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Castello del Terriccio

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Presentation on theme: "Castello del Terriccio"— Presentation transcript:

1 Castello del Terriccio
1

2 Summary The Estate The People The Wines Terroir Vinification Importers
International Events Reviews Wine Specs Appendix 2

3 The Estate Overview 1,800 ha on the Tuscan coast
900 ha cultivated 800 ha Mediterranean woodland & scrub 62 ha vines 15km north of Bolgheri Large agricultural farm with cereals (including barley, grains and spelt) 60 competition horses 3

4 Gian Annibale Rossi di Medelana
The People Gian Annibale Rossi di Medelana Owner Carlo Ferrini Consultant Enologist Red Wines Graziana Grassini Consultant Enologist White & Rosé wines 4

5 The Team Sales Managers: Bettina Bertheau Giacinta Pocci
Giuliana Cavazza Carolina Zucchini Metelli Emanuele Vergari Farm Manager Sernella Caroti - Accounting Nicola Vaglini - Enologist Silvia Cheli – Logistic Manager Riccardo Simonelli Accountant 5

6 The Full Range 6 A gentle beast of a red wine = Suckling or 1993
Seductive and elegant = Suckling 1995 Meaty and rich and very dense. Exciting and nervy yet concentrated and polished - Jancis 2005 6

7 Terroir Area: About 62 ha under vine (of 1,700 ha)
Soil varies from gravel, stone, sand and clay, with some islands of tuffeau. Rich in minerals (copper, zinc and iron), each rootstock and grafting is chosen to suit the right soil Warm microclimate due to Mediterranean influence, with cooling night sea breezes. Area: About 62 ha under vine (of 1,700 ha) Climate: Warm microclimate due to Mediterranean influence, with cooling night sea breezes. Exposure: South / South West Exposure Soil: Varies from gravel, stone, sand and clay, with some islands of tuffeau. Rich in minerals (copper, zinc and iron), each rootstock and grafting is chosen to suit the right soil Cabernet Sauvignon and Merlot grafts were taken from prestigious estates in Bordeaux Sangiovese selected from plantings of Sangiovese Grosso clones from Montalcino. Training: Cordon-trained and spur-pruned, to suit the strong sea winds High Density: 3,600 vines per ha 7,000 vines per ha Low Yields: To maximize quality, yields tightly controlled per ha, and per vine (aiming for 900 grams of fruit per vine) Phenolic Ripeness determines harvest dates: grapes tested in laboratories every 10 days from mid August, to determine optimum harvest time Hand harvest Varieties planted: Cabernet Sauvignon, Merlot, Syrah, Sangiovese, Petit Verdot, Chardonnay, Sauvignon Blanc, Viognier 62 ha under vine (of 1,700 ha) Cabernet Sauvignon, Merlot, Syrah, Sangiovese, Petit Verdot, Chardonnay, Sauvignon Blanc, Viognier High Density: 3,600 7,000 vines per ha 7

8 Vinification Carlo Ferrini’s holistic approach: Estate consultant, not wine nor a vineyard consultant Any work done in the cellar is to retain the true characteristics of the vineyard and the terroir. Allier Oak Barriques used: Second passage Tassinaia 100% new  Lupicaia & Castello del Terriccio All varieties and all parcels are fermented and matured separately Overall estate production: About 200,000 bottles / year 8

9 Worldwide representation
Import partnerships is 32 countries AUSTRALIA  Alepat Taylor AUSTRIA  SANKT URBAN Gottardi GmbH & Co KG AZERBAIJAN  Caspian Crystal Company BELGIUM  Délices de Toscane B.V.B.A. BUONSENSO S.P.R.L BRAZIL  Mistral Importadora Ltda. BULGARIA  VAYK Wines AD CANADA  BRITISH COLLUMBIA and ALBERTA Ontario  Kylix Wines Québec  Les Sélections François Fréchette CHINA VINOTÂCHE International CZECH REPUBLIC B. Chovan & partners s.r. o. Lesa S.R.O. DENMARK Strandgaarden Wine & Spirits A/S Lars Bjørn Vinimport Aps KOREA LG Twin Wine ITALY Balan srl GERMANY Weinhandelshaus Scholzen,  Vini Pozzolini Europäisches Weinkontor Passion & Wein Vinothek Peutler & Aumüller Wein Bouquet Fiasco Classico JAPAN Three Bond Trading Co, Ltd. GREAT BRITAIN  Lea & Sandeman Fine Wine Merchants HONG KONG Ponti Trading Ltd. KAZAKHSTAN Association Sommelier Of Kazakhstan LUXEMBURG Eurovin Selection EUROVIN Retail Outlet: VINISSIMO MALAYSIA In Vino Veritas Sdn Bhd MONACO Piazzolla Distribuzione Export - Import NETHERLANDS Delicasa POLAND Winoteka WLOSKA S.C. ROLMEX SA  ROMANIA Le Manoir S.R.L RUSSIA Fort Ltd. SERBIA Fino Vino d.o.o. SINGAPORE EXCALIBER TRADING (S) Pte Ltd SLOVAKIA Corner SK spol. s.r.o. SWITZERLAND Baur au Lac Wein Terravigna S. A. SWEDEN SVAHN CRU TAIWAN THREEBOND   UNITED STATES  DOMAINE SELECT WINE ESTATES  UKRAINE Vitis Group Ukraina 9

10 Selection of Key Listings
New York: 21 Club, Cipriani, Felice Wine bar, Sant Ambroeus, Casa Lever, Smith & Wollensky London: The Ledbury, Chez Bruce, Locanda Locatelli, River Café, The Goring, Bibendum, Roka, Bleeding Heart, The Arts Club, Aurelia, Chamberlains, Zuma Italy: Harry’s Bar, Heinz Beck La Pergola, Four Seasons Milan & Florence Bulgari Hotel Tokyo Hotel du Paris, Monaco 10

11 USA Events USA: Tre Bicchieri NYC & Chicago
Aspen Food & Wine Festival: 5,000 highly targeted consumers, members of the restaurant industry and press Tickets cost $1,000 Producers are allowed to exhibit only on invitation 11

12 ASIA Chongqin & Changsha - Wine Gala’ Increasing brand presence outside of the top tier cities such as Shenzen, Beijing and Shanghai. Tre Bicchieri Tour in Hong Kong to present the first edition of the Tre Bicchieri guide translated into Chinese 12

13 Brazil Tastings in Sao Paolo, Rio & Belo Horizonte
Staff training in Sao Paolo & Rio 13 5 New listings gained on site

14 Other Market Visits Meeting with Subhash Arora, President of Indian Wine Academy Austria GQ Wine Dinner Almaty, Kazakhstan Wine Tasting and Work Shop with Myles Myall at the Wine Society of India 14

15 Diplomatic Events 2012 Invited to wine gala events in Moscow
Guests of Honour at Italian Embassy in Beirut Present with Tassinaia at the Rome Embassy Election party 6th October 15

16 Select Reviews 16 A gentle beast of a red wine = Suckling or 1993
Seductive and elegant = Suckling 1995 Meaty and rich and very dense. Exciting and nervy yet concentrated and polished - Jancis 2005 16

17 Lupicaia Select Reviews
Vintage Gambero Rosso Duemilavini L'Espresso Veronelli Robert Parker Wine Spectator Decanter WWA 2008 2 bicchieri col. 5 grappoli/5 94/100 Super *** 95+/100  2007 3 bicchieri 17/ bott 93 / 100 Super 3 stelle 94/100 90/100 Silver 2006 18/ bott 91/100 *** 94+/100 93/100 Bronze 2005 4 grappoli/5 Super *** 91/100 2004 18,5/ bott 95/100 Super *** 92/100 Gold 2003 16/ bott 92/100 Super *** 2001 94/100 *** 2000 94/100*** 95/100 88/100 1999 89/100 1998 87/100 1997 1996 1995 1994 2 bicchieri 1993 17

18 Castello del Terriccio & Tassinaia Select Reviews
Annata Gambero Rosso Duemilavini L'Espresso Veronelli Robert Parker Wine Spectator Decanter WWA 2007 3 bicchieri 4 grappoli/5 16/ bott 93/100 Super *** 2006 2 bicchieri rossi 5 grappoli/5 95+/100 92/100 2005 2 bicchieri 15,5/ bott 91/100 *** 93/100 90/100 2004 18/ bott Gold 2003 18/ bott. 92/100 *** 91/100 bronze 2001 94/100 Super *** 95/100 2000 2008 16/20 - 3bott 90/100 *** 16/ bott. 94/100 Commended 89/100 ** 15/ bott. 88/100 gold 16,5/ bott 1 bicchiere 2002 92/100** 87/100 82/100 2 bicchieri col. 90/100 ** 89/100 90/100** 1999 1998 1997 1996 1995 1994 84/100 1993 Castello Tassinaia 18

19 Wine Details 19

20 Con Vento Con Vento was named "With the wind" to describe the maritime breeze-swept vineyards. Grapes: Viognier, Sauvignon Blanc Location: 100 m above sea level, exposition South/South-West Vine density: plants/ha Harvest: Grapes are picked by hand on September Fermentation: The destemmed grapes were left on the skins for 24 hours (dry ice covering) and gently pressed. The wine was fermented in temperature-controlled stainless steel vats at 16 °C. Ageing: Aged “sur lie” for 6 weeks and then about 6 months in the stainless steel (no malolactic fermentation) Production: c. 7,000 bottles per year Toscana IGT The two yellow zigzagged lines on the label represent the movement of the wheat exposed to the winds. Con Vento is made of Viognier and other white grapes. It is an aromatic, full-bodied white with a rich, viscous mouthfeel. With floral, wild herb, grapefruit and fresh apricot aromas and flavours on the palate, this white is well-suited to fish and chicken dishes. 20

21 Rondinaia Grapes: Chardonnay and Viognier
Location: 100 m above sea level, exposition South/South-West Vine density: plants/ha Harvest: between the last week of August and the first of September Fermentation: The destemmed grapes were left on the skins for 24 hours (dry ice covering) and gently pressed to retain quintessential qualities. 80% of the Chardonnay was fermented in temperature- controlled stainless steel vats at 16 °C, while the other 20% was fermented in second hand oak barrels with malolactic fermentation. 6 months sur lie. Production: c. 7,000 bottles per year Toscana IGT Rondinaia is named after a tower on the estate that gave shelter to the swallows (rondine in Italian).  The two wavy blue lines of the label resemble the sea reflecting the sunlight on its surface and conferring an incredible brightness and light on the vineyards. Rondinaia is made from Chardonnay and Viognier grapes fermented and aged in stainless steel. This delicately structured wine offers quickly evolving notes of apple and banana enriched with hints of almonds and aromatic herbs. It is a subtle mouthful supported by a well balanced acidity, and is an excellent companion to fish dishes. 21

22 Sassi Rosa Region/Origin: I.G.T. - Rosato di Toscana
Varieties: Syrah 100% Location: 150 m above sea level, exposition South/South-West Vine density per hectare: 5.600 Fermentation: The de-stemmed grapes are gently pressed and the juice left in contact with the skins for 3 hours. Cold fermentation in temperature-controlled stainless steel vats at 14 °C Training system: Spurred Cordon Harvest: 10 September 2010 Bottling: January 2011 Alcohol: 12,5% vol. Total Acid: 6,70 g/l Sassi Rosa, the newest member of the Terriccio family, is also the first rosè produced by the estate. Delicate salmon pink, the wine is characterized by orange and peach blossom on the nose. The palate follows with notes of pink grapefruit, wild strawberries, red currants, pomegranate and lychee. The finish is soft and rich, with a mineral vein typical to all Terriccio wines. Delicious on its own as an aperitif, it is also a perfect accompaniment to dishes such as goats cheese and pomegranate summer salad. This latest wine, a limited edition of only 5,000 bottles, is born out of a collaboration with winemaker Graziana Grassini The name derives from the pink hued stones (the "Sassi Rosa") that can be found in our vineyards. 22

23 Capannino Capannino takes its name from an estate on the farm where the show horse stables are. It is the first wine produced at Terriccio, this merlot is fruit forward, fresh and easy to drink, yet with a depth and complexity of flavour Technical Details Grapes: Merlot Location: 100 m above sea level, exposition South/South-West Vine density: plants/ha Harvest: Grapes are picked by hand between September 12 and 29. Fermentation: In stainless steel vats at 30°C for 18 days. Ageing: 6 months in stainless steel and 12 months in oak barrels Toscana IGT Ruby red in appearance, with notes of eucalyptus on the nose, the palate unfolds with a balanced combination of red fruits, bitter cherries and violets. Beautifully structured, with velvety tannins, this is a savory yet fresh red, elegant but approachable. Ideally this is a wine to be drunk young, but can be aged for a couple of years to develop the secondary characteristics further. 23

24 Tassinaia Made from 15 ha of vineyards with sandy, stony soil. A perfect moderating Mediterranean climate gives the vineyards the chance to undergo a long ripening season, for greater phenolic complexity Technical Details Grapes: 34% Sangiovese 33% Cabernet Sauvignon 33% Merlot Location: 100 m above sea level, exposition South/South-West Vine density: plants/ha Harvest: Hand harvest usually in the second week of September for the Merlot, on the third week for the Sangiovese, followed by the Cabernet Sauvignon. Fermentation: In stainless steel vats at 30 °C, 18 days for the Merlot, 16 days for the Cabernet Sauvignon and 15 days for the Sangiovese. Ageing: The wine was aged separately in both new and used French oak barrels for 14 months. Toscana IGT On the label two green segments symbolize the grassland of Terriccio Blend of Cabernet Sauvignon, Sangiovese and Merlot. Big structure, bursting with blackberry, blackcurrant, herb and tar aromas with tobacco, cedar, and vanilla notes before dense, rich and round plum and cherry on the palate. Soft tannins with a long finish. 24

25 Castello del Terriccio
Technical Details Varieties: Syrah 50%, Petit-Verdot 25%, other red varieties 25% Location: 150 m above sea level, exposition South/South-West Vine density: 5,600 plant/ha Harvest: Grapes are picked by hand between September 12 and 29. Fermentation: In stainless steel vats at 31°C for 18 days, malolactic fermentation for 4 weeks. Ageing: 18 months in French oak Toscana IGT The estate's newest wine and achiever of the Tre Bicchieri award from its first vintage The three roses on the label represent the rose bushes once to be found in abundance around the ancient castle. Blend of Syrah and Petit Verdot, and is aged 18 months in French barrique. The wine has rich balsamic, spice and violet aromas with dense, blackberry, blackcurrant and chocolate flavours on the palate with mint note. Silky tannins and a long finish make this a choice bottle for serious collectors 25

26 Lupicaia The leading wine of the estate . This rich Super Tuscan from its debut vintage has achieved the coveted Tre Bicchieri award. The two characteristic red-brown parallel segments on the label symbolize the typical red colour of the soil in the vineyards. Blend of Cabernet Sauvignon, Merlot and Petit Verdot, vinified from only the best of the carefully selected grapes Aged for 18 months in new French Allier barrels. Black cherry, blackberry and spice aromas precede plush blackcurrant, dark chocolate and mint-laced fruit with mineral aspect and a sculpting acidity. Tannins are big, round and soft before an eternal finish. Technical Details Grapes: Cabernet Sauvignon 85%, Merlot 10% and Petit-Verdot 5% Location: 120 m above sea level, exposition South/South-West Vine density: between and plants/ha Harvest: Hand harvested. Early September for the Merlot and early October for Cabernet Sauvignon and Petit-Verdot. Fermentation: In stainless steel vats at °C, usually 16 days for the Merlot and 20 days for the Cabernet Sauvignon. Ageing: The wines are aged separately in French oak barrels from Allier for 18 months Toscana IGT 26

27 Vintage Report Vintage Guide – Bolgheri, Maremma Vintage Score
Description 2008 88-91 Round, fruity and well-structured. Some wines slightly hollow, but the year could be outstanding overall. The best area in Tuscany this year 2007 95 Fresh, fruity and racy; firmer and more tannic than 2006 2006 96 Perfumed and rich yet balanced and refined. A vintage woth wonderful harmony. 2005 91 Ripe and balanced, with plenty of fruit and tannins 2004 92 Harmonious and elegant with racy tannins and fresh fruit 2003 88 Jammy, some unbalanced, a few great wines 2002 85 Despite rain, some good fruit and fine tannins 2001 Rich and powerful, yet fresh and balanced 2000 89 Maritime influence helped make balanced reds 1999 93 Sleek and racy reds; excellent Cabernets 1998 98 Opulent exotic reds from an earlier harvest 1997 97 Fantastic growing season, rich, structured reds. 1996 90 Balanced and fruity reds; cool style 27


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