vintages

2011

Aria di Caiarossa

igt toscana rosso

Crispness and admirable balance are the hallmarks

of Aria di Caiarossa, a blend of four noble

varieties that mirrors the estate philosophy.

This wine is notable for its spicy balsam, velvety

texture, and dense, fine-grained tannins.

  • varieties

    Cabenert Franc, Merlot, Syrah e Cabernet Sauvignon.

  • vineyard

    Podere Nocolino, Podere le Lame.

  • harvest

    By hand in September.

  • selection of grapes

    A first time in the vineyard and then in the cellar on the sorting table before and after destemming.

  • vinification

    Maceration on the skins between 15 and 25 days. Alcoholic fermentation in concrete tanks of 50 hectoliters (only indigenous yeasts) at controlled temperature, max. 28°C.

    Two pumping-over a day for about 7 to 10 days, then once a day until the end of maceration. Malolactic fermentation in concrete tanks and wooden casks.

  • ageing

    In barriques and tonneaux for about 14 months, using 15% of new oak. Then 6 months in concrete tanks before bottling.

  • first year of production

    2011.

Caiarossa