Casagori Marino Rosso Toscana Ciliegiolo
3 in stock
Region: Tuscany, Italy
Viticulture: Organic and Biodynamic
Grape varieties: 100% Ciliegiolo
Casagori Marino Rosso Toscana Ciliegiolo is made of 100% Ciliegiolo, whose name comes from an Italian word for cherry, a fruit that Ciliegiolo wines resemble in color and aroma. Wild fermentation without temperature control. After a long maceration on the skins the wine ages 12 months in ceramic eggs to preserve fruitiness and brightness. Aromas and flavors of sour and Bing cherry on a soft body with crunchy acidity on the finish.
Song: If You Could Only See by Tonic
Black Cherry, Black Currant, Red Cherry
Very Low Sulfur (less than 20mg/L)
Room Temperature (63°–67°)
3 in stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Casagori Marino Rosso Toscana Ciliegiolo
Casagori Marino Rosso Toscana Ciliegiolo is made of 100% Ciliegiolo, a red grape with something of an obscurity in past decades but now undergoing a renaissance in Tuscany. The grape’s name comes from an Italian word for cherry, a fruit which Ciliegiolo wines resemble both in color and aroma. It is this character that has prompted the vine’s renaissance, as the variety brings a certain freshness and lively character to otherwise-heavy wines. “Marino” in Italian means “coming from Marine sediments/soil”. Wild fermentation without temperature control. After a long maceration on the skins the wine ages 12 months in ceramic eggs to preserve fruitiness and brightness. Aromas and flavors of sour and Bing cherry on a soft body with crunchy acidity on the finish.
Tuscany has never been the epicenter of the alternative wine movement that’s been occurring in Italy (or Europe as a whole). Like many places with deep winemaking histories (Piedmont, Bordeaux, Burgundy) the ingrained traditions, cost of land and local culture often make it less conducive to breaking the mold, and in Tuscany, the mold is made of ancient stone and clay, which is very difficult to break.
With that bit of cultural context in mind, we’d like to introduce you to perhaps the next great (natural) winemaker in Tuscany: Matteo Gori. “Natural” is in parenthesis there, only because, as I hope you’ll come to understand, the wines that Matteo Gori makes are through-and-through natural (biodynamic agriculture, native yeast ferments, no chemical corrections, little or zero added sulfites) yet, they go beyond that and join the level of “great wines” from places like Montalcino, Montepulciano, Radda, Saumur, etc. Truly a new level has been achieved here.
Casagori has some 5 hectares of land under vine. With additional lands dedicated to olives, grains (he has a micro-brewery on the property and makes beers from local ancient grains they grow), woodlands, and grazing space for his beloved sheep (Pecorino di Pienza!), cows, goats, and chickens.
Grape varieties are what you would expect from Tuscany for the most part: a combination of Trebbiano, Malvasia, Colorino, Ciliegiolo, and of course, Sangiovese. Vinification is a combination of being quite traditional while using practical, natural methods. Destemmed fruit, fermentation in small stainless steel tanks, aging in a combination of cement tanks, ceramic egg, and old, “exhausted” oak barrels. The underground cellar extends deep into the limestone/clay subsoil creating a wonderfully clean and balanced environment to vinify and age the wines. It was the biggest investment on the property but the wines showcase how special a cellar it is.