Caiarossa fully expresses the estates philosophy and terroir. It is a tapestry of seven different grapes: Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Sangiovese, Petit Verdot and Alicante. Maceration and alcoholic fermentation lasts for between 20 -30 days. This is followed by aging in tonneaux and barrels, 30% of these oak. With the wine being a blend aging varies from grape to grape. Alicante the most delicate grape is aged for 11 months, whilst the more powerful grapes, Petit Verdot and Cabernet Sauvignon are aged for 20 months. Prior to bottling the wine is aged for a further six months in concrete tanks.
The Caiarossa Estate
Caiarossa is an estate, located in Tuscany that specialises in the production of biodynamic wine. At the heart of the company is a vision based on beauty and emotion. The inspiration in the colours and the aromas of the estate couple with the tangible reality of oenological/viticultural competence creates very individual wines with a very natural expression. Having holistic philosophy and biodynamic production at the heart of their practices helps us understand why the company logo is the clay head of Dionysus from the 4th century BC. Dionysus was the god of vegetation and wine and has been linked to the functioning of the body’s lymphatic system. Dionysus is linked to Gaia the goddess of fertility, nature and the very Earth itself.
Biodynamic Wine Production
Adopting a biodynamic approach to wine making involves the elimination of the utilization of mineral fertilizers produced by chemical synthesis. Manures, green manures and the residues of fermentation are utilised along with sprays containing low doses of copper, sulphur, plant and seaweed extracts. Mineral based pesticides are preferred to the usual chemical based treatment methods. Biodynamics very much embraces Gaia the Earth goddess through production and harvesting occurring in harmony with cosmic and lunar cycles.