Tua Rita
Rosso Perlato del Bosco 2024
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Ageing: 50% in second and third-fill French oak barriques and 50% in 35 hl conical oak vats (cuvée) |
- Grape variety and type: Still red Tuscany IGT from 100% Sangiovese
- Nose: Aromas of forest fruits, undergrowth, delicate spices and floral notes
- Palate: Solid structure, refined tannins, long finish and slightly savoury
- Production process: Manual harvesting, fermentation in concrete tanks and ageing in oak barrels
- Serving temperature and pairings: 16-18 °C. Ideal with meat sauces, game and Pecorino
Description
What type of wine it is
Perlato del Bosco is a still red wine by Tua Rita, an authentic expression of the Sangiovese grape variety. Produced in the Tuscany denomination, it displays a structured and sharp style. The glass presents an intense ruby red colour with violet highlights. On the nose, scents of ripe forest fruits, vegetal notes, undergrowth, fine spices and floral hints emerge. On the palate, it reveals a distinct richness of extract, balanced by elegant tannins and balsamic nuances, closing with a long and pleasantly savoury finish.
Where it comes from
This wine originates in Suvereto, between the Upper Maremma and the Metalliferous Hills. The vineyards are cultivated on clayey soils rich in stones; in the higher areas, the stony component prevails, while in the valley, the silt concentration increases. The vines belong to a clone selected to resist the dry climate and hot summers of the Tuscan coast. Spurred cordon and Guyot training systems favour a balanced yield, giving the taste profile a bold character, great aromatic complexity and an extremely composed tannic texture.
How it is produced
Production begins with a hand harvest in crates, ideal for preserving the integrity of the bunches. Fermentation takes place in temperature-controlled concrete tanks, followed by a post-fermentation maceration of fifteen days aimed at extracting colour and structure. Ageing is split between second and third-passage French oak barrels and truncated-cone wooden vats, a choice aimed at integrating tannins and defining the persistence of flavour. Tua Rita operates according to an organic approach, employing integrated and sustainable protection practices.
History and curiosities
Born from the passion of Rita and Virgilio, Rosso Perlato del Bosco is an authentic benchmark of Tuscan winemaking by Tua Rita. Produced since 1992, this label celebrates the Suvereto terroir with an average production of 40,000 bottles. Under the guidance of oenologist Luca D’Attoma, its soul lies in a selected clone planted in 2003, ideal for withstanding the warm coastal climate. A magnificent signature cuvée in constant evolution, its qualitative excellence is confirmed by the impressive 92 points awarded by Vinous to the 2023 vintage.
Awards
-
2024
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.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 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 Rosso Perlato del Bosco 2024 |
|---|---|
| Type | Red green still |
| Denomination | Toscana IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tua Rita |
| Story | History and curiosities Born from the passion of Rita and Virgilio, Rosso Perlato del Bosco is an authentic benchmark of Tuscan winemaking by Tua Rita. Produced since 1992, this label celebrates the Suvereto terroir with an average production of 40,000 bottles. Under the guidance of oenologist Luca D’Attoma, its soul lies in a selected clone planted in 2003, ideal for withstanding the warm coastal climate. A magnificent signature cuvée in constant evolution, its qualitative excellence is confirmed by the impressive 92 points awarded by Vinous to the 2023 vintage. |
| Origin | Suvereto (LI), province of Livorno, Tuscany, Italy |
| Climate | Dry climate and hot summer temperatures (Tuscan coast) |
| Soil composition | Predominantly clayey soil with a medium-high presence of rock fragments; in the higher plots, the stony component prevails, whilst in the lower vineyards, there is a high concentration of silt. |
| Cultivation system | Spurred cordon, Guyot |
| Plants per hectare | 5,000–9,000 vines per hectare |
| Harvest | From the first to the second week of September |
| Fermentation | 15 days of post-fermentation maceration |
| Production technique | Manual harvesting in 15 kg crates; temperature-controlled fermentation in concrete tanks with 15 days of post-fermentation maceration; ageing 50% in second and third-fill French oak barriques and 50% in 35 hl truncated conical oak vats (cuvée). |
| Wine making | Hand-harvested in 15 kg crates; fermentation in temperature-controlled concrete tanks with 15 days of post-fermentation maceration; ageing 50% in second and third-fill French oak barriques and 50% in 35 hl truncated conical oak vats (cuvée). |
| Aging | Ageing: 50% in second and third-fill French oak barriques and 50% in 35 hl conical oak vats (cuvée) |
| Year production | 40000 bottles |
| Allergens | Contains sulphites |