CAIAROSSA IGT Toscana

Grapes - Principally Merlot (31%), Petit Verdot (20%), Cabernet Franc (17%) and Cabernet Sauvignon (16%). Small quantities of Sangiovese (9%), Alicante (3%), Syrah (2%) and Mourvedre (2%). 

Origin - Caiarossa, località Serra all’Olio, 56046 RIPARBELLA (Pisa), Toscana 

Soils - Partially calcareous clay, and partially ferric sand with high stone content. Altitude 150/250 m above sea level, strong slopes.

Vineyards - Cordon trained, spur pruned, 9.050 vines per hectare, 5-6 years old (planted 1999 to 2000). 

Agriculture  -  Biodynamic; without the use of herbicides, pesticides, or chemical fertilizers. Low dosage of copper (25% of the authorised amount REG CEE 209/91), and sulphur. Herbal infusions; nettle, willow, chamomile and horsetail.  Limited fertilization with biodynamic preparations (500 and 501, as recommended by Steiner), intense work of the soil, using super-light tractors. 

Yields – 2,5 to 3,5 tones per hectare, 18 to 25 hectoliters per hectare 

Harvest – Hand made in September and October 2005 

Selection of Grapes - in the vineyard and on the sorting table 

Vinification Pre-fermenting maceration 2 to 4 days.Alcoholic fermentation in 50 hl oak casks and open barriques (indigenous yeasts only)Initially either two remontages per day for 9 to 12 days, or twice daily manual pushdown of the cap with a paddle, followed by one remontage or one manual pushdown per day, for 4 to 7 days.Total maceration time on skins: 20 to 28 days.Malolactic fermentation in oakLow SO2 addition, post MLF 

Ageing - in French barriques and tonneaux ( new, 1 and 2 years old) and 15 hl and 25hl oak casks for a medium time of 14 months. Only 25%  new wood. 

Alcohol - 14,5 % 

Production – 25.000 bottles