Cirsium is the Latin word for thistle and represents Damiano Ciolli’s top selection; it comes from a single vineyard of 100% Cesanese di Affile planted in 1953 by Damiano’s grandfather. This vineyard naturally produces four to six bunches per vine. Harvest is conducted manually and starts only when the ripening of aromas, seeds and skins has reached the optimal level. Grapes are carefully selected, and any imperfect berry is discarded before they are loaded into the with poor fruit discarded. Cirsium is fermented in stainless steel tanks at controlled temperatures around 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 its fine lees for about 18 months - batonage when needed. After bottling Cirsium rests in the cellar for at least 2 years before release.

Key Wine Information


Damiano Ciolli


Still, Red

Grape Blend

Cesanese di Affile (100%)