CaP Rosé
Metodo Classico VSQ
2023
Some years ago, we rediscovered a growing area that, to say the least, is extraordinary. That inspired us to dream afresh and to apply what our family has been doing with passion for 60 years. This cuvée of Syrah and Merlot surprised us, too. Terroir, Grape Variety, Climate, Experience, and Imagination: they are what served as our guide in this new, exciting adventure.
BLEND
50% Syrah
50% Merlot
GROWING YEAR
The year 2023 was characterized by a particularly mild winter with only two days having minimum temperatures close to 0°C. During the spring season, there was high rainfall between late April and May, followed by a hot summer with three significant precipitation events between mid-July and the end of August. September and the first half of October were dry and sunny months. This seasonal trend led to an extension of the vine’s life cycle, with grapes ripening gradually while preserving good acidity and excellent phenolic maturity of the skins. Harvesting began on the last day of August with the Merlot and concluded in the first week of October with the Cabernet Sauvignon harvest.
VINIFICATION
The two grapes are hand-harvested separately in small 15 kg crates at different moments, as soon as each reaches optimal desired ripeness. The clusters of each then receive a very gentle, gradual pressing, resulting in a yield of only 40% in a must rich in primary aromas, a firm acidity, and abundant polyphenols, but without extracting tannins that would negatively impact the elegance and finesse of our classic-method wine. The must ferments slowly at a low temperature for about 15 days; at a certain point, the temperature is lowered abruptly, to conserve some natural sugars, which will serve for the secondary fermentation in the bottle.
MATURATION
In the successive spring, the wine undergoes tirage: it is bottled together with yeasts that will transform the remaining sugars into alcohol and CO2. When the secondary fermentation concludes, the sparkling wine undergoes a further maturation in the bottle on the spent yeast cells for 12 months. The wine is then riddled and disgorged, for this vintage in spring 2025.
Caccia Al Piano / Ruit Hora / Lungocosta / CaP Rosé / Grottaia / Le Bozze / Levia / Olio EVO
