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This year’s Ciaülà is a Grenache (60%) and Syrah (40%) blend from Carlo’s oldest estate vines, with an average age of 60 years for the Grenache and 40 for the Syrah. These old bush vines lie on the sandy terraces at Sabran, facing south and pampered by a moderating breezy influence from the Mediterranean. Yields are very low (30 hl/ha), and the grapes are, of course, harvested by hand. The fruit is destemmed and lightly crushed, followed by a 12-day maceration with daily pumpovers. The parcels are then blended and matured in vats for 10 months.
Ciaülà shines with food. Carlo tells us it goes well with pasta with rich, gourmet sauces. “Roasted meats with aromas of the garrigue and cooked in sauce,” he says, “not forgetting hard and mature cheeses.”