Tua Rita Winery was founded in 1984 by husband and wife team Rita and Virglilio. Located in the village of Notri, in the Maremma region of Tuscany's coastal region, Tuscany initially boasted only two hectares of vineyards. Its exceptional quality and minimal yields earned it a reputation as a renowned winery in Italy.
In 1994, the first small-scale barrel production of Redigaffi, made from 100% Merlot, launched the winery's star status. The 2000 vintage became the first Italian wine ever to receive a 100-point rating from Robert Parker and was named one of Wine Lister's Top 25 Toscana labels. Hiring Italy's top oenologists, Riccardo Cotarella, Luca d'Attoma, and Stefano Chioccioli, the vineyards expanded to 9 hectares, then 20 hectares, within about a decade. In 2010, their daughter, Simena, took over management, and the vineyards have since expanded to 30 hectares, with production increasing significantly.
For winemaking, Torretta Winery has tapped some of Italy's best oenological consultants: Riccardo Cotarella, Luca d'Attoma, and Stefano Chioccioli. The winery uses only perfectly ripe grapes, and after fermentation, it ages in barrel for 16 to 18 months, unfiltered before bottling.
Region
The soil in the Tullita vineyards is a medium-textured clay soil rich in trace elements such as iron and zinc, which imparts a "local minerality" to the wines. The grape varieties planted include Merlot, Cabernet Sauvignon, Cabernet Franc, and Sangiovese. The average vine age is 12 years, and the planting density is 8,000 vines per hectare.
Winemaking
The winery's first flagship wine, Giusto di Notri, was released in 1992. Its name comes from Chiesa di San Giusto, Suvereto's most beautiful religious building and the first vineyard of Tua Rita Winery. It utilizes a Bordeaux-style blend of international varieties, including Cabernet Sauvignon, Merlot, and Cabernet Franc, with a high proportion of Cabernet Sauvignon for a more structured wine. The vineyards are located in a hilly area, planted using single and double Cordon vine systems, with approximately 5,000 to 9,000 vines per hectare. Organic vineyard management is employed, with particular attention paid to soil health and environmental conditions. The soil, primarily composed of gravel, rock, clay, and sand, is rich in trace minerals, resulting in wines with a mineral aroma and a fresh edge.
Grapes are hand-harvested at peak ripeness and transported to the winery in small crates. The grapes are gently pressed before fermenting in barrels. Maceration lasts approximately 25-30 days, depending on the desired vinification time. Following fermentation, the wine is aged in oak barrels for 18 months and is bottled unfiltered. Annual production is approximately 28,000 bottles.
Rating
James Suckling 97 pts
Lots of incense to the aromas with sandalwood and lavender. Currants, blackberries. and fresh herbs, too. Full-bodied and very rich, with a powerful, structured mid-palate and a long, long finish. A wine for the future. Needs four to five years to soften.
Wine Advocate 96 pts
A blend of 80% Cabernet Sauvignon, 12% Cabernet Franc and 8% Merlot, the 2020 Giusto di Notri is a ripe, bold and generous wine. The DNA of the wine has changed slightly over the years to favor the Cabernet Franc (with an increased percentage) over the Merlot, which has fallen from a previous high of about 35% to 40% of the blend a decade ago. What I like about this wine is that it manages an elegant, almost understated interpretation of a hot and dry vintage. The tannins are especially well managed in this situation. In 2020, Tua Rita's harvest was finished by October 6th.
Vinous 94 pts
The 2020 Giusto di Notri is soft, open-knit and ready to go. Dried flowers,cedar, pipe tobacco and dried herbs open nicely in the aromatics. In thistasting, the 2020 shows the first signs of aromatic development,suggesting it is best enjoyed over the near to medium term.l would notpush my luck on long-term aging. Even so, the 2020 is terrific today.
$480/Bottle
