'Sileo' Le Verzure 2020
Artisanal
Callmewine's FavouritesThe "Sileo" by Le Verzure is a red wine made from Sangiovese grapes, aged in terracotta amphorae for about 8 months. It has a purplish ruby red to the eye and expresses intense and fresh aromas of fresh fruit, blueberries and fresh raspberries with orange peel details and is revealed in a comfortable and satisfying mouthfeel, incredibly juicy and refreshing like freshly crushed grapes
The "Sileo" from the Tuscan winery Le Verzure is a classic red with a genuine and straightforward taste, produced with pure Sangiovese grosso grapes. It is a label that arises from the desire to create wines that are a direct and immediate expression of the varietal characteristics of the grapes and the peculiarities of the territory, without oenological mediations or invasive processes. In this perspective, the choice of aging in dolium made of terracotta perfectly fits, symbolizing a return to the oldest customs and a simpler and more neutral approach to winemaking possible.
The wine "Sileo" comes from vines cultivated in the fascinating territory of the Colline Senesi. The Le Verzure estate is located in the countryside of Murlo, an area with ancient origins in viticulture, dating back to the Etruscan era. It extends over a total of 43 hectares dedicated to woods, arable land, olive groves, and a vineyard of 6 hectares. The philosophy of the winery aims to reconnect with the oldest traditions, both through management of the countryside under organic farming, and by offering wines with an authentic taste, made with minimal intervention in the cellar. The Sangiovese is cultivated in the two plots of Vigna Alta and Vigna Bassa, with low yields and manual harvests. Fermentation occurs spontaneously with indigenous yeasts in terracotta amphorae, with a maceration period in contact with the skins of about 4 months. The wine rests in a 500-liter dolium for another 8 months before bottling.
The red "Sileo" from Le Verzure is a wine with an authentic face, inspired by the oldest traditions of grape winemaking, interpreted with modern knowledge in the oenological field. It presents a bright ruby red color, with slight violet hues. On the nose, it releases an intense bouquet, with aromas of small dark berries, currants, blueberries, and hints of blood orange. The taste is crunchy and juicy, with a sensation of savoring the richness of the grape directly. The tannins are well integrated, and the finish is of lively freshness.