Caiarossa Toscana IGT 2019
The wine is an intense purple-red color with a dark violet, almost black hue.
The deep, sensual, sweet aroma of the wine is filled with tones of prunes, black raspberries, and spices for Christmas baking, complemented by nuances of olive tapenade, cedar, dried herbs, and black cherries.
Rich, with excellent depth, fine, well-structured tannins, elegant refreshing acidity, sweet fruity-berry core, and a long aftertaste with hints of warm toast and oak.
The wine harmoniously complements traditional Italian dishes, roasted and stewed red meats, pizza, pasta with meat sauce, lasagna, and cheeses.
Specifications
Interesting facts
"Caiarossa" is a harmonious, complex, and deep wine, the most noble expression of the Caiarossa estate's vineyards. The richness and density of texture are achieved through a unique blend of seven grape varieties: Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Sangiovese, Petit Verdot, and Alicante. The harvest is hand-picked from the biodynamic vineyard Podere Serra all’Olio over approximately six weeks: from late August to early October. The harvest is selected in three stages: in the vineyard and on the sorting line (before and after stem removal). Pre-fermentation maceration lasts 2-4 days. Full maceration on the skins, depending on the variety and terroir, lasts 20-30 days. Fermentation of each variety occurs separately in concrete and wooden containers of various sizes (from 10 to 80 hectoliters) using only natural yeast cultures. During vinification, pumping over and manual punching down of the cap are performed first twice a day for about 9-12 days, then once a day until the end of maceration. After malolactic fermentation, the wine is aged in new barrels (about 30%) and second and third fill barriques from 11 months for more delicate grape varieties, such as Alicante, to 20 months for more robust varieties, such as Petit Verdot and Cabernet Sauvignon. Another 6 months the wine matures in concrete tanks before bottling. The aging potential of the 2017 vintage is 15-20 years.
About the Manufacturer
The history of the Caiarossa winery began in 1998 with the cultivation of vineyards using organic methods and consideration of geodynamic and feng shui principles in the construction of cellars. In 2004, Caiarossa was acquired by Eric Albada Jelgersma, who facilitated the transition to the world of quality wine thanks to his many years of experience gained in the legendary Bordeaux Châteaux Giscours and Château du Tertre. The company's logo represents an ancient clay head of Etruscan origin depicting the Greek god Dionysus, dating back to the fourth century BC, discovered near the city of Volterra and owned by the estate's owner Eric Albada Jelgersma. The god of plants and wine embodies the perfect representation of the wines produced at Caiarossa. The estate's name was conceived as a tribute to the soil characterized by the presence of jasper, stones, and bright red pebbles. A creative name inspired by Gaia, the mother of all gods of Mount Olympus, the goddess of fertility and nature, the Earth itself. The estate's vineyards are located near the Tuscan coast, in Val di Cecina, in the southern part of the province of Pisa, on the southern slopes of Poggio di Nicola, at an altitude of almost 600 meters above sea level.
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