Caiarossa is located in Pisa, in the Tuscany region of Italy . The estate was founded in 1998, organic and biodynamic farming approaches were immediately applied to the vineyard and Demeter certification was obtained in 2005. In 2004, the property was bought by Dutch businessman Eric Albada Jelgersma, owner of Château Giscours, a Cru Classé from the Margaux appellation in Bordeaux. Following his death in 2018, the technical team evolved, including both French and Italian winemakers; Jérôme Poisson, Marco Lipparini and Francesco Villa. The land covers 70 hectares, half of which is planted with oak trees. The Caiarossa terroir is made up of limestone at low altitude, rich in sandstone and sand, and rich in iron at high altitude. The first 16 hectares of vines were planted between 1998 and 2000, and the additional 15 hectares between 2008 and 2013 on the southern slope of the Nocolino hill, a site with clay soils.
The estate's flagship wine, Caiarossa Toscana IGT , was first produced in 2003. It is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Sangiovese, Petit Verdot and Alicante . The grapes come from the Podere Serra all'Olio vineyard. The harvest is manual, sorted in the vines then on a vibrating table before and after destemming. After a few days of cold pre-fermentation maceration, the maceration on the skin lasts between 20 and 30 days. Fermentation begins spontaneously with native yeasts in concrete vats and wooden vats of 10 to 80 hectoliters . Two daily pumping overs are carried out for 9 to 12 days. Aging varies from 11 months for delicate grape varieties like Alicante to 20 months for the more robust ones like Petit Verdot and Cabernet Sauvignon. Aging takes place in barrels and new barrels (30%) and up to 3 wines . The wine is left to rest in concrete vats before bottling.
Grape varieties: Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Sangiovese, Petit Verdot, Alicante