Pordere Il Caio Umbria Rosso 2005
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Winemaker Notes
Rosso dell'Umbria IGT of the Tenuta di Corbara is a blend of three types of grapes. The vineyards are located at various altitudes and exposures. The consistency of the soil varies from medium to loose (medium clayey soil and sand). The vineyards are carefully monitored during the phenological phase with an eye to achieving high - quality grapes. When - ripe, each vineyard and each variety are separately harvested. Vinification and maceration take place in steel containers for around 12 – 15 days at controlled temperatures. Each variety and each vineyard are separately vinified. Malolactic fermentation follows the initial fermentation. The wine is subsequently transferred to small oak casks, French "barriques", while a small percentage is put into Slavonian oak casks, where it matures for about 3-5 months. The wine is then bottle-aged for around 2-3 months before being put on the market.
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2006-
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There are new plantings that were begun in 1999, which will include Cabernet Franc and whites that include Sauvignon Blanc, Semillion, Gewurztraminer and Grechetto. The soils are calcareous with great drainage and many limestone deposits. The Estate is owned by a Roman family named Patrizi, and run by brother and sister Fernando and Patricia Patrizi, a lawyer and doctor, respectively; each with a practice in Rome.
The Patrizi family also features an “agriturismo” business on their land, with a dozen or more old stone farmhouses that are rented to vacationers and tourists. These remodeled farmhouses sit amongst the vineyards and offer a quiet, elegant place to relax and enjoy the Umbrian countryside.
Il Caio is the name for the hunting lodge and the restaurant on the property of Castello di Corbara. The restaurant is situated on the highest point of the property and is quite busy serving typical Umbrian cuisine, made from high quality local ingredients.
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.