Wine description

Essenzia Di Caiarossa 2011 Magnum, Caiarossa
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Tasting notes

Cherry, currant, plum,mineral aromas with leather,and woodsy notes. Quite a balanced. A velvety textured and delicious red with chocolate and blueberry character, harmonious and long, presenting a lingering aftertaste of fruit and tobacco.

Producer

CAIAROSSA

Vinification and aging

Maceration on the skins: Between 20 and 30 days, with first a few days of cold maceration. Alcoholic fermentation: in wooden casks of 50 hl for Syrah and in wooden casks of 25 hl for Alicante(only indigenous yeast). Two pumping-over for about 9 to 12 days, then once a day for 4 to 7 days, then once every two days for a very short time. Malolactic fermentation in concrete tanks or in barriques. Ageing : the different varietals, vinified separately, after the malolactic fermentation goes into barriques of different ages, according to their own characteristics, using about 20% of new barrels, for an average of 18 months and another 6 months in large oak barrels before bottling.

Terroir

Calcareous clay for Alicante and ferric sand with high stone content (pebbles) for Syrah.