CAIAROSSA    IGT Toscana

CAIAROSSA IGT Toscana

Grapes - Principally Sangiovese (23%), Cabernet Franc (22%), Merlot (21%) and Cabernet Sauvignon (12%). Small quantities of Alicante (8%), Syrah (6%), Petit Verdot (6%) and Mourvedre (2%). 

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

Training system - Cordon trained, spur pruned

Yield - between 3,4 and 4 tonnes of grapes, output in wine around 28 hectoliters

Harvest - by hand, in September and October

Selection of grapes - first in the vineyard, afterwards on te sorting table

Cultivation  -  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. 

Vinification Pre-fermenting maceration 2 to 4 days.Alcoholic fermentation in 10 hl to 80 hl wood casks (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: 15-30 days. Malolactic fermentation: in tanks or barriques. 

Ageing - in French barriques and tonneaux ( new, 1 and 2 years old) for a medium time of 18 months. Only 30% new wood. Afterwards 6 months in tanks before the bottling.

Vintage 2006 - A beautiful vintage. A few mild rains between March and May allowed for excellent growth of the vines. Between June and September it was hot and dry, resulting in perfectly healthy grapes when the harvest of the reds began. A vintage marked by good concentration and excellent ripeness. Richness, elegance and complexity are the keywords for Caiarossa 2006.

Alcohol - 14,5 % 

Production – 30.000 bottles