Growing Conditions
***Soil***:
The vineyards are planted on plots of land with different and composite morphological characteristics, as well as with a strong presence of limestone. These areas are also rich in rocks and rather rich in clay and are located at an altitude between 100 and 300 meters above sea level, facing West - South/West.
***Vine Training***:
Cordon spur system
***Planting Density***:
Between 3.600 to 5.500 vine stocks/Ha for older vineyards and 6.200 vine stocks/Ha for newer vineyards.
***Climate***:
Until mid May, rainfall and temperatures stayed in the seasonal average, allowing for good water retention of the ground during the summer months. Summer was particularly hot, but being so close to the sea, temperatures never reached the high values of inland Tuscany. The climate was extremely dry and warm until the picking.
Harvest
The maturation of the grapes was ideal, especially for their aromatic and tasting components, combined with a good thickness of the skins, full with scents and tannins. Harvesting began in the first days of September, and lasted for about three weeks.
Bottling
The further ageing took place for 6 months in the bottles before the wine was released on the market, allowing the development of the bouquet.
Winemaking
The primary fermentation took place in temperature controlled stainless steel vats at a temperature of 30° - 31° C. The maceration of the skins lasted 15 days for both the Cabernet Sauvignon and the Cabernet Franc, with a combination of pumping over and délestage. The malolactic or secondary fermentation also took place in the steel vats.
Aging
At the beginning of November the wine began its ageing period of 24 months in french oak barriques, one third new.
