“The Ritasso is named after the Ritasso stream, located in the ‘Monteruufoli-Caselli’ nature reserve near the vineyards of Urlari. It is one of the most charming streams in the region.”
Winery: Azienda Agricola Urlaric
Grape variety: Sangiovese
Region/Area: Riparbella (Tuscany)
Type: Dry red wine
Soil: Sand clay and clay with presence of pebbles
Closure: Natural cork
Serving temperature: 16-18° C
Laying potential: Long shelf life, no data available yet
First, the grapes are picked by hand. They are then deposited on a conveyor belt that moves them to the de-stemming machine using gravity (to prevent damage to the peels). Here the leaves and stems are removed. From there, the fruit travels via a conveyor belt to a filter machine that gently breaks the skins to release juice as the grapes fall, to fill a conically shaped stainless steel tank. After this, the temperature controlled fermentation begins and the juice is pumped over the grapes every 6 hours. After 2 weeks, the grapes are gently pressed and the wine matures for 12 months in French oak barrels and then a further 12 months in bottle.
The Ritasso has a rich and versatile dark color.
On the nose, the wine has lush aromas of chocolate and black fruit.
Urlari’s Ritasso is full-bodied and voluptuous, the textures are soft, the acidity is subtle and the tannins are balanced. An example of finesse and elegance.
This Sangiovese from Urlari goes well with dishes with a lot of fat, such as pork ribs or roast meats with sweet sauces.
“There was the revolution in Tuscany in the 1970s, when wine was made with burgundy cabernet and merlot grapes. Shame! shouted the traditionalists.
Everyone was equally outraged when those newcomers started making wine a few years later from the pure Tuscan grape Sangiovese. Of sangiovese and nothing else. No mixing of vague native other grapes, high yields, thin and rust colored.
Pure, beautifully ripe-picked sangiovese from severely pruned vineyards. and then the wine was aged in oak as if it were the best burgundy.
That has already been established. But a successful copy is still rare. Rarely good here, that balance between the intense taste of ripe Sangiovese grapes and that aging of a year in oak.
But even the Italians think French oak is the best for their wines.”
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