Tassinaia 2000
Region/Origin: Toscana Indicazione Geografica Tipica (I.G.T.)
Total Acid: 5.30
Alcohol: 13.5%
Grapes: 30% Cabernet Sauvignon – 30% Merlot – 40% Sangiovese
Vine density per hectare: 5.500
Training system: Spurred cordon
Vintage: Harvest began on our estate vineyards on September 8 for the Merlot, September 18 for the Cabernet Sauvignon, followed by the Sangiovese on the 25th.
Vineyard: Our vineyards are located 100 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wines were fermented in stainless steel vats at 30°C, 16 days for the Merlot, 18 days for the Cabernet Sauvignon and 15 days for the Sangiovese.
Aging: The wine was aged separately in both new and used French oak barrels for 14 months. The finished wine was then aged for a further 5 months after bottling (without fining, light filtration) in March 2002.
Organoleptic notes: Deep, vibrant, strawberry-red colour. The nose has layers of classic and raspberry gently interwoven with tobacco. The pleasant acidity of the Sangiovese, combined with a firm tannic structure, create a well-balanced and intense wine, with good ageing potential.
Oenologist: Carlo Ferrini
Awards:
Gambero Rosso ‘Due Bicchieri'
90 Pts. Wine Spectator
4 Stars – Decanter
Silver – Les Vinalies France
Tassinaia 2001
Region/Origin: Toscana Indicazione Geografica Tipica (I.G.T.)
Total Acid: 5.30
Alcohol: 14 %
Grapes: 30% Cabernet Sauvignon – 30% Merlot – 40% Sangiovese
Vintage: Harvest began on our estate vineyards on September 3rd for the Merlot, September 8th for the Cabernet Sauvignon, followed by the Sangiovese on the 15th.
Vine density per hectare: 5.500
Training system: Spurred cordon
Vineyard: Our vineyards are located 100 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wines were fermented in stainless steel vats at 30 °C, 18 days for the Merlot, 16 days for the Cabernet Sauvignon and 15 days for the Sangiovese.
Aging: The wine was aged separately in both new and used French oak barrels for 14 months. The finished wine was then aged for a further eight months after bottling (without fining, light filtration) in June 2003.
Organoleptic notes: Deep, vibrant, strawberry-red colour. The nose has layers of classic and raspberry gently interwoven with tobacco. The pleasant acidity of the Sangiovese, combined with a firm tannic structure, create a well-balanced and intense wine, with good ageing potential.
Oenologist: Carlo Ferrini
Awards:
Gambero Rosso ‘Due Bicchieri'
4 clusters – Azzociazione Italiana di Sommeliers (A.I.S.) ‘Duemilavini'
2 Stars - I Vini di Veronelli
VF – Luca Maroni
90Pts. Robert M. Parker Jr.
Gold – Les Vinalies France
Tassinaia 2002
Region/Origin: Toscana Indicazione Geografica Tipica (I.G.T.)
Total Acid: 5.30
Alcohol: 14 %
Grapes: 30% Cabernet Sauvignon – 30% Merlot – 40% Sangiovese
Vine density per hectare: 5.500
Training system: Spurred cordon
Vintage: Harvest began on our estate vineyards on September 5th for the Merlot, September 16th for the Sangiovese, followed by the Cabernet Sauvignon on the 25th.
Vineyard: Our vineyards are located 100 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wines were fermented in stainless steel vats at 30°C, 18 days for the Merlot, 16 days for the Cabernet Sauvignon and 15 days for the Sangiovese.
Aging: The wine was aged separately in both new and used French oak barrels for 14 months. The finished wine was then aged for a further eight months after bottling (without fining, light filtration) in February 2005.
Organoleptic notes: Deep, vibrant, strawberry-red colour. The nose has layers of classic and raspberry gently interwoven with tobacco. The pleasant acidity of the Sangiovese, combined with a firm tannic structure, create a well-balanced and intense wine, with good ageing potential.
Oenologist: Carlo Ferrini
Awards:
Gambero Rosso ‘Due Bicchieri'
4 clusters – Azzociazione Italiana di Sommeliers (A.I.S.) ‘Duemilavini'
3 Stars, 90 Pts. - I Vini di Veronelli
VF – Luca Maroni
4 Bottles, 16,5/20 Pts. – Guida dell'Espresso ‘Vini d'Italia' (Guide 2006)
87 Pts. Robert M. Parker Jr.
91 Pts. Wine Enthusiast
Tassinaia 2003
Region/Origin: Toscana Indicazione Geografica Tipica (I.G.T.)
Total Acid: 6.50
Alcohol: 14%
Grapes: 30% Cabernet Sauvignon – 30% Merlot – 40% Sangiovese
Vine density per hectare: 5.500
Training system: Spurred cordon
Vintage: Harvest began on our estate vineyards on September 9th for the Merlot, September 15th for the Cabernet Sauvignon, followed by the on the 18th by the Sangiovese.
Vineyard: Our vineyards are located 100 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wines were fermented in stainless steel vats at 30°C, 18 days for the Merlot, 16 days for the Cabernet Sauvignon and 15 days for the Sangiovese.
Aging: The wine was aged separately in both new and used French oak barrels for 14 months.
Organoleptic notes: Deep, vibrant, strawberry-red colour. The nose has layers of classic and raspberry gently interwoven with tobacco. The pleasant acidity of the Sangiovese, combined with a firm tannic structure, create a well-balanced and intense wine, with good ageing potential.
Production 2003: 65.000 bottles in 6 cases.
Oenologist: Carlo Ferrini
Awards:
4 clusters – Azzociazione Italiana di Sommeliers (A.I.S.) ‘Duemilavini'
3 Stars, 89 Pts. - I Vini di Veronelli
3 Bottles, 16/20 Pts. – Guida dell'Espresso ‘Vini d'Italia' (Guide 2006)
Gold – Les Vinalies France
Tassinaia 2004
Region/Origin: Toscana Indicazione Geografica Tipica (I.G.T.)
Total Acid: 5.80
Alcohol: 14%
Grapes: 33% Cabernet Sauvignon – 33% Merlot – 34% Sangiovese
Vine density per hectare: 5.500
Training system: Spurred cordon
Vintage: Harvest began on our estate vineyards on September 12 for the Merlot, September 18 for the Cabernet Sauvignon, followed on the 24 by the Sangiovese.
Vineyard: Our vineyards are located 100 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wines were fermented in stainless steel vats at 30°C, 18 days for the Merlot, 16 days for the Cabernet Sauvignon and 15 days for the Sangiovese.
Aging: The wine was aged separately in both new and used French oak barrels for 14 months.
Organoleptic notes: Deep, vibrant, strawberry-red colour. The nose has layers of classic and raspberry gently interwoven with tobacco. The pleasant acidity of the Sangiovese, combined with a firm tannic structure, create a well-balanced and intense wine, with good ageing potential.
Production 2004: 58.000 bottles in 6 cases. Available also in Magnum bottle.
Oenologist: Carlo Ferrini
Awards:
91 Pts. Wine Spectator
Region/Origin: Toscana Indicazione Geografica Tipica (I.G.T.)
Total Acid: 5.60
Alcohol: 13,5%
Grapes: 33% Cabernet Sauvignon – 33% Merlot – 34% Sangiovese
Vintage: Harvest began on our estate vineyards on September 13th for the Merlot, September 21th for the Cabernet Sauvignon, followed on the 26th by the Sangiovese.
Vineyard: Our vineyards are located 100 meters above sea level, facing a south/south-western exposure. The density is 5.600 plants per ha. The vines have been planted in 1986. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wines were fermented in stainless steel vats at 30°C, 18 days for the Merlot, 16 days for the Cabernet Sauvignon and 15 days for the Sangiovese. After this period we racked the wine into the oak barrels and stirred the lees once a week. Racking was done once pr. season.
Aging: The wine was aged separately in both new and used French oak barrels for 14 months.
Bottling without filtration. September 2007.
Organoleptic notes: Deep, vibrant, strawberry-red colour. The nose has layers of cassis and raspberry gently interwoven with tobacco. The pleasant acidity of the Sangiovese combined with a firm tannin structure, create a well-balanced and intense wine with good ageing potential.
Production 2005: 62.000 bottles in 6 btl cases. Available also in Magnum bottles.
Oenologist: Carlo Ferrini
Awards:
4 Grappoli – Azzociazione Italiana di Sommeliers (A.I.S.) 'Duemilavini'
4 Clusters – Azzociazione Italiana di Sommeliers (A.I.S.) 'Duemilavini'
3 Stars, 90 Pts. - I Vini di Veronelli
 |