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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
This 2015 vintage was one of many contrasts! The alternative periods of drought and intense rains we experienced, asked our self to adapt to those changing conditions all the way to finish with what was an outstanding vintage.
Bud break occurred earlier than usually thanks to an exceptionally warm month of February followed by more wet weather creating perfect conditions for the canopy development.
In this 2015 vintage July presented a record-setting thirty-one day heat wave which contrasted with one of the wettest month of august over the last ten years.
September showed perfect conditions with warm days and unusual cold nights allowing the grapes to settle and extend the all-important hang time on the vine, producing remarkably clean fruit.
