Cantina Caiarossa - Pergolaia 2015
Cantina Caiarossa - Pergolaia 2015 (89 TSW)
Located in the heart of the Val di Cecina, Cantina Caiarossa produces wines using organic and biodynamic methods.
Caiarossa is located in the southernmost part of the province of Pisa, in the center of the Val di Cecina, near Riparbella, a small medieval village that lies on the southern slopes of Poggio di Nocola. The long winemaking tradition of these places, which has been around since the time of the Etruscans, is alluded to through Dionysus, the company’s symbol. His image is featured on the labels of the four red wines and two whites produced by the firm.
The company was founded in 1998 and occupies 70 hectares, approximately half of which boast a mosaic of vineyards of 11 grape varieties. Olive trees and woods cover the rest of the estate. While the vineyards are biodynamic, inspiration in the cellar comes from geo-organic architecture and Feng Shui, elaborated at Caiarossa by architect Michaël Bolle. He defined the shapes, colors, lights, materials and overall spatial orientation. Due to the design, which makes the most of the natural slope of the soil, the winemaking process follows gravity.
About the wine:
The Pergolaia mainly consists of Sangiovese (about 85%). Cabernet Sauvignon, Cabernet Franc and Merlot are the complementary grapes. The grapes are harvested manually. The wine goes for 12 to 14 months in tonneaux (500 liter barrels) and then matures for another 10 months in partly concrete vats and partly wooden casks.
My tasting notes:
In the glass a bright ruby red color.
On the medium+ nose aromas of blackberries, black cherries and balasamico wiht hints of chocolate, licorice, light cedar and black pepper.
On the palate dry, medium+ bodied with medium acidity and easy going tannins. Soft and round in the mouth with lots of fruit (cherries, pomegranate), spices and cinnamon. Nice persistent finish.
A whole lot of wine with excellent PQR.
Goes well with beef, lamb, veal, poultry and salted meat but also with cheese like on my platter.