WINEMAKER’S CORNER: GUSTAVO CALIGIORE’S WINE TALK
Finally after a year of hard work, we started harvesting our grapes at Caligiore. This season, earlier than usual, looking for greater fruit intensity. Good weather is joining us. We suffered a rainy January (beginning of the ripeness period at this side of the world), but we were rewarded by the days that came after, during February and March, a true pat for phenolic ripeness. Pleasant temperatures during the day and cool nights, so favorable for the development of aromas together with sweet, ripe tannins and strong colors.
Caligiore’s harvest is a period of the year that I personally I enjoy a lot. It’s true that it is time for hard work, a lot of vertigo but also time for reflection, to decode what terroir has to tell us through each cluster. Testing, assessing results, thinking what to improve next time. Plenty of emotions and deep feelings.
But at Caligiore it is not only work, we are in our beloved Argentina, more precisely in Mendoza, Argentina´s viticulture cradle (I will tell you more about it in our future meetings… ), and … there is always time to share a tasty “asado” together with some winery friends, which I leave a colorful evidence (picture… not meat!!!), and what could be better than join a juicy Argentinian “asado” with young & fresh wine just “milked” from the vats!!.
By the way I present our master griller, Andrés, who in his free time, also manages Caligiore’s administrative & logistics matters at the winery.
Until next contact, we have to continue picking grapes! They and yeasts don´t wait for winemakers