Tricerchi

The estate is situated on the north side of Montalcino and extends for 400 hectares, of which thirteen are cultivated as vineyards.
In the center stands the castle, originally built in the thirteenth century by the Altesi family and completed in 1441 by the Tricerchi family. It served as a fortress for pilgrims marching to Rome on the Francigena road. Many of its decorative and structural features have been attributed to Baldassare Peruzzi.
In the sixteenth century the castle was occupied for a time by the Spanish who made it their own stronghold.
Until it went back into the hands of the Tricerchi’s when it once again became a fortress for pilgrims on their way to the Vatican.
It was during the sixteenth century that the chapel, originally located within the fortified walls (as demonstrated by the presence of the belfry), was relocated to the path to the front of the castle and dedicated to the Virgin of the Veil. A fragment of the Veil, certified by a Papal Bull, is still in the church.
In 1982 the Altesi castle was declared as an artistic and historical heritage site.

History

The Tricerchi family was a part of the Sienese oligarchy, as shown by their membership of the ‘Monte di Nove’ which, from the twelfth century, monopolized control of Siena.
Their members were the ‘Proveditori delle Biccheme’, a body approved by the Constitution, which took care of the finances of the Republic and depended on the monks of San Galgano (considered the least corruptible).
Under the Grand Duchy, they were elevated to noble rank and continued to carry out important tasks associated with public administration such as recruitment and culural activities.
Men-at-arms from the Tricerchi family fought in a number of battles, including the Battle of Monteaperti which took place on September 4th 1260, and mention should be made of Alessandro, a knight of ‘degli Alti Pensieri’ whose motto was ‘ Non in latera pro nos’.
In the seventeenth century Carlo Tricerchi was a patron and dedicated himself to the arts, a fact borne out by a painting from 1650, inspired by the Nativity, which depicts him along with his family.
In 1820 the last of the Tricerchi’s, Porzia, married  a baron Finetti. Then, missing a line of descent, the castle passed to a nephew Falzacappa, his wife Maddalena (Nena) and their first born Giulio (Iulio) Squarcia.

The Vineyards

The hillside underlying the castle is covered with vineyards that extend to the lake below which, in ancient times was used to supply domestic water for irrigation.
The vineyards are divided into seven plots, each cultivated in the same way with the vines cordon trained. They are ‘The Veil’, ‘The Castle’, ‘Sant’ Anna’, ‘The Lake’, ‘The Cypress’ and ‘The New Vineyard’.

 

The Cellars

The cellar is situated where, in the fifteenth century, the Tricerchi family thought was the best place.
In the dungeon, the temperature is almost constant all year round thanks to the enormously thick walls and the tunnels that run above and below.
In part of the structure it’s still possible to see ancient features including the granary that survived the last restoration.
Everything in this part of the castle is as it was 600 years ago and traditional methods have been conserved, even with the inevitable help of technology. This is where ageing of the wine takes place.
After the ageing process, the bottles complete their improvement in a different area, dark and at a perfect temperature, in order to satisfy the taste of those who appreciate the noble wines.

Our Wines

BRUNELLO DI MONTALCINO – DOCG – 2012

Varietal: 100% Sangiovese
Altitude of Vineyard: 300m above sea level
Exposure: south-west
Soil: medium texture, clayey-sandy, rich in structure
Density: 4,000 plants/ha (1618 plants/acre). 1 ha=2.471 acres
Vineyard Age: 15 year
Yield per Hectare: 5.3 t.
Harvest: early October – by hand
Alcohol Content: 14.0% Vol.
Vinification: maceration in stainless steel vats at 23°C controlled temperature for 14 days. The malolactic fermentation continues for 5 months.
Aging: 15 and 20hl Slavonic oak casks for 42 months
Bottle Aging: not less than 6 months then released on the market not earlier than five years after the harvest.
Tasting and Pairing: limpid, deep ruby. In glass aroma: tasteful, fruity, black cherry and strawberry confiture, slightly spicy with notes of tobacco and chocolate. In mouth sensations: warm, smooth, slightly tannic, balanced, intense, long, fine. Final comment: harmonious, young, better after 2018.
Suggested serving temperature: 18°C (64-65°).
Annual Production: 30,000 Bottles

Download Tricerchi Brunello di Montalcino 2012 Specification PDF (coming soon)

 

ROSSO DI MONTALCINO – DOC – 2015

Varietal: 100% Sangiovese
Altitude of Vineyard: 300m above sea level
Exposure: south-west
Soil: medium texture, clayey-sandy, rich in structure
Density: 4,000 plants/ha (1618 plants/acre). 1 ha=2.471 acres
Vineyard Age: 12 year
Yield per Hectare: 5.3 t.
Harvest: end of September – by hand
Alcohol Content: 13.5% Vol.
Vinification: maceration in stainless steel vats at 23°C controlled temperature for 10 days. The malolactic fermentation continues for 1 month.
Aging: barrel and 15 and 20hl Slavonic oak casks for 18 months
Bottle Aging: not less than 4 months
Tasting and Pairing: limpid, deep ruby. In glass aroma: tasteful, fruity, cherry and strawberry confiture, slightly spicy with notes of black pepper. In mouth sensations: warm, smooth, slightly tannic with mineral notes, balanced, intense, long, fine.
Suggested serving temperature: 18°C (64-65°).
Annual Production: 20,000 Bottles

Download Rosso di Montalcino Specification PDF (coming soon)

IuLi’o Toscana – IGT – 2015

Varietal: 90% Sangiovese, 10% Merlot, strength of Sangiovese and elegance of Merlot
Altitude of Vineyard: 300m above sea level
Exposure: south-west
Soil: medium texture, clayey-sandy, rich in structure
Density: 4,000 plants/ha (1618 plants/acre). 1 ha=2.471 acres
Vineyard Age: 12 year
Yield per Hectare: 5.3 t.
Harvest: end of September – by hand
Alcohol Content: 13.5% Vol.
Vinification: maceration in stainless steel vats at 23°C controlled temperature for 10 days. The malolactic fermentation continues for 1 month.
Aging: barrel for 6 months
Bottle Aging: 1 month
Tasting and Pairing: limpid, deep ruby. In glass aroma: tasteful, fruity, cherry and strawberry, slightly spicy. In mouth sensations: warm, smooth, slightly tannic, intense, balanced, long, fine.
Suggested serving temperature: 18°C (64-65°).
Annual Production: 25,000 Bottles.
Suggested serving temperature: 18°C (64-65°)

Download IuLi’o Rosso Specification PDF (coming soon)