Wine description

Aria di Caiarossa 2013, Caiarossa
Learn more

Tasting notes

Tuscany as its best! The biodynamic practices of Riparbella serve to enhance the vitality of the soil, and the natural defenses of the vines. The resultant wines are so intensely velvety and mineral-laden that they require decanting to reveal their full potential. This wine is notable for its spicy balsam, velvety texture, and dense, fine-grained tannins.

Producer

CAIAROSSA

Vinification and aging

Maceration on skin for 15 to 25 days. Alcoholic fermentation in vats of 50 hectoliters (only indigenous yeasts) with controlled temperature of max. 28 ° C. Pumping and lees stirring twice daily during alcoholic fermentation (7/10 days), then once a day until the end of maceration. The malolactic fermentation takes place in cement vats and wooden barrels. Ageing in barriques and French tonneaux for about 14 months, using 15% of new wood and 6 months in concrete tanks before bottling.

Terroir

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