2023 Ciliegiolo di Narni “Brecciaro”



2023 Ciliegiolo di Narni “Brecciaro” Umbria Ciliegiolo takes its name from its typical cherry aromas. Its origins, however, are uncertain. Some claim that its roots are Etruscan as a precursor to Sangiovese and employed in some Chianti blends. Today Ciliegiolo can be found in southern Tuscan blends to provide bright yet gamey flavour profiles. It could be compared to Pinot Noir for its weight on the palate along with its earthy, leather and tar qualities. Although quite black in its pigmentation, its skins are very fine, ripening early and rarely harvested past mid-September. Ciliegiolo gives life to wines which are elegant, have firm acidity and wonderful potential for ageing. Despite finding it planted in many central and northwestern appellations it’s primarily in Umbria where one finds it being invigorated. This charge is being led by Leonardo with a desire to move away from the fashion of rich, opulent wines with loads of extraction to that in favour of dynamic, structured wines of substance and drinkability. “Brecciaro” is part of Leonardo’s Cru series of wines and takes its name from a breccia quarry where the vineyards sit. Fruit is also sourced from their higher elevation vineyards of San Gemini in Colle Ozio. The Brecciaro vineyards sit on hillside parcels in Narni, with limestone-rich soils that impart minerality and structure to the Ciliegiolo grape. The cool nights and moderate daytime temperatures preserve fresh acidity and aromatic clarity, producing wines of elegance and vibrancy. Bussoletti’s careful organic vineyard practices and gentle, natural winemaking allow the terroir and variety to shine, producing a wine that is both approachable and characterful. A rare and authentic expression of Umbria’s native varieties, it delivers character, charm, and energy in every glass.
Technical Data Village / Territory: Narni, Umbria (Colle Ozio, Colle Pizzuto) Soil: Clay, limestone of medium texture Vineyards: Organically farmed on two fields. 190 m.a.s.l. on rocky soils and at 290 m.a.s.l., calcareous clay. 15-year-old vines, Guyot trained Grape Variety: 100% Ciliegiolo Alcohol: 13 % Harvest: hand-picked in early September Vinification: Spontaneous fermentation for about 20 days. After racking, 70% ages in stainless steel tanks on its fine lees for about 12 months. The remaining 30% is aged in 25hl oak casts for 9-12 months. Once bottled it remains in the cellar resting for additional 3 months. Tasting: Super pretty cherry aromas mingle with wildflowers, savory spice and fresh herbs. The polished palate pops with juicy red berry notes spiced with sweet baking spices and a savory and earthy finish. Try with: This terroir-driven red, perfect for casual drinking or pairing with grilled meats, pasta with tomato-based sauces, or aged cheeses.

2023 Ciliegiolo di Narni “Brecciaro”

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