Grape blend: Cabernet Sauvignon, Cabernet Franc
Aged: fermented in terracotta amphoras ans aged in barriques for 24 months
Alcohol content: 14.5% vol
Acidity: 6.1 g/l
Residual sugars: 0.49 g/l
Casa Quaranta is the smallest of all La Vialla’s vineyards. It was planted in 2001 in schist soil that’s rich in iron and manganese. It produces a very special cru, fruit of a combination of Cabernet Sauvignon and Cabernet Franc, obtained using an ancient technique – fermentation in amphoras. Given the size of the vineyard and the low yield per vine (so that all the “goodness” is concentrated in just a few bunches), a very limited amount was produced once more in 2022, also due to the intense heat that resulted in small, concentrated grapes, rich in tannins and polyphenols. The production process was meticulous. Fermentation took place in terracotta amphoras containing 3 or 5 hl, without controlling the temperature or adding sulphites, with manual punching down (submerging the “cap” of grape pomace in the liquid) for 22 days. After racking and malolactic fermentation, the wine aged for 24 months in new barriques and was then bottled, without being filtered, solely in Magnums. It’s full-bodied and potent, born for ageing.
Tasting – Colour: dark red with scarlet highlights and very slightly hazy. The nose: the bouquet is intense, with a combination of woody undertones, mineral touches and fruity notes, and a hint of sweet peppers. In the mouth: robust body and a velvety, smooth, enveloping taste... long aftertaste, very long ageing potential.
Wine and Food Pairing – It does very well as a soloist, but also enjoys the company of dishes such as polenta crostini with “formaggio di fossa”, gnocchi with duck ragu, or “Stufato alla Sangiovannese” (a beef stew, prepared with pepper, spices, and lots of patience due to its lengthy cooking time).
Awards – Gold Medal for the 2021 vintage at the Frankfurt International Trophy 2025, Frankfurt, Germany – 90/100 points for the 2021 vintage at the Decanter World Wine Awards 2025, London