Cantine Ciolli Damiano

Botte Ventidue Ciolli

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Trebbiolo Rosso La Stoppa 2023

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Botte Ventidue Ciolli

was €16.90 Special Price €15.21 - 10%

Availability: In stock

SKU

00001267

The lowest price from last 30 days: €15.21

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Damiano Ciolli's Botte 22 is produced with a blend of 70% Trebbiano Verde and 30% Ottonese grapes. It ages for approximately 11 months in barrels in contact with its sediments and, after 11 months, in concrete tanks where it remains for approximately one month before being bottled.

Type of wine White

Body Normal

Region LAZIO

In summary

Grape varieties: Trebbiano 70%, Ottonese 30%

Wooden passage: Moderate

Alcohol Degree: 12,50%

Country: ITALY

Production area: PIGLIO/OLEVANO/AFFILE

Format: Bottle 75 cl

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 90

88/100

How to taste it

When to drink it: 0-2 years

Serving Temperature: 8-10 °C

Recommended glass: Medium cup (red / young white) Calice medio (rossi/bianchi giovani)

Visual tasting

Crystalline, straw yellow in color with evident golden reflections. Consistent.

Olfactory tasting

Intense and complex, with notes of ripe yellow fruit, dried fruit, and butter. It finishes with spicy and ethereal notes.

Taste tasting

Complex on the palate too, good structure and great persistence.

What to pair wine with Botte Ventidue Ciolli

The Botte 22 Damiano Ciolli is a perfect white to accompany important first courses, white meat and poultry.

Contains sulfites.

Description

Damiano Ciolli's Botte 22 is produced with a blend of 70% Trebbiano Verde and 30% Ottonese grapes, all harvested from old vines of approximately 1 hectare, trained using the guyot system with a south-east exposure. The grapes grow on red volcanic soil at an altitude of approximately 350 meters above sea level. Harvest is manual, generally towards the end of September. After removing the stalks, the wine macerates overnight on the skins at a low temperature, followed by racking and pressing for fermentation in Austrian oak barrels. Spontaneous alcoholic fermentation occurs in oak barrels without temperature control. Aged for approximately 11 months in barrels in contact with its sediments, it is then racked after 11 months into concrete tanks where it remains for approximately one month before being bottled.