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.
Caiarossa
igt toscana rosso
- 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.