Turpino

Hailing like a sea breeze from the coast of Tuscany, Turpino shows an evocative, Mediterranean character. Silky, spicy with balsamic notes, its finesse opens up in the glass, tightening up on the long finish.

Grape Varieties

  • Cabernet Franc (40%)
  • ​Syrah (40%)
  • Merlot (20%)
A serious supertuscan with a baritone voice.
Bruno Vespa Panorama magazine 2015
Shows terrific length and a complex aftertaste. 94/100
Bruce Sanderson Wine Spectator 2015

Turpino is a ‘mosaic’ of Cabernet Franc, Syrah and Merlot that marries a small number of grapes from Chianti Classico with a majority of the finest grapes grown by Querciabella in Maremma.

As with the entire Querciabella range, elegance and finesse trump muscle in Turpino – whose inviting floral nose and youthful ruby color lead the way to delicate purity of fruit, roundness and depth, accompanied by fine and silky tannins. Although first bottled as an estate reserve wine in the 2007 vintage, Turpino 2010 was officially released for worldwide distribution in spring 2012.

Approximately 50% of the grapes originate from Querciabella’s Maremma vineyards (biodynamic since inception); the remainder is grown in Greve (organic since 1988; biodynamic since 2000) where micro-vinification of all grape production takes place.

After gentle de-stemming, the grapes are transferred into three and five-ton oak fermenters, where they undergo a brief period of cold maceration in preparation for a slow and natural fermentation process – which is prompted by the presence of ambient (indigenous) yeast – under carefully monitored, temperature-controlled conditions.

The completion of primary fermentation leads to a phase of post-fermentation maceration, during which daily tastings serve to track tannin development and stability. The wine is then separated from the skins by draining the tank by means of gravity flow. Only the resulting ‘free run’ is used when the wine is racked into barrels (French; 225 liter; 20% new oak; tight grain for Cabernet Franc; tight-to-medium grain for Syrah and Merlot). Full malolactic fermentation occurs in the barriques followed by 16 months of élevage.

Finally, the blend is made and moved into cement tanks for an integration period of 6 to 8 months before bottling.

No animal products or byproducts are used in the production of this wine, making it suitable for vegans and vegetarians.