The Caiarossa estate in Riparbella today counts 30.5 hectares of vines divided between 47 parcels and planted to ten grape varieties. In 2021, the estate will grow to 38 hectares of vines as the onsite team is currently completing a replanting regime. When the estate was founded, it had 12 hectares of vines all farmed organically and biodynamically since 1998 as they are today.
In the year 2004, when it was acquired by Eric Albada Jelgersma, (onwer of Chateau Giscours and Chateau du Tertre)
Fruit sourced from Podere Serra all’Olio vineyard. Organic, Biodynamic.
Alcoholic fermentation for each different varieties in concrete and wooden tanks. Ageing 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 Cab Sauvignon. Then 6 months in concrete tanks before bottling.
42% Cab Franc, 25% Merlot, 15.5% Syrah, 6% Cab Sauvignon, 6% Petit Verdot, 4.5% Sangiovese and 1% Alicante.