Il Rio
The Rio winery was born from an initiative by Paolo Cerrini, a former Florentine goldsmith who decided to change his life and move to Mugello with his partner Manuela Villimburgo. Everything started from a passion for wine and a search for a life in contact with nature. The farm was founded in 2003 and is located in the hilly area between Vicchio di Mugello and the Tuscan-Romagnolo Apennines. The project was born almost as a bet in the early '90s when Paolo Cerrini began to plant some vineyards of grape varieties typical of Northern Europe, in an area traditionally not suited for viticulture, characterized by clay soils and a cool and continental climate, with significant temperature fluctuations between day and night.
In reality, the grape varieties Pinot Nero, Chardonnay, and Sauvignon Blanc have adapted very well to the area and have begun to express themselves at an excellent qualitative level, bringing to maturity bunches with intense and elegant aromas. In light of the good results obtained from the first experimental vineyards,experimental, Paolo Cerrini thus decided to expand the estate, always planting the three French grape varieties. The plantings were made at high density, to encourage competition among the plants and force them to dig deep into the soil in search of water and nutrients. A choice inspired by Burgundy, consistent with the grape varieties and the particular climatic conditions of the Apennine area.
Work in the fields is carried out simply and in harmony with a context characterized by the presence of woods and rich biodiversity. Fertilizations are carried out only through the mowing of spontaneous herbs that grow in the rows and with natural fertilizer. Treatments are kept to a minimum, also thanks to a ventilated climate, which helps keep the clusters healthy and avoid rot. In the cellar, the aim is to intervene as little as possible, to preserve the work in the vineyard and safeguard the varietal characteristics of the grapes. No additives or auxiliaries are used, in order to maintain the original expressive purity, without interference.oenological. For the transfer of musts and wines, gravity is used, minimizing the use of pumps. White wines undergo a light filtration before bottling, while reds are not filtered to maintain their organoleptic integrity.
The Rio winery was born from an initiative by Paolo Cerrini, a former Florentine goldsmith who decided to change his life and move to Mugello with his partner Manuela Villimburgo. Everything started from a passion for wine and a search for a life in contact with nature. The farm was founded in 2003 and is located in the hilly area between Vicchio di Mugello and the Tuscan-Romagnolo Apennines. The project was born almost as a bet in the early '90s when Paolo Cerrini began to plant some vineyards of grape varieties typical of Northern Europe, in an area traditionally not suited for viticulture, characterized by clay soils and a cool and continental climate, with significant temperature fluctuations between day and night.
In reality, the grape varieties Pinot Nero, Chardonnay, and Sauvignon Blanc have adapted very well to the area and have begun to express themselves at an excellent qualitative level, bringing to maturity bunches with intense and elegant aromas. In light of the good results obtained from the first experimental vineyards,experimental, Paolo Cerrini thus decided to expand the estate, always planting the three French grape varieties. The plantings were made at high density, to encourage competition among the plants and force them to dig deep into the soil in search of water and nutrients. A choice inspired by Burgundy, consistent with the grape varieties and the particular climatic conditions of the Apennine area.
Work in the fields is carried out simply and in harmony with a context characterized by the presence of woods and rich biodiversity. Fertilizations are carried out only through the mowing of spontaneous herbs that grow in the rows and with natural fertilizer. Treatments are kept to a minimum, also thanks to a ventilated climate, which helps keep the clusters healthy and avoid rot. In the cellar, the aim is to intervene as little as possible, to preserve the work in the vineyard and safeguard the varietal characteristics of the grapes. No additives or auxiliaries are used, in order to maintain the original expressive purity, without interference.oenological. For the transfer of musts and wines, gravity is used, minimizing the use of pumps. White wines undergo a light filtration before bottling, while reds are not filtered to maintain their organoleptic integrity.
