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Aria di Caiarossa 2016

$85.00 $79.00 inc. GST

LIMITED OFFER:
Case of 6+ bottles: only $72.90/bottle!
Discounts applied in shopping cart

Accolades:
93/100 – Robert Parker’s Wine Advocate
93/100 – James Suckling
94/100 – Falstaff
92/100 – Wine Spectator
95/100 – Bob Campbell MW (2013 vintage)

“If the Caiarossa is the king of this estate, the Aria is the queen, a blend of 35% Merlot, 30% Syrah, 15% Alicante, 10% Cabernet Franc and 10% Cabernet Sauvignon. It is the more fragile and delicate of these two French-style wines, a big wine in terms of blending choices but with less brawn and muscle. The two wines share the same selection of grapes more or less from the same parcels. Caiarossa is a bend of seven grapes and this is a blend of five, but the percentages of each variety change each year. The bouquet of the 2016 Aria di Caiarossa is a bit timid on the nose but ample on the close. It shows nice depth in the mouth, and there is a sanguine or rusty and salty mineral note present as well that pops up behind the black and dark purple fruit. This was their most productive year to date with this wine, with 35,000 bottles made.” – Robert Parker’s Wine Advocate

“This is very perfumed and pretty with lavender, dried-flower and blackberry character. Medium body, firm and lightly chewy tannins and vivid acidity. This combination gives the wine energy and focus. Blend of merlot, cabernet franc, syrah, cabernet sauvignon and alicante. Drink or hold.” – James Suckling

Tasting Note: Merlot 35%, Syrah 30%, Alicante 15%, Cabernet Franc 10%, Cabernet Sauvignon 10% 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.

Winemaking Notes: Macerated 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. 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.

Certification: Organic, Biodynamic

Alcohol: 14.0%

Variety: Merlot blend

Region: Tuscany, Italy

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