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 a fermentation takes 20 -30 days. This is followed by ageing in barrels which are under 3 years old. With the wine being a blend, ageing 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. Once blended, the wine is aged for a further six months prior to being bottled to develop the luxurious flavours of black cherries and plums, which are complimented by hints of liquorice and figs that develop with age.
The Caiarossa Estate
Caiarossa is an estate, located in Tuscany that specialises in the production of bio-dynamic wine. The inspiration in the colours and the aromas of the estate couple with the oenological and vinicultural expertise creates very individual wines with a very natural expression. Having holistic philosophy and bio-dynamic production at the heart of their practices is represented by the company logo, the clay head of Dionysus, the Greek God of Wine.
Biodynamic Wine Production
Adopting a bio-dynamic approach to wine-making involves eliminating the use of mineral fertilisers produced by chemical synthesis. Manures, green manures and the residues of fermentation are used, 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.