Tua Rita Perlato del Bosco Red

Perlato del Bosco Toscana IGT bottle image

Wine Description

Perlato del Bosco is made entirely with Sangiovese from estate vineyards in Suvereto. The grapes are harvested and vinified in stainless steel before being aged for 12 months in a combination of French oak barriques and large barrels.

Tua Rita Barrel Room
Tua Rita Family
Rita Tua, Owner
Tua Rita Vineyard
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Acclaim
“The 2011 Perlato del Bosco is soft, open and accessible. This is a textured, resonant style of Sangiovese typical of the Tuscan coast in its breadth and volume. The warmth and resonance of the vintage comes through in spades. Dark red cherries, licorice flesh out on the dark, savory finish. This is a fabulous effort for the year.”
— Antonio Galloni, Aug 2013
“The 2011 Perlato del Bosco boasts a deep violet color, with only a slight lightening toward the rim of the bowl. The wine was not decanted. Aromas leap from the glass. Forward notes of crushed fruit, new shoe leather, spice and fresh leaf tobacco are prominent. On the palate, the wine is juicy, lively, and vibrant with fresh acidity and a large core of ripe berry fruit. Providing complexity is a noticeable streak of minerality that runs under the fruit. Tua Rita's vineyards are only 100 meters above sea level and the land is dotted with sea shells. On the finish, this delicious wine is long and ripe with added notes of spice and coffee. A tremendous value that drinks well now and should continue to do so over the next 5-7 years. Stock up!”
— Tuscan Vines, Nov 2014
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Vineyard & Production Info
Production area/appellation:
Toscana IGT
Vineyard size
63 acres
Soil composition
Clay-Loam
Training method
Spur-pruned Cordon
Elevation:
330 feet
Vines/acre:
3,200
Yield/acre:
1.2-2.0 tons
Exposure:
Southern
Year vineyard planted:
1988-2007
Harvest time:
September
Bottles produced of this wine:
36,000
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Winemaking & Aging
Maceration length:
25-30
Varietal composition:
100% Sangiovese
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
64-79 °F
Maceration technique:
Battonage
Malolactic fermentation:
Yes
Type of aging container:
Barriques and Barrels
Size of aging container:
225 L and 5,000 L
Type of oak:
French
Length of aging before bottling:
12 months
Age of Aging Container:
One-Two years
Length of bottle aging:
6 months
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Analytical Data
pH level:
3.6
Acidity:
5.4 g/L
Alcohol:
14 %
Dry extract:
32.1 g/L
Residual sugar:
<1.0 g/L