She’s bright and fiery. A proud stance over the taught undulation of vineyards and olive groves that extend from her feet towards the coastal pine forests is where you’ll find her.

As you approach you know something wonderful is happening here. Something new, modern and fiercely proud. Arriving in Riparbella from the twisting, turning narrow back road approach from Volterra, Caiarossa winery appears suddenly and with intention.

The contrast of the 50 shades of lush, green vegetation of the “Macchia Mediterranea” that surrounds the bold red exterior of the winery is dramatic. (And just wait to walk into the canary yellow vinification room!). Yet, somehow, it all makes beautifully vivid sense. You would think that a business with such a boisterous facade would be at odds with the Tuscan hillside it occupies. And even more so, alien to the sensibilities required to work with nature, to nurture it and to receive its most noble gifts. It’s a delicate cohabitation and mutual respect that is the foundation of producing good wine and, at Caiarossa, that deal has been struck. And, in fact, been embraced.

Modern wine making seems to have skipped a generation, or two, returning to its roots (pun intended) of giving to the land to which much is asked. Implementing a holistic vision of working the land in which every natural element plays a role, aka biodynamic winemaking, Caiarossa’s methods supports the entire ecosystem to ensure the maximum possible vitality of the soil, the vines, and the animals and insects that call this place home.

The organic vegetable and herb garden at Caiarossa, a joint project with the children of Riparbella, is part of our wider vision of creating a natural synergy between all the plants, animals, insects and the community. 20 hectares of wild flower meadows host 14 beehives whose industrious inhabitants cross-pollinate the vineyards and olive groves to increase the fertility and production of all the vines, plants and flowers.

40 hectares of vines at Caiarossa yield 11 varietals, all hand-picked and harvested from August through September, to produce 4 reds, 1 white, a dessert wine and a grappa, all with the iconic “red head” on the labels. The head is from an Etruscan statue of Dionysus, the god of wine, vegetation and fertility that was discovered near Volterra. The name, Caiarossa, was created to pay homage to the Earth goddess Gaia and the rich red clay earth of the area, and used, presumably, to craft the statue of Dionysus.

A good wine is nice. But, an excellent wine that is the product of respectful caretaking and a profound understanding of the terrain in which it was grown is a joyous find. So, paint your winery red, pour a glass, and let the pride show. Clearly, the wine gods are OK with that at Caiarossa!