Fibbiano Ciliegiolo

A pure Tuscan wine from an ancient grape

Kersen, bramen en frambozen – dat zijn de geuren die je meteen tegemoetkomen bij deze karaktervolle rode wijn. De Fibbiano Ciliegiolo comes from the hilly area around Pisa, Tuscany, at an altitude of about 200 meters. It is made entirely of Ciliegiolo-grapes, an old variety that is even older than the well-known SangioveseWhere this grape is normally used in blends, here it takes the full leading role.

For those who love distinctive and original wines, this is an absolute must-try. Production is limited to just 8,000 bottles per year. The wine is refined, mineral, and elegant. Perhaps this has to do with the terroir – a former seabed full of fossilized shells. This gives the wine a distinct character. Tip: also try the Vermentino or the Pet Nat from the same winery!

Taste experience and accompanying dishes

This Ciliegiolo is powerful and persistent on the palate, with beautifully rounded tannins. You will discover notes of dark fruit, bitter cherries, and plums. Additionally, there are floral and spicy elements such as roses and green herbs, which give the wine extra depth. The tannins present provide structure but remain well-balanced. Preferably serve at 16-18 degrees and decant if desired for an optimal experience.

Tastiest with:

• Grilled steak or other red meat

• Pasta with spicy tomato sauce

• Leg of lamb with rosemary

• Stews with game (such as venison or wild boar)

• Semi-matured cheeses such as Pecorino

• Hearty, spicy stews

The Fibbiano Ciliegiolo loves dishes with flavor and texture.

The story of Fattoria Fibbiano and their Ciliegiolo

Fattoria Fibbiano It is a historic estate that has existed since 1560. The vineyards are situated on ancient seabed, rich in limestone and fossilized shells. This explains the pronounced minerality of the wine. The vines are spaced close together (2.20 x 0.80 meters) and are pruned with spurs to limit yield and enhance quality.

The grapes are picked by hand in mid-September. This is followed by careful processing: the grapes are destemmed and crushed, after which fermentation takes place for ten days in stainless steel tanks.

Only natural yeasts from the grape skins are used here. Subsequently, the wine ages for four months in cement tanks for malolactic fermentation. Afterward, it rests for another twelve months in Slavonian oak and four months in the bottle. This long process yields the refined structure and layered flavor.

What does Hamersma say?

Harold Hamersma gave this wine a 9 and noted:
Dark fruit, rose scent and lunar eclipse, plums, bitter cherries, green herbs, hefty tannins. The lover of authentic and original will have their hands full with this.