# Tenuta di Trinoro (1998)

- **Producer:** Tenuta di Trinoro
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Franc, Merlot, Cabernet Sauvignon, Petit Verdot
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €406
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, blackberry, black cherry, cassis, strawberry, cherry, red plum, dried herbs, cedar, vanilla, cloves, smoke, chocolate, coffee, dried fruit, leather, earth, tobacco, wet leaves, forest floor, caramel, licorice, tar, pressed flower, rose potpourri, lavender

## About this wine

Tenuta di Trinoro's 1998 Rosso di Toscana IGT is a testament to the pioneering spirit of winemaker Andrea Franchetti. Established in the remote Val d'Orcia region of Tuscany, the estate focuses on Bordeaux grape varietals, a departure from traditional Tuscan winemaking. Franchetti's philosophy emphasizes high-density planting and low yields to achieve maximum concentration. The 1998 vintage, the second produced by the estate, navigated a hot summer followed by a cooler September, resulting in a powerful and complex wine. The estate's location in the Val d'Orcia, with its unique soils and high altitude, contributes to the distinctive character of the wines.

## Interesting facts

- This wine is only the second vintage ever produced by Tenuta di Trinoro.
- The estate's vineyards were planted starting in 1992, making the vines relatively young for the 1998 vintage.
- Winemaking for this vintage took place in a nearby farmhouse as the winery was still under construction.
- Production for the 1998 vintage was extremely limited, with only nine barriques made.

## Food pairing

The wine's full body, high tannins, and pronounced intensity are well-suited to rich, protein-heavy dishes. The tannins bind with the proteins in red meat, softening the wine and cleansing the palate. Its complex fruit and herbal notes can complement earthy flavors in game and root vegetables.

## Wine making process

The winemaking process at Tenuta di Trinoro begins with meticulous vineyard management, including high-density planting and very low yields to maximize grape concentration. For the 1998 vintage, each grape variety was vinified separately using indigenous yeasts, a practice that allows for the expression of the terroir and vintage. The wine was then aged in new French oak barrels, a crucial step in developing its structure and complexity. Notably, the winemaking facilities for this early vintage were housed in a temporary farmhouse, highlighting the estate's nascent stage of development.