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Ciu Ciu, Bacchus Rosso Piceno 2019
Montepulciano & Sangiovese
Montepulciano & Sangiovese
Massimiliano & Walter Bartolomei
This organic blend of Montepulciano and Sangiovese offers soft, lightly spiced berry fruit and gentle, fine tannins. Best drunk young to preserve its freshness, it will work well with gammon and other lighter red meats. And if, like us, you were wondering about the curious name (it's pronounced "choo-choo", as in Thomas Il Trenino), then yes, it's because a family ancestor did have a job role on the Italian railways.
After picking at the beginning of October the wine undergoes a traditional red fermentation, with daily “punching down” for approximately 10 days.
It is then aged for 6 months in stainless steel vats before a final 3 months ageing in bottle before release.
The winery, begun in 1970 by Natalino Bartolomei and his wife Anna, and continued today by sons Massimiliano and Walter, occupies 130 hectares of vineyards on which are grown a variety of organic grapes that all reflect the traditions and land of Le Marche. From these grapes the Bartolomei family produces a variety of white and red wines that embody the finest characteristics of southern Le Marche wines. These grapes thrive on Walters organic vineyards, are protected by the Apennines to the west and by the gentle Adriatic sea breezes from the east, which help prevent disease. A great deal of attention has been spent in the last decade to the pursuit of premium quality wines. For instance, one main tenet that has been consistent at Ciu Ciu is that fine wine is made in the vineyard, not in the cellar. You must start with quality grapes to make quality wine. What makes the popularity of these wines even more remarkable is the fact that there is a range of red, white and sparkling wines, obtained without the aid of chemical fertilizers or herbicides. To filter the wine prior to bottling, most winemakers use ingredients derived from animals such as egg whites, milk proteins (caseins) or gelatin from fish bladders or cow and pig hooves. These animal products help remove solid impurities like grape skins or yeast from the fermentation process and can adjust the wines tannin levels, resulting in a clearer, brighter and better-tasting wine. Fortunately for vegans and vegetarians, it is possible for winemakers to process their wine manually or using minerals like bentonite or kaolin. The Ciu Ciu winery is one of the top 10 companies that have obtained the label Vegetarian Vegan Quality by Csqa-Valoritalia Group, responsible for the supervision of the certification. Today the brothers Massimiliano and Walter, thanks to the passion and experience of their father Natalino, continue the job of vine-growing. Their genuine products harmonically embrace the most modern and state-of-the-art wine making techniques to enhance the quality of the wine and growing their popularity in both domestic and international markets.