Ciliegiolo, Cabernet Sauvignon and Cabernet Franc: Agapanto Bolgheri Rosso Doc
The Podere Conca Agapanto originates as a DOC wine, thanks to the excellent work allowing its production
Ciliegiolo is an Italian black berry vine originated in Tuscany, but existing also in other areas like Apulia, Abruzzo, Lazio, and Liguria.
Even if nowadays its production is decreasing, Ciliegiolo has a long history to tell. Whilst in the past it was cultivated to be blended with other grapes, today it is used in purity too.
It is one of the grape varieties for the blend of Agapanto, the Tuscan red wine of Podere Conca.
Podere Conca is aTuscan wine company set in the Livornese countryside, in the area between Bolgheri and Castagneto Carducci. Here, in this corridor of plain land, there are a lot of wine companies taking advantage from the peculiar weather condition of this area.
Clay, sandy, and alluvial soils alternate each other’s in the same area taking advantage of sea breeze coming from the coast and protected by the hills from the strong internal winds.
The Origin of Agapanto at Podere Conca
There were no vines, neither Ciliegiolo nor other varieties, when Silvia Cirri, Chief physician of the Anaesthesiology, Resuscitation and Intensive Care Unit of the Istituto Clinica Sant’Ambrogio of Gruppo San Donato in Milan, decided to enrich the farm of Podere Conca – having already the olive grove – with vineyards
The idea of Silvia was to create a peculiar blend: therefore, Ciliegiolo, Cabernet Sauvignon and Cabernet Franc were selected. But before starting the production, the result was tested selecting grape varieties of local producers, but with features like those of Podere Conca.
When the production started, the choice was organic cultivation with principles of biodynamic, avoiding the addition of chemical products which could alter the balance of nature.
The Organoleptic Notes of Agapanto
The result is Agapanto, the red wine taking its name from a plant of South Africa.
This Bolgheri rosso DOC is subject to 12-month ageing in wood, with new tonneaux and barrels of second passage, and 6 months in the bottle.
Indeed, a fresh wine but with a good structure, with a bouquet of red fruits and a good persistence in the mouth.
Thanks to Ciliegiolo too, Agapanto is the ideal red wine for cold meats, cheeses, and red meat, but also perfect to accompany the whole meal.