“as close to perfection as a wine can get.”— ROBERT M. PARKER JR

Winery Philosophy

Great reverence is given to the environment and

nature. Tua Rita believes in and practices careful

clonal selection and meticulous care of the vineyards.

Most of the vineyard activities, including hoeing,

are rigorously done by hand and the use of pesticides

is kept to minimum and avoided if possible.

Tua Rita has achieved uncompromising

high standards in winemaking and grape

growing, which yield wines of high

stature and consistent acclaim.

Tua Rita is located in Suvereto, a small

medieval town in the Tuscan province of

Livorno, on the coast south of Bolgheri.

This family-run winery was purchased in

1984 and originally planned to be a

retirement/recreation retreat for Rita Tua

and her husband Virgilio Bisti. The duo’s

shared passion for nurturing and cultivating

the land lead them to plant their first

Cabernet and Merlot grapes.

The total estate is 55 acres, of which

about 45 are planted with vines. The

winery lies at just 300 feet above sea

level, on a clay/silt mixed soil. Yields are

kept to a minimum to ensure a concentration

of flavors. The estate’s total annual

production is currently just 3,400 cases.

The winery soon began receiving praise

and accolades from wine enthusiasts near

and far for its other rich, full-bodied wines.

Critic Robert M. Parker Jr. said the 1999

Redigaffi was “as close to perfection as a

wine can get.” The following year, he gave

the 2000 Redigaffi a perfect 100 score.

As a result of their consistently high scores,

Tua Rita wines are often considered hidden

gems; the discovery of these iconic wines is

sure to leave a lasting impression with anyone

who crosses their path.

Considered one of the finest Italian wineries,and a benchmark in the Super Tuscan category.

The Details First

Careful clonal selection matches varietals

to various sections of the vineyard.

Because the estate is unbound by the

rules of Chianti and Montalcino, this area

of Tuscany has become the hotspot for

international varietals, producing wines

that are rich and concentrated, without

sacrificing the classic Tuscan elegance

and finesse. Heat-resistant, small berry

clone of Sangiovese is used for Perlato

del Bosco, reducing yield and excessive

acidity. Yields are very low, and selections

are rigorous, resulting in wines with both

finesse and concentration.

After an initial handpicked selection in

the vineyard, the grape clusters are

transported in crates and placed in a

refrigerated compartment. Finally, the

serious selection begins on a vibrating belt,

where grape bunches are then chosen,

destemmed, and then the individual

grapes are selected for the most

important varieties.

Rosso dei Notri Toscana IGT 2011This youthful blend is from grapes harvested in September from the foothills oSuvereto, a small hilltop village in Tuscany. After a gentle pressing, the wine is agedin stainless steel to preserve its youthful freshness.Varietal Composition: 50% Sangiovese, 30% Merlot, and 20% Cabernet SauvignonSoil Composition: Iron-rich clayAverage Vine Age: 14 – 11 Acidity (grams/liter): 5.6Alcohol: 14.5 %Aroma: Blackberry, plum , and cherry with notes of dark chocolate, licorice and spicePalate: Silky and smooth, soft tannins, well developed acidity, with structural balancePairing: Bolognese sauces, cured meats, roasted poultry or aged cheeses

Perlato del Bosco Toscana IGT 2011 This 100% Sangiovese is vinified with a new heat resistant clone that yields smallerberries with thicker skins, resulting in a wine with a higher concentration of aromasand flavors. Varietal Composition: 100% SangioveseSoil Composition: Iron-rich clayAverage Vine Age: 25-14 years oldAging: 12 months in French oak barriquesAcidity (grams/liter): 5.5Alcohol: 14%Aroma: Blackberry, cherry liqueur, currants, ripe plums tea leaves, and leatherPalate: Lush, intense with a spicy dense, lingering finishPairing:Well-seasoned steak, game, pot roasts and other slow-cooked meals

Giusto di Notri Toscana IGT 2010This Bordeaux-inspired blend is from grapes selectively harvested in September.Maceration of the skins in contact with the must lasts for approximately 15 to 18days with manual punch down of the cap for extraction. Deep purple in color withdark and very intense aromas. This wine has up to 25 years aging potential.Varietal Composition: 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet FrancSoil Composition: Iron-rich clayAverage Vine Age: 25 – 14 years oldAging: 12 months in French oak barriquesAcidity (grams/liter): 5.9Alcohol: 14.5%Aroma: Black fruits, plums, currants and hints of cardamom, violet and vanillaPalate: Full-bodied with fine grained tannins and a silky texturePairing: Beef stroganoff, grilled steak with caramelized onions and wild boar ragu

Syrah Toscana IGT 2009Tua Rita Syrah is certainly a beautiful expression of the variety. Yields are kept to aminimum to ensure concentration of flavors. Remarkably layered and complex thisSyrah is a sumptuous wine.Varietal Composition: 100% SyrahSoil Composition: Iron-Rich clayAverage Vine Age: 15 years oldAging: 20 months in French oak barriquesAcidity (grams/liter): 6.8 Alcohol: 14.5%Aroma: Dark, ripe blackberries, plums, bacon fat, pepper, spice and violetsPalate: Full-bodied, and silky with perfectly integrated tanninsPairing: Lamb, beef, pork, and hearty stews seasoned with rosemary or thyme

Redigaffi Toscana IGT 2010 This is a breathtakingly, iconic wine, meaty and beautifully structured. This showshow well the non-indigenous Merlot has adapted to the area around Suvereto on theTuscan coast.Varietal Composition: 100% MerlotSoil Composition: Sand, clay and limestoneAverage Vine Age: 25- 14 years oldAging: 12-16 months in Allier and Tronçais oak barrelsAcidity (grams/liter): 6.0Alcohol: 14.5%Aroma: Blueberries, black plums, and blackberries followed by dark chocolate,licorice, black pepper, vanilla, and spicePalate: Full-bodied and lush on the palate with polished tannins and an extra-long finishPairing: Pair this with a special dish such as Chateubriand with Bearnaise sauce

win

es

Rosso dei Notri Toscana IGT90 pts Wine Enthusiast - April 2013 (Vintage 2011)“…this is clean and polished, and it offers bright notes of berry and cherry, plus mildtouches of nut and tobacco. The palate is supple and velvety.”

90 pts Wine Advocate - June 2012 (Vintage 2010)“… super-impressive. It boasts marvelous richness and power in its dark cherries and plums,all supported by firm yet polished tannins. Freshly cut flowers, mint and licorice develop inthe glass, adding further complexity and nuance…. This is a fabulous wine for the money.”

Perlato del Bosco Toscana IGT94 pts Wine Advocate - June 2012 (Vintage 2010)“The 2010 Perlato del Bosco explodes from the glass with the energy and sheer power thatis typical of the year. Dark red berries, licorice and smoke are some of the many notes thattake shape in the glass. There is a sense of underlying tension here that is palpable, andthat gives the wine much of its focus. This is a great vintage for Perlato del Bosco.”

Giusto di Notri Toscana IGT94+ pts Wine Advocate - August 2013 (Vintage 2010)

94 pts Wine Advocate - June 2012 (Vintage 2009)“... cherries, plums, tobacco and incense are all wrapped around a powerful core of fruitin this expressive, beautifully delineated wine. The 2009 impresses for its length,radiance and fine overall balance. Floral notes laced with a hint of sweet rose petalsadd brightness and lift on the finish.”

Syrah Toscana IGT 92 pts Wine Advocate - June 2012 (Vintage 2009)“... Dark cherries, plums, sweet spices, blackberries, camphor and licorice flesh out in theglass, ...There is plenty of size in the 2009, ... . Since its introduction a few years ago, TuaRita’s Syrah has given the flagship Redigaffi a run for its money, ...”

96 pts Wine Advocate - May 2010 (Vintage 2007)

Redigaffi Toscana IGT97 pts Wine Enthusiast (Cellar Selection) - April 2013 (Vintage 2010)“An unforgettable expression of Merlot from coastal Tuscany, this ranks among top-scoringicon wines of the world. Smooth and intense, this selection’s integration of fruit andoak-derived spice aromas is seamless. It feels silky yet firm, and it imparts beautifulcherry and chocolate flavors that last for many minutes. This is a keeper.”

95 pts Wine Advocate - June 2012 (Vintage 2009)“The 2009 Redigaffi bursts onto the palate with an exciting melange of blackberries, grilledherbs, flowers, mint, rosemary and spices. It is a powerful, juicy Merlot loaded with fruit, butthere is also more than enough structure to provide support. Dark notes of tar, incense andsmoke add complexity on the finish. Generally I prefer Redigaffi between ages 5 and 15.”

Luca d’Attoma, WinemakerLuca d’Attoma completed his studies at the school for Oenology and

Winemaking in Conegliano in 1985 with a dissertation on fermentation

blocks and reactivation with yeast. He served his apprenticeship at

Azienda Agricola Bellavista in Franciacorta and subsequently went

on to work with Sartorius Gmbh for whom he carried out a project

on microfiltration and microbiological analysis. From 1989-1992,

Luca worked in Chianti Classico, San Gimignano and Chianti. In

1991 he began working as a consulting winemaker in Tuscany for

such notable properties as Azienda Agricola Le Macchiole in

Bolgheri, Tua Rita in Suvereto and in the Veneto with Azienda CAV.

G.B. Bertani. Luca set up his own company in 1999, W.E.C., Wine

Evolution Consulting, which employs a pool of wine industry experts

to consult on everything from wine cellar designs to vineyard

management to full scale winemaking.

p r e s sin the

TuscanyIn many ways, the quality revolution that has marked Italianwinemaking over the last few decades is most evident in thewines of Tuscany. This region, long admired for its storiedhistory and scenic beauty, has shifted from a supplier of strawbasket Chianti to one of the countries most creative and reveredproducers of premium wine. While Chianti is the region’s most obvious center of wineprogress, much has been made of Tuscany’s other classicalreds including Brunello di Montalcino and Vino Nobile diMontepulciano. The growing reputation of table wines knownas Super Tuscans has further reinforced the newly foundreputation of this central region. Geographically, Tuscany is mostly hilly and mountainous, withan abundance of fertile soil, especially in the Arno River Valley.Along the northern coast, the land is low and sandy with pineforests. In the south, lie the swamps of the Maremma. Tuscan food, particularly Florentine food, is praised for its solidpeasant traditions. It is based on a few fundamental genuineingredients: olive oil, tomatoes, beans, herbs, ham and salami.Some of the most well-known dishes includeribollita (a soup based on blackcabbage, beans, and other vegeta-bles), bruschetta, and minestrone(soup with boiled beans, cookedin oil, with tomato sauce and sage.Also famous is the legendary bisteccafiorentina, beefsteak cooked rare,without salt, and flavored with herbs,and Florentine style tripe, coveredwith tomato sauce and an abundantsprinkling of grated parmesancheese. Game dishes include boarand rabbit. The most commoncheeses are pecorino and ricotta. Desserts are simple and includecantucci, almond cookies often dunked in Vin Santoand schiacciata fiorentina, a pastry covered with vanillasugar and flavored with lemon.

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Tua Rita