Home > GoodDevelop > A Strong Value From the Cult Winery Tua Rita

A Strong Value From the Cult Winery Tua Rita


Tua Rita was founded in 1984 when Rita Tua and her husband Virgilio Bisti purchased some 38 acres of vines.  They immediately planted it with Cabernet Sauvignon and Merlot.  They soon expanded the vineyard and began releasing wines in 1992.  Today there are some 62 acres of vineyards located in the town of Suvereto on the coast south of Bolgheri.  The Italian Wine Merchants considered the higher priced wine Redigaffi as “the acknowledged leader of the second generation of Super-Tuscans”.   The Perlato del Bosco has been released since the beginning at a more accessible price point.   Through the 2001 vintage this wine was 100% Sangiovese.  The blend changed in 2002 to include Cabernet Sauvignon which persisted through the 2010 vintage after which it returned to 100% Sangiovese.  Our bottle proved dense and coiled with flavor the first night.  It was clearly a good wine so I corked it back up to taste again.  It was more accessible on the second night, revealing greenhouse hints from the Cabernet Sauvignon which aided the impression that it should be cellar further.  If you are a fan of mouthfeel then you will certainly enjoy this wine now.  It is priced less than the recent releases so I recommend you stock up on some bottles for now and later!  This wine was purchased at MacArthur Beverages.

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2007 Tua Rita, Perlato del Bosco, Rosso Toscana – $25
Imported by The Rare Wine Co.  This wine is a blend of 60% Sangiovese and 40% Cabernet Sauvignon which was fermented in stainless steel then aged for 12 months in used French oak barriques..  Alcohol 14.5%.  Tasted over two nights the nose remained fresh and cool with black fruit aromas and a hint of greenhouse.  In the mouth were savor flavors of cool blue and black fruit.  The wine was dense with extract, minerals, and textured tannins.  The acidity mixed with the moderate structure of fine, grained and ripe tannins.  With air the wine showed its youth and capability for development.  The flavors became a little more tart and red before the long aftertaste.  ***(*) Now-2029.

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