The Aria di Caiarossa 2019 is a biodynamic and certified organic blend of Merlot, Syrah, Alicante, Cabernet Franc, and Cabernet Sauvignon. This Tuscan red displays a rich concentration, where the softness of Merlot and Syrah harmonizes with the firm structure of the Cabernets. Dark and purple fruit aromas are layered with hints of leather and spice, while crispness and admirable balance define this wine, reflecting the estate’s philosophy. Notable for its spicy balsam accents, velvety texture, and dense, fine-grained tannins, it’s both enjoyable and approachable.

The wine undergoes skin maceration for 15 to 25 days, with alcoholic fermentation in 50-hectoliter concrete tanks using only indigenous yeasts at a controlled temperature of up to 28°C. Pumping-over is done twice daily for the first 7 to 10 days, then once daily until the maceration completes. Malolactic fermentation takes place in concrete and wooden casks, followed by 14 months of aging in barriques and tonneaux, with 15% new oak. It then spends an additional 6 months in concrete tanks before bottling. Ideal for drinking within the next 10–15 years.

Partially calcareous clay and partially ferric sand with high stone content.