Rascioni & Cecconello Poggio Ciliegio
3 day lead-time required to confirm availability Why?
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.