Skip to product information
Tassinaia 2022
€29,90
Tax included
Shipping to Germany and across the EU · 3–5 working days within Germany
Shipping priced by number of bottles: from €28 within Germany
Tassinaia was the first wine that Gian Annibale Rossi di Medelana created at Castello del Terriccio: in 1992, a year before Lupicaia. A blend of Cabernet Sauvignon and Merlot.
The wine with which everything began at Castello del Terriccio. For a good meal with friends or as a gift for anyone who loves the Tuscan coast.
Taste & aroma
In the glass, an intense ruby red with garnet reflections. On the nose ripe red fruit such as cherry and blackberry, plus vanilla, black pepper, balsamic notes, and a hint of forest floor. On the palate full and enveloping, with well-integrated tannins and a freshness that balances the power. A long finish of fruit and spice.
At a glance
Vintage
2022
Grape varieties
Cabernet Sauvignon, Merlot
Classification
IGT Toscana Rosso
Origin
Castello del Terriccio, Castellina Marittima (Pisa)
Soils & altitude
very stony, with fossils, 100 to 300 m
Ageing
16 months in tonneaux, then 12 months of bottle aging
Alcohol
14% vol
Contents
750 ml
The winery
Tassinaia comes from Castello del Terriccio in Castellina Marittima, on the northern edge of the Maremma, not far from Bolgheri. Of the estate's roughly 1,500 hectares, 65 are planted with vines. The vines for Tassinaia stand between 100 and 300 meters, facing south and southwest. In the early nineties the winemaker Carlo Ferrini joined the estate.
In the cellar
The grapes are destemmed and pressed very gently and fermented in stainless steel at controlled temperature: the Merlot 9 to 12 days on the skins, the Cabernet 12 to 15. Each variety then ages separately for 16 months in French oak tonneaux of second and third fill. These are the barrels in which Lupicaia and Castello del Terriccio previously aged. After blending, the wine rests a further 12 months in bottle before going on sale.
At the table
With grilled or roasted meat, with game, and with aged cheese, and in general with robust, full-flavored dishes. Serve at 16 to 18 °C (61 to 64 °F).