Ricasoli Antico Feudo Toscana IGT

Toscana IGT, Tuscany

Tasting Notes

Ruby red color with hints of red fruit, cherry and strawberry. The taste is fresh, pleasant and with good acidity.  The finish is balanced and persistent.

After racking, all three grapes are fermented in steel tanks for two weeks. Ageing takes place over 8-9 months in tonneaux of second and third passage.

Sangiovese 60%, Cabernet sauvignon 25%, Merlot 15%

Overall, we can state that 2018 was a complex harvest due to the climate trends, which tended to be more humid than average in the past, but with excellent summer temperatures and a very dry period in the months of September and October. Thanks to good underground water supplies the plants never suffered water stress and ripened regularly. The quality of the grapes was of a very high standard, which leads us to hope for a high-quality wine.

Tasting Notes

Ruby red color with hints of red fruit, cherry and strawberry.  The taste is fresh, pleasant and with good acidity.  The finish is balanced and persistent.

Fermentation and maceration takes place in stainless steel tanks at controlled temperatures between 75.2°F - 80.6°F with 14 - 16 days of skin contact. Aging takes place over 3 - 4 months in tonneaux of third passage.

Sangiovese 60%, Merlot 30%, Cabernet Sauvignon 10%

This was an atypical year, perhaps unlike any ever registered.  Winter was fairly mild and warm.  The frost that arrived on April 18-20, the drought, the extreme heat that lasted for more than two months, all scorched the earth and the grapevines.  For this reason, the leaf removal typically carried out before grape harvest was avoided; instead, the grapevines were left "untidy" and only slightly trimmed, to protect the fruit from the rays of the sun.  At the end of August and the first ten days of September, rains came and the temperatures dropped drastically, all the way to the seasonal average.

Tasting Notes

Ruby red color with hints of red fruit, cherry and strawberry.  The taste is fresh, pleasant and with good acidity.  The finish is balanced and persistent.

This was an atypical year, perhaps unlike any ever registered.  Winter was fairly mild and warm.  The frost that arrived on April 18-20, the drought, the extreme heat that lasted for more than two months, all scorched the earth and the grapevines.  For this reason, the leaf removal typically carried out before grape harvest was avoided; instead, the grapevines were left "untidy" and only slightly trimmed, to protect the fruit from the rays of the sun.  At the end of August and the first ten days of September, rains came and the temperatures dropped drastically, all the way to the seasonal average.

Fermentation and maceration takes place in stainless steel tanks at controlled temperatures between 75.2°F - 80.6°F with 14 - 16 days of skin contact. Aging takes place over 3 - 4 months in tonneaux of third passage.

Sangiovese 60%, Merlot 30%, Cabernet Sauvignon 10%

The Autumn and Winter were very mild with below-freezing temperatures only for part of January and rainfall of about 17 inches. Springtime temperatures were average bringing heat and humidity towards the end of May and early June. This diminished the fruit set causing a thinning effect in the clusters which was good for the Sangiovese. Two hail storms at the end of May also led to loss of flowers, thus reducing per plant growth. Summer was hot and dry with late-July and mid-August rains giving some relief to the vines and helping them during the period of veraison. Harvest began in early September, with mid-to-high daytime temperatures for this period of the year followed by drops in nighttime temperatures to 50°F - 59°F favoring the accumulation of phenolic compounds.

Tasting Notes

Ruby red color with delicate aromas of red berries and small red fruits followed by a soft mouthfeel with nice acidity giving way to a well-balanced and pleasant finish.

The Autumn and Winter were very mild with below-freezing temperatures only for part of January and rainfall of about 17 inches. Springtime temperatures were average bringing heat and humidity towards the end of May and early June. This diminished the fruit set causing a thinning effect in the clusters which was good for the Sangiovese. Two hailstorms at the end of May also led to loss of flowers, thus reducing per-plant growth. Summer was hot and dry with late-July and mid-August rains giving some relief to the vines and helping them during the period of veraison. Harvest began in early September, with mid-to-high daytime temperatures for this period of the year followed by drops in nighttime temperatures to 50°F - 59°F favoring the accumulation of phenolic compounds.

Fermentation takes place in stainless steel tanks at controlled temperatures between 75.2°F - 80.6°F with 14 - 16 days of skin contact. Aging takes place over 3 - 4 months in tonneaux of third passage.

Sangiovese 60%, Merlot 30%, Cabernet Sauvignon 10%

  • 95

    points

    Decanter, November 2021

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TRADE & MEDIA ASSETS /////////////////

2019 Ricasoli Antico Feudo Toscana IGT – 95pts, Decanter – Sell Sheet

2019 Ricasoli Antico Feudo Toscana IGT – Label

2019 Ricasoli Antico Feudo Toscana IGT – Vintage Notes

Ricasoli Antico Feudo Toscana IGT – Non-Vintage Bottle – 2019 and After

2018 Ricasoli Toscana IGT – Vintage Notes

Ricasoli Toscana IGT – 2017 & 2018 Bottle

2017 Ricasoli Toscana IGT – Vintage Notes

Ricasoli Toscana IGT – Label – 2018 and Before

2016 Ricasoli Toscana IGT – Vintage Notes

2016 Ricasoli Toscana IGT – Label

Ricasoli – Logo

Ricasoli Toscana IGT – Bottle – 2016 & Before