It is made from the vineyards that are closer to the sea. This proximity carries mineral character to the wine respecting the varietal notes. The result is a pleasant, crisp and perfumed wine.  

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.

When, in 1984, Rita and Virgil decided to buy what would become Tua Rita, those lands and buildings had to be only the setting of a place to live in contact with nature, cultivating their own land. But the irrepressible push of the passion for wine definitely changed things.

From the original 2 hectares of vineyard, cultivated immediately with the utmost rigour and which placed Tua Rita among the first happy Italian experiences built on the model of the “vin de garage”, in the space of about ten years it reached 9, then 20, at the beginning of the new millennium, to reach the current 60 hectares of vineyard.

A growth that crossed the original and intact passion of Rita and Virgil with the ever-increasing awareness of the potential of that land, located between the Tyrrhenian sea and the Metalliser hills, which is called Val di Cornia.

And if the agronomic and cellar management could not progress without the commitment of Rita and Virgilio, that of image and marketing could not develop without the work of Stefano Frascolla, husband of Simena, daughter of the owners, also, after the disappearance of Virgilio, in 2010, engaged in business management. The company name is due to a simple reversal between the name and the surname of Rita Tua.

Pairing Suggestions: Shellfish, either raw or steamed fish.

Maturation: In steel.