Grape blend: Cabernet Sauvignon, Merlot
Aged: 24 months in Barriques
Alcohol content: 15% vol
Acidity: 5.2 g/l
Residual sugars: 1.27 g/l
2017 was an unusual season, which had us worried for the “prodigal son” of an old (and not so old!) “cru” surrounding Casalduro farmstead, on La Vialla’s hillsides. Unexpected frost in April and intense heat and drought during the summer, jeopardised the growth of the small, sparse bunches. However, their thick skins, rich in anthocyanins, with concentrated extracts and polyphenols, helped the season take a turn for the better. Long periods of maceration and fermentation (up to 23 days for the Merlot, up to 20 for the Cabernet) were followed by ageing, separately, for 24 months in barrique barrels, some new and some already used once. Then, to favour perfect fusion, the barriques were blended (for about 3 months) in concrete tanks. The wine was bottled without undergoing any form of filtering and left to age in the bottle, for at least another 6 months, to express its potential to the full.
Tasting – Colour: intense, dark red, tending towards garnet with ageing. The nose: the fruity notes of Merlot (cherry and prune), and the spicy tones of Cabernet (sweet and black pepper) are clearly perceived in a blend softened by hints of chocolate and wood. In the mouth: velvety tannins, never astringent, with a balsamic retronasal note. Infinite persistence and very drinkable despite the wealth of tannins.