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Since the founding of the Rigoloccio winery, and even more so with the new direction in 2017, Rigoloccio has always strived to create its own “style” to make each bottle highly recognizable.
For this reason, grape production per plant barely reaches 800 grams, and production per hectare is around 60 quintals. First-class equipment improves the quality of the grapes, while the winemaking methods guarantee constant temperature control at every stage of the process. Carefully hand-picked grapes are first cooled from approximately 30-35°C to 12-16°C to prevent the loss of valuable aromas. Choosing the right time for harvesting is crucial for this.
Harvesting typically begins in mid- to late August and ends around mid-September, depending on the plot and grape variety, but not before the tannins have been assessed for ripeness. This creates the perfect foundation for achieving the finesse and elegance that have always characterized Rigoloccio wines. After harvesting, the grapes are sorted again according to quality and to remove any waste.
Each cru is then fermented separately, in order to be blended at the end according to the conditions of the original vineyard and the personality that the winemaker wants to achieve in each wine.
Vineyards
With a balanced proportion of sand, silt and clay, as well as a high proportion of stones and an exceptional iron content, the soil of the Rigoloccio winery is naturally suitable for growing grapes and especially for producing great wines.
The idea of planting French grapes should come as no surprise: the conditions are very similar to those of nearby Bolgheri, less than 40 kilometers away, which first planted French grape varieties in the 1980s, giving the entire sector a boost and raising quality expectations throughout the Alta Maremma. In addition to these soil characteristics, the winery enjoys an excellent location.
Situated 40-100 meters above sea level, the vines benefit from the gentle sea breezes from the nearby island of Elba and the Gulf of Follonica, as well as from constant sunshine. Day/night temperature variations are also remarkable in this area and essential for the wine's aromas.
history
The Etruscans were responsible for importing Vitis vinifera to the Maremma from ancient Greece around the seventh century AD. Since then, the cultivation of the vines has never ceased, favored by the mild climate and the land with its exceptional mineral composition, which is due to the presence of numerous underground deposits.
In fact, the discovery of the pyrite mine dates back to 1898, which, due to the presence of the Upper Maremma, was named Rigoloccio "fiumiciattolo" after the Tuscan river "rigo".
