Ciliegiolo

Ciliegiolo 100%

According to someone the Ciliegiolo is a vine that has spread in central Italy starting from Tuscany.

Others say it was introduced by pilgrims returning from the Sanctuary of Santiago de Compostela. Indigenous and genetically linked to sangiovese.

• Sangiovese
• Vermentino

Tasting

Aroma, flavor and perfume

On the palate it is structured, harmonious and velvety. The pleasant acidity makes it an engaging wine and excellent drink.

The nose, in addition to the characteristic note of cherry, gives off a breeze of mediterranean maquis, eucalyptus and laurel, while the mouth is velvety and full of savory grit.

Production method

The production method is strictly aimed at defending the territorial connotation.

A wide and multifaceted wine, which takes origin from the homonymous tuscan vine. The vinification in steel and the aging in large oak barrels for 6 months, keep it fresh and coherent.

Petra Wines

• La Balena
  The wine’s name is taken from an ancient oral tradition that so dubbed the vineyard from which it comes.
• Petra
  The embodiment of the project, whose name it bears, Petra tells timeless tales with new words.
• Quercegobbe
  A genuine cru, the origin of the merlot grapes with which this wine is made.
• Potenti
  The vineyard where the cabernet grapevines grow enjoys a balance of clay and rocky backbone, and a favorable gradient.
• Alto
  Its geological characteristics and microclimate are expressed distinctly by a varietal – sangiovese – that has always called Tuscany home.
• L’angelo di San Lorenzo
  Wine produced from a variety that has always been used in Tuscany for the creation of great meditation wines.
• Colle al fico
  Colle al fico is one of the estate’s finest crus. Its name is taken from the vineyard in which the syrah grapes it is made from are grown
• Hebo
  The name of Hebo is taken from an ancient Etruscan settlement, and recalls the historical roots of Suvereto.

Belvento Wines

• Ciliegiolo
  According to someone the Ciliegiolo is a vine that has spread in central Italy starting from Tuscany.
• Sangiovese
  It is known since 1500 but its genesis is probably much more remote and dates back to the first settlements of Etruscans and Romans who cultivated the vine here.
• Velarosa
  A vine that in the sunny and windy Maremma reaches maturity ideal for the production of wines full-bodied rosés, sapid and with a great aromatic complexity.
• Viognier
  In this part of Maremma Toscana the viognier can express himself best thanks to the minerality of the land that have compact, calcareous and uniform shoals.
• Ansonica
  Ansonica, already known in Sicily with the name of inzolia, is among the oldest native vines of Sicily and it would have arrived on the Tuscan Coast and in his archipelago by Greek merchant ships.
• Cabernet Sauvignon
  Tuscany is the elective homeland of the Cabernet Sauvignon and the northern Tuscan Maremma is one of the areas most suited to its cultivation.
• Vermentino
  A vermentino vinified in purity to enhance the typical soft and fruity nature of this vine that in the Tuscan Maremma has been able to express characters distinctive and unique.

Oil and other products

• L’Uliveta di Mariella
  The olive grove is in fact a gift from her husband, Vittorio Moretti, and this oil is a tribute to Mariella’s personality and her passion for products that bear a natural closeness to land farming.
• Olio Petra
  L’olio prodotto è ricavato da 2000 olivi situati in località San Lorenzo, nel comune di Suvereto, a 120 metri d’altitudine, su un terreno argilloso di 10 ettari. Le olive da cui viene ricavato appartengono tutte a varietà autoctone della regione, i cultivar Leccino, Frantoio, Moraiolo e Pendolino.