Montauto Silio Ciliegiolo 2023

Montauto Silio Ciliegiolo 2023, the heart of the Maremma

In southern Tuscany, Ciliegiolo finds an expression here shaped by the hills, the clay soils and the nearby sea. I recommend this organic red for its very precise sense of place: an ancient grape variety of the region, worked with restraint, between stainless steel tank and acacia wood.

The Maremma, the Montauto estate and Ciliegiolo

Montauto lies in the green hills of the Maremma, about ten kilometers from the coast. The Silio cuvée belongs to the Maremma Toscana DOC and highlights a single grape variety, Ciliegiolo, a Tuscan variety less widespread than others and particularly present in this subregion. The vines grow at roughly 200 meters of altitude, on clay soils mixed with gravel. This landscape, between inland relief and the very close maritime influence, provides the setting for the wine without any need to exaggerate its promises.

The family winery is tied to the history of Riccardo Lepri: his grandfather was already making wine at the start of the century, while Riccardo launched his own project in 2002, after studies in economics and management. For this 2023 vintage, the grapes are harvested by hand and placed in small crates. Maceration lasts about fifteen days, then fermentation takes place in stainless steel tanks at a controlled temperature, around 18 °C. The wine is then aged for ten months: 80% in stainless steel and the rest in acacia barrels. Organic farming supports this attentive approach, which leaves the fruit at the center while adding a measured touch of wood aging.

The tasting information available does not precisely describe the color or any particular aromas; I therefore prefer not to promise you notes of cherry, spice or garrigue that are not documented. The profile sits halfway between fruity and spicy, with a rather discreet presence of wood and a medium to full-bodied texture. These markers suggest a red that seeks neither absolute lightness nor a strong oak imprint. Ciliegiolo remains at the center of the experience, while the ten months of aging split between stainless steel and acacia give the cuvée its stylistic balance. It is an honest way to approach this Silio: staying curious, without confusing the character of the terroir with sensations that are not documented.

At the table, between cured meats and red meat

I would serve it with a platter of cured meats or red meat, two pairings recommended to complement its fruity-spicy profile and structure. It will naturally find its place at a convivial meal, when you want a Tuscan red with character without choosing a wine dominated by oak. The proximity of the sea and the hills of the Maremma already tell part of its story; at the table, simply let the Ciliegiolo take its place without trying to complicate the pairing. A bottle to open with straightforward dishes, to discover Tuscany through one of its lesser-known grape varieties.