Mix and match with other Direct wines from this producer for minimum purchase of 6 bottles (or equivalent of 4500mL) per producer. Purchases must be in multiples of 6. Ships directly from winery to you in a few weeks - $4/bottle for 12 (+$2 if order less than $400) or more & $6/bottle for 6 (+$2 if order less than $200) per producer.
Our tasting impressions
Maturing very nicely, this Ciliegiolo has a clean and precise nose of red fruits. Some tannins remain, mostly on the entry. There is admirable focus and cut and the delicious flavors marry beautifully, right through to the long finish.
About this wine
Ciliegiolo from individual plots are harvested manually in two stages. The first is for rosé. Ten days later – the riper grapes are harvested for Sileno. The grapes are vinified and refined separately. The winemaking process varies according to the climate of that year. Fermentation is with indigenous yeasts at a controlled temperature. Half the wine ages in oak barrels for 6-8 months and the other half in cement for the same time. It rests in the bottle for 6 months before release.
About the grape
Ciliegiolo (little cherry in Italian) is having a moment. Genetically related to Sangiovese, it is featured in Central and Northwestern Italy. It is prone to mildew. It tends to produce wines evocative of its name - gentle in structure and tannins, nicely fruited and very juicy.
Gianni's perspective on the vintage
2016 was a textbook vintage. Autumn was unusually hot. The winter was very rainy and cold only in February. New buds appeared in the middle of April thanks to higher temperatures. Spring was a mix of rain and sun with temperatures constantly below average. At the beginning of summer, temperatures returned to normal with some periods in July higher than usual.
The trend of temperatures and the good water reserves accumulated during winter and spring, prevented water stress and the vines reached their desired stage of maturity. August saw a good range of temperatures and heavy rain in the middle of the month. Fine conditions leading up to harvest helped the grapes to become sweeter and to reach the perfect ripeness. The harvest started at the beginning of September collecting first Merlot and Ciliegiolo grapes, ending with Sangiovese in the middle of October.
Suggested Glassware: Grassl Liberté
Sator in Latin means one who plants and was a minor Roman god of agriculture. It features in the famous, yet mysterious, Sator Square.
There is nothing mysterious about Sator, the Azienda in the village of Pomaia in the northern Tuscan Maremma. This is the west coast, near Pisa. The Moscardini family has owned this land for 2 centuries but Gianni and Roberta were the first to plant vines in the volcanic soil in 2008.
Production is 50,000 bottles annually from 13ha at an elevation of about 180m. The vines are trained in the Guyot system. They make DOC Montescudaio from grapes like Sangiovese and Merlot as well as an array of Toscana IGT from Italian varieties not necessarily associated with Tuscany. All of the varieties are planted in at least 2 plots - each with a different soil composition.
Their style is focused on wines of elegance. Their credo is to produce wines that fit seamlessly with the land in which they are planted, which is why they vinify the grapes from each plot separately prior to blending.