IGT Toscana Prima Pietra 2018
Prima Pietra is one of the great wines produced at Tenuta Prima Pietra, a winery located in Riparbella, a small town on the Tuscan coast. This Supertuscan originates from the high potentials of this particular terroir, a blend of Merlot, Cabernet Sauvignon, Cabernet Franc e Petit Verdot. Prima Pietra is a wine rich and complex, with unique complexity and persistence.
If you wish to visit us for a vertical tasting of this incredible wine you can request availability here.
The Vineyard
At Riparbella the vineyard has a composition of: 50% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc and 10% Petit Verdot. The ratios in the blend are the mirror image of the vineyard distribution and may vary slightly depending on the vintage’s harvest for this supertuscan.
Attention to Details
We have an intimate knowledge of our vineyard, based on everyday observation, and we work in a diversified way according to the needs of each single vine.
Caring for the Grapes
Our vines do not undergo any drastic measures to force their personality and culminate in overproduction, here the land is worked by hand, such as pruning the vines. The Guyot system is used to train the vines and the vineyard is strictly organic, implementing green manure techniques and using our own compost.
Biodiversity
Enticing useful insects and sowing different herbs increases the biodiversity, brings balance to the vineyard and hardies the individual plants. This is why we implement green manure techniques through the growth of wild or planted herbs and flowers.
The Harvest
The grapes are gathered by hand and placed in aerated 15 kg boxes, it usually takes place around September 20. With cooler climate and day/night temperature range lead to a slower and more even ripening of the grapes, developing refined aromas in the wine.
Vinification
Each varietal ferments separately for 20 days in stainless steel vats at 28°C. We use native yeast to preserve the aromas in the wine. At the end of the fermentation stage, the wine begins its refinement in French oak casks for 18 months. For the first months each varietal is aged individually, afterwards the Prima Pietra blend is crafted by the winemaker and refinement continues for a further 8 months.
Appellation: Toscana IGT
Grapes: 50% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc and 10% Petit Verdot
Harvest period: Started on September 6th with Merlot and ended on September 26th with the Cabernets
Soil profile: Abundant pebble-gravel, iron-rich clays
Elevation: 450 metres above sea level
Training system: Guyot
Vineyard density: 9,600 vines/ha
Vineyard yield: 50 q/ha
Vinification: 20 days in stainless steel tanks and concrete vasts at a temperature ore 28°C, separately for each grape variety
Maturation: 18 months in French oak barriques, 50% new. For the first 10 months each grape variety ages separately, afterwards the blend is created and it continues the maturation for 8 more months
Bottle-ageing: 6 months
Average Production: 33.000 bottles in 0,750, magnum e 12 L formats.
IGT Toscana Prima Pietra 2018
50,00€
Food Pairing
Brown pigeon breast and leg with Mediterranean scents and soft mashed potatoes
The food pairing for this wine is with this typically Tuscan dish, created by the creative inspiration of Chef Roberto Rossi of the Il Silene Restaurant, * 1 Michelin star in Pescina, a small town, located on Monte Amiata. A place of excellence, capable of gathering all the ancient knowledge of good food, creating a dynamic and captivating cuisine, a perfect combination of the vital energy of modernity and the timeless elegance of tradition. “The intensity of the pigeon meat is supported and enhanced by the extraordinary aromatic mineral component of Prima Pietra 2016 (although still young), giving a surprising complexity and depth.”
