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Tua Rita Redigaffi Merlot 2023
Tua Rita

TUA RITA REDIGAFFI MERLOT 2023

  Italy / Tuscany
€273.80
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Tua Rita Redigaffi 2023 – A Modern Icon of Tuscan Merlot!

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Why do we love it?

We’ve just received one of Tuscany’s most legendary and celebrated red wines: Redigaffi 2023 from Tua Rita — the first Italian wine ever awarded 100 points by Robert Parker. Since that milestone vintage in 2000, Redigaffi has soared in prestige, becoming a sought-after collector’s item frequently featured in fine wine auctions. Its scores remain consistently high, rarely dipping below 96 points, and the newly released 2023 vintage has already earned 98 points from James Suckling.

Founded in 1984 by Rita Tua and Virgilio Bisti, Tua Rita began as a modest project with just two hectares in Suvereto, a part of the Alta Maremma in Tuscany. At the time, the region was still underappreciated for its viticultural potential. Their vision was to craft wines that authentically express the land and their personal style. Success came swiftly. Today, with over 60 hectares of vineyards, Tua Rita is recognized as one of Italy’s leading boutique wineries, known for its commitment to quality, precision in varietal selection, and meticulous attention to detail.

Redigaffi is the estate’s flagship wine, made exclusively from Merlot, a variety that thrives in Suvereto’s unique microclimate. The winemaking process is artisanal and focused on purity and structure. After hand-harvesting, the grapes undergo fermentation in stainless steel tanks, followed by aging in new French oak barrels for 18–20 months. This approach yields a wine of great complexity, depth, and elegance.

Redigaffi 2023 Tua Rita stands as proof that the Merlot grape can reach majestic heights even outside Bordeaux — provided it is cultivated in the right place and crafted by the right hands. Since its debut vintage in 1994, and especially after its historic 100-point rating in 2000, Redigaffi has firmly established itself as one of the great wines not only of Italy, but of the world.

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

HIGH

Tastes Like

On the nose, Redigaffi 2023 reveals layers of dark fruit — ripe plum, blackberry, and black cherry — interwoven with notes of chocolate, sandalwood, espresso, and sweet spices.

On the palate, it offers a full-bodied structure, vibrant acidity, and rich tannins that envelop the mouth. Flavors of ripe red and black fruits are complemented by hints of herbs, cinnamon, vanilla, pepper, black olive, cigar box, and dark chocolate, creating a multi-dimensional experience with every sip.

Technical stuff
Color Red
Type Dry
Year 2023
Alcohol 15,5%
Origin Tuscany, Italy
Variety Merlot
Aromas red cherry, strawberry, plum, blackberry, violet, clove, white pepper, rosemary, vanilla
Bottle Size 750ml
Barrique 18-20 months
Serving temperature 16–18°C
Aging 5-10 years
Closure Cork
Organic No

TUA RITA REDIGAFFI MERLOT 2023

PAIR IT

Redigaffi 2023 pairs beautifully with dry-aged porterhouse steaks, braised beef short ribs in red wine and spices, wild boar dolceforte.

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle

 

Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.

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