First vintage: Grape blend: Soil composition:
Vine training: Planting density: Climate:
Toscana Indicazione Geografica Tipica 2000
60 % Cabernet Sauvignon 40 % Merlot
Soils have different morphological characteristics with a high incidence of limestone areas rich in clay and stones; they are situated between 100 and 300 meters above the sea level facing South / South-West.
Cordon spur system
6.250 vine stocks per Ha
A very good vintage that influenced in a very positive way the wines of 2015. After a mild and rainy winter, the vegetative start was in the second week of April with the arrival of spring and higher temperatures. The spring rains helped a lot the vegetation and ensured the water supply for the following summer. The excellent flowering ended in late May, and the perfect setting favored by a good climate. In June and mid- July temperatures were above the seasonal average, but by the end of July the temperatures got lowered returning to the average thanks to a long rainy day, really good for the vines.
Rains helped a lot avoiding any physiological stress for the vines and helping them growing the grapes favoring veraison. The good temperature range between day and night that occurred from late August helped an optimal phenolic ripeness of the grapes.
Grapes were of an excellent quality, perfectly ripened, pretty cool and crisp. The great structure and the elegant, soft tannins are the main elements of this vintage.
The harvest, strictly manual, began on 1st September with Merlot till the end of the month with the picking of Cabernet Sauvignon. Healthy and perfectly ripe grapes.
The very gentle crushing and de-stemming of the clusters of grapes was followed by fermentation in temperature controlled stainless steel vats (between 30° – 31° C, only using the vineyard’s native yeast). The maceration on the skins lasted 10 to 11 days for Merlot and lasted 10 to 14 days for Cabernet Sauvignon. It was followed by pumpovers of the musts and délestages in order to soften the wine tannins. The malolactic fermentation also took place in stainless steel vats.
Following the malolactic fermentation the wine was aged 15 months in French and partially American oak barrels. It is released on the market after an additional few months of ageing in the bottle.
Harvest: Wine making: