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Wine Description
The Story
The purest expression of our vineyards, Caiarossa shows all the complexity and the nobility of our land. The seven varieties in the blend weave together a perfect tapestry of the estate’s terroir. A true expression of the luxury of nature.
Maceration on the skins between 20 and 30 days, with first a few days of cold maceration. Alcoholic fermentation for each different varieties in concrete and wooden tanks from 10 to 80 hectoliters (only indigenous yeast).
Two pumping-over a day for about 9 to 12 days, then once a day until the end of the maceration period. Malolactic fermentation in concrete tanks and wooden casks.
Into tonneaux and barrels from new to 3 years old, about 30% of new oak. From 11 months for the most delicate grapes, Alicante, until 20 months for the most powerful ones, Petit Verdot and Cabernet Sauvignon.
Then 6 months in concrete tanks before bottling.
Wine Information
What a challenging vintage 2014! The season showed a running start that made everything anticipated and asked the highest reactivity in the vineyard. An accurate canopy management was the key element to set up the best conditions to handle one of the most complicated summer over the last 20 years. A lot of rain and very low temperatures slowed progressively the rhythm of the vintage 2014. Thanks to a faultless leaf pulling and green harvest selection, we made it to keep the vines free from fungus attack and finally did harvest on regular time. With such an unusual ripening, we obtained exceptional fruits that allow us to make very elegant wines with a balance that goes more towards acidity than alcohol for the vintage 2014 compared to the other vintages.