The Cieli Estate
- Established in 2012, Ron is a one-man-show. While he doesn't own his own grapes, his oversight of the rows he sources from is very hands-on, and he vinifies everything personally.
- All wines, (except Dolchezza Seco) are aged for 12 months in either 1st or second use American oak barrels.
- Since he insists on having the highest level of attention to detail in the wines he makes and in using only the best grapes, his production is limited to what he can make himself. - He gets his grapes from three sources:
- A few select rows of 20 year old vineyard sites near the valley floor of Valle de Guadalupe.
- Vines in a low elevation vineyard in Valle de San Vicente very close to the Pacific.
- 75 + year old vines in a vineyard at 3,500ft in Ojos Negros - organically farmed.
Total production: 6 wines, 750 cases
2016 Dolcezza Seco - Bodegas Cieli
Tasting Notes and Drinking Window:
An easy drinking wine that is essentially a field blend of a broad range of varietals. Medium body, with a smart balance of fruit and acidity whose only problem is that it goes down too quickly for you to take the time to celebrate its complexity and finesse!
120 cases made
Drinking window: Now - 3 years
Blend:23% Tempranillo, 22% Syrah, 22% Sangiovese,11% Nebbiolo, 11% Malbec, 11% Brunello
Don Cieli - American by birth. Now a Mexican citizen.
The Sangiovese (75 years old) originates from a high elevation site in Ojos Negros (3,500 ft) composed primarily decomposed quartz, granite and volcanic debris. The rest of the grapes come from a few vineyard sites in Valle de Guadalupe all in a simmilar zone of of approximately 900 ft elevation and sandy alluvial soils.
Fermented for 10 days on the skins and seeds in stainless steel tanks and then left to soak with the skins and seeds for an additional month. After this, the wine is racked off the skins and seeds and aged for another 8 months in a stainless steel tank.
Sulfites: 35 ppm