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Castello del Terriccio
Toscana, ITALY

The cultivation of vines in these lands dates back to the Etruscan times, and at the end of the nineteen eighties a new phase of viticulture was instituted in order to fully explore the potential of the area and its actual vocation.


The large extension of the property allowed them to choose the most suitable land for the vineyards, while taking into consideration the characteristics of the soil, dew point, exposure to sea breezes and exposure to light. The 65 hectares of vineyards are positioned so that the sea acts as a mirror and therefore light comes as a reflection, lasting longer than directly of the sun. The soils provide mineral elements, including iron and copper, to be mixed with the medium-textured weaving , a balanced interaction of sands, silt and clay.


The choice of grape varieties to harvest at Terriccio was meticolous, deciding on a selection of international strains, therefore different from Sangiovese, and the traditional white grapes imaging the possibility of reaching new and important results yet at the same time keeping consistent with the high quality of wines. After the Chardonnay was introduced in 1988 and the Sauvignon Blanc in 1989, the red varietals followed: Cabernet Franc, Cabernet Sauvignon and Merlot, which found particular expression on property, going beyond results achieved in the places they traditionally come from continued in the early nineties, when Syrah and Petit Verdot were introduced to experiment and expand the ampelographic platform in the vineyard and used in micro-vinification in the cellar to verify the capacity for acclimatization and expression.

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