Villa Pinciana

Terraria

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Terraria

A blend of Sangiovese, Cabernet Sauvignon and Petit Verdot, Terraria is a balance and full wine, on the palate it continues to give sensations coherent with the olfactory phase.

Terraria

Cabernet Sauvignon

The Cabernet Sauvignon vine originates from the Bordeaux region, the Medoc and Graves areas in particular. It is one of the most widespread vines in the world and is particularly adapted for producing high quality wines with long ageing processes. The Cabernet Sauvignon adapts to the most diverse climate conditions and wine production techniques, as per its name: “sauvage”, wild.
It produces wines that are intense in colour, rich in tannin and aromatic flavours, and which have a successful ageing process. The structure of this vine allows for long macerations and improvement in barriques, which lead to the development over time of a complex and fascinating bouquet.

Sangiovese

The Sangiovese expresses the viticultural and wine making identity of Tuscany, it is the undisputed king of red wines from central Italy where it is present almost everywhere and has extremely ancient roots which date back to the times of the Etruscans who gave it the Latin name of “sanguis Jovis”. The flavours of the Sangiovese mainly come from red and black berries: blackberries, strawberries, cherries, sour black cherries, raspberries and blueberries. As far as the Maremma terrain is concerned, it is characterised by a good level of acidity, which allows the Sangiovese to have a long ageing process and an excellent minerality thanks to the terrains’ geology and especially fruity aromas due to the warm temperatures and the vicinity of the sea.

Petit Verdot

Unclear origins, probably from the Gironde. Very common grape planted in Bordeaux, mostly in the Medoc. It is used to give structure to the classic Bordeaux blend for the extra fragrance and to improve acidity.

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Data sheet Terraria 2011

Colour

intense red with a lighter shade of purple

Bouquet

intense, fruity, reminds cherries in alcohol and small red fruits with spicy

Palate

balanced, full and persistent, Terraria on the palate continues to give sensations coherent with the olfactory phase

Pairings

typical dishes of Maremma, the pasta dishes (ravioli with meat sauce, tagliatelle, etc), red meat, in particular game, cold meats and cheese

Serving temperature

16° C

Potential Ageing for

8-10 years

Rootstocks

110 Richter

Harvest

by hand from early September to early October

Grape Yield per hectare

60 quintals

Winemaker

Paolo Caciorgna

Vinification

in steel tanks separately ?at a maximum temper ature of 30°C

Fermentation

in steel tanks separately at a maximum temperature of 30°C

Maceration

2 days at 10° C, 4-6 days at 28-30° C

Malolactic Fermentation

in barriques da 225 lt

Refining in bottle

6 months

Bottles produced

15.000 da 0,750 ml

Designation

DOC Maremma Toscana - Denominazione Origine Controllata

Production zone

Comune di Capalbio (Grosseto)

Altitude

100 mt a.s.l.

Type of soil

mixed sandy clay

Blend

45% Sangiovese, 45% Cabernet Sauvignon, 10% Petit Verdot?

Exposure

Cabernet Sauvignon: Southwest; Sangiovese: South-West

Density

5500 (2.50 x 0.80)

Growing

spurred cordon

Grape Varieties

Cabernet Sauvignon (clone 337), Sangiovese (clones: F9, VCR23, VCR, VCR 6 5)

Ageing

15 months in small French oak barriques

The quote from A. Dumas is perfect for Terraria:
“le vin est la partie intellectuelle du repas”, wine is the intellectual part of a meal.
A complex, rich, elegant great wine which ages well.

Villa Pinciana
wines

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