Description
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. Macerated on the skins between 15 and 25 days. Alcoholic fermentation in concrete tanks of 50 hectoliters only indigenous yeasts at controlled temperature, max. 28C. 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. Aged in barriques and tonneaux for about 14 months, using 15% of new oak. Then 6 months in concrete tanks before bottling. Drink over the next 10-15 years. – Caiarossa
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