Winter was cold and wet. Spring was rainy and with low temperature so the vines growth was slowed down. From June on we enjoyed a warm and breezy summer, enabling good and healty plant development throughout the vineyard. Veraison happenend later than usual and as to the plots dedicated to Monteti we had to wait until the 12th of September to start harvesting the Cabernet Franc. The weather was ideal for the entire harvest that ended the 3rd of October with the Cabernet Sauvignon. The selected grapes were very healthy and ripe to perfection.
Deep ruby red, offers a wide range of aromas: dark fruit, spices, cocoa, cassis, leather, Mediterranean woodland with balsamic and floral hints. In the mouth is enveloping, long and elegant, sustained by a good acidity and a fine tannins structure.
CLASSIFICATION: IGT Toscana
VARIETIES: 55% Petit Verdot, 25% Cabernet Sauvignon, 20% Cabernet Franc.
ALC/VOL: 14,5 %
THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.
HARVESTING TECHNIQUE: manual
YIELD/HA: 35 hl
VINIFICATION: temperature-controlled spontaneous fermentation with indigenous yeasts. The vinification of the grapes from the various plots of our vineyards takes place separately in open tapered steel vats. Each plot is kept classified separately also along all the wood ageing process, up to the moment of the blend composition.
MACERATION: up to 21 days depending on the variety. Long contact with lees to drastically reduce the use of sulphites.
MATURING: 20 months in medium-toasted French oak barriques (70% new and 30% of second passage). This is followed by further 24 months of bottle ageing. No fining or filtering.
CELLAR LIFE: over 20 years