Storia
Vineyard foundations
The estate vineyards were planted between 1978 and 1995. Their 13.5 hectares were divided between 8.5 hectares registered for Chianti Classico DOCG and 5 hectares devoted to Toscana IGT production.
Vineyard renewal
A progressive renewal programme replaced 5.5 hectares of vineyard. The new plantings were scheduled to enter production in 2019. Rather than routinely uprooting entire mature plots, Carus developed a complementary practice of identifying individual unproductive vines, removing them and planting replacements. This preserves the age profile and established balance of the surrounding vineyard.
Organic certification
Organic certification was completed beginning with the 2018 harvest. Synthetic pesticides and fertilisers were removed from the farming programme, while inter-row crops, natural treatments, resistance inducers and precision monitoring became central to vineyard management.
Underwater maturation project
At the end of 2023, Carus began an underwater-maturation trial with Jamin UnderWaterWines. Forty bottles of the 2019 Chianti Classico were submerged off Portofino to assess maturation under stable pressure and the movement of sea currents. Following the trial, a batch of approximately 500 bottles was scheduled for immersion in autumn 2024 for twelve months, with release planned for autumn 2025.
Terroir
Carus Vini lies in the Florentine hills between San Casciano and Mercatale in Val di Pesa, within the Chianti Classico area. The vineyards occupy varied slopes between approximately 170 and 300 metres above sea level. Their differing exposures cause individual parcels to interact with sunlight in distinct ways, creating complementary ripening patterns and aromatic profiles for both blends and single-variety wines.
The soils are moderately clayey and contain abundant coarse mineral material and stones. This structure promotes natural drainage and encourages roots to penetrate deeper layers in search of water and nutrients. Alberese, galestro and river pebbles are also identified in vineyard descriptions, respectively associated with longevity, elegance and structure.
The climate is continental. Winters can fall below 0°C, while summer temperatures can exceed 40°C; the stated annual mean is 14.5°C. Hillside breezes temper summer conditions, while marked seasonal and diurnal variations help preserve freshness. Average annual rainfall is approximately 900 mm, concentrated mainly between October and April, supplying reserves for the summer growing season.
Vinificazione
Carus has been certified organic since the 2018 harvest. Synthetic pesticides and fertilisers are avoided in favour of treatments intended to reinforce the vines’ own defences. Nitrogen-fixing inter-row crops reduce dependence on synthetic nitrogen, while resistance inducers partially replace copper used against downy mildew.
A weather station connected to three field sensors helps estimate disease development and determine when treatment is necessary. Rows are monitored so that interventions can be limited to areas of actual need, supporting microbial diversity in the soil. Natural enzymes have also been tested as a way to strengthen vine immunity.
Mature plots are conserved through vine-by-vine renewal. Individual plants that cease producing are identified, removed and replaced instead of automatically uprooting the entire vineyard. This labour-intensive approach is intended to retain the equilibrium of established vineyards.
Harvesting is performed by hand. The stated aims are to preserve fruit integrity and quality while reducing energy use, water consumption and pollution associated with mechanised work. Vineyard management is framed around biodiversity: camera-trap monitoring has recorded wolves, roe deer, wild boar, badgers, foxes and porcupines moving through the estate landscape.
All grapes harvested from the estate vineyards are vinified in the Carus cellar, although part of the resulting wine is sold to other producers.
The cellar contains approximately ten temperature-controlled stainless-steel vats in cylindrical and truncated-cone formats. Many are deliberately small, allowing separate vinification according to wine type and the grapes’ origin within the estate. Pumps are selected to minimise physical stress on the wine.
Selected lots mature either in stainless steel or in French-oak vessels. The oak programme includes 225-litre barriques and 500-litre tonneaux, predominantly made from medium-toast Allier oak. A separate stone barrel cellar provides a stable, dim environment for maturation.
The cellar’s temperature-management system uses electricity generated by roof-mounted photovoltaic panels. Ventilated walls and roofs passively buffer temperature fluctuations, while a low-consumption heat pump circulates fluid used to maintain suitable wine temperatures.
For the underwater project, 2019 Chianti Classico first matured almost entirely in stainless steel to preserve fruit integrity and freshness. Bottles then underwent a second maturation stage 50 metres below the sea, in a protected environment with constant pressure and gentle movement from the currents.
Finished wines are packaged in lightweight bottles to lower transport-related energy use. High-quality recycled cardboard is employed for outer packaging, and bottles are transported horizontally in protective containers to reduce the risk of damage.
Filosofia
Carus links wine quality to the health and longevity of the vineyard ecosystem. Its approach combines established Tuscan winegrowing with modern technology, precision monitoring and experimentation designed to reduce environmental impact.
Mature vines are treated as a long-term resource. The preference for replacing individual declining plants reflects a commitment to preserving the balance of older vineyards rather than treating whole-block replanting as routine. Organic farming, biodiversity protection and limited, targeted intervention form the agricultural basis of this position.
In the cellar, technology is used for control and gentleness rather than as an end in itself: small vessels preserve the identity of different lots, pumps minimise physical stress, and passive architecture and renewable energy regulate temperature. The estate also presents underwater maturation as an extension of this willingness to unite tradition with carefully directed experimentation.
Resource use extends beyond farming and vinification to lightweight glass, recycled cardboard, renewable electricity, energy-efficient heat pumps and passive temperature control. Maintaining organic certification is regarded as integral to the estate’s continued development and the improvement of its vineyards and products.