Aria di Caiarossa IGT


Syrah (28%), Cabernet Franc (22%), Merlot (21%), Cabernet Sauvignon (15.5%) e Alicante (13.5%)


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

Vineyard and yield

Cordon trained, spur pruned. Between 150 and 220 meters above sea level, with steep slopes. Vineyards planted in 2007. 9.050 plants per hectare 5500 kg of grapes per hectare.


By hand in September.

Selection of grapes

A first time in the vineyard and then in the cellar on the sorting table.


Certified biodynamic. Use of multiple vegetal extracts and seaweed extract to enhance the natural defence of the vines, together with low concentration of copper and sulphur. Fertilization with our own compost.


Maceration on skins: 15-25 days. Alcoholic fermentation: in vats of 50 hectoliters (only indigenous yeasts) with controlled temperature max. 28 ° C.
Daily twice pumping and batonnage 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.


In barriques and French tonneaux for about 14 months, using 15% of new wood and 6 months in concrete tanks before bottling.

Vintage 2013

After a cold and rainy winter, 2013 vintage was characterized by a wet spring which led to pressure from fungal diseases, particularly at the blossom period. Lower-than-average temperatures in August further slowed the already delayed growth of our vines. Those challenging conditions made biodynamic preparations such as 501 (photosynthesis enhancer) very useful. Perfect conditions in September, which gave sunny and dry days matched with unusually cold nights helped to find the balance in the vineyard for 2013 vintage. The long and slow ripening allowed keeping nice acidity levels and let our grapes reach a great tannin maturation without excessive sugar levels.


13.5 % vol


23.000 bottles 0.75 L, 500 Magnum 1.5 L.