Wine Tourism in Province of Pisa

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Wine Tourism in Crespina Lorenzana (8)

Wine Tourism in Volterra (6)

Wine Tourism in Palaia (4)

Wine Tourism in Pisa (2)

Wine Tourism in Terricciola (1)

Wine Tourism in Casale Marittimo (1)

Look at Wineries in Province of Pisa

Caiarossa Srl Società AgricolaTo trace a definitive line between poetry and technique is impossible. The tangible reality of oenological and viticultural competence mix indissolubly with the beauty and emotions which our estate, this place, gives us with its colors and aromas, inspiring our estate’s vision of the world. The company logo is represented by an ancient clay head of Etruscan origin representing the Greek god Dionysus and dating from the fourth century B.C., discovered near the city of Volterra and now the property of Eric Albada Jelgersma. God of vegetation and of wine, particularly linked to the vital lymph, the first-born of the cosmos, and to the liberation of the senses, it is the perfect representation of what we wish to transmit with our wines. The name of Caiarossa was coined as a homage to the soil, which is characterized by the presence of jasper, rock and pebbles intensely red in color. A creative name inspired by Gaia, mother of all the gods of Mount Olympus, goddess of fertility and of Nature, of the very Earth itself. Our story began in 1998, taking as its guide the principles of organic agriculture for the cultivation of the vineyards and that of geo-dynamics and the oriental discipline of Feng Shui for the construction of the cellars. But it was in the year 2004, when it was acquired by Eric Albada Jelgersma, that Cairossa entered the world of quality wine thanks to the decades of experience which this family had acquired with two Grands Crus Classés in Margaux, Bordeaux, Château Giscours and Château du Tertre.
3 Reviews
AgrisoleThe terroir represents a very important element for a wine. You can define how all those features which give the area connotations and well defined, it is not simple chemical composition of the soil. There is talk of average temperatures during the year of the moisture of a place, the thermal excursions between night and day especially during the summer in phase of maturation, details that differentiate a zone from another. Our wine has its origin in the countryside of San Miniato where the climate is characterized by strong variations, detail that allows the area to be particularly suited to viticulture, making the maturation of our grapes slow and constant, with an elegant final result. To complete the climate framework of San Miniato (the ideal) there are not too abundant rainfall and the constant ventilation. The hills on which lie the vineyards of Agrisole are exposed to the south and south-west and are characterized by a ground very inhomogeneous and deep. The prevalence of clay with varying shades of tufa rock and sand makes these soils are very rich in water, avoiding water stress even in years when more difficult. All this, combined with a strong presence of marine fossils, gives rise to wines very mineral and savory. Those are exactly the details that constitute the terroir, what gives character to wine and it tells his story, made of habits and uses, tastes and flavors, nuances and suggestions. Because a wine can never do not speak of itself and of the territory in which it is born and in which it is developed with the inexorable passing of the years. The wines we produce to Agrisole are precisely this harmonious, narratives of the life of an area dedicated to viticulture for centuries, fora would be more true to say always, an area that without this marriage would not be the same, despite its indisputable charm.
1 Review
Fattoria di StatianoTecniche di lavorazione Fattoria di Statiano Modalità di diraspatura e pigiatura: La diraspatura viene eseguita a macchina e precede la pressatura soffice quasi a lasciare l’acino intero Modalità di pressatura: a fine fermentazione il mosto fiore viene separato dalla vinaccia. La vinaccia poi viene leggermente pigiata per estrarre solo la componete più “nobile” che si andrà ad aggiungere al mosto fiore Macerazione: i tempi di macerazione variano di anno in anno. Di fondamentale importanza è la degustazione, del mosto prima e del vino poi. Non ci sono protocolli definiti, ogni operazione viene svolta con estrema sensibilità e decisa subito dopo l’assaggio. La fermentazione viene fatta svolgere a temperatura controllata di 27-28 gradi Aggiunte di solforosa e di acido ascorbico: le uniche aggiunte di solforosa sono quelle fatte ad inizio di fermentazione e prima dell’imbottigliamento. La cura e di conseguenza la sanità delle uve portate in cantina ci consentono di rimanere i livelli di solforosa molto bassi. Mentre non viene fatta nessuna aggiunta di acido ascorbico Utilizzo dei lieviti selezionati: la fermentazione alcolica viene fatta svolgere con i lieviti autoctoni già presenti nell’uva. Questo ci consente di mettere in evidenza le caratteristiche intrinseche del prodotto, limitando l’influenza di fattori esterni Metodologia di stabilizzazione: la stabilizzazione viene fatta svolgere sfruttando le basse temperatura senza alcuna aggiunta di additivi stabilizzanti Filtraggi: l’unica filtrazione che viene effettuata è quella prima dell’imbottigliamento ad una porosità che consenta di di poter rispettare il prodotto. Chiarifiche: non viene effettuata nessuna chiarifica Affinamento: un anno in vasca in cemento e poi 1 anno in bottiglia
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