Caiarossa S.R.L. Società Agricola

Loc. Serra all'Olio, 59, 56046 Riparbella (PI)
Italy

This company is co-exhibitor of
Der Feinschmecker

Hall map

ProWein 2018 hall map (Hall 16): stand H61

Fairground map

ProWein 2018 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.18  Toscana

Our products

Product category: Toscana

Pergolaia igt toscana rosso

Following the Tuscan tradition,
Sangiovese dominates in this blend, shaping
Pergolaia into a wine of intense
bouquet, seductive body with soft tannins
and superb depth.

VARIETIESMainly Sangiovese with small amount of Cabernet Franc, Cabernet Sauvignon and Merlot.
VINEYARDPodere Serra all’olio, Podere Nocolino.
HARVESTBy hand, in September.
SELECTION OF GRAPESA first time in the vineyard and then in the cellar on the sorting table.
VINIFICATIONMaceration on the skins between 15 and 25 days. Alcoholic fermentation in concrete tanks of 50 hectoliters (only indigenous yeast) at controlled temperature, max. 28°C.

Two pumping-over a day for about 7 to 10 days, then once a day until the end of maceration. Malolactic fermentation in concrete tanks and wooden casks.
AGEINGMainly in old tonneaux of 500L for about 12 to 14 months. Then 10 months in concrete or wooden tanks of 25 HL.
FIRST YEAR OF PRODUCTION2003.

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Product category: Toscana

Aria di Caiarossa igt toscana rosso

Crispness and admirable balance are the hallmarks
of Aria di Caiarossa, a blend of four noble
varieties that mirrors the estate philosophy.
This wine is notable for its spicy balsam, velvety
texture, and dense, fine-grained tannins.

VARIETIESCabenert Franc, Merlot, Syrah e Cabernet Sauvignon.
VINEYARDPodere Nocolino, Podere le Lame.
HARVESTBy hand in September.
SELECTION OF GRAPESA first time in the vineyard and then in the cellar on the sorting table before and after destemming.
VINIFICATIONMaceration on the skins between 15 and 25 days. Alcoholic fermentation in concrete tanks of 50 hectoliters (only indigenous yeasts) at controlled temperature, max. 28°C.

Two pumping-over a day for about 7 to 10 days, then once a day until the end of maceration. Malolactic fermentation in concrete tanks and wooden casks.
AGEINGIn barriques and tonneaux for about 14 months, using 15% of new oak. Then 6 months in concrete tanks before bottling.
FIRST YEAR OF PRODUCTION2011.

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Product category: Toscana

Caiarossa igt toscana rosso

The purest expression of our vineyards,
Caiarossa shows all the complexity and the nobility
of our land. The seven varieties in the blend weave
together a perfect tapestry of the estate’s terroir.
A true expression of the luxury of nature.

VARIETIESMerlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Sangiovese, Petit Verdot, Alicante.
VINEYARDPodere Serra all’Olio.
HARVESTBy hand, for about 6 weeks from the end of August until the beginning of October.
SELECTION OF GRAPESA first time in the vineyard and then in the cellar on the sorting table before and after destemming.
VINIFICATIONMaceration on the skins between 20 and 30 days, with first a few days of cold maceration. Alcoholic fermentation for each different varieties in concrete and wooden tanks from 10 to 80 hectoliters (only indigenous yeast).

Two pumping-over a day for about 9 to 12 days, then once a day until the end of the maceration period. Malolactic fermentation in concrete tanks and wooden casks.
AGEINGInto tonneaux and barrels from new to 3 years old, about 30% of new oak. From 11 months for the most delicate grapes, Alicante, until 20 months for the most powerful ones, Petit Verdot and Cabernet Sauvignon.

Then 6 months in concrete tanks before bottling.
FIRST YEAR OF PRODUCTION2003.

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About us

Company details

To trace a definitive line between poetry and technique is impossible. The tangible reality of oenological and viticultural competence mix indissolubly with the beauty and emotions which  our estate, this place, gives us with its colors and aromas, inspiring our estate’s vision of the world.

The company logo is represented by an ancient clay head of Etruscan origin representing the Greek god Dionysus and dating from the fourth century B.C., discovered near the city of Volterra and now the property of Eric Albada Jelgersma.

God of vegetation and of wine, particularly linked to the vital lymph, the first-born of the cosmos, and to the liberation of the senses, it is the perfect representation of what we wish to transmit with our wines.

The name of Caiarossa was coined as a homage to the soil, which is characterized by the presence of jasper, rock and pebbles intensely red in color. A creative name inspired by Gaia, mother of all the gods of Mount Olympus, goddess of fertility and of Nature, of the very Earth itself.

Our story began in 1998, taking as its guide the principles of organic agriculture for the cultivation of the vineyards and that of geo-dynamics and the oriental discipline of Feng Shui for the construction of the cellars.

But it was in the year 2004, when it was acquired by Eric Albada Jelgersma, that Cairossa entered the world of quality wine thanks to the decades of experience which this family had acquired with two Grands Crus Classés in Margaux, Bordeaux, Château Giscours and Château du Tertre.

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