At a glance

Producer

Rocca di Frassinello

Region

Maremma Toscana, Tuscany, Italy

Grape variety

Blend of Sangiovese, Merlot, Cabernet Sauvignon, Syrah

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$20-$35 USD (estimated for new vintage release)

Tasting profile

Ripe black cherry, wild herbs, spice, soft cedar, and background minerality.

Evolution: Over 3-7 years: develops leather, tobacco, dried Mediterranean herbs, smoother tannins.

At peak: Supple, harmonious, complex red with melded fruit, spice, and earth; best balance of freshness and savory complexity.

Structure

Acidity

Medium-plus, freshens fruit profile

Tannins

Medium, grippy but polished

Alcohol

Typically 14-14.5% ABV (may vary by vintage)

Aging potential

Good structure; best by 2032 but can hold a few years longer in optimal cellaring conditions

Drinking window

Peak drinking

2027 to 2030

Optimal window

2026 to 2032

Current status

Recently bottled; primary, fruit-forward, and youthful. Not yet optimal for complex maturity.

Current condition

Fresh, vibrant fruit and spice, moderate tannin integration; primary and direct in style.

2026-2032 is optimal as the varietal components knit together, tannins soften, and secondary aromas emerge, but before fruit fades.

Food pairing

Ideal with grilled meats, Tuscan sausages, wild boar ragu, pecorino cheese, or roasted vegetable dishes.

Serving

Decant

Yes (30 minutes) — The wine is young with medium tannins that can benefit from aeration to enhance its aromas and soften the palate.

Sustainability

Sustainability score: 6/10

Estate utilizes integrated pest management (IPM), partial manual harvesting, responsible pesticide use, and some water conservation. Vineyard covers and biodiversity areas have been introduced. Packaging is standard glass with recycled content efforts ongoing.

Rocca di Frassinello demonstrates an ongoing commitment to responsible practices typical for premium contemporary Tuscan estates (biodiversity corridors, integrated management, reduced inputs). However, the lack of formal organic or biodynamic certification and the reliance on traditional bottling/transportation methods keep sustainability at a moderate level. Improvements in renewable energy use and full organic conversion would raise the score.