Caiarossa

The Caiarossa winery is located in Riparbella, a medieval village in the Cecina Valley in Tuscany. Born with an international winemaking vocation, it was established in 1998 by Belgian Jan Theys, who first brought a series of animals, such as goats, cows and sheep, onto the hectares he had purchased to determine where they would rest. Following the principles of Feng Shui, which focuses on the wellbeing of animals combined with that of man, he decided where the winery would be built. Caiarossa was bought in 2004 by the Dutchman Eric Albada Jelgersma, who was looking for a place where he could produce wines that were different from those of his Bordeaux estates while still maintaining the French winemaking style. The name of the winery is a tribute to the soils of this area, which are characterised by rocks and gravel of an intense red colour.

The vineyard covers 31 hectares at an altitude of about 200 metres and is ideally situated for vine cultivation. On the one hand, it benefits from the breezes from the Tyrrhenian Sea, and on the other it is sheltered from the cold winds from the north by the surrounding woods and hills. The soil, rich in minerals and saline substances, is extremely varied, with a prevalence of clay-limestone in the lower altitudes, but also with vast areas of ferrous sand mixed with stones in the higher vineyard areas. The main grape varieties cultivated are Merlot and Cabernet, although there is also room for the indigenous Sangiovese.

From the very beginning, the Caiarossa winery has followed the principles of biodynamic agriculture for the cultivation of the vineyards, as well as those of geodynamics and the oriental discipline of Feng Shui for the design of the winery. Synthetic mineral fertilisers and pesticides are not used in the vineyard and the soil is treated with compost produced from manure and winemaking residues, green manure, biodynamic preparations and grassing using organic seed mixes. Treatments are carried out with a low dosage of copper and sulphur combined with extracts of various plants or algae, as well as pesticides based on natural mineral substances. The structure of the cellar, which is built on four levels, allows a "dropping" winemaking process using the force of gravity. This prevents mechanical alterations to the grapes and thus maintains the organoleptic characteristics intact. The materials used are as natural as possible, from the wooden vaulting to the numerous cement and wooden vats for vinification. Natural ventilation is also guaranteed by a system of openings connected to the outside and to the woodland alongside the winery.

The wines from the Caiarossa winery are fermented naturally using indigenous yeasts and bacteria, and are left to mature for a period ranging from 12 to 24 months. At the end of the ageing process, the wines are blended in cement tanks where they rest for about a year. The wines of Caiarossa have a clear international influence, although they have absorbed the aromas and character of the Tuscan territory. They are complex, elegant, fresh and balanced wines, which are true gems.