Caiarossa

igt toscana rosso

The purest expression of our vineyards,

Caiarossa shows all the complexity and the nobility

of our land. The seven varieties in the blend weave

together a perfect tapestry of the estate’s terroir.

A true expression of the luxury of nature.

  • varieties

    Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Sangiovese, Petit Verdot, Alicante.

  • vineyard

    Podere Serra all’Olio.

  • harvest

    By hand, for about 6 weeks from the end of August until the beginning of October.

  • selection of grapes

    A first time in the vineyard and then in the cellar on the sorting table before and after destemming.

  • vinification

    Maceration on the skins between 20 and 30 days, with first a few days of cold maceration. Alcoholic fermentation for each different varieties in concrete and wooden tanks from 10 to 80 hectoliters (only indigenous yeast).

    Two pumping-over a day for about 9 to 12 days, then once a day until the end of the maceration period. Malolactic fermentation in concrete tanks and wooden casks.

  • ageing

    Into tonneaux and barrels from new to 3 years old, about 30% of new oak. From 11 months for the most delicate grapes, Alicante, until 20 months for the most powerful ones, Petit Verdot and Cabernet Sauvignon.

    Then 6 months in concrete tanks before bottling.

  • first year of production

    2003.

Caiarossa