Caiarossa


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"An exceptional site The Caiarossa estate is located in Riparbella, in the Cecina Valley, in the heart of Tuscany. This area has a rich historical and archaeological heritage, as well as an exceptional landscape where the ecosystem is virtually intact. The wines of Caiarossa bottle all the luxury offered by this Tuscan nature. Wine, olive trees and a volcano Caiarossa's vineyards are planted in two main areas: Serra All'Olio - where olive trees are also grown - and the side of the Nocolino hill, said to be an ancient volcano. Dutch businessman Eric Albada Jelgersma, owner of Chateau du Tertre and Chateau Giscours (two grands crus classés in the Margaux region of Bordeaux), acquired the estate in 2004 and gave it its final name, Caiarossa, which means "red gravel. Perfect terroir-varietal combinations The vineyard is planted in the shape of an arena around the winery. Each parcel houses a single grape variety: this perfectly mastered combination of terroir and grape variety gives the wines all their characteristics. Feng shui and respect for nature The wines are matured in a gravity cellar whose architecture is inspired by the principles of Feng Shui. Faithful to its principles of respecting nature, Caiarossa is one of the first wineries to experiment with composting vine shoots, stems and marc. Our discovery of Caiarossa... in Bordeaux While the wine world was meeting in Bordeaux for Vinexpo 2009, a private party was organized at Château du Tertre, a grand cru classé in Margaux. During the dinner, the director of the properties (du Tertre, Giscours and Caiarossa), Alexander van Beek, introduced us to this new wine from Tuscany, Caiarossa vintage 2007. The wine was still young but already showed all the quality, breed and potential of this great terroir. Later, the 2004 vintage was shipped to Montreal for tasting. For us, this wine was a revelation! Savoring Caiarossa To fully appreciate the breadth and nuanced flavors of the Caiarossa wines, you need to have some time on your hands. These are wines to be decanted, to be tasted with concentration: the first sip prepares the palate for the second, which is impeccable. To experience a moment of grace, savor Caiarossa with peposo, a dish of beef braised in a mixture of red wine, rosemary, garlic and pepper. Or the art of tasting Tuscany, literally!"