This was the perfect year in terms of meteorological trend and vine growth. The seasons progressed harmoniously and in a linear manner. September remained free from phenomena that would have spoiled the harvest, allowing us to pick the grapes at the chosen time, when they were perfectly ripe and in excellent condition, with a good balance of sugar concentration, aromatic complexity and polyphenols.
Thanks to the fact that we harvest each land parcel separately and to careful choice of the harvesting period, we succeeded in bringing ripe grapes into the cellar, also characterised by nice acidity. The final blend has body and smoothness that are well supported by an outstanding acid base and fine tannins, elements which convey an excellent balance and lingeringly persistent finish to the wine.
VARIETIES: Cabernet Sauvignon 52%, Alicante Bouschet 28%, Merlot 20%
BOTTLES PRODUCED: 120,000
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