Ciliegiolo, meaning “cherry-like”, is usually reserved as a blending grape. Bottled on its own, it shows remarkably bright red fruits and fresh acidity. There have been conflicting studies, but Ciliegiolo is either a parent or offspring of Sangiovese.
San Ferdinando’s version comes from 1.7 hectares of vineyards at 320m, facing south-southeast. The vines were planted in 2007 on light sandy topsoil with compact grey clay about 20cm beneath. The harvest took place at the end of September at yields of 7,000-8,000kg/ha (about 49-55hl/ha). There was then a selection of the best bunches in the cellar.
The grapes are mostly destemmed (there are about 10-15% whole clusters) and gently pressed. Fermentation occurs spontaneously in stainless steel with maceration lasting 10-12 days. It aged on tank on its lees for 5 months. There was no fining, but a wide filtration. So2 levels are 40mg/L total. The wine ages in bottle two months before release. 10,000 bottles produced in 2016.