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
2017 Ore Quatro Vini - Bodegas Cieli
Tasting Notes and Drinking Window:
Like the rest of Cieli's 2017's, this wine displays a 'barnyard' characteristic common in well-aged wines from Bordeaux and Chateauneuf du Pape that plays over top the characteristics of the fruit. Dominated by Sangiovese, the fruit notes here are black cherry, roasted tomato, thyme and espresso, and they are woven into a wine with considerable structure and a full body.
Only 50 cases made
Drinking window: Now - 6 years
75% Sangiovese, 25% Nebbiolo
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 Nebbiolo (20 years old) comes from Valle de Guadalupe (900 ft, decomposed sandstone and red clay).
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 once being moved to the barrel. All barrels composed of American oak 2nd use.
Sulfites: 35 ppm