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.
In a blend which features beautiful harmony between personality and elegance, the Petit Verdot conveys strength and character, the Cabernet Franc embraces it with grace and the Cabernet Sauvignon sustains both with a balanced tannic structure.
VARIETIES: Petit Verdot 55%, Cabernet Franc 25%, Cabernet Sauvignon 20%
ALC/VOL: 14 %
BOTTLES PRODUCED: 34,000
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: 18 months in French oak barriques (70% in new, medium-toasted barriques and 30% in barriques used for the second time). This is followed by further 24 months of bottle ageing.
CELLAR LIFE: over 20 years