{"product_id":"gianni-moscardini-sileno-ciliegiolo-igt-toscana-2018","title":"Gianni Moscardini Sileno Ciliegiolo IGT Toscana 2018","description":"\u003cp\u003e\u003cstrong\u003eThis is a pre-arrival offering that is expected fall 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur tasting impressions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe current release of this wine, 2021, is lovely. But this being VDLT, when Gianni said he still had a stash of 2018, we said, \"yes, please!\" \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis wine is in its secondary phase so - there is evidence of the oak - but the gorgeous cherry fruit is very bright. a touch of mushroom-y umami offers a stunning counterpoint. The tannins are so fine that they're barely perceptible. But they do provide noticeable structure. A great drink not but there's no rush given the structure, acidity and vibrant fruit.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDon't miss this beautiful and impressive Tuscan rosso that's as comfortable on the dinner table with a steak as it is with red sauce pasta. In fact, Ciliegiolo might just be better with the latter than Sangiovese, due to its higher natural acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCiliegiolo planted in \u003cmeta charset=\"utf-8\"\u003emagmatic-volcanic, clay and limestone soil. The grapes are harvested manually and vinified separately, based on soil composition.  Fermentation is with indigenous yeasts in s\u003cmeta charset=\"utf-8\"\u003etainless steel tanks at a controlled temperature. \u003cmeta charset=\"utf-8\"\u003eAbout 10% of the whole bunch is introduced in order to to enhance the aromas and freshness. Maceration for 10 days.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe aging vessel and duration for this wine vary according to climatic conditions and soil. In 2018, Gianni used 500L oak barrels for one year. After bottling, it stayed in the cellar for 18 months before release.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCiliegiolo\u003c\/strong\u003e\u003cspan\u003e (little cherry in Italian) \u003c\/span\u003eis having a moment. Genetically related to Sangiovese, it is Tuscan in origin but can also be found in Liguria, Umbria, Lazio and Puglia. Wine from the variety tend to be medium bodied, structured, fruity and smoothly tannic. It's a hugely underrated grape.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eGianni's perspective on the vintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e2018 Winter temperatures were typical, with only a short period below zero. Rain was heavy in January and February. Buds started sprouting at the beginning of April.  Spring was a mix of extreme heat , humidity and rain, which led to flowering at the beginning of June. More rain came at the end of July, which helped cool the hot summer and allowed the grapes to add ripeness and sugar. The fall brought ideal conditions. \u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe harvest started at the end of August for Merlot and Ciliegiolo, followed by the Vermentino and the Fiano grapes, ending with the Sangiovese grapes at the beginning of October.\u003c\/p\u003e","brand":"Gianni Moscardini","offers":[{"title":"2018 \/ 750 mL","offer_id":44189209002027,"sku":"24196","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2674\/4414\/products\/Ciliegiolo18.png?v=1624909070","url":"https:\/\/vdltwine.com\/products\/gianni-moscardini-sileno-ciliegiolo-igt-toscana-2018","provider":"VDLT","version":"1.0","type":"link"}