Aria di Caiarossa - 2018

150 cl

Falstaff: 94 points

Alcohol content: 14% vol.

Grape varieties: Cabernet Franc, Merlot, Cabernet Sauvignon, Syrah and Alicante

Vinification:

Separate vinification for each variety. Maceration on the skins for 15-25 days. Alcoholic fermentation in 50-hectolitre concrete tanks (indigenous yeasts only) with temperature control, max. 28°C.

Pumping over or manual breaking of the cap twice a day during alcoholic fermentation (7/10 days), followed by daily pumping over until the end of maceration. Malolactic fermentation takes place in concrete tanks and wooden barrels.

Maturation - On average 14 months in French barriques and tonneaux with approx. 25 % of new wood. After blending, approx. 6 months in cement tanks before bottling.

Tasting note:

Deep, dark ruby colour with violet accents. Subtle fruity nose of ripe blackberries, blueberry compote, verbena and dark chocolate, very complex. Full-bodied on the palate, tightly woven tannin structure, compact core, shows excellent grip, does not appear overloaded, lots of spice at the end, persistent long finish.

Caiarossa:

Caiarossa is located near the village of Riparbella, a few kilometres from the sea. The estate has 100 hectares, 37 of which are planted with vines. The 60 plots - on which 7 red and 4 white varieties are cultivated - are differentiated according to soil type, altitude and exposure.

Since 2004, the estate has been owned by the Albada Jelgersma family, who have been active in the wine world since the 1970s and also own Château Giscours in Margaux. While biodynamics take centre stage in the vineyard, the inspiration in the cellar comes from the oriental discipline of Feng Shui.