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Are the roses in the vineyard merely ornamental, or are they useful?

As you travel the Italian peninsula and beyond, you have noticed that almost every vineyard, whether big or medium-small size, has beautiful roses at the beginning of each row.

Do you know why?

Today we want to reveal this little fun fact!

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In the past, winegrowers thought roses were extremely delicate and could thus perform as a sort of “sentinel” to promptly warn them of diseases or insects approaching that might then attack the vine.

But is this really true?

Actually, no! As time progressed and viticulture studies have increased, we realized that roses fail to serve as an “alarm” to indicate the arrival of potentially harmful diseases for vines. Indeed, the timing of spread, for example, downy mildew, is almost the same. Besides, the developed disease type may not be the same as the one damaging the vine.

A French story also tells about the roses being used to help horses, while working in the vineyards, recognize the point where they had to turn.

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While no longer scientifically valid or operationally helpful today, it still does not stop the winemakers of old Europe from carrying on with this beautiful tradition. Indeed, the care and beauty of a place are still not elements to underestimate, and roses still perform this function very well!

At Caiarossa, for example, you will see them at the beginning of the rows, all in red, to create once again that harmony between colours that we love so much. Red and green are complementary colours, and when they are together, they look brighter. But that is another story that we will explore in more detail at another time….

cairossa rose in vigna

Dynamization is an essential operation in the biodynamic approach.

The container, or dynamizer, must conform to specific requirements, including the material, height/width ratio, and shape.

At Caiarossa, the dynamization container (stirring machine) is made from copper, cylindrical with a rounded bottom.

It can hold up to 160 litres, which will be used to work 4 hectares of vineyards.

During the dynamization process, we use rainwater to add the various preparations according to what is necessary at the time, for example, 500 or 501.

The water is heated to around 37°, a similar temperature to the human body.

A double arm, part of the machine, blends the water with the preparation by creating an energetic vortex and then, by reversing the direction of rotation, a break and chaos.

The “chaos” is crucial as it is the moment when all forces converge, and the elements are activated. At the end of this operation, which lasts about 60 minutes, the preparation is filtered and sprayed in the vineyard.

Il Dinamizzatore e la dinamizzazione!