CaP Rosé
Metodo Classico VSQ
2024
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
2024 is a particular vintage, which we could define as neatly divided from a meteorological point of view. A hot and dry summer with maximum temperatures always above 30° and no rainfall, contrasted by a cool and rainy spring and autumn.
The abundant winter and spring rains allowed the land to recharge its water reserves, which were then available to the vines during the hottest summer periods.
The summer heat and the early budding of the vines resulted in the picking of the early varieties, Merlot in particular, in the third decade of August, followed by a long break in the harvest, thanks to a decidedly cooler climate starting from September 6th. This rebalanced the gradual ripening of the grapes according to the variety and the terroir of each vineyard or parcel of land. The harvest ended in the first days of October with the picking of the Cabernet Sauvignon, just a couple of days after the Cabernet Franc.
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 2026.
Caccia Al Piano / Ruit Hora / Lungocosta / CaP Rosé / Grottaia / Le Bozze / Levia / Olio EVO
