Rosso Toscana

Hearty meats like roasted pork, spicy sausages or grilled steak are all excellent pairings for this complex dry wine.

Located in a remote corner of southeastern Tuscany Tenuta di Trinoro specializes in rich age-worthy red wines made of Cabernet Franc Merlot Cabernet Sauvignon and Petit Verdot. The 200-hectare estate sits in viticultural isolation in the Orcia Valley near Sarteano where Tuscany meets Umbria and Lazio. Owner and winemaker Andrea Franchetti acquired the property in the 1980s and in the beginning of the 1990s started planting his first vines. The most important lesson he gleaned from a stint in Bordeaux was the crucial role played by terroir. He saw in the rough woodland that would become Trinoro clay-limestone and gravel soils reminiscent of those in Saint-Émilion. Only select parcels were suitable for vine-growing amid a sea of blue clay and those he cleared by hand and planted in the style of the Bordelais: high-density meter-by-meter plantings with cuttings brought over from some of the region’s great estates. Tight planting high thinning very low yields extreme ripeness and concentration of flavor characterize his winemaking style. The wines are highly perfumed and opulent at once approachable and meant to be left to develop in the bottle over time.

From December on in 2014 we had a rainy and warm winter. In spring, budding came early, on April 9th, and very early flowering started extending uniformly through the vineyards from May 15th. This, later, would put some of our pickings at a record-breaking 140 days after flowering. Fast coloring of berries in all the vineyards during the last days of July confirmed to us how the plants were full of energy. We dropped a third of the grape load from our plants, and because of repeating rains, we hired more people to work in the vineyard throughout the summer. Other forces in the plants worked away the water, and the fruit remained firm and healthy to the end.

8 months in new French oak barriques, 11 months in cement vats.

Vinified separately with alcoholic fermentation for 13 days in stainless steel tanks.