A cold and quite rainy winter followed by a quite regular spring. Regular phenological phases and vigorous vegetation. The summer was hot but not stiflingly so. The harvest began on the 4th of September and continued through until the 10th of October. Being quite hot and sunny, it allowed us to harvest perfectly ripe grapes. The high sugar content of the grapes gave us wines with high alcohol content but, thanks to the fact that we harvest each land parcel separately and to careful choice of the harvesting period, we succeeded also in bringing some wines with pronounced acidity into the cellar. These made it possible for us to achieve an excellent gustative balance in the final blend, refreshing that heavy note which would have otherwise been too evident.
VARIETIES: Cabernet Sauvignon 50%, Merlot 25%, Alicante Bouschet 25%
BOTTLES PRODUCED: 100,000
EXPOSURE: south – south-westerly
TYPE OF SOIL: complex, stony structure on a substratum of clay.
VINE DENSITY: 6,600 plants per hectare.
VINIFICATION: temperature-controlled spontaneous fermentation with indigenous yeasts. The vinification of the grapes from the various land parcels of our vineyards takes place separately in open tapered steel vats.
HARVESTING TECHNIQUE: manual
MACERATION: up to 21 days depending on the variety. Long contact with lees to halve the use of sulphites.
FILTERING: no fining or filtering.
MATURING: 12 months 50% in steel and the remaining 50% in French oak barriques, 70% of which old and 30% new. Further 12 months of bottle ageing.
CELLAR LIFE: over 15 years