Damiano Ciollo
BACKGROUND
Damiano Ciolli produces wines in Olevano Romano on the South-Eastern hillsides, just outside the ancient city of Rome. The hilly and mountainous country is made up of mostly volcanic soil. Over the last 4 generations the Ciolli family worked the land and sold their grapes to other local wine producers. Then, in 2001, Damiano took over the family winery and began to bottle his wines along with the support and collaboration of his longtime significant other Letizia Rocchi, who earned her PhD in grapevine physiology and winemaking.
The wines they make together are a testament to the nobility of the Cesanese D’Affile grape and the great terroir of the Ciolli vineyards. As a young man Damiano spent much time traveling to the best vineyards of Europe tasting and examining best practices and traditional techniques. His move back to Olevano Romano allowed him to breathe new life and winemaking experience into the centuries old estate.
Today these vineyard lands extend over 7ha of steep Roman hillside where all the work is done manually. This family held land lies in a natural amphitheater with a Southern exposure and surrounded on all sides, similar in shape to the Conca d’Oro in Chianti Classico (Panzano), but at a breezy 450 meters above sea level. The Southern aspect, the deep red colored volcanic soils, and excellent diurnal temperature variation give the Cesanese d’Affile grape perfect ripening conditions on the ancient Ciolli estate. Cirsium and Silene are the names of wild flowers that are commonly found amidst the rows of vines in the countryside of Olevano Romano.
The Wines
SILENE
CESANESE D’OLEVANO ROMANO SUPERIORE DOC
Silene derives its name from a wild flower, the Silene Vulgaris. It is obtained from a selection of Cesanese d' Affile grapes (100%) coming from vineyards planted in 1981 and 2002, trained with spur cordon and Guyot systems. The vines yield about 1.5-2.0 kg (from 6 to 10 bunches per vine). Grapes are fermented in stainless steel tanks at temperatures kept within 25 °C to preserve the characteristic aromas of Cesanese. Fermentation and maceration lasts for about 10 days. After racking, Silene ages in cement tanks for about one year and then is further rested in bottle for 3 months before release to the market.
Grape Variety: Cesanese d’Affile
Zone: Olevano Romano
Soil: Deep red Volcanic
Training system: Spurred Cordon / Guyot
Exposition: South
Altitude: 450masl
Age of vines: 18 – 40+ years
Vinification: Separated by lot and fermented separately in temperature controlled stainless steel with indigenous yeast and 10 days maceration on the skins
Refinement: Aged for 12 months concrete vats then further refinement of 3 months in bottle
Vine density: 5000 vines/hectare
ABV: 13%
Annual production: 20,000 bottles
CIRSIUM
CESANESE RISERVA OF OLEVANO ROMANO
The Cirsium comes from a 65 year old single vineyard of 100% Cesanese di Affile planted by Damiano's grandfather in 1953. It derives its name from the Latin for thistle. This vineyard produces naturally about 4 - 6 bunches per vine and is the top selection of the estate.
Cirsium is fermented in a stainless steel tank at temperature controlled within 25 °C to preserve the varietal aromas of Cesanese. Maceration lasts for about 15 days. After maceration, the wine is racked in French oak barrels where it does malolactic fermentation and ages on the fine lees for about 18 months. Batonage when needed. Cirsium rests quietly in the cellar for at least 2 years after bottling.
Grape Variety: Cesanese d’Affile
Zone: Olevano Romano Vigna Vecchia
Soil: Deep red Volcanic
Training system: Albarello
Exposition: South
Altitude: 450masl
Age of vines: 65+ years
Vinification: Separated by lot and fermented separately in temperature controlled stainless steel with indigenous yeast and 15 days maceration on the skins
Refinement: Aged for 18 months French oak barrels on the fine lees and refinement of 24 months in bottle
Vine density: 5000 vines/hectare
ABV: 14.5%
Annual Production: 3,600 bottles