This wine's dense, highly extracted cassis and black cherry flavors and aromas are punctuated by distinct notes of cedar, smoke and forest, set in a ripe, firmly focused tannic structure ending in an elegant, sustained finish.
Wine Advocate 94 points - The 2006 Lupicaia is a highly promising effort. A melange of black fruit, leather, licorice, tar, cassis and minerals sits on a massive, brooding frame. Sage, rosemary and violets develop in the glass, adding further complexity. The Lupicaia reveals gorgeous depth and striking purity in its fruit. As is often the case, it is painfully young at this stage, but all that is required is a few more years in bottle. Lupicaia is Cabernet Sauvignon, Merlot and Petit Verdot that spent 18 months in French oak. Anticipated maturity: 2016-2026. (Oct 2010)
Vinous 94 points - The 2006 Lupicaia is a highly promising effort. A melange of black fruit, leather, licorice, tar, cassis and minerals sits on a massive, brooding frame. Sage, rosemary and violets develop in the glass, adding further complexity. The Lupicaia reveals gorgeous depth and striking purity in its fruit. As is often the case, it is painfully young at this stage, but all that is required is a few more years in bottle. Lupicaia is Cabernet Sauvignon, Merlot and Petit Verdot that spent 18 months in French oak. -- Antonio Galloni
94+ Points (Oct 2010)
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Lupicaia is an impressively rich, beautifully crafted wine which is built for longevity. The wine's dense, highly extracted cassis and black cherry flavors and aromas are punctuated by distinct notes of cedar, smoke, forest and mint set in a ripe, firmly focused tannic structure. These complex impressions carry into the elegant, sustained finish.
Wine maker notes
Lupicaia, which means "place of the wolf hunts," is a vineyard of 12.5 acres planted 90 percent to Cabernet Sauvignon vines and ten percent to Merlot vines planted in 1989. This is the estate's finest microclimate and yields its best grapes. Exposure is on south-southwest-facing slopes in soils consisting of stones and sand which are sheltered by eucalyptus trees. The Terriccio estate's position also enjoys this microclimate's proximity to the coast which subjects it to maritime influences which create a long, warm growing season of great luminosity. The grapes are hand-harvested and hand-selected between mid-September and early October, with pickers making two consecutive passes through the vineyards to permit the fullest and most perfect ripening of the clusters.
Red wine production is under the technical direction of consulting oenologist Carlo Ferrini. The vinification facility, originally a grain-storage facility built in 1894, has been upgraded with the installation of the most technically advanced temperature-controlled conical stainless steel fermenters. Grapes are fully destemmed and undergo an extended maceration with the skins during and after fermentation. Total maceration time is approximately 20 to 24 days. Following malolactic fermentation, the wines are transferred to all new Allier oak barriques during which period they are racked into stainless steel tanks for analysis before being returned to cleaned barrels. This takes place every four to five months, and the lots and clones remain separate until final blending in September. The wine remains in barrique for eighteen to twenty months and receives only a rough filtration to remove gross lees prior to bottling.
The origin of the Terriccio Estate goes back to the very far past. It extends over a territory where the Etruscans extracted iron and copper of which there are still traces to be seen today. During the period of the Maritime Republics, of the fratricidal feuds and the pirate attacks, the old castle, stronghold realized in the estate, became for the Republic of Pisa an important strategical outpost to control a stretch of the Tyrrhenian coast.
In the 14th century the Bishop of Pisa conceeded landrights of the Castle, its rural buildings and the land to the Count Gaetani of Pisa. They made veritable estate out of it, the so-called “County of Terriccio” which remained in the hands of the Gaetani family for over five centuries. Subsequently the Terriccio was gradually trasformed into an efficient agricultural establishment with warehouses and production sites which are partly still used today. At the end of the 18th century the estate was bought out by the Polish Prince Poniatowski and they were the owners until the first postwar period, when it was purchased by the Count Serafini Ferri. The Serafini Ferri family have further enhanced the agricultural side of the Terriccio to the point of making a business in the modern sense increasing the area of cultivation, planting olive groves and vineyards and a complete renovation of the rural buildings. Today the Terriccio, under the management of Gian Annibale Rossi di Medelana Serafini Ferri, is an important agricultural estate of 4,200 acres, part of which is put to use for organic cultivation of cereals, forage, olive trees and, in particular, grapes from which wines of great personality and reflective of their land are obtained.
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