Podere Il Caio
This wine is named after the estate which, in times of old, owned the lands that now sustain the grapes of this blend – Sangiovese and Merlot.
The vineyard is carefully monitored during all phenological phases, so as to ensure the growth of bunches of the highest quality. When perfect ripeness is reached, the harvest of each variety is carried out separately.
The wines are blended shortly before bottling.
Production areaHilly slopes at 320 m above sea level, with south/southwesterly exposure.
Name of the vineyardIl Caio
Grape variety60% Sangiovese, 40% Merlot.
Type of soil Rich in sand and marine sediment (shells, fossils) thanks to its heritage as an ancient ocean floor.
Training SystemSpurred cordon with 8/10 buds.
Yield per hectareMax 7000 kg.
HarvestMid- to late September.
Vinification Vinification and maceration take place in our cellar’s stainless steel tanks for about 12 to 15 days, at a controlled temperature. Thereafter, the wine is kept on the fine lees for over 2 months, to develop its aroma and bouquet thanks to the lysis of the yeast. The wine is then aged in wood (a larger portion in 225-liter French oak barrels and a smaller one in Slavonian oak barrels) for 3 to 5 months. Finally, the two varieties are blended and bottle-aged for 2 to 3 months at a controlled temperature ranging between 15° and 16°C.
Ageing and maturationOnce alcoholic fermentation is complete, the wine is moved to age in Slavonian oak barrels, where it will be kept for 3 to 5 months. Thereafter, the two varieties are blended and bottle-aged for 2 to 3 months at a controlled temperature ranging between 15° and 16°C.
ColourRuby red.
NoseRipe red fruits, plum, chestnut, with notes of dark spices and tobacco.
TasteRound and full, enveloping, with soft tannins and a long finish.
Food pairing Cured meats, lasagna, pasta with meat sauce, grilled meat, semi-hard cheese.
