Overview Estate Owned by: Rita Tua and Virgilio Bisti Wine Region: Toscana Winemaker: Luca d'Attoma Total Acreage Under Vine: 75 Estate Founded: 1984 Winery Production: 150,000 Bottles

Location Tua Rita is located in Suvereto, a small medieval town in the Tuscan province of Livorno, on the coast south of Bolgheri. The winery lies at just 300 feet above sea level, on clayey, silty soil. The farm comprises 138 acres, 75 of which are under vine.

History Tua Rita was established in 1984 by Rita Tua and her husband Virgilio Bisti. They wanted a quite retreat to spend their retirement and cultivate the land. Planted it with Cabernet and Merlot. Vineyard management and winemaking were immediately entrusted to Luca D’Attoma. Thanks to the collaboration of their son-in-law, Stefano Frascolla, and of oenologist Dr. Stefano Chioccioli the winery today extends over 138 acres, of which 75 are vines. In 2010, Virgilio passed away. Today, the winery is run by Rita, her daughter Simena, Stefano Frascolla, and a staff of young and active people.

History Released its first vintage in 1992 Most famed for their tiny production of pure Merlot (Redigaffi) and Bordeaux blend (Giusto di Notri). Critic Robert M. Parker Jr. said the 1999 Redigaffi was “as close to perfection as a wine can get.” The 2000 Redigaffi was the first Italian wine to obtain a score of 100/100 from Robert Parker, enabling Tua Rita to be added to the list of the 100 best wineries of the world according to the prestigious Revue du Vin de France.

Philosophy The unique terroir of Suvereto (hot climate and coastal winds), together with Tua Rita’s uncompromising high standards in winemaking and grape growing, yield wines of high stature and consistent acclaim.

Winemaker Luca d’Attoma Received his degree from the school for Oenology and Wine Making in Conegliano in 1985 with a dissertation on fermentation blocks and reactivation with yeast. Served his apprenticeship at Azienda Agricola Bellavista in Franciacorta and subsequently went on to work with Sartorius Gmbh for whom he carried out a project on microfiltration and microbiological analysis. From , Luca worked in Chianti Classico, San Gimignano and Chianti. In 1991 he was consulting winemaker in Tuscany for Azienda Agricola Le Macchiole, Tua Rita, and Azienda CAV. G.B. Bertani. Luca set up his own company in 1999, W.E.C., Wine Evolution Consulting.

Key Selling Points 1.Careful clonal selection matches varietals to various sections of the vineyard 2.Unbound by the rules of Chianti and Montalcino, this area of Tuscany has become the hotspot for international varietals, producing wines that are rich and concentrated, without sacrificing the classic Tuscan elegance and finesse 3.Heat-resistant, small berry clone of Sangiovese is used for Perlato del Bosco, reducing yield and excessive acidity 4.Yields are very low, and selections are rigorous, resulting in wines with both finesse and concentration

Building The Brand 1.Established iconic and cult wine following 2.Coastal vineyards at high elevation where the temperatures are moderate and well ventilated by sea breezes, perfect for cultivating the Bordeaux varieties 3.Acclaimed winemaker Luca d’Attona Is the Tua Rita consulting winemaker 4.Benchmark Super Tuscan producer

Distribution Channel On Premise: 65% Off Premise: 50% On Premise: 50% Off Premise: 50% On Premise: 50% Off Premise: 50% Varietal Composition 75% Sangiovese, 25% Cabernet Sauvignon 50% Sangiovese, 30% Merlot, 20% Cabernet Sauvignon 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc Competitive Set Ca’Marcanda Promis $35 (Terlato) Le Macchiole Bolgheri Rosso $30 (DSWE) Rocca di Frassinello Le Sughere $ (Vias) Ornellaia “Le Volte” (Folio) Petra Ebo $20 (TNT-USA) Sassicaia $200 (Kobrand) Ornellaia $180 (Folio) Grattamacco L’Alberello $60 (Bedford) Le Macchiole Paleo $90 (DSWE) Antinori Guado al Tasso (St. Michelle) Pricing SRP: $29.99 Min. SRP: $24.99 BTG: na Wine List: $50-60 SRP: $21.99 Min. SRP: $19.99 BTG: $13-14 Wine List: $35-45 SRP: $79.99 Min. SRP: $69.99 BTG: na Wine List: $ Perlato del Bosco Toscana IGT Giusto di Notri Toscana IGT Rosso dei Notri Toscana IGT

Giusto di Notri Toscana IGT 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc Abundant aromas of blackberry, plum and currants with underpinnings of coriander, violet and a touch of vanilla. Full-bodied, with ripe, fine tannins, and a silky texture, this is a stunning wine with great aging potential. Ideal for barbecued ribs, steaks, grilled meats and medium-aged cheeses.

Perlato del Bosco Toscana IGT 5% Sangiovese and 25% Cabernet Sauvignon The grapes are harvested and vinified separately. Each year the blend is adjusted slightly to take advantage of vintage differences. Aromas of blackberry, cherry liqueur, currants, tea leaves, incense, and leather, which continue to unfold on the palate. Rich and full-bodied, this enticing red is framed by fine tannins and concludes with a long, evolving finish of anise, violets, and peppery spice. Try it with well-seasoned steak, game, pot roasts, or other slow-cooked meals.

Redigaffi Toscana IGT 100% Merlot The wine is matured on the lees for eighteen months in French oak barrels and bottled without fining or filtration. Offers luscious layers of blueberry jam, ripe plum and blackberry, followed by voluptuous notes of dark chocolate, licorice, black pepper, vanilla and incense. Full-bodied and lush on the palate with polished tannins and an extra-long finish.

Rosso dei Notri Toscana IGT 50% Sangiovese, 30% Merlot, and 20% Cabernet Sauvignon Displays sumptuous jammy aromas of ripe blackberry, plum, and cherry with notes of dark chocolate, licorice, and spice. Silky and smooth on the palate, with soft tannins and well- developed acidity, the wine shows structural balance with lovely integration of flavors. Pairs well with Bolognese sauces, cured meats, roasted poultry, or aged cheeses.

Syrah Toscana IGT 100% Syrah Rich notes of dark ripe blackberries, plums, bacon fat, pepper spice and violets. Full- bodied and silky with perfectly integrated tannins. This wine pairs flawlessly with lamb, beef, pork, venison and hearty stews with rosemary or thyme accents.