1. Castello del Terriccio1

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