{"title":"Tenuta di Trinoro","description":null,"products":[{"product_id":"tenuta-di-trinoro-le-cupole-750ml","title":"Tenuta di Trinoro Le Cupole","description":"\u003cp\u003e\u003cstrong\u003eTenuta di Trinoro Le Cupole\u003c\/strong\u003e is a Bordeaux-inspired red blend from Tuscany's Orcia Valley, bottled at approximately 14–15% ABV in a standard 750ml format. The 2021 and 2022 vintages each earned 94 points from Wine Advocate, confirming Le Cupole's standing as one of central Italy's most reliable over-performing second wines.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: ~14–15% (varies by vintage)  |  Origin: Orcia Valley, Tuscany, Italy  |  Bordeaux-Style Red Blend  |  Producer: Tenuta di Trinoro\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTenuta di Trinoro was founded by Andrea Franchetti in the remote southeastern corner of Tuscany, near the village of Sarteano. The estate is known for its high-density, meter-by-meter plantings modeled on Bordeaux's Right Bank, with vine cuttings sourced from some of the region's greatest châteaux and planted on clay-limestone and gravel soils reminiscent of Saint-Émilion. Le Cupole, the estate's second wine, is built primarily from Merlot with supporting roles from Cabernet Franc, Cabernet Sauvignon, and Petit Verdot — the 2022 vintage blends 57% Merlot, 26% Cabernet Franc, 11% Cabernet Sauvignon, and 6% Petit Verdot. Fermentation takes place in stainless steel, followed by aging in one- to three-year-old barriques and a further period in concrete tanks, a regimen that preserves fruit purity while adding measured structure.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with preserved strawberry and baked cherry before shifting into crushed flowers, rose petal, and dried sage. Deeper layers reveal vanilla, tobacco pipe, and a hint of cinnamon-dusted spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate:\u003c\/strong\u003e On entry, thick layers of blackcurrant and Morello cherry coat the mid-palate, framed by toasted spice and licorice. The texture is plush and full-bodied, with ripe acidity keeping the generous fruit in check. Notes of leather, bay leaf, and blood orange emerge toward the peak, adding savory complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium to long, with fine-grained tannins and a supple, gently savory fade. Lingering impressions of red currant and dried herbs reward patient drinking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Le Cupole\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLe Cupole is best served at 16–18°C (60–64°F) in a large-bowled glass. Thirty minutes of decanting opens up the aromatics, particularly on younger vintages, though the wine is approachable enough to pour straight from the bottle. This is fundamentally a food wine — its balanced acidity and moderate tannin structure make it a natural partner at the dinner table rather than in cocktails.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWeeknight dinners where you want Tuscan quality without opening a flagship bottle\u003c\/li\u003e\n\u003cli\u003eGifting a wine enthusiast who appreciates Bordeaux-style blends from Italian soil\u003c\/li\u003e\n\u003cli\u003eBuilding a cellar of age-worthy second wines at an accessible tier\u003c\/li\u003e\n\u003cli\u003eHosting an Italian wine tasting alongside Super Tuscans and Brunello\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Le Cupole taste like?\u003c\/strong\u003e Le Cupole delivers concentrated blackcurrant and cherry fruit layered with spice, leather, and floral notes, carried by plush tannins and balanced acidity across a full-bodied frame.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Le Cupole compare to Tenuta di Trinoro's grand vin?\u003c\/strong\u003e Le Cupole uses fruit from younger vines and different parcel selections than the flagship Tenuta di Trinoro, resulting in a more immediately approachable wine with slightly less concentration and shorter aging potential, though it shares the same Bordeaux-variety DNA and high-density vineyard philosophy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Le Cupole good for drinking now?\u003c\/strong\u003e Yes — Le Cupole is designed to be enjoyed on release or within five to eight years, though strong vintages like 2021 have enough structure to reward short-term cellaring.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Le Cupole made?\u003c\/strong\u003e Le Cupole is produced at Tenuta di Trinoro in the Orcia Valley near Sarteano, in southeastern Tuscany, Italy, on clay-limestone and gravel soils that echo the terroir of Saint-Émilion in Bordeaux.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Le Cupole?\u003c\/strong\u003e Braised short ribs work well against the wine's plush tannins; wild boar ragù mirrors its Tuscan roots; aged Pecorino Toscano complements the savory herbal finish; grilled lamb chops echo its spice and leather notes; and roasted eggplant parmigiana matches its fruit density without overwhelming the mid-palate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Le Cupole come in?\u003c\/strong\u003e Le Cupole is widely available in the standard 750ml bottle format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Le Cupole worth the price?\u003c\/strong\u003e Le Cupole positions as a mid-range Tuscan red that consistently punches above its weight — 94-point scores from Wine Advocate place it in the company of wines that often cost significantly more, making it one of the stronger values in the Bordeaux-blend-from-Italy category.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Le Cupole?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFew second wines in Italy deliver this level of critical recognition year after year — back-to-back 94-point ratings from Wine Advocate across the 2021 and 2022 vintages underline a consistency that many flagship wines struggle to match. The estate's unusual high-density Bordeaux-style plantings, rare in Tuscany, generate the concentrated fruit that gives Le Cupole its depth without relying on excessive extraction or heavy new oak. Andrea Franchetti's vision of transplanting Right Bank techniques to Tuscan clay-limestone soils created something genuinely distinct from both mainstream Super Tuscans and traditional Chianti. For drinkers who want the intensity of a serious Tuscan red with the elegance of a well-made Bordeaux blend, Le Cupole occupies a category largely its own.\u003c\/p\u003e","brand":"Tenuta di Trinoro","offers":[{"title":"Default Title","offer_id":44836861673641,"sku":"21180","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/tenuta-di-trinoro-tenuta-di-trinoro-le-cupole-750ml-bottle.webp?v=1788021291"},{"product_id":"tenuta-di-trinoro-passopisciaro-750ml","title":"Tenuta di Trinoro Passopisciaro","description":"\u003cp\u003e\u003cstrong\u003ePassopisciaro Passorosso\u003c\/strong\u003e is a 750ml, 14.5% ABV Sicilian red wine made from 100% Nerello Mascalese grown on Mount Etna's volcanic slopes. Rated 94 points by James Suckling and 93 points by Wine Enthusiast (Kerin O'Keefe), this bottling represents one of Etna's most compelling expressions of old-vine Nerello from a single visionary estate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 14.5%  |  Origin: Mount Etna, Sicily, Italy  |  100% Nerello Mascalese  |  Estate: Passopisciaro (Andrea Franchetti)\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePassopisciaro was founded by the late Andrea Franchetti, who also established Tenuta di Trinoro in Tuscany's Val d'Orcia. Drawn to Etna's extreme volcanic terroir in the early 2000s, Franchetti planted and restored vineyards on the mountain's north face at elevations between 500 and 800 meters above sea level. The Passorosso draws fruit from 80- to 110-year-old vines trained in the traditional alberello (head-pruned) style at a dense planting of roughly 8,000 vines per hectare. After harvest, the wine ages for 18 months split between cement vats and large oak barrels, a regimen designed to preserve Nerello Mascalese's transparency and volcanic mineral signature rather than imprint oak flavors.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with crunchy wild strawberry and raspberry, giving way to dried Mediterranean herbs, a wisp of eucalyptus, and a distinct smoky, ashy undertone rooted in the volcanic soil. There is an almost floral lift beneath the fruit that adds real complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is juicy and direct, carrying crushed raspberry and strawberry compote across a lean, focused mid-palate. As it develops, notes of licorice, exotic incense, and stony minerality emerge, framed by taut, fine-grained tannins and bright acidity. The structure has been compared to the ethereal transparency of Pinot Noir paired with the tannic grip of Nebbiolo — a quality unique to high-altitude Nerello Mascalese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium-long, with lingering balsamic nuance, raw cherry, and a subtle stoniness that recalls the lava soils. The acidity keeps the close fresh and precise, pulling you back for another sip.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Passorosso\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe at 60–64°F (16–18°C) with 30 to 45 minutes of decanting to let the aromatics fully unfold; the wine's fine tannins and volcanic mineral tension reward patience. A large-bowled Burgundy glass channels the delicate strawberry and herbal aromatics more effectively than a narrower Bordeaux shape. While Passorosso drinks beautifully on its own, it is built for the table — its bright acidity and savory spine make it an exceptionally versatile food wine, particularly strong alongside grilled swordfish with capers, pasta alla Norma, or roasted lamb with rosemary and wild fennel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGifting a wine enthusiast interested in volcanic or terroir-driven Italian reds\u003c\/li\u003e\n\u003cli\u003ePairing with Sicilian or Southern Italian cuisine at a dinner gathering\u003c\/li\u003e\n\u003cli\u003eExploring Etna Rosso as a stepping stone from Burgundy or Barolo\u003c\/li\u003e\n\u003cli\u003eAdding an age-worthy, distinctive bottling to a serious cellar collection\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Passorosso taste like?\u003c\/strong\u003e Passorosso leads with wild strawberry and raspberry, layered with dried herbs, smoke, and a pronounced mineral stoniness from its volcanic Etna terroir. Fine-grained tannins and vibrant acidity give it an elegant, transparent structure often compared to great Pinot Noir.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow does Passorosso compare to Tenuta delle Terre Nere Prephylloxera \"La Vigna di Don Peppino\"?\u003c\/strong\u003e Both are high-altitude, old-vine Nerello Mascalese wines from Mount Etna's north slope, with Don Peppino sourced from ungrafted pre-phylloxera vines. Passorosso tends toward a more direct, smoky fruit intensity, while Don Peppino is often described as more austere and mineral-focused; both have earned scores around 93–94 points from major critics.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Passorosso good for sipping on its own?\u003c\/strong\u003e Absolutely — its balance of bright red fruit, herbal complexity, and firm but refined tannins makes it a rewarding wine to drink neat, especially with a brief decant to open the aromatics.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhere is Passorosso made?\u003c\/strong\u003e Passorosso is produced at the Passopisciaro estate on the northern slopes of Mount Etna in Sicily, Italy, at elevations between 500 and 800 meters above sea level. The estate was founded by Andrea Franchetti, who also owned Tenuta di Trinoro in Tuscany.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Passorosso?\u003c\/strong\u003e Grilled swordfish with capers and olives mirrors its Mediterranean herbal notes; pasta alla Norma bridges the smoky fruit with eggplant richness; roasted lamb with wild fennel complements the wine's savory depth; aged Pecorino Siciliano echoes its stony minerality; and wood-grilled octopus highlights its smoky, volcanic character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Passorosso come in?\u003c\/strong\u003e Passorosso is widely available in the standard 750ml bottle, with magnums (1.5L) occasionally released depending on the vintage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Passorosso worth the price?\u003c\/strong\u003e Passorosso positions as a mid-premium Etna Rosso — priced above entry-level Etna reds but well below the estate's single-contrada bottlings. Given its old-vine sourcing, 18 months of aging, and consistent critical scores in the 92–94-point range, it represents strong value within the serious Etna category.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Passorosso?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhat separates Passorosso from the growing crowd of Etna Rosso bottlings is the extreme age and altitude of its source vines — century-old alberello plantings growing in volcanic soils at up to 800 meters, where diurnal temperature swings preserve the grape's natural acidity and aromatic purity. Andrea Franchetti was among the first outsiders to recognize Etna's potential and invest seriously in the mountain's old vineyards, and that head start shows in vine age and site knowledge that newer estates cannot replicate. The 18-month aging split between neutral cement and large oak preserves rather than masks the terroir, resulting in a wine that tastes unmistakably of its place. With consistent scores from James Suckling (94 points), Vinous (93 points), and Wine Enthusiast (93 points), Passorosso has earned its reputation as one of the benchmark introductions to volcanic Sicilian wine.\u003c\/p\u003e","brand":"Tenuta di Trinoro","offers":[{"title":"Default Title","offer_id":44836861739177,"sku":"22084","price":36.99,"currency_code":"USD","in_stock":true}]}],"url":"https:\/\/theliquorbarn.com\/collections\/tenuta-di-trinoro.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}