<\/p>\n\n\n\n
“Arillo in Terra Bianca” extends across three important Tuscan\nregions: Chianti Classico, Maremma, and Val d’Orcia, for a total of\napproximately 60 hectares of vineyards.<\/p>\n\n\n\n
This estate is owned by the Burkard family: Urs and Adriana Burkard.\nThese three estates are located in Radda in Chianti, Tesoro at the foot of\nMassa Marittima, and Colle Bellezza northeast of Pienza.<\/p>\n\n\n\n
These three estates represent the vertices of a symbolic Tuscan triangle\nof excellence. Wine production, which must be\u2014and is\u2014of the highest quality, is\ncombined with the inspiring ideals of art, architecture, and hospitality.<\/p>\n\n\n\n
Urs and Adriana Burkard firmly believe in respecting the earth and\ncelebrating its bounty.<\/p>\n\n\n\n
This important project began in 2019 and is based on respect for the\nland, through organic and minimalist viticulture. The winemaker for the three\nestates is the talented Vieri Vannoni, while the agronomist is Ruggiero\nMazzilli.<\/p>\n\n\n\n
The three companies form a triangle The Chianti Classico company\nproducesTerrabianca Chianti Classico Vineyard<\/strong>Gran Selezione, 100%\nSangiovese, medium-textured soil with a high percentage of gravel. Spurred\ncordon training system, 40-year-old vineyard covering one hectare.<\/p>\n\n\n\n Poggio Croce, <\/strong>Chianti Classico Riserva, 100% Sangiovese,\nmedium-textured soil with a high percentage of gravel. Training system: Guyot,\n20-year-old vineyard, area 2.16 hectares.<\/p>\n\n\n\n Chapel,<\/strong>Chianti Classico<\/p>\n\n\n\n 100% Sangiovese, medium-textured soil with a high percentage of gravel.\nTraining system: Guyot, 15-year-old vineyard, 6 hectares.<\/p>\n\n\n\n The Il Tesoro estate is located in Maremma in Massa Marittima, exposed\nto sea breezes.<\/p>\n\n\n\n Bevobianco,<\/strong>D.O.C. Maremma Chardonnay and Viognier, 80%\nChardonnay and 20% Viognier.<\/p>\n\n\n\n Soil: Clayey, rich in minerals such as iron and magnesium. Training\nsystem: Guyot, 13-year-old vineyard, 3.6 hectares.<\/p>\n\n\n\n Bevorosso,<\/strong>D.O.C. Maremma Merlot. 100%\nMerlot. Soil: clayey, rich in minerals such as iron and magnesium.<\/p>\n\n\n\n Cultivation: spurred cordon, 20-year-old vineyard, surface area of \u200b\u200b3\nhectares.<\/p>\n\n\n\n Bevorosa, <\/strong>D.O.C. Maremma Sangiovese\nros\u00e9, 100% Sangiovese. Soil: clayey, rich in minerals such as iron and\nmagnesium.<\/p>\n\n\n\n Training system: Guyot, 20-year-old vineyard, surface area of \u200b\u200b3.6\nhectares.<\/p>\n\n\n\n Campaccio, <\/strong>I.G.T. Toscana<\/p>\n\n\n\n Blend: 70% Sangiovese, 20% Cabernet Sauvignon and 10% Merlot.<\/p>\n\n\n\n Soil: clayey, rich in minerals such as iron and magnesium.<\/p>\n\n\n\n Training system: Guyot and spurred cordon, 20-year-old vineyard, surface\narea 20 hectares.<\/p>\n\n\n\n Campaccio Collection<\/strong> I.G.T Toscana.<\/p>\n\n\n\n Blend: 40% Sangiovese, 30% Cabernet Sauvignon, and 30% Merlot<\/p>\n\n\n\n Soil: clayey, rich in minerals such as iron and magnesium.<\/p>\n\n\n\n Training system: Guyot and spurred cordon. 20-year-old vineyard, 3\nhectares.<\/p>\n\n\n\n Colle Brezza Estate<\/strong>in the Val d’Orcia.<\/p>\n\n\n\n The vineyards are divided into four zones. One zone is planted\nexclusively with Sangiovese grapes; the soil is medium-textured with a high\npercentage of gravel. The Guyot training system is used, and the vineyard is 20\nyears old, covering 1.5 hectares.<\/p>\n\n\n\n The second zone produces Sangiovese, Malvasia, Colorino, Canaiolo, and\nCiliegiolo. Soil: Medium texture with a high percentage of gravel. Training\nsystem: Guyot, 8-year-old vines, 1.8 hectares.<\/p>\n\n\n\n The third zone produces: Pugnitello, Foglia Tonda, and Mammolo.\nMedium-textured soil with a high percentage of gravel. Training system: Guyot.\nThe vineyard is 4 years old, covering 0.4 hectares.<\/p>\n\n\n\n The fourth plot is exclusively Sangiovese. The soil is medium-textured,\nwith a high level of gravel. Training system: Guyot. The vineyard is four years\nold, covering 1.3 hectares.<\/p>\n\n\n\n The Il Tesoro estate produces extra virgin olive oil.<\/p>\n\n\n\n A reserve grappa called “La Bomba” is produced from\nSangiovese, Cabernet Sauvignon and Merlot pomace.<\/p>\n\n\n\n After this brief excursus on the Tuscan triangle, we come to the day of\nthe invitation to a wine tasting lunch from Ursula Thurner, owner of the\neponymous PR agency, through her excellent collaborator Paola Repetto. The\nlunch was held at the Florence restaurant “Borgo San Jacopo,” a\nrestaurant overlooking the Ponte Vecchio.<\/p>\n\n\n\n The chef is the talented Claudio Mengoni, who boasts experience with\nAndrea Bertoni, Gaetano Trovato, and Riccardo Monco. His cuisine is creative,\nelegant, and rich in local ingredients.<\/p>\n\n\n\n We had an imperial table with about fifteen people, all journalists\nexcept Ursula Thurner, Paola Repetto, Adriana Burkard, and Vieri Vannoni. The\nlunch service was directed by the excellent Salvatore Biscotti, the\nrestaurant’s head waiter.<\/p>\n\n\n\n At the beginning, with some mise en bouche, we were served two wines\nfrom Maremma, the Bevobianco 2023 and the Bevorosa 2024.<\/p>\n\n\n\n At the table, with the “Fassona”\u2014beef tartare, peppers, and salsa\nverde\u2014we were served a 2022 Chianti Classico Sacello. This was followed by\n“Ravioli del Plin,” stuffed with Mugello potatoes, duck rag\u00f9, and\nPienza pecorino fondue,” washed down with a 2021 Chianti Classico Poggio\nCroce and a 2020 Chianti Classico Gran Selezione Terrabianca.<\/p>\n\n\n\n The dish of “Quail, asparagus, spring onions, black truffle and\nfoie gras sauce” and a selection of Italian cheeses were accompanied by\nIGT Toscana Campaccio 2021 and IGT Toscana Collezione di Campaccio 2020.<\/p>\n\n\n\n Everything was excellent as always, as was the service which was, as\nalways, perfect.<\/p>\n\n\n\n Before moving on to my wine tasting notes, I would like to make some\nclarifications about tannins for red wines.<\/p>\n\n\n\n Regarding the width of the tannin, it’s important to clarify the\nfollowing points so it can be understood. I taste the tannin in the wine on the\nupper gum. The total width of the tannin is 6\/6, that is, the entire width of\nthe upper gum. Obviously, if the tannin is less wide, it could be, for example,\n5\/6, and so on. The width of the tannin is important when its quality is good\nor high. The wider the tannin, the more worthy of attention the wine is, but\nthe tannin, as I specified, must, in any case, be of good quality.<\/p>\n\n\n\n Let’s now move on to describing the wines we tasted.<\/p>\n\n\n\n WHITE SOIL ARILLO<\/strong><\/p>\n\n\n\n HELD THE TREASURE<\/strong><\/p>\n\n\n\n BEVOBIANCO, 2023 vintage<\/strong><\/p>\n\n\n\n D.O.C. MAREMMA CHARDONNAY AND VIOGNER<\/strong><\/p>\n\n\n\n (Blend: 80% Chardonnay and 20% Viognier)<\/strong><\/p>\n\n\n\n Straw yellow color.<\/p>\n\n\n\n Pleasant olfactory approach with aromas of pineapple, floral, mineral\nand green banana peel.<\/p>\n\n\n\n On the palate, it’s medium-bodied and not perfectly balanced; in fact,\nthe alcohol somewhat overwhelms the freshness felt on the sides of the tongue.\nIts aromatic persistence is long and intense. Perhaps it will improve with time\nin the bottle.<\/p>\n\n\n\n (88\/100)<\/strong><\/p>\n\n\n\n WHITE SOIL ARILLO<\/strong><\/p>\n\n\n\n HELD THE TREASURE<\/strong><\/p>\n\n\n\n BEVOROSA, 2024 vintage<\/strong><\/p>\n\n\n\n D.O.C. MAREMMA SANGIOVESE ROS\u00c9<\/strong><\/p>\n\n\n\n (Blend: 100% Sangiovese)<\/strong><\/p>\n\n\n\n Pale pink color<\/p>\n\n\n\n On the nose it gives off aromas of green banana peel, floral, mineral\nand iodine.<\/p>\n\n\n\n On the palate it has a medium-sufficient body and is savoury and\nmineral.<\/p>\n\n\n\n A well-balanced wine with freshness dominating the alcohol content. Its\nflavorful finish is quite long.<\/p>\n\n\n\n (89\/100)<\/strong><\/p>\n\n\n\n WHITE SOIL ARILLO<\/strong><\/p>\n\n\n\n TERRABIANCA ESTATE<\/strong><\/p>\n\n\n\n SACELLO, 2022 vintage<\/strong><\/p>\n\n\n\n CHIANTI CLASSICO D.O.C.G.<\/strong><\/p>\n\n\n\n (Blend: 100% Sangiovese)<\/strong><\/p>\n\n\n\n Vinification in temperature-controlled stainless steel tanks.\nPost-fermentation maceration on the skins for 7-10 days. Aging: in stainless\nsteel and then 6-8 months in non-vitrified concrete vats.<\/p>\n\n\n\n It shines through in the glass in a ruby \u200b\u200bred colour with a garnet rim.<\/p>\n\n\n\n Olfactory register with aromas of cherry, mint, eucalyptus, cotton\nstarch, hints of peanut, black pepper, nutmeg, finishing with hints of\nwine-soaked tow.<\/p>\n\n\n\n On the palate, it has a medium-bodied, delicate finish. Despite the\nwine’s good freshness, a slight alcoholic tang is felt both in the throat and\non the upper gums. The tannins are sweet, fairly broad (5\/6–), initially\nsilky, then lightly burning the upper gums.<\/p>\n\n\n\n Long but not very long and its taste persistence.<\/p>\n\n\n\n (89\/100)<\/strong><\/p>\n\n\n\n WHITE SOIL ARILLO<\/strong><\/p>\n\n\n\n TERRABIANCA ESTATE<\/strong><\/p>\n\n\n\n POGGIO CROCE, 2021 vintage<\/strong><\/p>\n\n\n\n CHIANTI CLASSICO RISERVA D.O.C.G.<\/strong><\/p>\n\n\n\n (Blend: 100% Sangiovese)<\/strong><\/p>\n\n\n\n Vinification in temperature-controlled stainless steel tanks.\nPost-fermentation maceration on the skins for 10-15 days. Aged in stainless\nsteel and then for 12 months in large European oak barrels.<\/p>\n\n\n\n Beautiful ruby \u200b\u200bred.<\/p>\n\n\n\n Nose punctuated by aromas of cherry, mint, eucalyptus, light hazelnut,\nintense nutmeg, finishing with puffs of sea water (it is similar to the white\ninner part of the watermelon rind).<\/p>\n\n\n\n The palate is satisfied by a medium body and a good balance with the\npleasant freshness that envelops the alcoholic mass.<\/p>\n\n\n\n The tannins are sweet, quite broad (5\/6) and velvety. Its intense\naromatic persistence is long.<\/p>\n\n\n\n (92\/100)<\/strong><\/p>\n\n\n\n ARILLO IN TERRA BIANCA ESTATE<\/strong><\/p>\n\n\n\n TERRABIANCA, vintage 2020<\/strong><\/p>\n\n\n\n CHIANTI CLASSICO GRAN SELEZIONE D.O.C.G.<\/strong><\/p>\n\n\n\n (Blend: 100% Sangiovese)<\/strong><\/p>\n\n\n\n Vinification in temperature-controlled stainless steel tanks on the\nskins for 15-20 days. Aged in stainless steel and then for 20 months in 5-hl\nFrench oak tonneaux, some new and some used, followed by 12 months of bottle\naging.<\/p>\n\n\n\n Ruby red dress.<\/p>\n\n\n\n The olfactory encounter reveals aromas of cherry, mint, eucalyptus,\nhints of violet soap, sea water, raspberry, peony, episperm (the sweet skin of\nboiled chestnuts), finishing with whispers of star anise.<\/p>\n\n\n\n On the palate it is pleasant and displays a medium body, delicate yet\ndecisive. A well-balanced wine with a freshness that doesn’t even hint at the\nalcohol content!<\/p>\n\n\n\n The tannins are sweet, quite broad (5\/6++) and velvety.<\/p>\n\n\n\n Its taste is long and persistent.<\/p>\n\n\n\n (94–\/100)<\/strong><\/p>\n\n\n\n WHITE SOIL ARILLO<\/strong><\/p>\n\n\n\n HELD THE TREASURE<\/strong><\/p>\n\n\n\n CAMPACCIO, vintage 2021<\/strong><\/p>\n\n\n\n I.G.T. TOSCANA ROSSO<\/strong><\/p>\n\n\n\n (Blend: 40% Sangiovese, 30% Cabernet Sauvignon and 30% Merlot)<\/strong><\/p>\n\n\n\n Vinification in steel at controlled temperature.<\/p>\n\n\n\n Controlled maceration, post-fermentation on the skins for approximately\n7-10 days.<\/p>\n\n\n\n Aged in steel tanks on fine lees, then in French oak barriques, first\nand second passage for 12 months followed by 12 months in bottle.<\/p>\n\n\n\n Olfactory range with an intense scent of rust followed by notes of red\nrose, dried porcini mushroom, light hints of mint (it is the candy cane and\nmint of village festivals), cherry, eucalyptus, string of licorice, peeled\ntomatoes, finishing with pinches of fresh plum.<\/p>\n\n\n\n On the\npalate, it has a medium body and flavors of plum and blueberry. The\nalcohol-freshness balance is perfectly balanced. The tannins are sweet and\nbroad (6\/6–), initially silky, then slightly drying the upper palate. Its\nflavor is long and persistent.<\/p>\n\n\n\n (92\/100)<\/strong><\/p>\n\n\n\n WHITE SOIL ARILLO<\/strong><\/p>\n\n\n\n HELD THE TREASURE<\/strong><\/p>\n\n\n\n CAMPACCIO COLLECTION, vintage 2020<\/strong><\/p>\n\n\n\n I.G.T. TOSCANA ROSSO<\/strong><\/p>\n\n\n\n (Blend: 40% Sangiovese, 30% Cabernet Sauvignon and 30% Merlot)<\/strong><\/p>\n\n\n\n Vinification in stainless steel at a controlled temperature,\npost-fermentation on the skins for approximately 7-10 days. Aged in stainless\nsteel tanks on fine lees, then in new and used French oak barriques for 20\nmonths, followed by 12 months in bottle. Production: approximately 5,000\nbottles per year.<\/p>\n\n\n\n Intense ruby \u200b\u200bred dress with garnet edge.<\/p>\n\n\n\n From the olfactory casket rise scents of ironing spray starch,\nstrawberry, mint, eucalyptus, vanilla, violet, ending with pleasant memories of\npeeled tomatoes.<\/p>\n\n\n\n On the palate it reveals a pleasant medium body and an excellent balance\nbetween alcohol and freshness.<\/p>\n\n\n\n The tannins are sweet, thick, broad (6\/6–) initially velvety and then\ndrying the upper gum a little.<\/p>\n\n\n\n Long and its aromatic persistence is intense.<\/p>\n\n\n\n (94\/100)<\/strong><\/p>\n\n\n\n I\nconfess that I was unfamiliar with this wonderful winery, nor with the\nwinemaker Arillo Vieri Vannoni, whom I greatly appreciated listening to him\nspeak and, above all, tasting the wines he produces. I thank Ursula and Paola\nfor introducing me to this wonderful winery.<\/p>\n","protected":false},"excerpt":{"rendered":" “Arillo in Terra Bianca” extends across three important Tuscan regions: Chianti Classico, Maremma, and Val d’Orcia, for a total of approximately 60 hectares of vineyards. This estate is owned by the Burkard family: Urs and Adriana Burkard. These three estates are located in Radda in Chianti, Tesoro at the foot of Massa Marittima, and Colle […]<\/p>\n","protected":false},"author":3,"featured_media":16561,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[756,137,757],"class_list":["post-16584","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-arillo","tag-paolo-baracchino","tag-terrabianca-borgo-san-jacopo","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2025\/12\/Arillo-in-Terrabianca_Gran-Selezione-2020.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-4ju","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/16584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=16584"}],"version-history":[{"count":3,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/16584\/revisions"}],"predecessor-version":[{"id":16587,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/16584\/revisions\/16587"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/16561"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=16584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=16584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=16584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}