Description
I’ve been chasing Cesanese for many years. I’m fascinated with its long history. It was the chosen wine of Roman Emperor Nerva who built a palace in the ancient city of Piglio to be near the vineyards.
Piglio is one of several communes allowed in the Cesanese del Piglio DOCG appellation.
In general, Cesanese is not for the masses. It’s a very particular wine strong attributes. At times it can be very earthy and other times very bitter. It can be hugely tannic or acidic when made under the wrong hands. While other times it can have a vein of balsamic vinegard notes that certainly isn’t for everyone.
The Rubino Cesanese del Piglio from Terre Antiche has none of those attributes. It’s a single vineyard cru and cultivated using biodynamic principles. It’s also a “natural wine” since it’s made with its own native yeast and spontaneous fermentation.
Being both a “Natural Wine” and a “Biodynamic Wine,” one would expect some of the off-putting aromas and flavors commonly found in these niche wines.
But instead “Rubino” is a beautiful and elegant Cesane. Light fragrances of crushed cherry and rose petals. It’s Medium Body is silky smooth and its ease of drinkability makes it a great companion for long evenings with company or self-indulgence.
The cherry and rose petals continue in the flavors while also expressing a freshness that tastes like the wine was just pressed. It has a refreshing a crisp fininish loaded zillions of finite material that include dried red fruits, floral, and terroir material from the soils and climate.
It’s that small but densely compact material on the finish that makes the wine intriguing and will beckon the call to have another sip.
9,000 bottles handcrafted per annum.
Grape Variety: Cesanese Comune
Origin: Piglio
Age of Vines: 25/30 years
Vine System: espalier and guyot
Yield: 45/50 quintals per hectare
Soil: limestone, calcareous
Harvest Period: end of September
Grape Pressing: Soft press in amphora
Yeast: Native
Fermentation: spontaneous in amphora; maceration 10-15 days
Aging Container: amphora, chestnut barrels, and steel
Bottling: the following spring after harvest, no filtration; no clarifying
Aging in Bottle: 6 months
Sulfites: max 30/40mg. per liter
