Castello del Terriccio 2001 - Castello del Terriccio
ItaliŽ - Toscane
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|A powerfull and full bodied red wine made of 50% Syrah, 25% Mourvedre and 25% Petit-Verdot grapes made by the famous wine producer Castello del Terriccio on the coastal area of Tuscany. This wine is one Italies finest wines and received 95 points. from Robert Parker for this excellent vintage.
The wine is aged in Allier barriques for about 19 months. Before being released, it is held in bottle for at least another 6 months.
Pairs very with all kinds meat dishes, meat based pasta dished and piquant cheeses.
Drinktemperature is 16-17° C. Drink until 20 - 30 years after the year of production.
Castello di Terriccio is situated in a very special
territory. The estate is in the province of Pisa, 60 kilometres from
the city itself, not far from the province of Livorno in the very
northernmost part of the Tuscan Maremma. Bolgheri is 30 kilometres
away; Cecina less than 20. The estate is "part on the flatlands, part
in the hills and part on the mountain just below Castellina Marittima.
The Terriccio area forms a vast, scrupulously conserved and protected
nature reserve. Very low environmental impact farming techniques have
made it a paradise for the local flora and fauna, which include wild
boar, hare, pheasants, partridges, various species of hawk, fallow deer
and roe deer that wander around the estate in absolute freedom and
safety, as they would in any particularly favorable natural habitat.
The estate's history is very ancient, stretching back more than one
The remains of Castello di Terriccio take us back to the Middle Ages.
Standing in a strategic position atop the hills, the castle kept a
weather eye on the entire coast.
The main buildings were erected in the 17th century, to be followed
later by the cellar.
In the late 1980s, the Terriccio estate launched a new phase of
production focusing on viticulture. The territory's promise, its
vocation for quality and its potential for premium production were
carefully assessed and explored. Grapes other than Sangiovese and the
previously cultivated traditional white varieties were also planted.
The first to arrive were varieties like Chardonnay, introduced in 1988,
and Sauvignon, planted in the following year. These were immediately
followed by the red grapes that have made Bordeaux great, Cabernet
Sauvignon and Merlot. The vines for these varieties were selected with
particular care. Plants from Italian nurseries were not used. Instead,
grafts were taken from prestigious estates in Bordeaux to ensure a
stable vine population that had already been selected over time, and
would be able to express its potential quickly, and to consistently
When the Cabernet Sauvignon from France was planted, it was
cordon-trained and spur-pruned, a system that was preferred over the
locally more common head training and spur pruning, which is less
suitable because of the strong winds that blow off the sea.
The new vines rooted splendidly on the Terriccio hills and the Merlot
enhanced its already considerable structure, thanks the Tuscan sun.,
yielding soft, long-lived wines. Sangiovese was selected from new
plantings of Sangiovese Grosso clones from Montalcino.
Today, the 25 hectares under vine in the early 1980s have expanded to
about 50 currently in production. Other grapes have been planted, in
addition to the varieties already mentioned. Syrah, for example, was
first planted in 1999 as part of an estate experiment to study, by
means of microvinifications, the ability of other varieties to adapt
and express themselves.
A figure of about 5,500 vines per hectare was adopted in the vineyards
that supply the Sangiovese, Cabernet Sauvignon and Merlot grapes for
the second red wine, Tassinaia, and roughly 7,000 for the Cabernet
Sauvignon and the small proportion (roughly 10%) of Merlot that go into
the blend for Lupicaia.
Particularly after the arrival of the consultant oenologist and
agronomist Carlo Ferrini in 1993, the objective in all the estate's
vineyards has been to keep down yields not just per hectare but above
all per vine, which is now about 900 grams of fruit. Low yields enable
the winemaker to bring out the natural richness and concentration of
the wine with a significant presence of polyphenols, enhancing
structure and sweetness, and obtaining great longevity. The harvest is
normally completed in September for red varieties. Merlot is picked in
the first week of September, Cabernet Sauvignon in mid September and
Sangiovese at the end of the month.
Source: Castello del Terriccio
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