
Perfume

Color

Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour

- Oenologist: Daniele Orazzini
- Hectares: 36
There are currently 500 hectares that make up the Estate, within which the variety and biodiversity of the Maremma landscape is expressed, with flat areas, slopes and hills occupied by vineyards, olive groves, woods and Mediterranean maquis.
In this harmonious dialogue, between nature and man's work, the source of the Acquagiusta, an underground spring that flows naturally from the rock, has always played a primary role. It is since the times of Leopoldo II that this "magical" and perennial source gives life and fertility to the lands and inhabitants of the Estate. To such an extent that, we can say, the scenery, the richness and luxuriance of nature of that time, have become over time a vision, a sort of stimulus, a virtuous example to animate the current project of Tenuta La Badiola.
Therefore, water, paradoxically, as the source of inspiration for an oenological project. But, even more so, a spring, that of Acquagiusta, as an ideal, even symbolic reference point for the idea of all Tenuta La Badiola's wines. The wines of Acquagiusta, therefore, as children of a spring and a territory, inspired by the genius loci, shaped by wind and sun, marked by the earth and time.
A wine-growing and wine-producing project born from the respect of an "agricultural knowledge" of the past, with the bet to give back identity to crops, such as the vine, long neglected in this magnificent and unique area of Italy, the Tuscan Maremma. Read more


Name | La Badiola Acquagiusta Rosso Maremma Toscana 2022 |
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Type | Red still |
Denomination | Maremma Toscana DOC |
Vintage | 2022 |
Size | 0,75 l |
Alcohol content | 13.5% by volume |
Grape varieties | 35% Cabernet Sauvignon, 35% Merlot, 30% Syrah |
Country | Italy |
Region | Tuscany |
Vendor | Tenuta la Badiola |
Origin | Vigna di Levante by Tenuta La Badiola |
Cultivation system | Spurred cordon. |
Plants per hectare | 5000 |
Yield per hectare | 70 q. |
Harvest | September - October. The grapes are harvested strictly by hand and transported in small plastic crates. |
Wine making | The grapes are put in to soak immediately and then fermented in steel vats at a controlled temperature. |
Aging | 10 months in wood. Bottle ageing: 1-2 months. |
Allergens | Contains sulphites |