2021 | Tua Rita | Keir Ansonica Bianco
White Wine: 2021 | Tua Rita | Keir Ansonica BiancoA gorgeous ansonica made in amphora, offering aromas and flavors of lemon, crushed stone, sliced green apple and light ginger. Full-bodied, layered and so beautiful. Steely and pure. Perfumed and focusedOrd
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White Wine: 2021 | Tua Rita | Keir Ansonica Bianco
A gorgeous ansonica made in amphora, offering aromas and flavors of lemon, crushed stone, sliced green apple and light ginger. Full-bodied, layered and so beautiful. Steely and pure. Perfumed and focused
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Producer: Tua Rita
Ratings: WS | 93
Vintage: 2021
Size: 750 ml
Varietal: Ansonica
Country/Region: Italy, Tuscany
A gorgeous ansonica made in amphora, offering aromas and flavors of lemon, crushed stone, sliced green apple and light ginger. Full-bodied, layered and so beautiful. Steely and pure. Perfumed and focused
Reviews:
- Wine Spectator: A gorgeous ansonica made in amphora, offering aromas and flavors of lemon, crushed stone, sliced green apple and light ginger. Full-bodied, layered and so beautiful. Steely and pure. Perfumed and focused
Producer Information
Azienda Agricola Tua Rita is a leading Tuscan wine estate located just outside Suvereto in the Colline Metallifere hill country. It is best known for its cult Redigaffi single-variety IGT Toscana wine made from Merlot. The wine is a regular feature in top global auction catalogues, and the 2000 vintage was the first Italian wine to be awarded a perfect 100-point rating by US wine critic Robert Parker.The estate was founded in 1984 by Rita Tua and her husband Virgilio Bisti, beginning with a two-hectare (five-acre) plot at Notri, two kilometers (1.2 miles) due south of the town of Suvereto. This has grown to cover 30 hectares (75 acres) of vineyards, which are farmed organically.The silty, clay- and mineral-rich soils seem to be reflected in the wines themselves, which show hints of saltiness and unique nuances of iron in the aromatics.After harvest, the fruit is hand-picked and transported in small baskets to the winery sorting tables before being fermented in wooden vats. It is then transferred by gravity to the barrel hall underneath, where all wines mature for at least 18 months.
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