Caiarossa Rosso di Toscana

The purest expression of the estate vineyards, Caiarossa shows all the complexity and the nobility of the land. The seven varieties in the blend weave together a perfect tapestry of the estates terroir. A true expression of the luxury of nature. Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Sangiovese, Petit Verdot, Alicante from the Podere Serra allOlio Vineyard. Harvested by hand, for about 6 weeks from the end of August until the beginning of October. Grape selection was made first in the vineyard and then again in the cellar, on the sorting table before and after destemming.Maceration on the skins between 20 and 30 days, with first a few days of cold maceration. Alcoholic fermentation for each different varieties in concrete and wooden tanks from 10 to 80 hectoliters (only indigenous yeast). Two pumping-over a day for about 9 to 12 days, then once a day until the end of the maceration period. Malolactic fermentation in concrete tanks and wooden casks. Aged into tonneaux and barrels from new to 3 years old, about 30% of new oak. From 11 months for the most delicate grapes, Alicante, until 20 months for the most powerful ones, Petit Verdot and Cabernet Sauvignon. Then 6 months in concrete tanks before bottling
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