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***:
The climate of the year 1999 was particularly favourable, even more than in 1998. An abundant rainfall in July enabled a good vegetative development, and the moderate temperature of the summer caused no stress to the vines.
Harvest
The harvest 1999 started at the beginning of September and lasted for approximately 4 weeks without interruption.
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
The wine has been aged for 23 months in French oak, 40% new, and then bottled at the end of October 2001.
