San Ferdinando is an Italian winery that often goes unnoticed despite their exceptional attention to detail. They produce "everyday" wines that transmit emotions beyond the ordinary. The estate covers 62 hectares of land, out of which 10 are under vine. The Grifoni family has owned the estate since 1850, but it wasn't until 2008 that the winery was fully restored and the vineyards were revitalized and converted to organic farming methods. Simone Zucchetti, a capable winemaker and agronomist, currently manages the vineyard and oversees the production from vine to bottle. The winery focuses on using indigenous varieties such as Sangiovese, Ciliegiolo, Pugnitello, and Vermentino, while striving to balance typicity, drinkability, and value.

Ciliegiolo, which means "cherry-like," is a grape variety that is usually used for blending. However, when it is bottled on its own, it displays remarkably bright red fruits and fresh acidity. Although there have been conflicting studies, Ciliegiolo is believed to be either a parent or offspring of Sangiovese. The wine has aromas of sour cherries, raspberries, woody green herbs, and a hint of lavender, while the palate is playful with refreshing acidity and very soft tannins, giving the wine a juicy feel.

Pairing: Spaghetti bolognese, Pizza, Eggplant parm

Grape: Ciliegiolo

Soil: sand & grey clay

Viticulture: Organic