There are currently two Caiarossa wines, both IGT Tuscan reds, with the first year being 2002.
The top wine is Caiarossa (a cuvée of the best grapes of the year), the second wine is Pergolaia, and is predominantely Sangiovese, in keeping with the region's winemaking tradition.

However, more than just poetry and nature go into the making of these wines. Throughout the year, the grapes are cultivated by the Caiarossa technical team, under the surveillance of Andrea Paoletti.  The daily operations are carried out with a passionate rigor, and include pruning, bud and shoot selection, green harvest, and leaf removal.

Grapes are picked between September and October, always by hand and in several stages, respecting the full maturation of every single lot and grape variety.
Selection starts in the vineyard, after which the healthy bunches of ripe grapes are transported to the winery in ventilated 15 kg boxes. The second selection takes place on the five metre long sorting table; after that, the grapes are destemmed and put directly into the small oak fermentation vessels without pumping. Each grape variety is harvested and vinified separately.  Fermentation takes place naturally using only indigenous yeasts. During the first 10-12 days of fermentation several remontages or pumping overs are carried out manually to extract colour and noble tannins from the grape skins.

After the primary fermentation, the new wine remains in contact with the skins for up to three weeks. The wine is then drained by gravity to the barrel room, which is down a further two levels. Malolactic fermentation occurs in oak, and then the wines are allowed to age in a mixture of barriques, tonneaux and large oak casks (15 hl and 20 hl) for the desired period of time. Only a small percentage (35%) of new oak is used for Caiarossa,  whilst Pergolaia ages in two years old barriques. The idea is not to hide the personality of the wine behind wood, but rather, to let it express its natural characteristics and flavours.