Tua Rita
Merlot Redigaffi 2023
Other years:
2018| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Merlot |
| Aging | Aged for 18-20 months in first-use French oak barriques with medium toasting; bottled in summer and left to rest in the bottle for several months before being released for sale. |
| Other years | 2018 |
- Origin: Suvereto (Livorno), Tuscany IGT; still red wine produced by Tua Rita
- Grape variety: 100% Merlot, hand-picked in 15 kg crates
- Vinification: Maceration for 25-30 days in truncated conical vats at controlled temperature
- Ageing: 18-20 months in first-use French barriques with medium toasting
- Profile and serving: notes of wild berries, spices and cocoa; 14.5% vol; decant for 1 hour
Description
What kind of wine it is
Redigaffi is a Tuscan red that precisely expresses the character of Merlot. Created by Tua Rita, it reveals a bouquet dominated by dark forest fruits, oriental spices and hints of cocoa beans. On the palate, it offers a structured and persistent sip, supported by an elegant tannic texture with nuances of tobacco and liquorice. It pairs ideally with game, red meats and mature cheeses.
Where it comes from
This red originates from Suvereto, an area of excellence on the Tuscan coast. The vines grow at around one hundred metres above sea level, trained using the spur-pruned cordon method with high planting density to encourage maximum concentration of the bunches. The secret of its profile lies in the clay soils rich in stones, iron and zinc: a mineral terroir that defines the decisive structural identity of this wine.
How it is produced
Production begins with a careful manual harvest to select the best bunches directly in the vineyard. Fermentation takes place at a controlled temperature in truncated conical vats for about a month, ensuring excellent aromatic extraction. Maturation continues in first-passage French oak barrels with medium toasting for a year and a half, before a final period of rest in the cellar.
History and Curiosities
Born in 1994 in Suvereto from the vision of Rita and Virgilio, Merlot Redigaffi takes its name from the stream that flows near the historic Tuscan estate. The decision to vinify pure Merlot and age it in barriques gave rise to a true cult wine, renowned for being the first Italian wine to achieve a 100/100 score from Robert Parker. Exported to 55 countries and winner of numerous awards, it boasts 98 points from James Suckling for the extraordinary 2023 vintage. An oenological masterpiece that guarantees exceptional longevity of up to 25 years.
Awards
-
2023
98/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1984
- Oenologist: Luca D'Attoma
- Bottles produced: 350.000
- Hectares: 51
It was this enthusiasm that pushed them to focus their energies and means to exploit the great potential hidden by that small plot of land at that time.
The farm, located in Loc Notre Suvereto, lies about 100 meters. above sea level and has made medium-textured soils, clay, rich in micronutrients such as iron and zinc that distinguish the wines of "mineral terroir" and where the International varieties find a very favorable environment.
The couple had a happy intuition planting Merlot and Cabernet because of the two wines Giusto di Notri was born in 1992, which immediately caught the attention of the national and International press for its depth and 'Tuscan-ness' in the glass.
It was later decided to leave two barrels of Merlot and vinify it alone: in 1994 the Redigaffi will become a cult wine, the first Italian wine to obtain 100/100 by Robert Parker with the 2000 vintage, capable of making Tua Rita one of the 100 best wineries in the world according to the prestigious Revue du Vin de France.
This marked the beginning of an escalation of success for Tua Rita, which over the years led to the expansion and modernisation of the cellar; thanks to the collaboration of her son-in-law Stefano Frascolla (owner of the winery of the same name) and oenologist Dr. Stefano Chioccioli. Today the company extends to about 50 hectares, 30 hectares of which are planted with vines, while production stands at 110,000 bottles, divided between 5 red and 2 white wines. Read more
| Name | Tua Rita Merlot Redigaffi 2023 |
|---|---|
| Type | Red green still |
| Denomination | Toscana IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tua Rita |
| Story | History and Curiosities Born in 1994 in Suvereto from the vision of Rita and Virgilio, Merlot Redigaffi takes its name from the stream that flows near the historic Tuscan estate. The decision to vinify pure Merlot and age it in barriques gave rise to a true cult wine, renowned for being the first Italian wine to achieve a 100/100 score from Robert Parker. Exported to 55 countries and winner of numerous awards, it boasts 98 points from James Suckling for the extraordinary 2023 vintage. An oenological masterpiece that guarantees exceptional longevity of up to 25 years. |
| Origin | Suvereto (Livorno) |
| Soil composition | Distinctly clayey with a medium to high presence of stones; in the higher vineyards there are more stones, in the lower ones more silt; in the central band (Merlot) there is more clay |
| Cultivation system | Spur cordon |
| Plants per hectare | 8500 |
| Fermentation | 25-30 days |
| Production technique | Fermentation according to traditional methods at controlled temperature in truncated cone vats; ageing in first-passage medium-toast French oak barriques |
| Wine making | Carefully selected grapes fermented using traditional methods at controlled temperature in truncated conical vats for 25-30 days, then aged in first-passage French barriques with medium toasting for 18-20 months; bottled in summer and left to rest in bottle for several months before release. |
| Aging | Aged for 18-20 months in first-use French oak barriques with medium toasting; bottled in summer and left to rest in the bottle for several months before being released for sale. |
| Year production | 350000 bottles |
| Allergens | Contains sulphites |