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  • Weather

    14° C Clear sky
  • Time

    09:56 AM
  • Wine average?

    97 Tb
  • Country Ranking?

    8
  • Region Ranking?

    1
  • Popularity ranking?

    160

History

When in 1984 Rita and Virgilio purchased the property that was to become Tua Rita, the land and the buildings on it were only to be the setting for a life together lived in contact with nature, farming nature’s bounty. It was their overwhelming passion for making wine that changed those plans.

 

The couple tended the original two hectares of vineyard with such scrupulous care that Tua Rita became one of Italy’s first successful producers of vins de garage. In barely a decade, the hectares under vine had risen to nine, at the start of the new millennium there were twenty and today Tua Rita farms some thirty hectares planted to vine.

 

 

Growth has been driven by Rita and Virgilio’s enduring enthusiasm and an ever-deepening awareness of the potential of this estate nestling in the area, between the Tirrenian Sea and the Colline Metallifere, known as Val di Cornia.

 

Estate and cellar went from strength to strength, driven by Rita and Virgilio’s commitment. Meanwhile the winery’s image was flourishing under the skilful hand of Stefano Frascolla, husband of the owners’ daughter Simena, who herself became involved in managing the enterprise following the death of her father in 2010. The estate’s name is a simple inversion of Rita Tua’s given name and surname.

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Vineyards

Inevitably, Tua Rita’s uncompromising commitment to quality begins with the management of the estate’s vineyards. Our vine stock is trained to either single or double cordon spur and planting densities vary from 5,000 to 9,000 vines per hectare.

Vine protection methods are those adopted for organic grape farming but the underlying objective is to assist the plants to defend themselves by ensuring the health of soil and environment and abandoning plant protection products.

Tua Rita’s rows stand on low, gently sloping hillsides where the soil has a substantial fraction of pebbles and stones as well as clay, silt, sand and – crucially – a generous helping of mineral trace elements.

 

Tua Rita’s vineyards are in fact in the area of Upper Maremma known as the Colline Metallifere, or Metalliferous Hills. This happy accident of nature leaves its distinctive mark on Tua Rita’s wines, imparting unique iron-like nuances to the aromatics and lending the palate a delicious hint of saltiness.

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Winemaking

From 2000 to 2002, the winemaking area was extended and redesigned for the production of high-profile wines. Today, output is around 220,000 bottles. Everything in the cellar is geared to the business of making wine, in the spirit of Italy’s great craft working tradition. Winemaking interventions are as few, and as non-invasive, as possible.

 

The fruit arrives at the cellar in small cases, having been picked by hand and selected on special sorting tables. After soft crushing, must from the grapes is transferred to tapered wooden vats for fermentation. Depending on the vintage, maceration lasts twenty-five to thirty days, with carefully regulated pumpovers and/or punching down.

 

Following fermentation, the wine is transferred by gravity flow into the small oak containers located underneath the winemaking area. It is here that the wine, having completed malolactic fermentation, will mature in oak for at least eighteen months.

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4 different wines with 39 vintages

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