RED WINE 
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CHAMPAGNE 
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DOMAINE BALLORIN
Producer
Caoswine
Italy, Emilia Romagna
Modena, Emilia
Modena, Emilia
5000 bottles in the cellar
Specialities: Sparkling white wine
Simone Manicardi's story tells of a courageous life change. From a career as a business manager to a winemaker, to devote himself to his passion for wine through a slower lifestyle. There have been important milestones in his journey, one of them about 15 years ago was meeting Vittorio Graziano and later Giorgio Erioli, two of the most important natural producers in Emilia, authors of immense bottles. From this meeting the new approach to wine that led him together with friends to found the cultural association “il Viticcio” that is still involved in promoting wines respectful of the raw material and the territory.
The first experimental vinifications together with friends and then in 2020 the purchase of a vineyard in Riccò, in the Apennines of Modena, a vineyard immersed in the woods, planted with Chardonnay and Pinot Noir and crossed by a vein of limestone that gives the wines unique characteristics. Thus began the adventure of “Caoswine,” which has always sought in its wines a very straight style where freshness and aromaticity are balanced in an elegant and dynamic sip.
“The name Chaos does not come from some sophisticated reason, but because everything that had to do with this project was chaos: the vineyard, myself and ideas. It took some healthy recklessness to get started, and today I can say the path is the right one.” Simone
Re-fermented wines with an elegant trait
To date there are 3 vineyards with a total of 1.5 ha and an average annual production of 5,000 bottles.
From the beginning, Simone's desire was to create bottle-fermented wines that had the trait of elegance. To do this, Simone's method is very scrupulous: great attention in the field with continuous observations on the degree of ripeness and state of health of the grapes, the intent is to bring good acidity to the cellar while trying to make the aromaticity of the grapes express themselves to the fullest.
In the winery we try to work in cleanliness, through gentle vinification and stabilizing the musts in a natural way. The pressings are carried out whole cluster and then a lot of work is done with racking to clarify without losing matter and one pre-fermentation takes place after 24 h, one post-fermentation, one winter in the coldest period, only “Chaos” carries out an additional one before refermentation in the bottle.
Very limited use of sulfur dioxide and only when the vintage requires it.
