Castello del Terriccio
Castello Del Terriccio 2019
Other years:
2017| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 50% Syrah, 25% Petit Verdot |
| Aging | Aged for 18 months in French Allier barriques, then blended and bottled |
| Other years | 2017 |
- Blend 2019: IGT Toscana Rosso; Syrah 50%, Petit Verdot 25%, other varieties 25%
- Vinification: in steel at 31°C, maceration for 20 days; aged for 18 months in Allier barriques
- Aromatic profile: blackberry, blackcurrant and cherry; spicy, balsamic and chocolate notes
- Taste and finish: intense structure, balanced freshness, velvety tannins; minty finish
- Pairings: decant for 1 hour at 18-20°C; ideal with red meats, game, mature cheeses
Description
What kind of wine is it
Castello del Terriccio is a still red wine from Tuscany, the result of a structured blend combining Syrah, Petit Verdot and other varieties. In the glass, it displays an intense ruby colour with deep garnet highlights. On the nose, it offers enveloping aromas of blackberry, blackcurrant and cherry, intertwined with elegant balsamic and spicy notes. On the palate, it reveals a powerful body, well balanced by pronounced freshness and silky tannins that accompany a long, persistent finish, enriched by hints of menthol and touches of chocolate.
Where does it come from
The grapes are grown in Castellina Marittima, in the heart of the coastal Maremma of Tuscany. The area benefits from the influence of the Mediterranean climate and constant sea breezes which, together with strong sunlight, ensure optimal ripening. The estate's soils are characterised by being rich in iron minerals, stones and ancient fossils. This specific geological and climatic formation gives the wine a distinct mineral savouriness and clear hints of the surrounding Mediterranean scrubland.
How is it produced
Production begins with a selective manual harvest followed by a rigorous double selection of the bunches. After gentle destemming, fermentation takes place in open stainless steel vats at controlled temperature, with maceration on the skins for about twenty days. Maturation continues for eighteen months in French oak barrels from Allier, a crucial period for completing and enhancing the wine's structure before the final blending.
History and Curiosities
Founded in 1921, the Castello del Terriccio estate overlooks the coastal Maremma in Tuscany with its 1,700 hectares, a self-sufficient entity comprising woods, olive groves and horse breeding. On iron-rich soils full of ancient fossils, oenologist Carlo Ferrini creates a IGT Toscana Rosso of great charisma. The grapes, sourced from 50 hectares of vineyards trained using the spur-pruned cordon method, are hand-harvested and subjected to a meticulous double selection. It has been awarded 96/100 by James Suckling.
Awards
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2019
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2019
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
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2019
96/100
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.
-
2019
95/100
One of the most prestigious wine guides in Italy.
-
2019
3One of the most prestigious wine guides in Italy.
-
2019
4Italian Sommelier Association (AIS) guide
-
2019
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1921
- Oenologist: Carlo Ferrini
- Bottles produced: 200.000
- Hectares: 50
The estate traces its roots back to the Etruscan era, when its strategic seaside location proved to be an ideal place from which to keep watch for pirates heading toward the coast. The ruins of the Terriccio castle, still visible, date to this era. The estate's real history, however, begins in the 13th century, when the Pope acquired it on behalf of the noble Gaetani family, who controlled it for 500 years, creating a successful farm and building the farmhouses and cellar that still stand today. In the late 1700s, the Gaetanis sold the estate to a Polish prince, who in turn sold it to the family of the present owner (Dr. Gian Annibale Rossi di Medelana Serafini Ferri) in 1921. In 1979, Serafini Ferri suffered a serious horseback riding accident that left him in a wheelchair, and he began to focus on the estate's potential as a winery. High quality winemaking began in the late 1980s andd early 1990s, when varieties like Sangiovese, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc were planted with great success.
The dense, powerful reds and tantalizing whites made here have found favor in the international wine community and are praised for being pure reflections of their terroir. They are often described with words like "superlative", "tremendous", "splendid" and "luscious". Castello Terriccio's most iconic wine is the renowned super Tuscan Lupicaia, grown in limestone soil in an area once known as the wolves' favorite hunting ground. This Cabernet Sauvignon blend melds lusciously rich fruit with spicy balsamic notes. Also wonderful is the Castello del Terriccio, a complex wine with a striking ruby tone, herb-like aromas that blend with spicy notes of liquorice and cinnamon, and great depth. The estate's white wines are known for being unabashedly expressive, clean creations. Harvest for all wines is done by hand across the estate's 50 hectares of vineyards. Yields are kept low (no more than 900g per vine) to ensure concentrated fruit and better-structured wines. Read more
| Name | Castello del Terriccio Castello del Terriccio 2019 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 50% Syrah, 25% Petit Verdot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello del Terriccio |
| Story | History and Curiosities Founded in 1921, the Castello del Terriccio estate overlooks the coastal Maremma in Tuscany with its 1,700 hectares, a self-sufficient entity comprising woods, olive groves and horse breeding. On iron-rich soils full of ancient fossils, oenologist Carlo Ferrini creates a IGT Toscana Rosso of great charisma. The grapes, sourced from 50 hectares of vineyards trained using the spur-pruned cordon method, are hand-harvested and subjected to a meticulous double selection. It has been awarded 96/100 by James Suckling. |
| Origin | Castellina Marittima (Pisa), Tuscan coastal Maremma |
| Climate | Mediterranean |
| Soil composition | Soils rich in ferrous minerals with stones and fossils |
| Cultivation system | Spurred cordon |
| Harvest | September (from 12 to 29) |
| Fermentation temperature | 31 °C |
| Fermentation | Approximately 20 days |
| Production technique | Alcoholic fermentation in open stainless steel tanks at a controlled temperature (31°C) with about 20 days of maceration; ageing for 18 months in French Allier barriques, then blending and bottling |
| Wine making | Second selection in the cellar; gentle destemming, careful pressing to avoid breaking the skins; alcoholic fermentation in open stainless steel tanks at controlled temperature (31°C) with about 20 days of maceration; ageing for 18 months in French Allier barriques, then blending and bottling. |
| Aging | Aged for 18 months in French Allier barriques, then blended and bottled |
| Year production | 200000 bottles |
| Allergens | Contains sulphites |