Credits: © Giancarlo Ceci Agrinatura
Giancarlo Ceci’s farm extends around the castle of Giancarlo Ceci, an estate acquired 200 years ago and passed down from father to son for eight generations, located near Castel del Monte, the countryside of Andria.
Giancarlo Ceci converted the company to organic and biodynamic in 1988. The common denominator of the activity is respect for the environment and the continuous search for balance that guarantees the highest quality.
The native vines Nero di Troia, Bombino Bianco, Bombino Nero, Fiano, Pampanuto, Moscato, and also Chardonnay, Montepulciano and Aglianico are present in the vineyards of Giancarlo Ceci, trained in spurred cordon on calcareous soils, well drained and ventilated on a surface of 70 ha. The know-how for the agronomic management of Giancarlo Ceci himself has been combined with the technical expertise of the oenologist Lorenzo Landi for twenty years.
The main goal is to transfer all the balanced sensations that derive from the vineyards and the environment of which we are custodians into the glass of wine. This is in line with the organic and biodynamic production philosophy. The content of sulphites in the bottle is very low, in the case of the Almagìa line (in red and white present, in rosé) zero added sulphites and Demeter biodynamic certification.
The range of Giancarlo Ceci wines includes 15 labels, distributed in the Ho.Re.Ca. high quality and prestigious Apulian, including starred restaurants.
Owner: Giancarlo Ceci
Oenological management: Lorenzo Landi
Agronomic management: Giancarlo Ceci
Viticulture: organic and biodynamic
Vineyard hectares: 70 hectares
Bottles produced: 350,000
Direct sales: yes
Visits to the cellar: yes
Foundation year: 1988 (company), 2004 (cellar)
Wine: Dolce Rosalia
Alcoholic strength: 14% vol.
Classification: D.O.C. Moscato di Trani Natural Sweet.
Grape variety: 100% Moscato Bianco.
Altitude: 220 m.s.l.m.
Soil type: medium mixture characterized by limestone.
Density: 4000 plants / ha.
Yield per hectare: 50 q / ha.
Vinification: the grapes undergo withering in the vineyard, the harvest is carried out in several steps and usually begins in the second ten days of September and ends at the end of October, the first ten days of November (late harvest). Once it arrives in the cellar (about 200 meters away from the vineyard) it is further selected manually. It is then pressed inside a mechanical press and the flower must be obtained. After a cold static decantation, the liquid must is taken and transferred to French oak tonneau where fermentation takes place, blocked at the desired level of balance between alcohol content and sugar concentration. The wine rests in tonneau sur lies with periodic baton ages until February before being transferred to steel silos and bottled.
Production: 2,000 bottles.
Serving temperature: 10° -12 ° C.
Color: golden yellow
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Description: floral, fruity, spicy and ethereal
Observations: triumph of withered yellow flowers among which narcissus stands out, addictive scents of lemon jam and candied citron rind follow, hints of sweet spices reminiscent of turmeric, hints of acacia honey, beeswax and balsamic notes of background.
Taste – olfactory examination
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State of Evolution: mature
Remarks: a sweet wine with captivating and intense aromas, balanced taste with a long persistence and fine quality. A wine to be awarded.
Pairings: tart with honey and walnuts.