La Maliosa Rosso is made from the selection of the best Ciliegiolo grapes (90%), with a small amount of Sangiovese and Cannonau gris. The total sulfites value is less than a 10 mg/liter, the alcohol content is 14 %.
The color is a full and intense, impenetrably ruby red. On the nose, it’s warm and enveloping with the intense aromas typical of a Ciliegiolo: marasca cherry, black cherry and plum jam flanked by a gentle balsamic Mediterranean scrub, with notes of leather, incense and lacquer. In the mouth, it’s structured, warm complex and surprising, with a presence of a mineral intensity and an extractive roundness well balanced. The tannin s present and well refined, but never jarring. The long maceration produces an exciting and lasting dynamism over time.
We suggest pairing with egg pasta with strongly flavoured sauces, including ragù, autumn soups with mushrooms and fatty meats, but also well-aged sheep’s cheese and roasted white and red meats.
It’s a living wine in constant evolution. We suggest you take time to enjoy its transformations and to open the wine for a few minutes before tasting.