Tua Rita Redigaffi

Redigaffi Toscana IGT bottle image

Wine Description

Redigaffi is a breathtaking, iconic wine made entirely from estate-grown Merlot grapes. The perfectly manicured vineyards are planted to ensure low yields and the greatest quality. A long maceration with the skins and manual, frequent punchdowns allow for Redigaffi’s concentration and complexity. The wine is matured on the lees for 18 months in French oak barrels and bottled without fining or filtration. The Redigaffi is Tua Rita's inimitable flagship.

Tua Rita Barrel Room
Tua Rita Family
Rita Tua, Owner
Tua Rita Vineyard
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Acclaim
“2010 was the last year that Stefano Chioccioli was consultant winemaker for Tua Rita. Luca D'Attoma, who had been the consultant in the first few years, returned to that role again in 2011. The 2010 Redigaffi is held back and closed at first but becomes headily fragrant, with wild flower aromas, lavender and a hint of polish. The palate is full of dark, chewy black plum and liquorice held in by robust tannins; firm and tenacious but a little austere.”
— Decanter, Oct 2022
“This has aromas of fresh blackberries, plum stones, asphalt and tobacco leaves. Some salty caper notes. Lovely freshness and balance here, with fine and elegant tannins.”
— James Suckling, Aug 2022
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Vineyard & Production Info
Production area/appellation:
Toscana IGT
Vineyard size
63 acres
Soil composition
Clay-Loam
Training method
Spur-pruned Cordon
Elevation:
330 feet
Vines/acre:
3,200
Yield/acre:
1.2-2.0 tons
Exposure:
Southern
Year vineyard planted:
1988-1999
Harvest time:
September
Bottles produced of this wine:
10,000
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Winemaking & Aging
Maceration length:
25-30
Varietal composition:
100% Merlot
Fermentation container:
Barrels
Length of alcoholic fermentation:
10 days
Fermentation temperature:
64-79 °F
Maceration technique:
Battonage and Punchdown
Malolactic fermentation:
Yes
Type of aging container:
Barriques
Size of aging container:
225 L
Type of oak:
French
Length of aging before bottling:
18 months
Age of Aging Container:
New
Length of bottle aging:
6 months
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Analytical Data
pH level:
3.2
Acidity:
6 g/L
Alcohol:
14.5 %
Dry extract:
36.2 g/L
Residual sugar:
<1.0 g/L