2010 | Tua Rita | Perlato del Bosco

Dark raspberries, freshly cut flowers, tobacco and sweet spices all meld together in a gracious, perfumed wine. Supple, open and gracious, the 2010 Perlato del Bosco is a striking Maremma red to drink now and over the next few years. The purity of the fruit alone is striking, while the soft contours are hugely appealing as well. Sweet, perfumed notes ring out on the floral finish.

Reviews:

• Wine Advocate: The 2010 Perlato del Bosco delivers a radically different tasting profile next to 2011. Instead of feminine elegance, this wine shows muscle and brawn. It opens with a darkly concentrated appearance and a broad, wide-reaching bouquet with impressive complexity and elegance. Blackberry, cherry pie, polished river stone, leather and tobacco all play supporting roles. It feels tight and focused in the mouth with a long, fruit-forward finish.

• Vinous: Dark raspberries, freshly cut flowers, tobacco and sweet spices all meld together in a gracious, perfumed wine. Supple, open and gracious, the 2010 Perlato del Bosco is a striking Maremma red to drink now and over the next few years. The purity of the fruit alone is striking, while the soft contours are hugely appealing as well. Sweet, perfumed notes ring out on the floral finish.

Producer Information

Azienda Agricola Tua Rita is a leading Tuscan wine estate located just outside Suvereto in the Colline Metallifere hill country. It is best known for its cult Redigaffi single-variety IGT Toscana wine made from Merlot. The wine is a regular feature in top global auction catalogues, and the 2000 vintage was the first Italian wine to be awarded a perfect 100-point rating by US wine critic Robert Parker.The estate was founded in 1984 by Rita Tua and her husband Virgilio Bisti, beginning with a two-hectare (five-acre) plot at Notri, two kilometers (1.2 miles) due south of the town of Suvereto. This has grown to cover 30 hectares (75 acres) of vineyards, which are farmed organically.The silty, clay- and mineral-rich soils seem to be reflected in the wines themselves, which show hints of saltiness and unique nuances of iron in the aromatics.After harvest, the fruit is hand-picked and transported in small baskets to the winery sorting tables before being fermented in wooden vats. It is then transferred by gravity to the barrel hall underneath, where all wines mature for at least 18 months.

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