Keir, a complex wine, is an absolute novelty. It is in fact the first production with vinification and refining in amphora of Tua Rita. Method that is lost in the history of wine culture, as is known, has the strength and the privilege of enhancing the varietal characteristics of the grape. It has a limited production.
The soils of Tua Rita, arranged on a slight hill with a constant slope, are composed mainly of skeleton (rocks, rocks), clay, silt, sand and, above all, a rich set of mineral microelements.
This fortuitous casualty of nature nature leaves his distinctive mark on Tua Rita’s wines, bringing unique iron nuances and hints of saltiness.
95 POINTS KEIR 2019 OCTOBER 2021 | ROBERT PARKER
98 POINTS KEIR 2019 MARCH 2021 | DECANTER - SUSAN HULME
Pairing Suggestions: Braised meat and veal “stracotto”. Perfect with lamb loin with herbs and mountain cheeses.
Maturation: Maceration with the skins in Terracotta Amphora for 6 months Maturation: for about 6 months in used French oak barrels; after going into bottle in the summer, the wine is left to age for several months before release to market.