A variety of circumstances in the eighties led to the decision to shift the estate’s focus from the production of cereals to wine. In order to produce great wines, Dr. Rossi realized that a radical intervention and revolution in the vineyards must take place. New varieties, more appropriate to the particular soil type and climate, were introduced and vines were trained to modern systems. Cabernet Sauvignon and Merlot were brought in from France, directly from some of Bordeaux’s most historic estates, as well as Chardonnay and Sauvignon Blanc. Sangiovese Grosso clones were brought from selected plantings in Montalcino and eventually Syrah, Petit Verdot and Viognier were planted as well. The particular soil types and location of each vineyard strictly dictated the choice in varietals.
The vinification techniques are very straightforward with the sole objective of exalting, at each stage of the winemaking process, the original character of the grapes and the unique nuance each wine receives from the soil. The vaulted, historic brick cellar (originally used for storing grain) has been maintained with the addition of several technical upgrades to adapt the space and technology to today’s requirements. Under the holistic technical direction of celebrated oenologist Carlo Ferrini, Castello del Terriccio presents a small, but prestigious portfolio of limited-production wines from the estate’s vines including four distinctive red wines (Lupicaia, Tassinaia, Castello del Terriccio, Cappanino), two whites (Rondinaia, Con Vento) and a rosè (Sassi Rosa).
“An American gentleman once said to me, two of the best things you can do in life are raise horses and make wine….so that is exactly what I have done!” – Gian Annibale Rossi
Visit them on the web at http://www.terriccio.it/index.php
Year Founded: 1920
Owner: Dr. Gian Annibale Rossi di Medelana Serafini Ferri
Winemaker(s): Carlo Ferrini, Emanuele Vergari, Nicola Vaglini
Release Schedule: varies, generally summer or early fall
Cultivated Area: 62 hectares (153 acres)
Soil Type: varies from gravel, stone, sand and clay, with some islands of tuff – rich in minerals (copper, zinc and iron)
Annual Production: 200,000 bottles
Varieties Cultivated: Cabernet Sauvignon, Merlot, Sangiovese, Syrah, Petit Verdot, Cabernet Franc, Chardonnay, Sauvignon Blanc, Viognier