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Deutz : Brut Classic
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Caiarossa
FILTER
Available in
- Bottle (75cl)
- 59.00€ / bottle- Case of 6 bottles (75cl)
59.00€ / bottle
€59.00
Or €59.00 / bottle
TASTING NOTES
Wine Advocate
93
J. Robinson
16,5
J. Suckling
93
Specifications
Available in
- Bottle (75cl)
- 62.50€ / bottle- Case of 6 bottles (75cl)
62.50€ / bottle
€62.50
Or €62.50 / bottle
TASTING NOTES
Wine Advocate
95
Wine Spectator
95
J. Suckling
96
Specifications
Available in
- Bottle (75cl)
- 68.40€ / bottle- Case of 6 bottles (75cl)
68.40€ / bottle- Magnum (1,5l)
- 149.00€ / magnum
€68.40
Or €68.40 / bottle
TASTING NOTES
J. Suckling
95
Specifications
Available in
- Bottle (75cl)
- 69.00€ / bottle- Case of 6 bottles (75cl)
69.00€ / bottle
€69.00
Or €69.00 / bottle
TASTING NOTES
Wine Advocate
J. Robinson
18
J. Suckling
96
Specifications
cAIAROSSA
Great Wine of Toscane
- Toscane -
Domaine de Caiarossa, located in the heart of the unspoilt Cecina hills in Italy, is a Tuscan landmark. In 2004, it was acquired by Eric Albada Jelgersma, the owner of Châteaux Giscours and Du Tertre in Margaux, who manages the vineyard according to the principles of organic farming. Instead of following local traditions, the estate has chosen to set itself apart by favouring Bordeaux varieties such as Cabernet Sauvignon, Cabernet Franc and Merlot, as well as Rhone Valley varieties such as Syrah and Petit Verdot. Caiarossa takes an innovative approach to its winemaking process, having designed a cellar using the principles of Feng Shui. This design, based on the principle of gravity, helps to create harmony between the different wines produced.
technical specifications of caiarossa
OWNER : Famille Albada Jelgersma
MANAGING DIRECTOR : Alexander Van Beek
TECHNICAL MANAGER : Jérome Poisson
REGION : Toscane, Italie
APPELLATION : Toscana IGT
AREA OF VINEYARDS : 70 ha including 31 ha of vines
RED VARIETIES : Sangiovese, Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot, Alicante, Syrah
WHITE VARIETIES : Viognier, Chardonnay, Petit Manseng
SOILS TYPE : Limestone at lower altitudes, rich in pebbles and ferrous sand at higher altitudes.
VINEYARD MANAGEMENT : AB in 2003 and Biodynamic Demter in 2005
HARVEST : Hand-picked for about six weeks between late August and early October.
VINIFICATION : Pre-fermentation maceration for 2 to 4 days. Total maceration on the skins for 20-30 days depending on the variety and terroir. Malolactic fermentation takes place in cement or wooden vats.
AGEING : 11 months for the most delicate grapes, such as Alicante, to 20 months for the most robust, such as Petit Verdot and Cabernet Sauvignon, then a further 6 months in cement vats before bottling.
THE HISTORY OF CAIAROSSA
The name Caiarossa was created as a tribute to the soil, which is characterised by its intense red colour due to the presence of jasper, rocks and gravel. This fictitious name was inspired by Gaia, the mother of all the Olympian gods, a goddess symbolising fertility and nature, closely linked to the Earth itself.
The history of Caiarossa began in 1998, marked from the outset by a total commitment to the principles of biodynamic agriculture in the cultivation of the vines, as well as the integration of geodynamics and the oriental philosophy of Feng Shui in the design of the winery. The estate was created by a Belgian entrepreneur driven by the dream of producing wine while preserving and respecting nature.
In 2004, Caiarossa changed hands and came under the tutelage of Eric Albada Jelgersma, marking the estate's entry into the prestigious world of high-quality wines. This transition is the fruit of the family's valuable experience of more than ten years as owners of the two great classified growths of Margaux, Château Giscours and Château Du Tertre.
The Caiarossa logo features an ancient clay head of Etruscan origin, dating from the 1st century BC, representing the God Dionysus. This archaeological piece was discovered near Volterra and now belongs to Eric Albada Jelgersma. Dionysus, the god of vegetation and wine, is associated with the fundamental element of vitality.
CAIAROSSA, THE PROPERTY
Today, Caiarossa covers 70 hectares, half of which is occupied by a forest of oak, cork oak and holm oak. The first 16 hectares of vines were planted between 1998 and 2000, and after various core samples and soil analyses, the great diversity of the soil was evident: limestone at lower altitudes, rich in pebbles and ferrous sand at higher altitudes. Between 2012 and 2013, a further 15 hectares of vines were planted on the southern slopes of the Nocolino hill, a few kilometres from the centre of Riparbella, with soils rich in clay.
The southernmost part of the province of Pisa on the Tuscan coast and the commune of reference is Riparbella, a small village of medieval origin that stretches longitudinally across the main road, along the southern slopes of the Poggio di Nocola, almost 200 metres above sea level. Far from the most famous roads, this is an almost isolated Tuscany, in part still "secret", that of the Val di Cecina. Just a little distance from the Tyrrhenian coast and you find yourself immersed in nature and silence.
The search for vines that best express the heterogeneity of the terroir has led to a selection of seven red varieties: Sangiovese, Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot, Alicante and Syrah, and three white varieties: Viognier, Chardonnay and Petit Manseng.
At Caiarossa, the wine culture extends beyond the Alps, thanks in large part to the Albada Jelgersma family, the owner, and Alexander Van Beek, the managing director. The latter's initial goal was to work in the Bordeaux wine industry, at Château Giscours, a Grand Cru Classé in Margaux. Over the years, the technical team has evolved and welcomed talented young French and Italian winemakers. In 2020, Jérôme Poisson joined the group as technical manager for Château Giscours and Caiarossa. Working alongside Marco Lipparini, the cellar master, and Francesco Villa, the vineyard manager, he has helped to perfect the technical team at Caiarossa.
biodynamic agriculture
Caiarossa quickly became a leader in the biodynamic farming movement in Tuscany. The soils are carefully tended using compost made from manure and wine-making residues, green manure, biodynamic preparations and weed management using organic seed mixtures.
The actions taken in the vineyard are geared towards prevention and strengthening natural defences. They adopt an approach that involves using limited quantities of copper and sulphur, combining them with extracts from various plants and algae, as well as pesticides based on natural mineral substances. The estate also uses the strategy of 'sexual confusion' to control the insect population in the vineyards.
For them, practising biodynamic agriculture in Tuscany, and more specifically at Riparbella, represents a deep love for this region, while seeking to carefully preserve its morphological features, its natural cycles and its natural environment.
Under Demeter control since 1999, it received its first certification in 2005. In 2003, it was the first to obtain Organic Farming certification.
WINEMAKING AT DOMAINE CAIAROSSA
Harvesting usually begins in the second half of August and continues until November, when the Petit Manseng grapes, which have been dried directly on the vine, are finally taken to the winery. Each variety of grape is meticulously harvested by hand, using 15-kilo crates, following the subdivision of the plots and selecting grapes according to their degree of ripeness, even within the same plot.
After alcoholic fermentation, maceration and malolactic fermentation, which last around two months, the wines are carefully transferred by gravity to barrels of different sizes, located in the basement of the barrel cellar. The two fermentation processes, alcoholic and malolactic, are triggered spontaneously by the yeasts and bacteria naturally present.
In the barrel cellar, the wines undergo a maturing process, the duration of which varies according to the grape variety and the type of wine being made, ranging from 12 to 24 months. At the end of this maturing period, meticulous analyses and tastings guide the blending choices, and the wines are then blended where they rest for a year.
THE WINE OF CAIAROSSA
The French influence is therefore undeniable at Caiarossa, because compared to other companies, we follow a very clear principle here: the house's unmistakeable wine style finds its strong point in ecological wine production, close to nature, which combines Italian temperament and French elegance in the glass.
Air de Caire" IGT Toscane red is a blend of Cabernet Franc, Merlot, Cabernet Sauvignon, Syrah and Alicante. Aria di Caiar embodies the winery's core values, emphasising freshness and balance through its unique blend of five grape varieties. This wine stands out for its gentle approach, its balsamic notes and the remarkable quality of its tannins.
The 'Caire' cuvée comes from the Tuscany IGT appellation and is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Sangiovese, Petit Verdot and Alicante. The wine is matured in new barrels and casks, with a second and third stage using around 30% new wood. Caiarossa wines are distinguished by their depth, complexity and harmony, embodying the quintessence of their terroir. Freshness and minerality clearly emanate from the dense texture resulting from the blend of seven red grape varieties.
"Caiarossa Blanc is a blend of Viognier and Chardonnay. The wine is aged in French barrels and casks until July of the following year, when the two grape varieties are blended and aged in concrete vats for two months. This wine is the epitome of elegance and balance, reflecting the vast expanse of sea that overlooks the vines. It is an interpretation of the Viognier and Chardonnay grapes grown in the estate's richest limestone terroirs.
