A climatically balanced year without too much heat in the final ripening phase. The vineyard enjoyed excellent vegetation and vigorous production. In September we harvested the Alicante and the Merlot and then we waited for the Cabernet to ripen. The grapes were good and in excellent condition, enabling us to create a very fresh version of Caburnio, in which brilliant acidity conveys tone to the good ripening and roundness of the fruit. Notes of capsicum, flint, black olives and grilled spices, along with subtle nuances of rosebuds, add complexity to a fruit represented primarily by currants and blackberries. The persistent finish refreshes the palate, leaving pleasant mineral memories behind.
VARIETIES: 65% Cabernet Sauvignon, 25% Alicante Bouschet, 10% Merlot
ALC/VOL: 13,5 %
BOTTLES PRODUCED: 140,000
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