A variety for each plot
An Exceptional Site
The Caiarossa estate is located in Riparbella, which is in the Cecina Valley, in the heart of Tuscany. This region boasts a rich historical and archeological heritage, as well as an exceptional landscape with an ecosystem that's almost completely intact. Caiarossa wines embody the richness of Tuscany's natural setting.
Wine, Olive Trees, and a Volcano
Caiarossa's vines cover two main areas: Serra All'Olio, where olives are also grown, and along the side of Nocolino Hill, which people say used to be a volcano. The winery was purchased in 2004 by Dutch businessman Eric Albada Jelgersma, who owns Château du Tertre and Château Giscours (two Grands Crus Classés from the Margaux area of Bordeaux). He named it Caiarossa, which means "red gravel."
Perfect Terroir-Varietal Pairings
The vines surround the cellar in an arena-style arrangement, and each plot is home to a single varietal that is perfectly suited to its terroir. This careful pairing is the secret to the wine's distinctive characteristics.
Feng Shui and Respect for Nature
The wines are aged in a gravity-flow cellar featuring Feng Shui-inspired architecture. True to its principles of respecting nature, Caiarossa is one of the first vineyards to experiment with vine shoot, stalk and wine dreg composting.
Discovering Caiarossa—in Bordeaux!
When the wine world gathered in Bordeaux for Vinexpo 2009, a private event was organized at Château du Tertre Grand Cru Classé of Margaux. Over dinner, Alexander van Beek, who manages the Du Tertre, Giscours and Caiarossa properties, introduced us to a new Tuscan product, the 2007 Caiarossa. Even though the wine was still young, it already conveyed the full extent of this exceptional terroir's quality, character and potential. Later, the 2004 (-> first vintage ever was 2002) vintage was shipped for tasting to Montreal; we were suitably impressed!
Their Most Prized Plot
"That would be our plot of Cabernet Franc, located directly in front of the cellar at Serra All'Olio. Year after year, it produces wines with outstanding depth and a silky tannic structure that is beyond compare." - Dominique Génot
Fully appreciating the broad and nuanced range of flavours in Caiarossa wines is an experience that can't be rushed. These wines need decanting, and then they must be savoured with careful attention; the first sip prepares the palette for the sublime second mouthful. For a truly memorable experience, enjoy Caiarossa with peposa, a braised beef dish prepared with red wine, rosemary, garlic and pepper. Call it the art of enjoying a taste of Tuscany!