Senza-Rete-Ciliegiolo.jpg
Senza-Rete-Ciliegiolo.jpg

Senza Rete Ciliegiolo | Tuscany, Italy

£14.70

‘Senza Rete’ is the Italian for ‘without a safety net’.

The values Senza Rete embodies are more about ‘withouts’ than ‘withs’. Its name has a classic circus legacy, chosen because like the best acrobats nature always finds its balance without the need for any ‘safety net’.

The venture is a homage to traditional Tuscan wines; a project by winemaker and consultant Maurizio Castelli, backed by Master of Wine Gabriele Gorelli.

Made from 100% Ciliegiolo grapes (named after their supposed cherry like colour and flavour) mainly low-yielding parcels, organically grown in sandy soil vineyards on the Tuscan coast, close to Paganico.

 After hand-harvesting, whole bunches are trodden in a single stainless-steel vat. Vinification is with indigenous yeasts, no temperature control, no Sulphur Dioxide no enzymes nor other additions. The juice is naturally fermented to dryness (residual sugars <1 g/l) with Malolactic fermentation occurred spontaneously in concrete vats before transferring to 30Hl oak barrels, resting for 6 months before being bottled, unfined, unfiltered and without any SO2.

A limited production of 3000 bottles

‘Senza Rete’ is the Italian for ‘without a safety net’.

The values Senza Rete embodies are more about ‘withouts’ than ‘withs’. Its name has a classic circus legacy, chosen because like the best acrobats nature always finds its balance without the need for any ‘safety net’.

The venture is a homage to traditional Tuscan wines; a project by winemaker and consultant Maurizio Castelli, backed by Master of Wine Gabriele Gorelli.

Made from 100% Ciliegiolo grapes (named after their supposed cherry like colour and flavour) mainly low-yielding parcels, organically grown in sandy soil vineyards on the Tuscan coast, close to Paganico.

 After hand-harvesting, whole bunches are trodden in a single stainless-steel vat. Vinification is with indigenous yeasts, no temperature control, no Sulphur Dioxide no enzymes nor other additions. The juice is naturally fermented to dryness (residual sugars <1 g/l) with Malolactic fermentation occurred spontaneously in concrete vats before transferring to 30Hl oak barrels, resting for 6 months before being bottled, unfined, unfiltered and without any SO2.

A limited production of 3000 bottles

Origin: Tuscany, Italy

Grapes: Ciliegiolo

Tasting Notes: Dark ruby red colour with aromas of plums, black cherry, blackberry and herbs. The palate is notable for its vibrant, lively acidity and youthful tannins that engage with restrained red fruit and bitter cherry notes plus some vanilla oak. There is a dry, slightly rustic tart edge on the finish with grippy tannins; medium bodied and good, balanced concentration with plenty of fruit to develop.

ABV: 13.0%

Vintage: 2023

Ageing potential: 4-6 years

Attributes: oak aged, minimum use of sulphites, no filtering or fining

Closure: cork

Farming: certified organic

Sustainability info:

Winemaker: Maurizio Castelli

Winery link

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