Damiano Ciolli Cesanese DOC ‘Cirsium’ 2016 sarget-de-gruaud-larose Traditional open fermentation was employed

Traditional open fermentation was employed followed by maturation in French oak barriques for 20 months

and the technical director of the estate is Melanie Barton Sartorious – the first oenologist in the Barton dynasty

warm milk and crushed chalk on the nose

but is also drinking beautifully now for those who simply can not wait

Damiano Ciolli Cesanese DOC ‘Cirsium’ 2016 sarget-de-gruaud-larose Traditional open fermentation was employedCasanese Cirsium Ciolli is a wine with a deep and concentrated ruby red color, the nose is broad and varied, with notes of violet and hints of ripe fruit in jam, black cherry, black currant, aromatic herbs and a very light spice of tobacco and licorice. in the mouth it is very powerful, yet elegant with an impressive tannic structure of extraordinary softness.