Products - Il Cerchio Bio

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What does it mean to farm organically?
 
 
It means respecting the earth, not attacking it with chemical substances that pollute it and that make it sterile, helping it to stay alive and productive with organic fertilisers, naturally, from an organic source.
 
It means caring for the crops with natural substances, without chemical fungicides or pesticides that inevitably leave dangerous residues in the fruit.
 
It means working without running the risk of ingesting or absorbing possible carcinogens.
 
In short, producing cleanly, following the rhythms of nature, without putting the future of our precious planet at risk. Does that seem a small thing?
ACETO DI VINO Da Monovitigno SANGIOVESE Maremma Toscana IGT
The Sangiovese, called for the whole of the 1800s and the first years of the 1900s Sangioveto, basic grape par excellence of the majority of Tuscan wines, has spread throughout the Maremma, especially since the agrarian reform. From these grapes  we obtain a decisive and well structured red wine, ample in bouquet, with a good acidity, suitable to be transformed in vinegar. So we decided to dedicate to this transformation  a  little quantity of the wine obtained from the vintage 2011.

Our Vinegar has been produced with tha static fermentation traditional method, in barriques whose the filling hole is left open, covered by a simple wide weaved canvas, as to let acetic bacteria to attract oxygen inside to support transformation. The liquid is let settling for some months at an ideal 29°C temperature.

Organoleptic characteristics: consistent and strong with intense flavours.
 

Gastronomy: suitable for artichoke or cabbage salads, adding dried fruits, when cooking for braised red meat, big game such as wild boars, roasts and chocolate desserts.
Ansonica Costa dell’Argentario DOC
Agrape of eastern origin, typical of the Mediterranean coasts, Ansonica has been cultivated for centuries also in Sicily (where it is called Inzolia) and was taken to the islands of Elba and Giglio and to the coasts of Argentario in the 16th century, at the time of the State of the Garrisons. The area of DOC production (established in 1995) includes parts of the boroughs of Manciano and Orbetello, and all the borough of Capalbio, the island of Giglio and Mount Argentario

Our Ansonica maintains the traditional characteristics of this particular wine, a low acidity, a long persistence, a good savory bite incorporating the warmth and scents of the Mediterranean.

Grapes: Ansonica 90% min, Vermentino

Harvesting: by hand selection, in small boxes

Vinification: in steel tanks, at a controlled temperature, after a few hours of cold maceration on the skins
Maturing: in steel tanks on noble lees until late springtime

Organoleptic characteristics: intense yellow-straw colour, slightly fruity characteristic bouquet, the flavour is full, dry, smooth, lively and harmonious with a notable persistence

Serving temperature: 8°-10°C

Gastronomy: suitable for fish dishes, in particular those with a full flavour. It is also a good accompaniment to roast meats, cheeses, and even with vegetables that are difficult to match, such as artichokes

Valmarina Sangiovese IGT Maremma Toscana
The grape par excellence that is the basis of the majority of Tuscan wines, cultivation of Sangiovese, which for the whole of the 1800s and the first years of the 1900s was called Sangioveto, has spread throughout the Maremma, especially since the agrarian reform.  
 
 
Our Sangiovese is a decisive and well structured red, softened and made fruitier by the grapes that have traditionally always been grown in Toscana and in the Maremma.

Grapes: Sangiovese 85% min, Alicante

Harvesting: by hand selection, in small boxes

Vinification: traditional with a long maceration in steel tanks

Maturing: mainly in steel tanks and a small quantity in French oak of different ages for more than one year and successive fining in bottles fot some months

Organoleptic characteristics: Intense ruby red colour, ample winy bouquet. The flavour is dry with the right degree of tannicity.

Serving temperature : 18°C

Gastronomy: it favours red meats, is a suitable accompaniment to typical Maremma dishes and to mature cheeses
 
Tinto Alicante IGT Maremma Toscana
The Alicante, in the variety Nero or Grenache cultivated in the State of the Garrisons since 1500, is a grape of Spanish origin, known in Sardegna as Cannonau. During 1800 it was cross-breeded with Petit Bouschet giving origin to Alicante Bouschet.

Our Alicante is a well structured red, with decisive but not aggressive tannins, with a particular  spiced taste characteristic of this  grapes.  A wine that tells us about the Maremma as a very few   others can do.

Grapes: Alicante Bouschet 100%

Vinification: traditional with fermentation and a long maceration in barriques and tonneaux

Maturation: after 16/18 months on lees in French oak tonneaux of various ages,  then for a number of months in steel tanks and, at last, in bottle for 10/12 months

Organoleptic characteristics: Intense ruby red colour with violet shadings, full-bodied, ample bouquet. The flavour is dry, full, persistent and balanced.
Serving temperature : 18°C

Gastronomy: it favours tasty red roast meats or game, is a suitable accompaniment to mature cheeses.

Dolce A. Ansonica Passito IGT Toscana
A grape of eastern origin, typical of the Mediterranean coasts, Ansonica has been cultivated for centuries also in Sicily (where it is called Inzolia) and was taken to the islands of Elba and Giglio and to the coasts of Argentario in the 16th century, at the time of the State of the Garrisons. The area of DOC production (established in 1995) includes parts of the boroughs of Manciano and Orbetello, and all the borough of Capalbio, the island of Giglio and Mount Argentario
 
 
Our Ansonica maintains the traditional characteristics of this particular wine, a low acidity, a long persistence, a good savory bite incorporating the warmth and scents of the Mediterranean.
 
Grapes: Ansonica 90% min, Vermentino
 
Harvesting: by hand selection, in small boxes

Vinification: in steel tanks, at a controlled temperature, after a few hours of cold maceration on the skins
 
Maturing: in steel tanks on noble lees until late springtime
 
Organoleptic characteristics: intense yellow-straw colour, slightly fruity characteristic bouquet, the flavour is full, dry, smooth, lively and harmonious with a notable persistence
 
Serving temperature : 8°-10°C
 
Gastronomy: suitable for fish dishes, in particular those with a full flavour. It is also a good accompaniment to roast meats, cheeses, and even with vegetables that are difficult to match, such as artichokes.
ACETO DI VINO Da Monovitigno SANGIOVESE Maremma Toscana IGT
The Sangiovese, called for the whole of the 1800s and the first years of the 1900s Sangioveto, basic grape par excellence of the majority of Tuscan wines, has spread throughout the Maremma, especially since the agrarian reform. From these grapes  we obtain a decisive and well structured red wine, ample in bouquet, with a good acidity, suitable to be transformed in vinegar. So we decided to dedicate to this transformation  a  little quantity of the wine obtained from the vintage 2011.


Our Vinegar has been produced with tha static fermentation traditional method, in barriques whose the filling hole is left open, covered by a simple wide weaved canvas, as to let acetic bacteria to attract oxygen inside to support transformation. The liquid is let settling for some months at an ideal 29°C temperature.

Organoleptic characteristics: consistent and strong with intense flavours.

Gastronomy: suitable for artichoke or cabbage salads, adding dried fruits, when cooking for braised red meat, big game such as wild boars, roasts and chocolate desserts

Il Cerchio Bio - Via Valmarina 24 - 58011 Capalbio (GR) . P.IVA. n. 01471230530.
Il Cerchio Bio - Via Valmarina 24 - 58011 Capalbio (GR) . P.IVA. n. 01471230530.
Il Cerchio Bio - Via Valmarina 24 - 58011 Capalbio (GR) . P.IVA. n. 01471230530.
Il Cerchio Bio - Via Valmarina 24 - 58011 Capalbio (GR) . P.IVA. n. 01471230530.
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