Tua Rita – Toscana IGT Redigaffi 2010
€300.00
| YEAR | 2010 |
|---|---|
| Producer | Tua Rita |
| APPELLATION | Toscana IGT |
| Grape variety | |
| COUNTRY | Italy |
| REGION | Tuscany |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 14.50% |
| Drinking Window | |
| Green | Organic |
A small personal project become one of the most qualitative realities in the area. Tua Rita was born in Suvereto, on a land that does not boast long and important wine traditions, by two entrepreneurs who own a business in nearby Piombino, on the Tyrrhenian Sea, in the 1984, from just two hectares of land in the hamlet of Notri.
From this little experiment of the couple, with the aim of producing a wine able to exclusively satisfy their taste and needs, a real style was born. Wines that do not want to please, with no smirking at the market, without any need to respect fashions and trends. Yet today, also thanks to the successful meeting with the young winemaker Luca D’Attoma, the Company owns 35 hectares of vineyards and an international reputation, without ever abandoning the initial spirit: attention for the environment and biodiversity, use of international grapes alongside Sangiovese, organic and low-intervention agricultural techniques.
Redigaffi is the “star” of the company, the first Italian wine to receive full marks from Robert Parker, today it is sought after by collectors all over the world. Merlot was planted in the mid-height part of the slopes, with particularly clay-rich soil, best for this grape variety, with presence of gravel and silt, most prominent respectively at the highest and lowest altitudes of the hill.
Full-bodied, dense and tasty wine, it nevertheless manages to maintain an inimitable elegance.
Dark and ripe fruits, balanced by excellent acidity, black spices, cocoa. Creaminess, structure and precision for a long and enveloping finish.
Perfect with wild boar, wild kid or slightly blue-veined aged cheese.
16-18 °C
Suggestion to open it about 1 to 2 hours before serving it. And let it breath in the glass as well.
Certified organic, low-impact agriculture, with care for biodiversity.
native yeasts. Aging for 18-20 months in new-oak barriques
