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Vines Cabernet Franc ( %), Cabernet Sauvignon ( %), Merlot ( %)

Color: deep ruby ​​red

Smell: Ripe red fruit and fine spices, plums in jam and black currant, sweet spices and tobacco on the nose.

Taste: intense and full-bodied, with a velvety tannin. Great persistence

Food matches: first courses with meat sauce, roasts, risotto, aged cheeses.

Ca ’Marcanda is a property of the Gaja family and is based in Castagneto Carducci, in the Bolgheri area, in the Upper Maremma.The name of the company, Ca'Marcanda, is a Piedmontese dialectal expression attributable to the long negotiations between the Gaja family and the previous owners of the fund. The planting of the vineyards and the construction of the cellar started in 1996: the project was inspired by the desire to immerse yourself in the beauty of the place, thus creating an underground structure covered by native vegetation including 350 secular olive trees.Bolgheri is characterized by the Mediterranean maritime climate, by the strong brightness due to its proximity to the sea and the currents that ventilate the area. Two types of land distinguish the Ca’Marcanda property: the white, stony and rich in limestone soils give complexity to the wine produced, and the brown soils, of alluvial origin, composed of clay,silt and little limestone, produce wines with greater fruit expression and concentration. The labels of Ca’Marcanda wines are a tribute to the symbolic Viale di Bolgheri: they represent, in a stylized way, the perspective of the cypresses with the horizon. The avenue is a monument of nature by the hand of man, symbol of the territory, for the benefit of future generations.

Gaja

Angelo Gaja, now also known as "the King of Barbaresco", entered the family business, founded in 1859 by his great-grandfather Giovanni, in 1961, after completing his studies at the Oenological Institute of Alba, the University of Montpellier and at the Faculty of Economics of the University of Turin. Following several trips to France, and after several discussions with his father, Angelo Gaja succeeded in introducing and developing some absolutely revolutionary practices in the context of the Langhe and Nebbiolo winemaking in this case, such as malolactic fermentation, l use of French barriques, temperature-controlled fermentation and cultivation of international vines. Furthermore, from 1961, he began the first experiments with thinning in the vineyard as well as the separate vinification of the grapes from the individual plots: Sorí San Lorenzo, Sorí Tildin and Costa Russi. In 1978 the Darmagi vineyard, traditionally cultivated in Nebbiolo, was replanted in Cabernet Sauvignon. This action was not dictated by Angelo's passion for Cabernet Sauvignon, but by the desire to demonstrate the great Italian wine potential to the world through the production of a great Cabernet aged in barriques. The case of the Darmagi vineyard was not the only one, in fact they followed the Chardonnay plant in the Gaja & Rey vineyard and also Sauvignon in the Alteni di Brassica vineyard. A white fly. Angelo Gaja has always been considered a modernist in a land of traditionalists, therefore, as expected, in the first years of activity there was no lack of criticism addressed to him; however, some clarifications in this regard are necessary. Unlike other modernists, in fact, Angelo Gaja makes an extremely moderate use of new wood; the maceration of the reds lasts up to 30 days, according to tradition and lastly it should be remembered that although the wines for the first year refine in new barriques for a third, the aging process always ends in large Slavonian or chestnut barrels, some of the which are between 80 and 120 years old. With the 1996 vintage Angelo Gaja deliberately declassified his DOCG Barbaresco and Barolo wines (with the exception of a label) to the DOC Langhe Rosso. Rumors wanted the decision to be made in order to cut Nebbiolo with international grapes. Gaja always denied, declaring on the contrary that, among the various reasons that had led him to make this decision, there was the will to be free to be able to include a small percentage of Barbera in his wines (typically a 5-6%) to support acidity. To date Anegelo Gaja, in addition to the properties in Barbaresco and Barolo, has vineyards in Montalcino (Pieve Santa Restituta) and Bolgheri (Ca 'Marcanda); his reputation is firmly established and he is certainly considered one of the greatest protagonists of the world wine scene. Recall that in 1985 Wine Spectator defined Gaja wines as nothing less than "the best wines ever produced in Italy".

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