Tua Rita Giusto di Notri

Giusto di Notri Toscana IGT bottle image

Wine Description

Giusto di Notri is a Bordeaux-inspired blend of 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc, selectively harvested in September. After a gentle pressing, the juice and skins macerate for a lengthy period of 25-30 days to add concentration and depth to the final wine. The wine is then aged for 18 months in French oak barrels and refined six months in bottle before release.

Tua Rita Barrel Room
Tua Rita Family
Rita Tua, Owner
Tua Rita Vineyard
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Acclaim
“The 2009 Giusto di Notri boasts tons of power and sheer energy. Dark cherries, plums, tobacco and incense are all wrapped around a powerful core of fruit in 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 petals add brightness and lift on the finish.”
— Wine Advocate, Jun 2012
“A fruit bomb, this packs cherry jam, blackberry and spice flavors into a round, juicy frame. Light tannins bolster the finish, which echoes fruit, with cherry and raspberry lingering.”
— Wine Spectator, Oct 2011
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Vineyard & Production Info
Production area/appellation:
Toscana IGT
Vineyard name
Various estate vineyards near Suvereto
Vineyard size
63 acres
Soil composition
Iron-rich clay
Training method
Spur-pruned Cordon
Elevation:
330 feet
Vines/acre:
1,200-2,000
Exposure:
Southern
Year vineyard planted:
1988; 2001
Harvest time:
September
First vintage of this wine:
1992
Bottles produced of this wine:
24,000
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Winemaking & Aging
Maceration length:
25-30
Varietal composition:
60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
64-79 °F
Malolactic fermentation:
Yes
Type of aging container:
Barriques
Size of aging container:
225 L
Type of oak:
French oak
Length of aging before bottling:
18 months
Age of Aging Container:
New
Length of bottle aging:
6 months
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Analytical Data
pH level:
3.5
Acidity:
2.9 g/L
Alcohol:
14.5 %
Dry extract:
40 g/L