Tenuta di Trinoro
Andrea Franchetti's single-vineyard Cabernet Franc from a gravel parcel in the Val d'Orcia, grown from Pomerol cuttings. Dense black fruit, cedar and tobacco sit over firm, ageworthy tannins. Just 1,600 to 2,200 bottles a year.
What the glass holds across the 2017, 2018 and 2023 vintages of Campo di Magnacosta, drawn from Andrea Franchetti's own notes, Wine Advocate and Vinous, and 857 Vivino drinkers.
Dense and dark, leading with blackberry, plum and black cherry, then cedar, tobacco and sweet pipe-smoke from time in French oak. A cool green-pepper and dried-herb lift runs underneath, the Cabernet Franc and its Pomerol-cutting vines showing through; in the drought-stressed 2017 that note turns to a frank green-bell-pepper edge the estate ties to heat-shut vines.
Black cherry
Blackberry
Plum
Green pepper
Tobacco
Leather
Black pepper
Liquorice
CocoaBold and firmly tannic, with the concentration of fruit grown on gravel and silt at 400 metres. Black fruit and plum are wrapped in leather, cocoa and black pepper, with liquorice and tar on the denser vintages. Vinous found incisive tannins in the 2018 that need cellar time, while Monica Larner praised the 2017 for carrying its weight with steady and even strides.
Long, savoury and structured, closing on the crushed-river-stone and graphite-edged tannin Monica Larner noted in the 2018, with dark spice and a persistent peppery note rather than sweet oak.
One of three single-vineyard Cabernet Franc crus Andrea Franchetti carved out of Tenuta di Trinoro, made in tiny 1,600 to 2,262-bottle lots and labelled Toscana IGT. Wine Advocate scored the 2017 and 2018 at 94 and 95 and Vivino drinkers rate it 4.2 from 857 ratings; this is a collector's Cabernet Franc for patient cellars, not an everyday Tuscan red.
Live UK listings for this allocation-only Toscana IGT Cabernet Franc, currently the 2017, 2018 and 2023, with only 1,600 to 2,262 bottles made each year.
A structured, ageworthy 100% Cabernet Franc at 69 to 83 pounds: where it earns its keep, and where it does not.
Firm tannins and savoury, peppery Cabernet Franc fruit make it a natural with grilled and braised red meat, though its weight narrows the range away from lighter dishes.
Concentrated, firmly tannic and critic-backed, with producer and Wine Spectator windows running to 2033 and beyond; built for the cellar.
A scarce, 94 to 95 point single-vineyard Cabernet Franc made in tiny lots; a genuine special-occasion and collector bottle.
At 69 to 83 pounds it is priced as a cult, allocation-only bottling; strong 94 to 95 point critic scores justify it for collectors, but it is no everyday value buy.
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.
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How drought-hit 2017, cooler and even 2018, and the mildew-pressured 2023 each shaped the wine, with drinking windows from the producer and Wine Spectator.
A wet, mildew-pressured spring gave way to a hot summer and slow, even ripening, with the Magnacosta parcel picked on 5 October at good yields. Aged six months in French barriques then a year in cement and bottled in April 2025, it is a structured young release built for the cellar.
Cooler, more even temperatures and a long dry autumn brought what the estate called a record crop of ripe, concentrated Cabernet Franc. Wine Advocate scored it 95 and Vinous 94, both stressing elegance over weight and incisive tannins that need cellar time to settle.
A drought-stressed, frost-touched Val d'Orcia season the estate itself calls difficult, with 40C peaks shrinking the berries to skin and seed and a green note from vines shut down by heat. Monica Larner (Wine Advocate, 94) and Bruce Sanderson (Wine Spectator, 93) both flagged its dark concentration; Sanderson set the window at 2022 to 2033.
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.
Tenuta di Trinoro sits at Sarteano in the Val d'Orcia, where 100% Cabernet Franc grown from Pomerol cuttings falls outside DOCG rules and is bottled as Toscana IGT.
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.
All the fruit comes from one alluvial-gravel parcel at 400m in the Val d'Orcia, planted with cuttings carried from Pomerol; the tiny dedicated vineyard caps supply.
The estate released only about 1,600 bottles of the 2017 and 2,262 of the 2023; allocation-only scarcity, not volume, sets the price.
Debudding, green-harvest cluster thinning and parcel-by-parcel picking (5 Oct 2023, 12 Oct 2017) lift labour cost well above bulk Toscana IGT.
Around six months in French oak barriques then a year in cement vats ties up cellar space and capital for roughly 18 months before release.
Monica Larner scored the 2017 at 94 and the 2018 at 95 for Wine Advocate, with Vinous and Falstaff in the mid-90s; review demand pulls the secondary-market price up.
Bottled as Toscana IGT rather than a tightly governed DOCG, so there is no consortium levy or mandatory release-tasting cost, a rare downward pull on the price.
Dishes that complement this wine
The firm tannins and savoury, green-pepper edge of Campo di Magnacosta steer it toward Tuscan grilled and braised red meat, game and aged pecorino.
Cabernet Franc's firm tannins bind to the protein and fat of Tuscan beef, from a charred bistecca to a long brasato, so the wine tastes smoother and the meat richer. Its savoury, peppery core echoes the herb and pepper of the dish.
Try with: Fiorentina steak · Brasato al Barolo · Ossobuco alla Milanese · Bollito dei Pastori · More pairings →
The bright acidity and grippy tannins slice through the fat of roast and slow-braised lamb, while the wine's cool green-pepper and dried-herb note bridges rosemary, mint and garlic crusts.
Try with: Rack of lamb · Lamb shank · Leg of lamb · Roast Lamb with Mint Sauce · More pairings →
The wine's leather, tobacco and cocoa notes harmonise with aged pecorino and cured pork, while firm tannins reset the palate between rich, salty bites so the fruit stays fresh.
Try with: Pecorino sardo e pan carasau · Porchetta · Brasato al Barolo · More pairings →
A full body and dark, earthy fruit stand up to game and duck, matching their depth without overwhelming, while the peppery edge lifts gamey, fatty flavours.
Try with: Venison Stew · Roast Pheasant · Roast Duck · Duck breast · More pairings →
Cabernet Franc's green-pepper, dried-herb and black-pepper signature bridges the rosemary, fennel and pepper of Tuscan and Lucanian roasts and lamb ragus, so the herbs in the dish read as part of the wine.
Try with: Porchetta · Agnello Ragu Lucano · Agnello Cacio e Ova · More pairings →
Skip Campo di Magnacosta with chilli heat and sweet-sour sauces. Its 15% alcohol and firm tannins amplify the capsaicin burn and turn astringent against sugar, flattening the fruit. Save it for savoury, salty, protein-rich plates instead.
Skip with: Szechuan beef · Crispy chilli beef · Lamb bhuna · Lamb biryani · Pairing guide →
With 1,600 to 2,262 bottles a vintage and Wine Advocate scores of 94 to 95, the older releases reward patience and the 2023 is built to age a decade or more.
Peak around 2032. Best in the years above; holds without falling over either side.
Concentrated, firmly tannic and critic-backed, with producer and Wine Spectator windows running to 2033 and beyond; built for the cellar.
£68.95 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
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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 · MediumIt is 100% Cabernet Franc from a single 1.5-hectare parcel at Tenuta di Trinoro in the Val d'Orcia, planted with cuttings brought from Pomerol. Andrea Franchetti has bottled this vineyard on its own since 2011.
Dense and bold: blackberry, plum and black cherry framed by cedar, tobacco and cocoa, with the green-pepper and black-pepper lift typical of Cabernet Franc. Tannins are firm and the finish long, so most vintages reward a few years in the cellar.
No. It is bottled as Toscana IGT Rosso rather than under a DOCG, because a 100% Cabernet Franc falls outside the local appellation rules. The IGT label lets Franchetti make a varietal Cabernet Franc in southern Tuscany.
The 2017 drinks well now and holds through about 2033, the 2018 wants until roughly 2024 to 2038, and the recent 2023 is built for the cellar from around 2027. Decant young vintages an hour ahead.
Pair it with Tuscan grilled and braised red meat: bistecca alla fiorentina, brasato, ossobuco, ribeye or rack of lamb. The firm tannins cut through fat and the savoury, peppery profile bridges herb crusts and aged pecorino.
Yes. Production runs from about 1,600 to 2,262 bottles a vintage and the estate sells much of it by allocation, so UK stock is limited. Current listings sit between roughly 69 and 83 pounds.
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