Tenuta di Trinoro Rosso di Toscana 2006
Other Red Blends from Tuscany, Italy
A blend of 40% Merlot, 35% Cabernet Franc, 15% Cabernet Sauvignon and 6% Petit Verdot.
Tenuta di Trinoro is pretty high up at between 500 and 700 meters at sea level, facing west- south- west, protected from the sea by the Monte Amiata on the very south east of Tuscany. In 1991 Andrea Franchetti had his inspiration in Bordeaux and indeed his high density, low training vines are more reminiscent of Saint Emilion and Pomerol than the rest of Tuscany. The very particular nature of the his vineyard means that Andrea is still hand picking parcel by parcel, waiting for optimum ripeness, pushing harvest till November. The proportions of the various cepages can vary greatly from year to year and often bear little relation to he proportion of the vines planted. Andrea makes wine by taste and not recipe. The main varieties planted are Cabernet Farnc, Merlot , Cabertnet Sauvignon and Petit Verdot. Upon their debut, Andrea's wines instantly got the role of "cult wines, " for the small quantity of wines initially produced, the extremely high quality and the successful exhibit. Trinoro now produces 80,000 bottles from 30 hectares of land. What is unique to this higher volume industry is the quality of his production.
Tenuta di Trinoro Winery
The winery is located in Sarteano in the southeast corner of Toscana, about half way between Florence and Rome. Very interesting and unusual thought processes go into the production of these wines. The vineyards are micro-managed during harvest to find optimal ripeness. Predominate are the two wines: Toscana Rosso and Le Cupole, the Toscana Rosso being a vineyard selection and barrel selection and the Le Cupole being the rest. View all Tenuta di Trinoro Wines
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Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.