CAIAROSSA TOSCANA ROSSO.JPG
CAIAROSSA TOSCANA ROSSO.JPG

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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.

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.

VINIFCATION
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.

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