Castello del Terriccio
Tassinaia 2022
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 50% Cabernet Sauvignon, 50% Merlot |
| Aging | In Allier barriques, partly second passage, for a total of 14 months. |
Description
Its name, "place of stones", derives on the one hand from the stone present in the subsoil of this land, which was used for the construction of most of the buildings on the side of the estate where the plants called "Tassinaia" are located. Today, Tassinaia is made, in almost equal percentages, from Cabernet Sauvignon and Merlot grapes.
Awards
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2022
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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2022
94/100
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.
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2022
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °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 Tassinaia 2022 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 50% Cabernet Sauvignon, 50% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello del Terriccio |
| Origin | Loc. Terriccio - Castellina Marittima (PI) |
| Climate | Altitude: 100 m. a.s.l. Exposure: South/ South-West. |
| Plants per hectare | 5600 |
| Harvest | Carried out by hand from the second week of September for the Merlot, from the third week for the Sangiovese and from the fourth week for the Cabernet Sauvignon. |
| Fermentation temperature | about 30° C. |
| Wine making | One week of fermentation and two/three weeks of maceration. |
| Aging | In Allier barriques, partly second passage, for a total of 14 months. |
| Total acidity | 5.2 gr/L |
| Allergens | Contains sulphites |