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 black cherry, blackberry, blueberry, plum and herbs.. Juicy and vibrant on the palate - red fruit and bitter cherry notes plus some vanilla oak, lively acidity and youthful tannins with a dry, slightly rustic tart edge. Medium/full body with grippy tannins and good concentration on a long finish with plenty of fruit to develop well.

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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