Caiarossa 2023

Characteristics and Tasting Notes for Caiarossa 2023

Tasting

This vintage reveals itself to be deep and complex, offering a balanced, distinguished 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, wild boar stew, mushroom risottos, or long-matured 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 spans around a hundred hectares, of which 40 hectares are dedicated to vines. Acquired in 2004 by Eric Albada Jelgersma, it is now run by his children, Dennis, Derk, and Valérie. A true pioneer, the Caiarossa brand stands out for its holistic philosophy and its biodynamic agriculture certification obtained as early as 2005. This exceptional vineyard, divided into numerous plots, expresses the full richness of its coastal terroir through wines renowned worldwide for their complexity and deep respect for living organisms.

The Vineyard

The 40-hectare vineyard, certified biodynamic, is divided into 59 distinct plots. Located on hillsides facing the sea, at the heart of the Mediterranean scrubland, the vines benefit from cooling sea breezes that temper the summer heat. This mosaic of terroirs with varied soils is cultivated with the utmost respect for the ecosystem, notably incorporating beehives and the use of natural compost, thereby fostering rich biodiversity to express the full energy of this area within the IGT Toscana.

The Vintage

The year 2023 was marked by contrasting weather. After a dry winter, spring turned out to be rainy, particularly in May and June, which helped replenish the soils' water reserves. Summer set in with hot, dry weather from July onward, 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 the vegetative cycle. These conditions favoured optimal phenolic ripeness.

Winemaking and Ageing

To craft Caiarossa 2023, the hand-harvesting took place over roughly 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, accompanied by gentle extraction. The final blend is made after malolactic fermentation. The wine is then aged for 14 months, 10% in 25-hectolitre foudres and 90% in French oak barrels, of which 25% 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.