2012 Tua Rita Redigaffi

2012 Tua Rita Redigaffi is one of the great cult wines of coastal Tuscany – a pure Merlot that regularly rivals the very best of Pomerol. This vintage is regarded as a milestone for the estate, combining sheer power with a new level of finesse and precision. Rich, dark and deeply expressive, it captures the sun‑drenched character of Suvereto while retaining remarkable elegance and poise. What sets Redigaffi apart is its ability to deliver opulent, almost hedonistic depth without ever feeling heavy. In 2012, oak is beautifully integrated, allowing layers of black fruit, plum and cassis to shine with striking purity. Since its early years, this wine has been a benchmark for Tuscan Merlot, cemented in history when Robert Parker awarded a previous vintage 100 points, instantly propelling Tua Rita into the global fine‑wine spotlight.

Tasting Notes
In the glass, the 2012 Redigaffi is intensely opaque and inky, with a saturated ruby‑purple core and a narrow, vibrant rim that hints at slow, graceful evolution. The visual impression alone suggests concentration and depth. The nose opens with ripe blackberries, black cherry compote and dried plums, wrapped in notes of crème de cassis and dark chocolate. As it unfolds, you’ll find Mediterranean herbs – thyme, rosemary and a hint of sage – alongside dried violets, licorice and subtle tobacco leaf. The oak sits in the background rather than dominating, adding gentle layers of vanilla, spice and graphite rather than overt toast. On the palate, this is a full‑bodied, velvety Merlot with a generous, mouth‑coating texture. Flavors of blackcurrant syrup, blackberry, and dried fig are lifted by fresher notes of wild berries and a touch of balsamic. The tannins are abundant yet beautifully polished, framing the fruit rather than constricting it, and the acidity is finely judged, keeping the wine lively despite its richness. The finish is very long and savory, echoing with dark fruit, cocoa, dried herbs and a hint of warm earth. The 2012 vintage has the structure and concentration to age gracefully for many years. While already approachable with adequate aeration, it will continue to develop tertiary nuances of leather, truffle and cigar box over the next 10–15 years, and well beyond in ideal cellar conditions.

Production
Redigaffi is sourced from low‑yielding Merlot vines rooted in Suvereto’s distinctive coastal terroir in southern Tuscany. Here, the combination of mineral‑rich, gravelly and clay soils, abundant sunshine and sea breezes from the Tyrrhenian coast allows Merlot to reach perfect ripeness without losing freshness. Grapes are typically harvested by hand in small crates, with rigorous selection both in the vineyard and at the sorting table to ensure only perfectly healthy, optimally ripe berries make it into the final wine. After gentle crushing, fermentation takes place in temperature‑controlled tanks, allowing for precise extraction of color, aromatics and tannin. The wine is then aged in French oak barriques (a high proportion new), where it gains its refined texture, depth and complexity, before being bottled and rested further to harmonize all elements.

Food & Serving
2012 Redigaffi is a natural partner for rich, refined dishes that can stand up to its power and intensity. Think slow‑braised beef short ribs, Tuscan bistecca alla fiorentina, roasted lamb with rosemary, or game dishes such as venison with a red wine reduction. It also pairs beautifully with aged hard cheeses like Parmigiano Reggiano or Pecorino Toscano, and mushroom‑based dishes with truffle accents. Serve at 16–18°C (around 60–64°F) to allow the aromatics to fully express themselves. Decanting is strongly recommended: give the wine at least 1–2 hours in a decanter to open up its layers of fruit, spice and herbs, especially in its current, still‑youthful phase.

Producer
Tua Rita was founded in 1984, when Rita Tua and her husband Virgilio purchased a small property in Suvereto with just two hectares of vines, initially with no grand plans of creating a world‑class estate. Their meticulous work in the vineyard quickly drew attention, and as acclaim grew, they gradually expanded to around 30 hectares by 2014. The turning point came when Redigaffi received a perfect 100‑point score from Robert Parker, instantly securing Tua Rita’s status as one of Italy’s top modern wineries and a reference point for Tuscan Merlot. Following Virgilio’s death in 2010, their daughter Simena and her husband Stefano Frascolla took over the daily management, preserving the estate’s artisanal approach and commitment to quality. Today, Tua Rita is regarded as a key pioneer of coastal Tuscany, demonstrating how international varieties like Merlot can achieve profound, terroir‑driven expression in this unique corner of Italy.

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