Aria di Caiarossa 2021

Accolades:
95/100 – James Suckling
94/100 – Robert Parker’s Wine Advocate
94/100 – Decanter

“An organic and biodynamic blend of Merlot (in the leading role at 31%), Cabernet Franc, Syrah, Cabernet Sauvignon and Grenache, the Caiarossa 2021 Aria di Caiarossa is an inky wine with an impenetrable appearance. The aromas show a mix of fine-tuned high notes and baritone notes of blackberry pie. The high notes include licorice, spice and some dusty pencil shaving. It reveals lots of texture fiber and richness but clocks in with a medium finish.” – Robert Parker’s Wine Advocate

“Intense blueberry and blackcurrant aromas jump out of the glass, wrapped up in violet-scented notes and graphite minerality. It has a full body and a great mid-palate. it’s youthful and is supported by firm tannins that are velvety and extracted, refreshing acidity and a chewy, lavish finish. Best after 2026.” – James Suckling

“An impressive vintage of Aria di Caiarossa: it offers a dark-fruited, creamy aroma followed by silky tannins, rich and plummy fruits, dried herbs and a hint of spice in the mouth. There’s a lovely earthy sub-structure to contrast the ripe character of the fruit, and its vertical and sapid profile, with really bright acidity, makes for a gastronomic and mouthwatering wine. Already drinking beautifully but will reward a few more years in bottle. 31% Merlot, 30% Cabernet Franc, 16% Syrah, 14% Cabernet Sauvignon, 9% Grenache. Each parcel and grape variety is individually vinified in either concrete or oak before blending and ageing in French oak barrels, 20% new, for around 13 months.” – Decanter

Tasting Note: Merlot, Cabernet Franc, Syrah, Cabernet Sauvignon, Grenache. 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: 14.5%

Variety: Merlot blend

Region: Tuscany, Italy