Caiarossa 2023

Characteristics and tasting tips for Caiarossa 2023

Tasting

This vintage is deep and complex, with a balanced, refined profile imbued with great Italian elegance.

Food and wine pairing

This great red wine pairs beautifully with roasted or grilled red meats, such as a fine cut of aged beef or lamb with Mediterranean herbs. It will also enhance regional dishes such as bistecca alla fiorentina or wild boar ragout, as well as mushroom risottos or long-aged cheeses such as pecorino.

The elegance of a great Toscana wine by Caiarossa

The estate

Founded in 1998 on the hills of Riparbella in Tuscany, the Caiarossa estate covers around a hundred hectares, 40 hectares of which are planted with vines. Acquired in 2004 by Eric Albada Jelgersma, it is now run by his children, Dennis, Derk and Valérie. A true pioneer, the Caiarossa label stands out for its holistic philosophy and its biodynamic certification, obtained as early as 2005. Divided into numerous plots, this exceptional vineyard expresses the full richness of its coastal terroir through wines renowned worldwide for their complexity and their deep respect for living ecosystems.

The vineyard

The 40-hectare vineyard, certified biodynamic, is divided into 59 distinct plots. Set on seaward-facing slopes in the heart of the Mediterranean garrigue, the vines benefit from refreshing sea breezes that temper the summer heat. This mosaic of terroirs with varied soils is farmed with the utmost respect for the ecosystem, notably through the use of beehives and natural compost, fostering rich biodiversity that allows the full energy of this part of the IGT Toscana to shine through.

The vintage

2023 was marked by contrasting weather. After a dry winter, spring proved rainy, particularly in May and June, which helped replenish the soils' water reserves. Summer set in with hot, dry weather from July onwards, peaking in August with temperatures exceeding 40°C. Fortunately, welcome rainfall at the end of the month, followed by a sunny September with wide temperature swings between day and night, slowed down the growing cycle. These conditions favoured optimal phenolic ripeness.

Vinification and ageing

To craft Caiarossa 2023, the hand harvest took place over about three weeks, from 7 to 29 September. Each grape variety and each plot is vinified separately in concrete and wooden vats. Spontaneous fermentations proceed slowly, with gentle extraction. The final blend is assembled after malolactic fermentation. The wine is then aged for 14 months, 10% in 25-hectolitre large oak casks and 90% in French oak barrels, 25% of which are new.

Grape varieties

This wine is a blend of 34% Cabernet Franc, 20% Syrah, 15% Cabernet Sauvignon, 12% Petit Verdot, 9% Merlot, 8% Sangiovese and 2% Grenache.