2016 Tenuta di Trinoro

I was only able to taste two wines from Tenuta di Trinoro for this report because of the timing of my tastings. The estate is releasing most of the range only later this year. Readers should also note that the flagship wine is now spending an extra year in bottle prior to release.

Andrea Franchetti is no longer with us, but his spirit is very much alive in these new releases from Tenuta di Trinoro. I usually don’t have a chance to taste two vintages side by side, but doing so was really quite instructive. In general, the 2020s are quite rich and potent, while the 2019s offer greater aromatic intensity and more finessed tannins. The three Cabernet Franc selections are so individual and expressive, while the flagship Palazzi and Tenuta bottlings are blends that are in a sense more complete. Speaking of the Tenuta, the estate has decided to push back the release of that wine until next year, which is why a review does not appear here. Last, but certainly not least, the Le Cupole captures all the personality of the top wines but at a more modest price. More than anything else, though, what I love about these wines is how distinctive they are. Andrea Franchetti crafted wines of uncompromising character throughout his remarkable career. These new releases perfectly embody that vision.

Two thousand sixteen will go down as one of the all time great vintages for Tenuta di Trinoro and proprietor Andrea Franchetti. The wines are off the charts, starting with the entry-level Le Cupole all the way up to the flagship Trinoro. In 2015, the wines are also quite good, if not as delineated as the 2016s and 2014s, something that is especially evident in the three 100% Cabernet Francs. The 2014s show the more delicate style of the vintage and offer a good bit of near to medium-term appeal.

Two thousand sixteen will go down as one of the all time great vintages for Tenuta di Trinoro and proprietor Andrea Franchetti. The wines are off the charts, starting with the entry-level Le Cupole all the way up to the flagship Trinoro. In 2015, the wines are also quite good, if not as delineated as the 2016s and 2014s, something that is especially evident in the three 100% Cabernet Francs. The 2014s show the more delicate style of the vintage and offer a good bit of near to medium-term appeal.

Andrea Franchetti continues to make some of the most compelling wines in Italy. Readers will find much to admire in these new wines from Franchetti's Tenuta di Trinoro, including a superb rendition of the flagship wine. The Cupole, the estate's second label, is once again one of the very best wines in its price range. In addition to the 2013s from Trinoro, I also tasted a number of 2014s from barrel. Those wines point to a surprisingly strong vintage at Trinoro. This year, Franchetti debuts his new Pinot Noir project, Sancaba, which is reviewed here separately. Lastly, Franchetti's 2014s from Passopisciaro, his Mount Etna estate, were positively riveting when I tasted them from cask last summer.

Andrea Franchetti simply nailed 2012. These are some of the most impressive wines I have ever tasted from Tenuta di Trinoro. As always, the wines are built on a total lushness and texture. When young, the Trinoro wines can sometime seem too intense, but with a little bottle age they truly begin to blossom. I tasted the 2012s twice a few months apart and was totally blown away both times. Readers who can find the 2012s should not hesitate, as they are truly magnificent. As good as the flagship Tenuta di Trinoro is, the Cupole remains one of the very best relative values in handmade, artisanal wines. Over the last few years, the Cabernet Franc Magnacosta and Merlot Palazzi have been real head-turners.

Andrea Franchetti's 2011s are extreme. There is no way of getting around that. The wines are intense, opulent and among the richest Tuscan wines I have ever tasted. Stylistically, the 2011s could pass for wines from Napa Valley if it weren't for the distinctly Tuscan elements of structure that underpin the fruit. The 2011s are ripe and silky, with suggestions of sweetness and alcohols in the 16%-16.5% range. But that is Franchetti. He makes wines that reflect each vintage to the core. The 2011s spent just 5-6 months in 100% new oak barrels and were then racked into cement, where they finished aging. In the 2011s, readers should expect wines with Amarone-like levels of viscosity and richness, especially with the top wines in the range. I suggest serving the wines on the cool side, which will help keep the alcohols from being too aggressive.

Vintage 2010 was not easy for Andrea Franchetti's Tenuta di Trinoro. The cold weather was especially tough on the later-ripening Cabernet Sauvignon and Petit Verdot. When all was said and done, Franchetti left quite a bit of unripened fruit on the vine. The 2010s are pretty, medium- bodied wines that are best enjoyed sooner rather than later.

Andrea Franchetti's 2009s are stellar. The wines show gorgeous, expressive fruit with less of the extreme ripeness and heaviness of past years. In most years Franchetti picks extremely late, but in 2009 the vines reached full phenolic ripeness earlier than most years. Franchetti explains that the climate at Trinoro has become increasingly tropical, thus creating conditions that are more favorable for Merlot, hence his decision to reintroduce the Palazzi bottling in 2009. All three 2009s are stellar.

Andrea Franchetti is one of Italy's most fascinating wine personalities. Year after year Franchetti puts compelling juice in the bottle. His wines from Trinoro, in one of the most remote corners of Tuscany, remain some of my favorite reds on the planet. Franchetti describes 2008 as 'tropical' in terms of the amount of rain that fell in his vineyards. This was a very late harvest, even by Franchetti's typically relaxed standards, as the vines struggled to recover from the stress they experienced in 2007.

Andrea Franchetti's Tenuta di Trinoro is located in Sarteano, one of the most remote corners of Tuscany. Franchetti crafts his top wine, also called Tenuta di Trinoro, from densely planted vineyards cropped to minuscule yields. In the cellar, the selection is equally stringent, with only the finest barrels making it into the Grand Vin.' Tenuta di Trinoro remains one of the most iconic wines being made in Tuscany today. Unfortunately I don't get a chance to taste the Tenuta as much as I used to as its price has become prohibitive. I can't argue with what Franchetti puts in the bottle, however, as these are spectacular wines. Fortunately, in recent years Franchetti has introduced a second wine, Le Cupole di Trinoro, which in its finest vintages delivers incredible quality for the money.

Proprietor Andrea Franchetti continues to turn out some of the most inspired wines in Italy. Franchetti pushes ripeness to the extreme, letting his fruit hang far longer than is the norm, which can cause problems as the growing season moves into the fall and the risk of inclement weather increases. To be sure, his is a high-risk, high-reward approach few winemakers would have the stomach for. From year to year the blend in his top bottling, Tenuta di Trinoro, varies considerably, but one thing is a constant; the wines are almost always outstanding and often profound expressions of these terroirs as interpreted by Franchetti. In recent years the second wine, Le Cupole di Trinoro, has established as a terrific wine that won't break the bank. For those who are curious, the cellar itself is as bare-bones as they come. The wines are fermented in smallish stainless steel tanks which allow Franchetti to vinify separate lots of fruit individually. The wines are aged in French barrels.

Proprietor Andrea Franchetti continues to turn out some of the most inspired wines in Italy. Franchetti pushes ripeness to the extreme, letting his fruit hang far longer than is the norm, which can cause problems as the growing season moves into the fall and the risk of inclement weather increases. To be sure, his is a high-risk, high-reward approach few winemakers would have the stomach for. From year to year the blend in his top bottling, Tenuta di Trinoro, varies considerably, but one thing is a constant; the wines are almost always outstanding and often profound expressions of these terroirs as interpreted by Franchetti. In recent years the second wine, Le Cupole di Trinoro, has established as a terrific wine that won't break the bank. For those who are curious, the cellar itself is as bare-bones as they come. The wines are fermented in smallish stainless steel tanks which allow Franchetti to vinify separate lots of fruit individually. The wines are aged in French barrels.

Nestled among the soft undulating hills of the Val d'Orcia, in the province of Siena, Tenuta di Trinoro gives new meaning to the expression “in the middle of nowhere.” Andrea Franchetti is the man behind the singular wines of this small estate. Though somewhat of an eccentric, Franchetti is down to earth and unassuming, qualities made all the more remarkable given his aristocratic lineage. Franchetti's career has encompassed many different activities, including importing fine wines into the US to his latest adventure, producing some of the most exciting wines to come out of Sicily's emerging Mount Etna appellation. As if that were not enough, in 2007 Franchetti will follow in the footsteps of Michel Rolland and Denis Dubourdieu in making the 2007 “Episode 3” wine at Chateau d'Arsac, in the southern Medoc. The vines at Trinoro are planted at altitudes ranging from 500 to 700 meters using a high density of approximately 9,000 plants per hectare, which was very unusual for Tuscany when the first plots were planted in 1992. The soils are quite poor, which along with the tight spacing of the vines, stresses the plants and encourages them to develop stronger, deeper root systems. Franchetti classifies the soils at Trinoro into two major sub-divisions, using the St. Emilion terms “côtes” and “graves” to differentiate between the soils which are composed primarily of clay and limestone on the upper ridges and the more gravelly terrain which is found on the lower portions of the vineyards. Yields are extremely low and range from 15 to 26 quintals per hectare, depending on the vintage. Franchetti remains deeply influenced by the wines of Bordeaux, and many of his cuttings come from some of that region's top estates, such as Vieux Chateaux Certan, which is the source of his Cabernet Franc. Franchetti favors late harvests that push ripeness to the extreme. This is clearly a high-stakes approach to winemaking as the likelihood of rain and other inclement conditions increases as the harvest season moves into the Fall. Franchetti typically picks his Merlot in beginning of October while the Cabernet Sauvignon and Petit Verdot are usually picked towards the end of the month, although in some years, such as 2004, the harvest can stretch into November. Because of the extended growing season at Trinoro, the quality of the harvested fruit varies quite a bit from year to year, as does the final blend of the wine. In addition to Tenuta di Trinoro there is a second wine, Le Cupole di Trinoro, which is made from the barrels that aren't deemed to be of the exacting quality Franchetti requires for his ‘Grand Vin' and which is priced much more accessibly. Franchetti no longer produces his Palazzi (Merlot and Cabernet Franc) and Cincinnato (Cesanese d'Affile) bottlings because he found himself bored by those wines.

Nestled among the soft undulating hills of the Val d'Orcia, in the province of Siena, Tenuta di Trinoro gives new meaning to the expression “in the middle of nowhere.” Andrea Franchetti is the man behind the singular wines of this small estate. Though somewhat of an eccentric, Franchetti is down to earth and unassuming, qualities made all the more remarkable given his aristocratic lineage. In today's marketing-conscious world it is refreshing to spend time with a producer who is so brutally candid. Franchetti's career has encompassed many different activities, including importing fine wines into the US to his latest adventure, producing some of the most exciting wines to come out of Sicily's emerging Mount Etna appellation. As if that were not enough, in 2007 Franchetti will follow in the footsteps of Michel Rolland and Denis Dubourdieu in making the 2007 “Episode 3” wine at Chateau d'Arsac, in the southern Medoc. As Franchetti gives me a tour of the vineyards in his beat up station wagon I find myself completely immersed in a feeling of remoteness and serenity which is oddly stressful to a city dweller. To say that Franchetti is obsessed with quality is a gross understatement. We pass a parcel planted with Cabernet Franc, but the fruit lies shriveled on the vine because Franchetti wasn't happy with the quality so he didn't bother harvesting the fruit. When he is at Trinoro Franchetti lives in a rustic home at the top of the hill which offers extraordinary views of the isolated surrounding landscape. Like many estates that are born from an agrarian tradition Trinoro also produces small amounts of olive oil and other crops. Franchetti fervently believes that the most complex and expressive wines he makes are those that are blends of the four main varietals he grows on the property: Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Franchetti no longer produces his Palazzi (Merlot and Cabernet Franc) and Cincinnato (Cesanese d'Affile) bottlings because he found himself bored by those wines. In addition to Tenuta di Trinoro there is a second wine, Le Cupole di Trinoro, which is made from the barrels that aren't deemed to be of the exacting quality Franchetti requires for his ‘Grand Vin' and which is priced much more accessibly. The vines are planted at altitudes ranging from 500 to 700 meters using a high density of approximately 9,000 plants per hectare, which was very unusual for Tuscany when the first plots were planted in 1992. The soils at Trinoro are quite poor, which along with the tight spacing stresses the vines and encourages them to develop stronger, deeper root systems. Franchetti classifies the soils at Trinoro into two major sub-divisions, using the St. Emilion terms “côtes” and “graves” to differentiate between the soils which are composed primarily of clay and limestone on the upper ridges and the more gravelly terrain which is found on the lower portions of the vineyards. Yields are extremely low and range from 15 to 26 quintals per hectare, depending on the vintage. Franchetti remains deeply influenced by the wines of Bordeaux, and many of his cuttings come from some of that region's top estates, such as Vieux Chateaux Certan, which is the source of his Cabernet Franc. Franchetti favors late harvests that push ripeness to the extreme. This is clearly a high-stakes approach to winemaking as the likelihood of rain and other inclement conditions increases as the harvest season moves into the Fall. Franchetti typically picks his Merlot in beginning of October while the Cabernet Sauvignon and Petit Verdot are usually picked towards the end of the month, although in some years, such as 2004, the harvest can stretch into November. Because of the extended growing season at Trinoro, the quality of the harvested fruit varies quite a bit from year to year, as does the final blend of the wine. In the cellar Franchetti favors small fermentation tanks which allow him to vinify each parcel separately. The wines are vinified using indigenous yeasts and undergo varying fermentation/maceration times that can last a few days or as much as a few months, as Franchetti often leaves a small portion (around 15%) of the wine in contact with the skins for several months. Walking through the cellar in late 2006 I tasted many small lots from barrel, many of which had already been selected for the Tenuta. Franchetti employs 100% new French oak for the Tenuta and the period of barrel aging varies from year to year. The wines are not filtered but do undergo a slight egg-white clarification prior to being bottled.

Nestled among the soft undulating hills of the Val d'Orcia, in the province of Siena, Tenuta di Trinoro gives new meaning to the expression “in the middle of nowhere.” Andrea Franchetti is the man behind the singular wines of this small estate. Though somewhat of an eccentric, Franchetti is down to earth and unassuming, qualities made all the more remarkable given his aristocratic lineage. Franchetti's career has encompassed many different activities, including importing fine wines into the US to his latest adventure, producing some of the most exciting wines to come out of Sicily's emerging Mount Etna appellation. As if that were not enough, in 2007 Franchetti will follow in the footsteps of Michel Rolland and Denis Dubourdieu in making the 2007 “Episode 3” wine at Chateau d'Arsac, in the southern Medoc. The vines at Trinoro are planted at altitudes ranging from 500 to 700 meters using a high density of approximately 9,000 plants per hectare, which was very unusual for Tuscany when the first plots were planted in 1992. The soils are quite poor, which along with the tight spacing of the vines, stresses the plants and encourages them to develop stronger, deeper root systems. Franchetti classifies the soils at Trinoro into two major sub-divisions, using the St. Emilion terms “côtes” and “graves” to differentiate between the soils which are composed primarily of clay and limestone on the upper ridges and the more gravelly terrain which is found on the lower portions of the vineyards. Yields are extremely low and range from 15 to 26 quintals per hectare, depending on the vintage. Franchetti remains deeply influenced by the wines of Bordeaux, and many of his cuttings come from some of that region's top estates, such as Vieux Chateaux Certan, which is the source of his Cabernet Franc. Franchetti favors late harvests that push ripeness to the extreme. This is clearly a high-stakes approach to winemaking as the likelihood of rain and other inclement conditions increases as the harvest season moves into the Fall. Franchetti typically picks his Merlot in beginning of October while the Cabernet Sauvignon and Petit Verdot are usually picked towards the end of the month, although in some years, such as 2004, the harvest can stretch into November. Because of the extended growing season at Trinoro, the quality of the harvested fruit varies quite a bit from year to year, as does the final blend of the wine. In addition to Tenuta di Trinoro there is a second wine, Le Cupole di Trinoro, which is made from the barrels that aren't deemed to be of the exacting quality Franchetti requires for his ‘Grand Vin' and which is priced much more accessibly. Franchetti no longer produces his Palazzi (Merlot and Cabernet Franc) and Cincinnato (Cesanese d'Affile) bottlings because he found himself bored by those wines.

Nestled among the soft undulating hills of the Val d'Orcia, in the province of Siena, Tenuta di Trinoro gives new meaning to the expression “in the middle of nowhere.” Andrea Franchetti is the man behind the singular wines of this small estate. Though somewhat of an eccentric, Franchetti is down to earth and unassuming, qualities made all the more remarkable given his aristocratic lineage. In today's marketing-conscious world it is refreshing to spend time with a producer who is so brutally candid. Franchetti's career has encompassed many different activities, including importing fine wines into the US to his latest adventure, producing some of the most exciting wines to come out of Sicily's emerging Mount Etna appellation. As if that were not enough, in 2007 Franchetti will follow in the footsteps of Michel Rolland and Denis Dubourdieu in making the 2007 “Episode 3” wine at Chateau d'Arsac, in the southern Medoc. As Franchetti gives me a tour of the vineyards in his beat up station wagon I find myself completely immersed in a feeling of remoteness and serenity which is oddly stressful to a city dweller. To say that Franchetti is obsessed with quality is a gross understatement. We pass a parcel planted with Cabernet Franc, but the fruit lies shriveled on the vine because Franchetti wasn't happy with the quality so he didn't bother harvesting the fruit. When he is at Trinoro Franchetti lives in a rustic home at the top of the hill which offers extraordinary views of the isolated surrounding landscape. Like many estates that are born from an agrarian tradition Trinoro also produces small amounts of olive oil and other crops. Franchetti fervently believes that the most complex and expressive wines he makes are those that are blends of the four main varietals he grows on the property: Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Franchetti no longer produces his Palazzi (Merlot and Cabernet Franc) and Cincinnato (Cesanese d'Affile) bottlings because he found himself bored by those wines. In addition to Tenuta di Trinoro there is a second wine, Le Cupole di Trinoro, which is made from the barrels that aren't deemed to be of the exacting quality Franchetti requires for his ‘Grand Vin' and which is priced much more accessibly. The vines are planted at altitudes ranging from 500 to 700 meters using a high density of approximately 9,000 plants per hectare, which was very unusual for Tuscany when the first plots were planted in 1992. The soils at Trinoro are quite poor, which along with the tight spacing stresses the vines and encourages them to develop stronger, deeper root systems. Franchetti classifies the soils at Trinoro into two major sub-divisions, using the St. Emilion terms “côtes” and “graves” to differentiate between the soils which are composed primarily of clay and limestone on the upper ridges and the more gravelly terrain which is found on the lower portions of the vineyards. Yields are extremely low and range from 15 to 26 quintals per hectare, depending on the vintage. Franchetti remains deeply influenced by the wines of Bordeaux, and many of his cuttings come from some of that region's top estates, such as Vieux Chateaux Certan, which is the source of his Cabernet Franc. Franchetti favors late harvests that push ripeness to the extreme. This is clearly a high-stakes approach to winemaking as the likelihood of rain and other inclement conditions increases as the harvest season moves into the Fall. Franchetti typically picks his Merlot in beginning of October while the Cabernet Sauvignon and Petit Verdot are usually picked towards the end of the month, although in some years, such as 2004, the harvest can stretch into November. Because of the extended growing season at Trinoro, the quality of the harvested fruit varies quite a bit from year to year, as does the final blend of the wine. In the cellar Franchetti favors small fermentation tanks which allow him to vinify each parcel separately. The wines are vinified using indigenous yeasts and undergo varying fermentation/maceration times that can last a few days or as much as a few months, as Franchetti often leaves a small portion (around 15%) of the wine in contact with the skins for several months. Walking through the cellar in late 2006 I tasted many small lots from barrel, many of which had already been selected for the Tenuta. Franchetti employs 100% new French oak for the Tenuta and the period of barrel aging varies from year to year. The wines are not filtered but do undergo a slight egg-white clarification prior to being bottled.

Nestled among the soft undulating hills of the Val d'Orcia, in the province of Siena, Tenuta di Trinoro gives new meaning to the expression “in the middle of nowhere.” Andrea Franchetti is the man behind the singular wines of this small estate. Though somewhat of an eccentric, Franchetti is down to earth and unassuming, qualities made all the more remarkable given his aristocratic lineage. In today's marketing-conscious world it is refreshing to spend time with a producer who is so brutally candid. Franchetti's career has encompassed many different activities, including importing fine wines into the US to his latest adventure, producing some of the most exciting wines to come out of Sicily's emerging Mount Etna appellation. As if that were not enough, in 2007 Franchetti will follow in the footsteps of Michel Rolland and Denis Dubourdieu in making the 2007 “Episode 3” wine at Chateau d'Arsac, in the southern Medoc. As Franchetti gives me a tour of the vineyards in his beat up station wagon I find myself completely immersed in a feeling of remoteness and serenity which is oddly stressful to a city dweller. To say that Franchetti is obsessed with quality is a gross understatement. We pass a parcel planted with Cabernet Franc, but the fruit lies shriveled on the vine because Franchetti wasn't happy with the quality so he didn't bother harvesting the fruit. When he is at Trinoro Franchetti lives in a rustic home at the top of the hill which offers extraordinary views of the isolated surrounding landscape. Like many estates that are born from an agrarian tradition Trinoro also produces small amounts of olive oil and other crops. Franchetti fervently believes that the most complex and expressive wines he makes are those that are blends of the four main varietals he grows on the property: Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Franchetti no longer produces his Palazzi (Merlot and Cabernet Franc) and Cincinnato (Cesanese d'Affile) bottlings because he found himself bored by those wines. In addition to Tenuta di Trinoro there is a second wine, Le Cupole di Trinoro, which is made from the barrels that aren't deemed to be of the exacting quality Franchetti requires for his ‘Grand Vin' and which is priced much more accessibly. The vines are planted at altitudes ranging from 500 to 700 meters using a high density of approximately 9,000 plants per hectare, which was very unusual for Tuscany when the first plots were planted in 1992. The soils at Trinoro are quite poor, which along with the tight spacing stresses the vines and encourages them to develop stronger, deeper root systems. Franchetti classifies the soils at Trinoro into two major sub-divisions, using the St. Emilion terms “côtes” and “graves” to differentiate between the soils which are composed primarily of clay and limestone on the upper ridges and the more gravelly terrain which is found on the lower portions of the vineyards. Yields are extremely low and range from 15 to 26 quintals per hectare, depending on the vintage. Franchetti remains deeply influenced by the wines of Bordeaux, and many of his cuttings come from some of that region's top estates, such as Vieux Chateaux Certan, which is the source of his Cabernet Franc. Franchetti favors late harvests that push ripeness to the extreme. This is clearly a high-stakes approach to winemaking as the likelihood of rain and other inclement conditions increases as the harvest season moves into the Fall. Franchetti typically picks his Merlot in beginning of October while the Cabernet Sauvignon and Petit Verdot are usually picked towards the end of the month, although in some years, such as 2004, the harvest can stretch into November. Because of the extended growing season at Trinoro, the quality of the harvested fruit varies quite a bit from year to year, as does the final blend of the wine. In the cellar Franchetti favors small fermentation tanks which allow him to vinify each parcel separately. The wines are vinified using indigenous yeasts and undergo varying fermentation/maceration times that can last a few days or as much as a few months, as Franchetti often leaves a small portion (around 15%) of the wine in contact with the skins for several months. Walking through the cellar in late 2006 I tasted many small lots from barrel, many of which had already been selected for the Tenuta. Franchetti employs 100% new French oak for the Tenuta and the period of barrel aging varies from year to year. The wines are not filtered but do undergo a slight egg-white clarification prior to being bottled.

Nestled among the soft undulating hills of the Val d'Orcia, in the province of Siena, Tenuta di Trinoro gives new meaning to the expression “in the middle of nowhere.” Andrea Franchetti is the man behind the singular wines of this small estate. Though somewhat of an eccentric, Franchetti is down to earth and unassuming, qualities made all the more remarkable given his aristocratic lineage. In today's marketing-conscious world it is refreshing to spend time with a producer who is so brutally candid. Franchetti's career has encompassed many different activities, including importing fine wines into the US to his latest adventure, producing some of the most exciting wines to come out of Sicily's emerging Mount Etna appellation. As if that were not enough, in 2007 Franchetti will follow in the footsteps of Michel Rolland and Denis Dubourdieu in making the 2007 “Episode 3” wine at Chateau d'Arsac, in the southern Medoc. As Franchetti gives me a tour of the vineyards in his beat up station wagon I find myself completely immersed in a feeling of remoteness and serenity which is oddly stressful to a city dweller. To say that Franchetti is obsessed with quality is a gross understatement. We pass a parcel planted with Cabernet Franc, but the fruit lies shriveled on the vine because Franchetti wasn't happy with the quality so he didn't bother harvesting the fruit. When he is at Trinoro Franchetti lives in a rustic home at the top of the hill which offers extraordinary views of the isolated surrounding landscape. Like many estates that are born from an agrarian tradition Trinoro also produces small amounts of olive oil and other crops. Franchetti fervently believes that the most complex and expressive wines he makes are those that are blends of the four main varietals he grows on the property: Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Franchetti no longer produces his Palazzi (Merlot and Cabernet Franc) and Cincinnato (Cesanese d'Affile) bottlings because he found himself bored by those wines. In addition to Tenuta di Trinoro there is a second wine, Le Cupole di Trinoro, which is made from the barrels that aren't deemed to be of the exacting quality Franchetti requires for his ‘Grand Vin' and which is priced much more accessibly. The vines are planted at altitudes ranging from 500 to 700 meters using a high density of approximately 9,000 plants per hectare, which was very unusual for Tuscany when the first plots were planted in 1992. The soils at Trinoro are quite poor, which along with the tight spacing stresses the vines and encourages them to develop stronger, deeper root systems. Franchetti classifies the soils at Trinoro into two major sub-divisions, using the St. Emilion terms “côtes” and “graves” to differentiate between the soils which are composed primarily of clay and limestone on the upper ridges and the more gravelly terrain which is found on the lower portions of the vineyards. Yields are extremely low and range from 15 to 26 quintals per hectare, depending on the vintage. Franchetti remains deeply influenced by the wines of Bordeaux, and many of his cuttings come from some of that region's top estates, such as Vieux Chateaux Certan, which is the source of his Cabernet Franc. Franchetti favors late harvests that push ripeness to the extreme. This is clearly a high-stakes approach to winemaking as the likelihood of rain and other inclement conditions increases as the harvest season moves into the Fall. Franchetti typically picks his Merlot in beginning of October while the Cabernet Sauvignon and Petit Verdot are usually picked towards the end of the month, although in some years, such as 2004, the harvest can stretch into November. Because of the extended growing season at Trinoro, the quality of the harvested fruit varies quite a bit from year to year, as does the final blend of the wine. In the cellar Franchetti favors small fermentation tanks which allow him to vinify each parcel separately. The wines are vinified using indigenous yeasts and undergo varying fermentation/maceration times that can last a few days or as much as a few months, as Franchetti often leaves a small portion (around 15%) of the wine in contact with the skins for several months. Walking through the cellar in late 2006 I tasted many small lots from barrel, many of which had already been selected for the Tenuta. Franchetti employs 100% new French oak for the Tenuta and the period of barrel aging varies from year to year. The wines are not filtered but do undergo a slight egg-white clarification prior to being bottled.

Nestled among the soft undulating hills of the Val d'Orcia, in the province of Siena, Tenuta di Trinoro gives new meaning to the expression “in the middle of nowhere.” Andrea Franchetti is the man behind the singular wines of this small estate. Though somewhat of an eccentric, Franchetti is down to earth and unassuming, qualities made all the more remarkable given his aristocratic lineage. In today's marketing-conscious world it is refreshing to spend time with a producer who is so brutally candid. Franchetti's career has encompassed many different activities, including importing fine wines into the US to his latest adventure, producing some of the most exciting wines to come out of Sicily's emerging Mount Etna appellation. As if that were not enough, in 2007 Franchetti will follow in the footsteps of Michel Rolland and Denis Dubourdieu in making the 2007 “Episode 3” wine at Chateau d'Arsac, in the southern Medoc. As Franchetti gives me a tour of the vineyards in his beat up station wagon I find myself completely immersed in a feeling of remoteness and serenity which is oddly stressful to a city dweller. To say that Franchetti is obsessed with quality is a gross understatement. We pass a parcel planted with Cabernet Franc, but the fruit lies shriveled on the vine because Franchetti wasn't happy with the quality so he didn't bother harvesting the fruit. When he is at Trinoro Franchetti lives in a rustic home at the top of the hill which offers extraordinary views of the isolated surrounding landscape. Like many estates that are born from an agrarian tradition Trinoro also produces small amounts of olive oil and other crops. Franchetti fervently believes that the most complex and expressive wines he makes are those that are blends of the four main varietals he grows on the property: Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Franchetti no longer produces his Palazzi (Merlot and Cabernet Franc) and Cincinnato (Cesanese d'Affile) bottlings because he found himself bored by those wines. In addition to Tenuta di Trinoro there is a second wine, Le Cupole di Trinoro, which is made from the barrels that aren't deemed to be of the exacting quality Franchetti requires for his ‘Grand Vin' and which is priced much more accessibly. The vines are planted at altitudes ranging from 500 to 700 meters using a high density of approximately 9,000 plants per hectare, which was very unusual for Tuscany when the first plots were planted in 1992. The soils at Trinoro are quite poor, which along with the tight spacing stresses the vines and encourages them to develop stronger, deeper root systems. Franchetti classifies the soils at Trinoro into two major sub-divisions, using the St. Emilion terms “côtes” and “graves” to differentiate between the soils which are composed primarily of clay and limestone on the upper ridges and the more gravelly terrain which is found on the lower portions of the vineyards. Yields are extremely low and range from 15 to 26 quintals per hectare, depending on the vintage. Franchetti remains deeply influenced by the wines of Bordeaux, and many of his cuttings come from some of that region's top estates, such as Vieux Chateaux Certan, which is the source of his Cabernet Franc. Franchetti favors late harvests that push ripeness to the extreme. This is clearly a high-stakes approach to winemaking as the likelihood of rain and other inclement conditions increases as the harvest season moves into the Fall. Franchetti typically picks his Merlot in beginning of October while the Cabernet Sauvignon and Petit Verdot are usually picked towards the end of the month, although in some years, such as 2004, the harvest can stretch into November. Because of the extended growing season at Trinoro, the quality of the harvested fruit varies quite a bit from year to year, as does the final blend of the wine. In the cellar Franchetti favors small fermentation tanks which allow him to vinify each parcel separately. The wines are vinified using indigenous yeasts and undergo varying fermentation/maceration times that can last a few days or as much as a few months, as Franchetti often leaves a small portion (around 15%) of the wine in contact with the skins for several months. Walking through the cellar in late 2006 I tasted many small lots from barrel, many of which had already been selected for the Tenuta. Franchetti employs 100% new French oak for the Tenuta and the period of barrel aging varies from year to year. The wines are not filtered but do undergo a slight egg-white clarification prior to being bottled.

Nestled among the soft undulating hills of the Val d'Orcia, in the province of Siena, Tenuta di Trinoro gives new meaning to the expression “in the middle of nowhere.” Andrea Franchetti is the man behind the singular wines of this small estate. Though somewhat of an eccentric, Franchetti is down to earth and unassuming, qualities made all the more remarkable given his aristocratic lineage. In today's marketing-conscious world it is refreshing to spend time with a producer who is so brutally candid. Franchetti's career has encompassed many different activities, including importing fine wines into the US to his latest adventure, producing some of the most exciting wines to come out of Sicily's emerging Mount Etna appellation. As if that were not enough, in 2007 Franchetti will follow in the footsteps of Michel Rolland and Denis Dubourdieu in making the 2007 “Episode 3” wine at Chateau d'Arsac, in the southern Medoc. As Franchetti gives me a tour of the vineyards in his beat up station wagon I find myself completely immersed in a feeling of remoteness and serenity which is oddly stressful to a city dweller. To say that Franchetti is obsessed with quality is a gross understatement. We pass a parcel planted with Cabernet Franc, but the fruit lies shriveled on the vine because Franchetti wasn't happy with the quality so he didn't bother harvesting the fruit. When he is at Trinoro Franchetti lives in a rustic home at the top of the hill which offers extraordinary views of the isolated surrounding landscape. Like many estates that are born from an agrarian tradition Trinoro also produces small amounts of olive oil and other crops. Franchetti fervently believes that the most complex and expressive wines he makes are those that are blends of the four main varietals he grows on the property: Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Franchetti no longer produces his Palazzi (Merlot and Cabernet Franc) and Cincinnato (Cesanese d'Affile) bottlings because he found himself bored by those wines. In addition to Tenuta di Trinoro there is a second wine, Le Cupole di Trinoro, which is made from the barrels that aren't deemed to be of the exacting quality Franchetti requires for his ‘Grand Vin' and which is priced much more accessibly. The vines are planted at altitudes ranging from 500 to 700 meters using a high density of approximately 9,000 plants per hectare, which was very unusual for Tuscany when the first plots were planted in 1992. The soils at Trinoro are quite poor, which along with the tight spacing stresses the vines and encourages them to develop stronger, deeper root systems. Franchetti classifies the soils at Trinoro into two major sub-divisions, using the St. Emilion terms “côtes” and “graves” to differentiate between the soils which are composed primarily of clay and limestone on the upper ridges and the more gravelly terrain which is found on the lower portions of the vineyards. Yields are extremely low and range from 15 to 26 quintals per hectare, depending on the vintage. Franchetti remains deeply influenced by the wines of Bordeaux, and many of his cuttings come from some of that region's top estates, such as Vieux Chateaux Certan, which is the source of his Cabernet Franc. Franchetti favors late harvests that push ripeness to the extreme. This is clearly a high-stakes approach to winemaking as the likelihood of rain and other inclement conditions increases as the harvest season moves into the Fall. Franchetti typically picks his Merlot in beginning of October while the Cabernet Sauvignon and Petit Verdot are usually picked towards the end of the month, although in some years, such as 2004, the harvest can stretch into November. Because of the extended growing season at Trinoro, the quality of the harvested fruit varies quite a bit from year to year, as does the final blend of the wine. In the cellar Franchetti favors small fermentation tanks which allow him to vinify each parcel separately. The wines are vinified using indigenous yeasts and undergo varying fermentation/maceration times that can last a few days or as much as a few months, as Franchetti often leaves a small portion (around 15%) of the wine in contact with the skins for several months. Walking through the cellar in late 2006 I tasted many small lots from barrel, many of which had already been selected for the Tenuta. Franchetti employs 100% new French oak for the Tenuta and the period of barrel aging varies from year to year. The wines are not filtered but do undergo a slight egg-white clarification prior to being bottled.

Nestled among the soft undulating hills of the Val d'Orcia, in the province of Siena, Tenuta di Trinoro gives new meaning to the expression “in the middle of nowhere.” Andrea Franchetti is the man behind the singular wines of this small estate. Though somewhat of an eccentric, Franchetti is down to earth and unassuming, qualities made all the more remarkable given his aristocratic lineage. In today's marketing-conscious world it is refreshing to spend time with a producer who is so brutally candid. Franchetti's career has encompassed many different activities, including importing fine wines into the US to his latest adventure, producing some of the most exciting wines to come out of Sicily's emerging Mount Etna appellation. As if that were not enough, in 2007 Franchetti will follow in the footsteps of Michel Rolland and Denis Dubourdieu in making the 2007 “Episode 3” wine at Chateau d'Arsac, in the southern Medoc. As Franchetti gives me a tour of the vineyards in his beat up station wagon I find myself completely immersed in a feeling of remoteness and serenity which is oddly stressful to a city dweller. To say that Franchetti is obsessed with quality is a gross understatement. We pass a parcel planted with Cabernet Franc, but the fruit lies shriveled on the vine because Franchetti wasn't happy with the quality so he didn't bother harvesting the fruit. When he is at Trinoro Franchetti lives in a rustic home at the top of the hill which offers extraordinary views of the isolated surrounding landscape. Like many estates that are born from an agrarian tradition Trinoro also produces small amounts of olive oil and other crops. Franchetti fervently believes that the most complex and expressive wines he makes are those that are blends of the four main varietals he grows on the property: Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Franchetti no longer produces his Palazzi (Merlot and Cabernet Franc) and Cincinnato (Cesanese d'Affile) bottlings because he found himself bored by those wines. In addition to Tenuta di Trinoro there is a second wine, Le Cupole di Trinoro, which is made from the barrels that aren't deemed to be of the exacting quality Franchetti requires for his ‘Grand Vin' and which is priced much more accessibly. The vines are planted at altitudes ranging from 500 to 700 meters using a high density of approximately 9,000 plants per hectare, which was very unusual for Tuscany when the first plots were planted in 1992. The soils at Trinoro are quite poor, which along with the tight spacing stresses the vines and encourages them to develop stronger, deeper root systems. Franchetti classifies the soils at Trinoro into two major sub-divisions, using the St. Emilion terms “côtes” and “graves” to differentiate between the soils which are composed primarily of clay and limestone on the upper ridges and the more gravelly terrain which is found on the lower portions of the vineyards. Yields are extremely low and range from 15 to 26 quintals per hectare, depending on the vintage. Franchetti remains deeply influenced by the wines of Bordeaux, and many of his cuttings come from some of that region's top estates, such as Vieux Chateaux Certan, which is the source of his Cabernet Franc. Franchetti favors late harvests that push ripeness to the extreme. This is clearly a high-stakes approach to winemaking as the likelihood of rain and other inclement conditions increases as the harvest season moves into the Fall. Franchetti typically picks his Merlot in beginning of October while the Cabernet Sauvignon and Petit Verdot are usually picked towards the end of the month, although in some years, such as 2004, the harvest can stretch into November. Because of the extended growing season at Trinoro, the quality of the harvested fruit varies quite a bit from year to year, as does the final blend of the wine. In the cellar Franchetti favors small fermentation tanks which allow him to vinify each parcel separately. The wines are vinified using indigenous yeasts and undergo varying fermentation/maceration times that can last a few days or as much as a few months, as Franchetti often leaves a small portion (around 15%) of the wine in contact with the skins for several months. Walking through the cellar in late 2006 I tasted many small lots from barrel, many of which had already been selected for the Tenuta. Franchetti employs 100% new French oak for the Tenuta and the period of barrel aging varies from year to year. The wines are not filtered but do undergo a slight egg-white clarification prior to being bottled.

Nestled among the soft undulating hills of the Val d'Orcia, in the province of Siena, Tenuta di Trinoro gives new meaning to the expression “in the middle of nowhere.” Andrea Franchetti is the man behind the singular wines of this small estate. Though somewhat of an eccentric, Franchetti is down to earth and unassuming, qualities made all the more remarkable given his aristocratic lineage. In today's marketing-conscious world it is refreshing to spend time with a producer who is so brutally candid. Franchetti's career has encompassed many different activities, including importing fine wines into the US to his latest adventure, producing some of the most exciting wines to come out of Sicily's emerging Mount Etna appellation. As if that were not enough, in 2007 Franchetti will follow in the footsteps of Michel Rolland and Denis Dubourdieu in making the 2007 “Episode 3” wine at Chateau d'Arsac, in the southern Medoc. As Franchetti gives me a tour of the vineyards in his beat up station wagon I find myself completely immersed in a feeling of remoteness and serenity which is oddly stressful to a city dweller. To say that Franchetti is obsessed with quality is a gross understatement. We pass a parcel planted with Cabernet Franc, but the fruit lies shriveled on the vine because Franchetti wasn't happy with the quality so he didn't bother harvesting the fruit. When he is at Trinoro Franchetti lives in a rustic home at the top of the hill which offers extraordinary views of the isolated surrounding landscape. Like many estates that are born from an agrarian tradition Trinoro also produces small amounts of olive oil and other crops. Franchetti fervently believes that the most complex and expressive wines he makes are those that are blends of the four main varietals he grows on the property: Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Franchetti no longer produces his Palazzi (Merlot and Cabernet Franc) and Cincinnato (Cesanese d'Affile) bottlings because he found himself bored by those wines. In addition to Tenuta di Trinoro there is a second wine, Le Cupole di Trinoro, which is made from the barrels that aren't deemed to be of the exacting quality Franchetti requires for his ‘Grand Vin' and which is priced much more accessibly. The vines are planted at altitudes ranging from 500 to 700 meters using a high density of approximately 9,000 plants per hectare, which was very unusual for Tuscany when the first plots were planted in 1992. The soils at Trinoro are quite poor, which along with the tight spacing stresses the vines and encourages them to develop stronger, deeper root systems. Franchetti classifies the soils at Trinoro into two major sub-divisions, using the St. Emilion terms “côtes” and “graves” to differentiate between the soils which are composed primarily of clay and limestone on the upper ridges and the more gravelly terrain which is found on the lower portions of the vineyards. Yields are extremely low and range from 15 to 26 quintals per hectare, depending on the vintage. Franchetti remains deeply influenced by the wines of Bordeaux, and many of his cuttings come from some of that region's top estates, such as Vieux Chateaux Certan, which is the source of his Cabernet Franc. Franchetti favors late harvests that push ripeness to the extreme. This is clearly a high-stakes approach to winemaking as the likelihood of rain and other inclement conditions increases as the harvest season moves into the Fall. Franchetti typically picks his Merlot in beginning of October while the Cabernet Sauvignon and Petit Verdot are usually picked towards the end of the month, although in some years, such as 2004, the harvest can stretch into November. Because of the extended growing season at Trinoro, the quality of the harvested fruit varies quite a bit from year to year, as does the final blend of the wine. In the cellar Franchetti favors small fermentation tanks which allow him to vinify each parcel separately. The wines are vinified using indigenous yeasts and undergo varying fermentation/maceration times that can last a few days or as much as a few months, as Franchetti often leaves a small portion (around 15%) of the wine in contact with the skins for several months. Walking through the cellar in late 2006 I tasted many small lots from barrel, many of which had already been selected for the Tenuta. Franchetti employs 100% new French oak for the Tenuta and the period of barrel aging varies from year to year. The wines are not filtered but do undergo a slight egg-white clarification prior to being bottled.