Vinification - Maceration on the skins: Between 15 and 25 days, with first a few days of cold maceration. Alcoholic fermentation: in wooden casks of 50 hl (only indigenous yeast) and smaller concrete tanks. Two pumping-over for about 7 to 9 days, then once a day for 4 to 7 days, then once every two days for a very short time. Malolactic fermentation: mostly in tanks and some in barrels.
Ageing - For Pergolaia, there is no use of new oak. The wines can be aged in different kind of casks: barrels of second to fourth wine or bigger ”botte”. The aging time in wood is about 12 to 16 months, and then the wine is kept in concrete tanks until his bottling, about two years after the harvest.
Vintage 2008- Premature start of the season and average rainfall in March and April. May and June were marked by heavier rainfall giving some difficulty on varieties sensible to leaking (Merlot and Sangiovese). From June 20 until mid-October, a very dry summer with only one significatn rainfall each month (the 15th or 16th of each month it was raining!). Temperatures were slightly above average. All conditions have been reached as to have a good maturity and the grapes that were very small, and very focused. To summarize, 2008 was a year of great quality but small yields.
Sangiovese (85%), Merlot (10%),Cabernet Franc (3%) e Cabernet Sauvignon (2%).
Immersed in nature and its silence, Caiarossa, situated in the heart of the Val di Cecina, on the Tuscan coast, exists within its own area of unspoiled beauty
The location of this estate is part of its attraction, giving the sensation that one is the first to discover the property. Yet, Caiarossa, with its sensations of subtle luxuriousness, has existed since 1998. Prior to this, there was just the old manor house and the red, gravelly soil after which the estate has been named. What exists today has been created from the land, from nature, from the regionís history and the adoption of a philosophy that harmoniously combines the forces of earth, grape and man.
What shaped Caiarossa was not everyday logic but vision; the desire to create a true oasis in which to live and make wine, the Tuscan dream linking not only beauty and simplicity but also simplicity and value. In 2004 Caiarossa was acquired by Eric Albada Jelgersma, a Dutch entrepreneur with a great passion for wine and also the owner of Chateau Giscours and Chateau du Tertre - two Grand Crus classe in Margaux, Bordeaux.