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Tenuta di Trinoro Rosso di Toscana 2006

Other Red Blends from Tuscany, Italy
  • RP95
  • V96
  • RP92
  • RP95
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Winemaker Notes

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.

Critical Acclaim

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RP 95
The Wine Advocate

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Tenuta di Trinoro

Tenuta di Trinoro

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Tenuta di Trinoro, , Italy
Tenuta di Trinoro
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.

Gevrey-Chambertin

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Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

WWH114741_2006 Item# 99039

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