Region: Umbria, Italy (Molino Vitelli, near Umbertide)
Grapes: 100% Ciliegiolo
Body: Light to Medium
Notes: Cherry, wild berries, and violet on the nose with herbaceous and balsamic notes, juicy and savory on the palate with clear but gentle tannin
Pairing: Umbrian-style liver dishes, charcuterie, roast chicken, or light tomato-based pastas
The Producer
Andrea Pilar farms in an unspoiled stretch of Umbria near Umbertide, on hilly, calcareous-alluvial clay soils rich in skeleton that give the fruit slow, even ripening and consistent acidity year to year. A VinNatur member, the estate practices a light hand throughout: hand-harvesting, spontaneous fermentation, and homeopathic sulfur additions.
The Wine
Ciliegiolo, whose name comes straight from the Italian for cherry, is grown across central Italy as a lighter, everyday red in Umbria and a bigger, more structured wine in Tuscany. Andrea Pilar's version leans into the former. Grapes are destemmed and softly pressed, then fermented spontaneously in steel for two to three weeks with a very short skin maceration, followed by malolactic fermentation and a few months of steel aging with periodic lees-stirring before bottling with only a homeopathic dose of sulfur. The 2022 is ruby red and true to its name, floral and cherry-driven on the nose with herbaceous, balsamic undertones, and juicy and enveloping on the palate, with clear but docile tannin and a long, pleasant finish.
Region: Umbria, Italy (Molino Vitelli, near Umbertide)
Grapes: 100% Ciliegiolo
Body: Light to Medium
Notes: Cherry, wild berries, and violet on the nose with herbaceous and balsamic notes, juicy and savory on the palate with clear but gentle tannin
Pairing: Umbrian-style liver dishes, charcuterie, roast chicken, or light tomato-based pastas
The Producer
Andrea Pilar farms in an unspoiled stretch of Umbria near Umbertide, on hilly, calcareous-alluvial clay soils rich in skeleton that give the fruit slow, even ripening and consistent acidity year to year. A VinNatur member, the estate practices a light hand throughout: hand-harvesting, spontaneous fermentation, and homeopathic sulfur additions.
The Wine
Ciliegiolo, whose name comes straight from the Italian for cherry, is grown across central Italy as a lighter, everyday red in Umbria and a bigger, more structured wine in Tuscany. Andrea Pilar's version leans into the former. Grapes are destemmed and softly pressed, then fermented spontaneously in steel for two to three weeks with a very short skin maceration, followed by malolactic fermentation and a few months of steel aging with periodic lees-stirring before bottling with only a homeopathic dose of sulfur. The 2022 is ruby red and true to its name, floral and cherry-driven on the nose with herbaceous, balsamic undertones, and juicy and enveloping on the palate, with clear but docile tannin and a long, pleasant finish.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.