Azienda Agricola Tua Rita
Tua Rita's Redigaffi is pure Merlot from Suvereto on the Tuscan coast, the first Italian red to score Parker 100. Dark plum, blackberry and French-oak chocolate over silky tannin. A cult, age-worthy bottle for a special occasion.
Pure Merlot from Suvereto, aged 18 to 20 months in French barrique. Dark plum and blackberry, chocolate and violet, with a graphite edge and silky tannin. The notes below blend Tua Rita's own detail with the consensus of over 7,000 Vivino drinkers.
Tua Rita's Redigaffi opens dark and oak-framed: ripe plum and blackberry over the chocolate, vanilla and toast that 18 to 20 months in first-passage French barrique leave behind. Violet and a graphite edge lift it, with leather and woodsmoke emerging as the wine breathes.
Violet
Blackberry
Plum
Leather
Oak
Liquorice
Vanilla
ChocolatePure Merlot from Suvereto on the Tuscan coast, it is full-bodied yet silky, the plush black fruit carried on fine-grained tannins and a saline, sea-tempered freshness. Liquorice and dark cocoa run through a dense, polished mid-palate that drinkers consistently rate among Italy's finest Merlots.
The close is long and fine, graphite and dark berry trailing over polished oak from the pink-marble, mineral-rich clay soils of the estate.
Redigaffi is Tua Rita's flagship, the pure-Merlot cult wine that became the first Italian red to earn a perfect 100 from Robert Parker. Vivino's crowd rates it 4.5 from over 7,000 reviews; built to drink from about five years and to cellar 15 and beyond, it is a benchmark coastal-Tuscan Merlot for a special bottle.
Across the listings we track, Redigaffi runs from around 200 pounds for recent vintages to four figures for older bottles such as 2013. Six vintages are currently available; compare price, vintage rating and stock before you buy.
How this Parker-100 Suvereto Merlot scores for food-friendliness, cellaring, occasion and value. It rates high for special-occasion dining and ageing, low for everyday drinking and outright value at over 200 pounds a bottle.
First Italian red to score Parker 100 and a coastal-Tuscan cult wine; a flagship bottle for a landmark celebration.
Full but fine-grained Merlot with saline freshness; a natural match for grilled and braised red meat, game and aged Tuscan cheese.
18 to 20 months in French barrique, dense tannin and 14.5% body give 15-plus years of cellaring; top vintages hold close to two decades.
Pure, polished Merlot is approachable in style, but the oak power, structure and high price make it a connoisseur's bottle, not a first-step wine.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
A compact view of what the Toscana denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
Compare tracked offers from verified retailers at a glance. Stock is shown only where the retailer exposes it. Logos, sale pricing, and the strongest offer are surfaced first.
From the classic, fresh 2013 to the outstanding, 100-point 2021, each Redigaffi reflects its Suvereto growing season. The drink windows below run from about five years after harvest out to 15 or 20 in the strongest years.
A hot, dry 2022 concentrated the dark fruit while the Suvereto sea breezes held the line on freshness. Powerful and youthful, it needs a few years and should drink through to around 2040.
2021 is an outstanding Tuscan coastal vintage, and Redigaffi earned scores up to 100 points; the wine is dense, fine-grained and built for the long haul. Best from around 2026 toward 2040.
2020 was a warm but balanced vintage on the coast, giving an approachable, supple Redigaffi. Forward in style, with the structure to hold into the mid-2030s.
A more classic, even 2018 growing season produced a polished, balanced Redigaffi that critics scored 97 to 98 points. The 18 to 20 months in French barrique are well absorbed; it will reward cellaring toward 2038.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Redigaffi was the first Italian red to earn 100 points from Robert Parker. Old-vine Merlot, first-passage French barrique and tiny single-estate volume sit behind the price, set against the flexible Toscana IGT rules.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Toscana is in the IGT tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Toscana falls within Tuscany , covering Tuscany.
Redigaffi comes only from low-yield Merlot vines planted in 1988 on mineral-rich clay with pink marble; tiny parcel selection and hand harvest cap volume and lift cost.
Every vintage ages 18 to 20 months in new French barriques before bottle-rest; first-passage oak is a major recurring cost the price has to carry.
As the first Italian red to earn Robert Parker 100 points, Redigaffi commands collector demand that holds the UK price above 200 pounds a bottle.
Born from two barriques set aside in 1994, Redigaffi is still made in small quantity at the Suvereto estate, so scarcity supports the price.
UK excise duty of 2.67 pounds on a still wine under 15% plus 20% VAT adds roughly 40 pounds of tax to a 200-pound bottle before the retailer's margin.
Redigaffi sits under the flexible Toscana IGT, so there is no expensive DOCG ageing mandate or release-tasting levy; quality, not classification, sets the price.
Dishes that complement this wine
Redigaffi's fine tannin, 14.5% body and dark, oak-framed fruit call for rich red meat. Char-grilled Tuscan beef, braised veal and aged Pecorino all work; chilli heat and sweet-sour glazes do not.
Redigaffi's fine-grained tannins and dense black fruit meet their match in seared red meat: the protein and char fat soften the tannin while the wine's acidity cuts the richness. A classic coastal-Tuscan table pairing.
Try with: Fiorentina steak · Brasato al Barolo · Ossobuco alla Milanese · More pairings →
Slow-cooked, fatty dishes need a wine with both fruit weight and grip. The plush Merlot body wraps the meat while 14.5% alcohol and firm tannin scour the fat, keeping each mouthful fresh.
Try with: Brasato al Barolo · Porchetta · Ossobuco alla Milanese · More pairings →
Full body calls for full-flavoured food. The wine's dark-fruit density and savoury, leather-tinged depth track the gaminess of braised lamb and long-cooked ragu without either side dominating.
Try with: Agnello Ragu Lucano · Brasato al Barolo · More pairings →
The barrique-derived chocolate, vanilla and woodsmoke notes bridge directly to grill char and rosemary-crusted roasts, echoing the savoury, toasted side of the dish rather than fighting it.
Try with: Fiorentina steak · Porchetta · More pairings →
A hard, salty mature Pecorino gives the tannin something to grip; the wine's ripe black fruit balances the cheese's salt and the long finish carries it. Serve it as a Tuscan cheese course.
Try with: Pecorino sardo e pan carasau · More pairings →
Capsaicin amplifies the wine's 14.5% alcohol and oak bitterness, while sweet-sour glazes flatten the dark fruit. Keep this oak-aged Merlot away from fiery and sweet-sticky dishes.
Skip with: Vindaloo · Szechuan beef · sweet-and-sour pork · Pairing guide →
Built on dense tannin and French-barrique structure, Redigaffi rewards the cellar: drink from about five years, hold the top vintages such as 2018 and 2021 for 15 to 20. Store it cool and dark.
Peak around 2032. Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
18 to 20 months in French barrique, dense tannin and 14.5% body give 15-plus years of cellaring; top vintages hold close to two decades.
£203.70 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 7 Jun 2026, 15:21 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumRedigaffi is 100% Merlot, grown on Tua Rita's stony, mineral-rich clay at Suvereto on the Tuscan coast. It is a single-varietal Merlot, not a Bordeaux blend like the estate's Giusto di Notri.
Redigaffi was the first Italian red to earn 100 points from Robert Parker, and it is made in small quantity from low-yield old-vine Merlot aged in first-passage French barriques. Scarcity and reputation keep UK prices above 200 pounds a bottle.
Most vintages drink well from about five years after harvest and hold for 15 years or more, with top years like 2018 and 2021 keeping closer to two decades. Store it cool and dark.
Rich red meat is the natural match: char-grilled Fiorentina steak, brasato, ossobuco and aged Pecorino. Avoid chilli-heavy and sweet-sour dishes, which clash with its oak and 14.5% alcohol.
Yes. As a pure-Merlot wine bottled under the flexible Toscana IGT rather than a traditional DOCG, Redigaffi is one of the coastal Super Tuscans, alongside the international-variety reds of Suvereto and Bolgheri.
Expect dark plum and blackberry, chocolate, vanilla and violet from French-oak ageing, with a graphite edge, silky tannin and a long, saline finish. Vivino's drinkers rate it 4.5 out of 5 across more than 7,000 reviews.
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