Tuscan Maremma, more precisely in Manciano, in the province of Grosseto. This bottle was born from the passion of a great character, who a few years ago bought 2 hectares and extended them in 2006 to 10. Antonio Camillo's heart beats for Ciliegiolo, making it one of the highest expressions of Maremma, but there are also other varieties. He strongly believes in the superiority of old vines and, for this reason, the cellar property is composed of vines between 40 and 50 years old. Vinification follows traditional methods, but always with total respect for the environment. All interventions that could stress the plant are reduced to a minimum and natural products are used to make its growth as spontaneous as possible.

Antonio Camillo Ciliegiolo is made with grapes from the lower part of the same vineyard used to produce the 'Vallerana Alta' cru. The altitude of the area dedicated to this wine ranges from 200 to 400 metres above sea level and features medium-textured clay soils with good skeleton content. Once harvested, the grapes are transported to the cellar, where the vinification process begins. Maceration on the skins lasts about 12-15 days and fermentation takes place in steel containers. This is followed by refinement in cement vats for 6 months and a final maturation period of 3 months in the bottle.

Antonio Camillo's Ciliegiolo presents itself with an intense ruby red coat, edged with violet reflections. On the nose, red fruit and spices precede a mentholated background. In the mouth, it manifests the frankness of the character of the vine, without any covering up. The tannin is present but well managed, in balance with the other components, for a persistent and very pleasant finish. In short, an expressive and territorial label: a sip of Maremma.

Ciliegiolo Antonio Camillo 2024

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