Tenuta di Trinoro Le Cupole IGT Toscana Tenuta di Trinoro Le Cupole IGT Toscana Tenuta di Trinoro Le Cupole IGT Toscana Download PDF

Winery Tenuta di Trinoro
Varieties42 % Cabernet Franc / 48% Merlot / 10% Cabernet Sauvignon
Farming Practicespracticing organic / natural fertilization
Soilslimestone and clay
Hectares/Acres22 ha yielding 50 hL/ha
Harvest Technique36 separate pickings from September 29th until October 28th
Year Vines Were Planted1995
Fermentationalcoholic fermentation in 40-Hl steel tanks for 12 days
Maturationeight months in French oak barrels of one, two and three years old followed by 11 months in cement tank
Item NoIT360
Bottle Case12
Country Italy
Region Tuscany
Tenuta di Trinoro Le Cupole IGT Toscana

A charismatic man, who lives life with great intent, Andrea Franchetti, the proprietor of both Tenute di Trinoro and Passopisciaro in Sicily, is the nephew of Cy Twombly and the heir to a textile fortune that threads his mother’s line. Described by Jancis Robinson in 2002, as “a youthful Yves Saint Laurent,” Franchetti once ran a restaurant in Rome, before moving on to distribute Italian wines in the U.S., from 1982-86. Before returning to Italy, Andrea went to Bordeaux to learn the art of winemaking from his dear friends, Jean Luc Thunevin of Chateau Valandraud and Peter Sisseck of Domino de Pingus.

In 1992, he landed in the province of Siena, where Tuscany intersects with Umbria and Lazio, a remote region that hadn’t seen vines in years. Always a risk taker, Andrea planted Bordeaux varietals, in lieu of Sangiovese, at high elevations (500-700m) on the slopes of Mount Aniata. Then as now, he practices high density planting (approximately 9,000 vines/ha), and prunes heavily (60%) to produce low yields, while allowing the grapes to linger long on the vines for a growing season that can extend into November. Working with only free run juice and indigenous yeasts, Andrea’s production is quite small, under 100,000 bottles a year.

Speaking of how his methods have changed over the years, Franchetti said, “I still look for concentration and low yields. I bleed the tanks and I don’t like wood.” And while the 1997 Tenuta di Trinoro saw 100% new French oak, Andrea now believes that, “You can make more profound wines with less wood. My barrels are [now] 10-20% new wood.” If a vintage isn’t worthy, Franchetti has no problem bypassing it, leaving the grapes to the birds on the vines.


#29 on the 2016 Wine Spectator Top 100 List: “Alluring scents of ripe cherry, mulberry and fresh herbs complement concentrated flavors of cherry and sweet spice in this red. Offers a backbone of mouthcoating tannins and remains integrated as the finish lingers. Merlot, Cabernet Franc and Cabernet Sauvignon. Best from 2018 through 2027. 4,600 cases made.”

– Wine Spectator, 93 points