Former contractor, Vinicia Rascioni left Milan looking for a country place and found land in Fonteblanda, south of Grosetto with vineyards planted mostly with Ciliegiolo, an old Tuscan variety that had almost disappeared. The farming method is double Guyot with 3800 plants per hectare and a load of 12 buds per vine. In the vineyards, work is done scrupulously, respecting the cycles of nature. Pesticide treatments are minimized and the fertilizer is made exclusively with organic substances. Winemaker Attilio Pagli employs an old Tuscan method: vinification with long contact on the skins, 33-36 days at 86° F. Rascioni & Cecconello wines are elegant and balanced.

Tasting notes

This intense, full-bodied red offers pronounced overtones of ripe red fruit and wild cherries with notes of earth, smoke and grilled herbs. Balanced by firm, sweet tannins, the long and expansive finish features a tiny bit of fruity sweetness.

Technical notes

100% Ciliegiolo that was hand-harvested from older vineyards. The fruit macerated on its skins for 25 days in cement tanks after which it matured for 15 months in oak barriques.