Toscana IGT Rosso Lupicaia 2019 Castello del Terriccio

What kind of wine it is

Toscana Rosso Lupicaia from Castello del Terriccio is made from Cabernet Sauvignon and Petit Verdot. It stands out for its structured and complex style, with clear tannins and full body. Fermentation lasts 16 days for Petit Verdot and 20 days for Cabernet Sauvignon at 29°C in temperature-controlled steel tanks, then the wine ages for 22 months in barrique. The result combines strength and finesse, offering a technical profile suited for those seeking intensity and potential for evolution.

Where it comes from

Lupicaia comes from the historic Castello del Terriccio estate, in the province of Livorno.

How it is produced

Cabernet Sauvignon and Petit Verdot grapes are hand-harvested between September and October, with only the best bunches selected. Fermentation lasts 16 days for Petit Verdot and 20 days for Cabernet Sauvignon at 29°C in steel tanks, with specific macerations for each variety. After malolactic fermentation, the wine ages for 22 months in barrique, developing structure and complex aromas.

Tasting notes

Lupicaia displays an intense ruby red color with garnet hues. The nose reveals blackcurrant and ripe cherry, with spicy notes of black pepper, hints of leather and subtle balsamic nuances. On the palate, it offers firm, well-integrated tannins, good acidity giving freshness, and a long finish. The aftertaste remains fruity and spicy, with toasted notes typical of barrel aging.

Food pairing

Toscana Rosso Lupicaia pairs well with grilled red meats, such as Florentine steak, enhancing the dish's structure. It is excellent with sautéed mushrooms or porcini risotto, and with aged cheeses like pecorino and caciocavallo. It also complements Tuscan dishes such as ribollita or pici with ragù, and is enjoyable on its own as a meditation wine.

When to serve it

Lupicaia expresses itself best after several years in the cellar and retains vibrancy for up to ten years thanks to its structure and tannin balance. It is recommended to open the bottle at least an hour in advance and serve in a large glass at 18–20°C. The careful grape selection and aging in barrique support its longevity, making it suitable both for special occasions and intimate tastings.