# Lupicaia (2011)

- **Producer:** Castello del Terriccio
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Petit Verdot
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €130
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, blackberry, plum, eucalyptus, mint, herbaceous, black pepper, vanilla, cedar, chocolate, coffee, smoke, tobacco, leather, mushroom, forest floor, wet leaves

## About this wine

Lupicaia is the flagship wine of Castello del Terriccio, a historic 1,500-hectare agricultural estate in Tuscany's Upper Maremma. The estate's modern winemaking legacy was shaped by the late Dr. Gian Annibale Rossi di Medelana, who inherited the property in 1975. Inspired by the success of coastal Tuscan Bordeaux blends, he set out to craft world-class wines from the estate's unique, mineral-rich soils. Today, his nephew Vittorio Piozzo di Rosignano Rossi di Medelana continues this legacy. The vineyards are uniquely bordered by dense eucalyptus groves, creating a distinct microclimate that influences the wine's character.

## Interesting facts

- Lupicaia is named after a local stream where wild wolves historically gathered to drink.
- The label's red lines represent the iron-rich clay soils, reflecting the region's mining heritage.
- During vineyard preparation, workers unearthed an ancient bronze relic of an Etruscan sun, now the winery's logo.

## Food pairing

The massive tannin structure, full body, and high acidity of this aged Super Tuscan require rich, protein-heavy dishes to soften the mouthfeel. The wine's distinctive balsamic, herbal, and earthy undertones make it an exceptional partner for gamey meats, rosemary-infused roasts, and dishes featuring earthy truffles or wild mushrooms.

## Wine making process

The 2011 Lupicaia is a blend of 90% Cabernet Sauvignon and 10% Petit Verdot, marking the second vintage where Merlot was completely excluded from the blend. Grapes were hand-harvested in mid-September and underwent rigorous double-sorting in both the vineyard and cellar. The berries were gently de-stemmed and pressed to keep the skins intact. Fermentation and maceration took place in open-cap stainless steel vats at controlled temperatures for approximately 20 days, utilizing daily délestages for optimal extraction. The varieties were aged separately for 22 months in 100% new French oak tonneaux from Allier and Tronçais, followed by blending and extensive bottle refinement.