‘I like making wine. It is a work of art that changes every year. During the year you are influenced by the landscape where the wine is made. You collect impressions transmitted by the daily natural scenery, by the changing seasons, and transmit them to the wine. So first of all, the wine is different every year. Secondly, as I change, so does the way I make wine. The wine bears the signature of those who make it.’ The famous red wines that are made to age, by Tenuta di Trinoro, certainly retain the imprint of Andrea Franchetti, a heterodox winemaker and lover of experimentation.
The 200 hectares of Tenuta di Trinoro are located in Val d’Orcia (Sarteano, Siena), in an area devoid of winemaking tradition, where Franchetti – drawing on his training in Bordeaux – began planting vineyards in the early 1990s. On clay soil, similar to that found in St. Emilion, dense and low vineyards took shape, cultivated with non-invasive techniques, designed to produce low yield and harvests that must be carried out as late as possible.
The obsession with quality has always guided all of Franchetti’s choices – he is a great craftsman in the cellar – with fermentation carried out in cement with indigenous yeasts, and ageing in selected barrels.
This is how these wines – based on Cabernet Franc, Merlot, Cabernet Sauvignon and Petit Verdot – were born. Truly unique, intense, in some ways extreme, these wines were conceived for long ageing.