Tua Rita

Tua Rita was founded in 1984 when Rita Tua and Virgilio Bisti purchased a small property at Loc. Notri, just south of the medieval hill town of Suvereto in coastal Tuscany. Originally intending to live close to nature and cultivate olive oil, their passion for wine led them to plant vines on their initial 2 hectares. The estate grew to 9 hectares within about a decade, then to 20 hectares by the early 2000s, and stands today at 60 hectares. The winery name is simply the reversal of founder Rita Tua's first name and surname. After Virgilio's passing in 2010, daughter Simena and her husband Stefano Frascolla continued to manage the estate, with third-generation Giovanni Frascolla now also involved.

• Located at Loc. Notri, Suvereto, in the Val di Cornia wine region, south of the more famous Bolgheri appellation
• Name derives from reversing the first name and surname of founder Rita Tua
• One of Italy's first and most celebrated vin de garage producers, pioneering small-batch, high-quality coastal Tuscan winemaking from the early 1990s

Robert Parker described the 1999 Redigaffi as 'as close to perfection as a wine can get,' and the following year awarded the 2000 Redigaffi a perfect 100 points, the first such score given to any Italian wine. This milestone transformed Tua Rita from a small family estate into an international icon almost overnight, prompting formal investment in vineyards and cellar operations while the family retained their artisanal approach. The estate has continued to collect top scores from critics including James Suckling, Antonio Galloni, and Wine Spectator across multiple vintages of Redigaffi and Giusto di Notri. All Tua Rita wines are classified as IGT Toscana, reflecting the estate's decision to work outside the local DOC framework in pursuit of quality.

• 2000 Redigaffi = first Italian wine to receive 100 Parker points, securing the estate's place on the global fine wine map
• Wines are consistently sought-after at international auction, regularly appearing in Sotheby's and Christie's catalogues
• All wines labeled IGT Toscana; the estate chose to work outside Suvereto DOC and DOCG classifications to pursue its own winemaking vision

The vineyards at Tua Rita lie between the Tyrrhenian Sea and the Colline Metallifere (Metalliferous Hills), in the Val di Cornia sub-zone of Tuscany. The soils are markedly clayey with a significant pebble fraction; higher plots are more stony, lower-lying plots carry more silt, and the mid-slope sections where Merlot grows have the highest clay content. These mineral-rich soils, carrying iron and other trace elements washed down from the hills, impart a distinctive iron-like nuance and hint of salinity to the wines. Planting densities range from 6,000 to 9,000 vines per hectare. Vineyard management follows integrated pest management principles oriented toward organic practices. Red wines ferment in temperature-controlled truncated conical vats for 25-30 days with alternating pump-over and punch-down, then age 18-20 months in French oak barriques.

• Clay, silt, and mineral-rich soils derived from the Colline Metallifere, just 12km from the Tyrrhenian Sea
• 6,000-9,000 vines per hectare; vineyard management oriented toward organic principles
• Redigaffi ages 18-20 months in new French oak barriques; Giusto di Notri ages 18-20 months in a mix of new and used French oak

Redigaffi is 100% Merlot, its name taken from a stream running near the estate. The wine debuted with the 1994 vintage from just two barrels and achieved cult status rapidly. Giusto di Notri, first produced in 1992, is a Cabernet Sauvignon-dominant Bordeaux blend with Merlot and Cabernet Franc; the name references Giusto, the patron saint of Suvereto, and Notri, the name of the estate's location. Perlato del Bosco has been 100% Sangiovese using the R-19 clone since 2011, aged in a combination of French oak barriques and larger barrels. Per Sempre is 100% Syrah. Rosso dei Notri is the entry-level blend of Cabernet Sauvignon, Merlot, Syrah, and Cabernet Franc from the estate's youngest vineyards, fermented in cement vats.

• Redigaffi (100% Merlot): cult wine, 1994 first vintage, 18-20 months new French oak; the wine that put coastal Tuscany on the global fine wine map
• Giusto di Notri (Cabernet Sauvignon-dominant blend with Merlot and Cabernet Franc): first vintage 1992; aged 18-20 months in French oak barriques
• Perlato del Bosco (100% Sangiovese R-19 clone since 2011): coastal Sangiovese expression with Mediterranean herb character and fine tannins
• Rosso dei Notri: approachable entry-level blend, fermented in cement vats, offering an affordable introduction to the Tua Rita terroir

Redigaffi displays an intense, deep ruby color with complex aromas of dark cherry, blackberry, licorice, tobacco, and notes of the Mediterranean macchia, supported by firm but elegant tannins and considerable extraction. The iron-rich soils of the Colline Metallifere contribute distinctive mineral and saline nuances across the range. Giusto di Notri offers blackcurrant, graphite, sweet herbs, and savory earth, with the structure to develop over many years. Perlato del Bosco is lighter and more aromatic, showing cherry, wild strawberry, rose petal, and a coastal freshness. All the reds benefit from cellaring, with the top wines capable of evolving for 15 or more years.

• Iron-like mineral character and a hint of salinity across the range, reflecting the Colline Metallifere terroir
• Redigaffi: dark fruit, licorice, tobacco, macchia herbs; firm but polished tannins that reward 10-20 years of cellaring
• Giusto di Notri: blackcurrant, graphite, Mediterranean herbs, cocoa; powerful structure softened by 18-20 months of oak
• Perlato del Bosco: bright cherry, wild strawberry, rose, fresh acidity; the most approachable wine in the range

The power and structure of Redigaffi and Giusto di Notri call for equally substantial dishes. Redigaffi's richness and mineral depth pair beautifully with dry-aged beef, braised short rib, or wild game with earthy sauces. Giusto di Notri's graphite and herb notes complement slow-roasted lamb, wild boar ragu, and aged hard cheeses. Perlato del Bosco is more versatile, pairing well with roast pork, grilled sausages, and tomato-based pasta dishes. The mineral salinity of all the wines acts as a palate cleanser against fatty and rich preparations.

• Dry-aged prime beef or braised short rib with bone marrow (Redigaffi's intensity and richness)
• Slow-roasted lamb or wild boar ragu with herbs (Giusto di Notri's graphite and herbal structure)
• Grilled pork, Tuscan sausages, or pasta al cinghiale (Perlato del Bosco's fresh acidity and cherry fruit)
• Aged Parmigiano Reggiano or Pecorino Toscano with charcuterie (mineral character cuts through richness)