Source: The Wine Advocate; Published: Nov 30, 2017 (RP-94)

This is a gorgeous blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Sangiovese, Petit Verdot and Alicante. The 2013 Caiarossa struts its stuff with a soft, velvety mouthfeel and beautiful aromatic intensity. This vintage is complete and generous on all fronts. The bouquet opens slowly and seductively with dark fruit and dried cherry. Those primary aromas segue to spice, smoked cedar and bitter chocolate. You don’t get a clear sense of any one variety, but this blend of seven grapes offers power, structure, intensity and textural richness nonetheless.
Drink Date: 2017 – 2028

Source: jamessuckling.com. Issue Date: Monday, August 28, 2017 (JS-95)

A rich and powerful red with plenty of fruit and chewy tannins. Full body, extremely rich and flavorful. Polished and velvety tannins. A blend of merlot, cabernet franc, cabernet sauvignon, syrah, sangiovese, petit verdot and alicante. Drink or hold. Better in 2020.

Source: www.caiarossa.com

The purest expression of our vineyards, Caiarossa shows all the complexity and the nobility of our land. The seven varieties in the blend weave together a perfect tapestry of the estate?s terroir. A true expression of the luxury of nature.

VARIETIES: Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Sangiovese, Petit Verdot, Alicante.

VINEYARD: Podere Serra all?Olio.

HARVEST: By hand, for about 6 weeks from the end of August until the beginning of October.

SELECTION OF GRAPES: A first time in the vineyard and then in the cellar on the sorting table before and after destemming.

VINIFICATION: Maceration on the skins between 20 and 30 days, with first a few days of cold maceration. Alcoholic fermentation for each different varieties in concrete and wooden tanks from 10 to 80 hectoliters (only indigenous yeast).
Two pumping-over a day for about 9 to 12 days, then once a day until the end of the maceration period. Malolactic fermentation in concrete tanks and wooden casks.

AGEING: Into tonneaux and barrels from new to 3 years old, about 30% of new oak. From 11 months for the most delicate grapes, Alicante, until 20 months for the most powerful ones, Petit Verdot and Cabernet Sauvignon.
Then 6 months in concrete tanks before bottling.