Prefermentation maceration 2 to 4 days.
Alcoholic fermentation in 50 hl oak casks and open barriques (indigenous yeasts only)
Initially either two remontages per day for 9 to 12 days, or twice daily manual pushdown of the cap with a paddle, followed by one remontage or one manual pushdown per day, for 4 to 7 days.
Total maceration time on skins: 20 to 30 days.
Malolactic fermentation in oak
Low SO2 addition, post MLF
Ageing - in French barriques and tonneaux (new and 1 year old) and 25hl oak casks for 16 months;
(only 25% new wood)
principally Merlot (33%), Cabernet Sauvignon/Cabernet Franc (33%) and Sangiovese (22%). Small quantities of Petit Verdot (6%), Alicante (3%), Syrah (2%) and Mourvedre (1%)
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.