Deep dark and intense ruby color. Nose carries peppery notes with some dried herbs. Entrance on the palate is unctuous and full of red fruits and moves to a beautiful balance with an arrange of floral and herbal notes. Medium to full body with fresh acidity that keeps this wine vibrant and very alive, and ready to hold a good aging in bottle. Finish is long and showing a very well integrated tannic structure. The oak is elegantly showing its notes through cooked berries, tabaco and leathery notes.
Lamb or pork chop plates will go nicely with this elegant and vibrant red, although it would withstand a wide arrange of plates, such as roasted vegetables, fried rice and your classic table of cheese and charcuterie.
AWARDS AND RATING
Gilbert & Gaillard International Challenge 2022:
Cabrida Calissa 2020: 93pts. DOUBLE GOLD MEDAL
Berliner Wein Trophy 2022 Summer Edition:
Cabrida Calissa 2020: GOLD
Gilbert & Gaillard International Challenge 2021:
Cabrida Calissa 2018: 93pts. DOUBLE GOLD MEDAL
Selection Das Genussmagazin 2021:
Cabrida Calissa 2018: 4 stars (****)
Blind tasted Andreas Larsson 2020
Cabrida Calissa 2017: 94pts
Medium deep ruby red colour. Fine perfume offering rose petal with raspberry, plum, pain d’épices and dried herbs. The palate balances a high ripeness and concentration with a fresh acidity and plenty of really fine grainy tannin, elegant red fruit flavours with a long and finely spicy finish.
Fermentation at controlled temperature (24-28oC)
Maceration: 30 days
Alcoholic and malolactic fermentation in French oak barrels (300L)
Smooth fining before bottling (if necessary)
12 months in new French oak barrels (300L), light and medium toasted
Posterior ageing in stainless steel tanks for 2 months just before bottling