First produced in 2006 the Caiarossa Bianco is a healthy mix of Viognier and Chardonnay. The wine has a full body and a crisp acidic finish. Caiarossa Bianco is a relatively rare wine with only 3,500 bottles produced. The vines for these grapes are cultivated on the chalkiest terroir of the estate. Harvested by hand in July, vinification is immediate with whole bunches pressed. The wine is first fermented for 2- 3 months and then stirred for 3 – 5 months on its lees. Aged for one year and matured for a further two months in concrete tanks.
70% Viognier and 30% Chardonnay, 2014 was a tough year, as it was in much of Italy, but the high acidity makes this wine dry, fresh and elegant. Also, there is stone fruit on the nose and palate and no oaky flavours, simply sublime!
The Caiarossa estate is as much a carefully crafted art form as it is a fully biodynamic vineyard. At the centre of the Caiarossa estate is a four level structure that allows fermentation to take place without the need for any form of mechanisation as the force of gravity removes the risk of pumping causing mechanical damage to the crop. The winery has large glass panels to allow the sun in. The interior is a warm yellow colour, amplifying the natural luminosity of the sun. The interior where possible is constructed with natural materials, the entrance looks Eastwards to where the sun rises.
The exterior of the winery and cellars is painted red a representation of the estates philosophy on the need for passion and concentration in the creation of fine wines. This red colour is also representative of the terroir. The soil on the estates is littered with red coloured pebbles. Feng Shui and Geo Dynamics have also played an important factor in the development of the cellar. In the center of the cellar is an opening in the floor. This opening is designed to allow electrostatic charges to be transmitted via the medium of sound directly into the terroir. In fact electrostatic charges can move freely between the terroir and the cellar in both directions.