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 2004 winter had adequate rainfall and never excessive temperatures coupled with a sunny spring dotted with short thunderstorms. Budding occurred between March 30th and April 10th. Flowering was highlighted by a high bud fertility (due to the high temperatures of the previous year). The potential high yield was kept within the desired quality limits by a strong and repeated thinning of the grapes. The summer was characterized by a mild beginning with moderate temperatures and a sunny and very hot month of August. These ideal conditions allowed for a homogenous and regular physiological development of all varieties.
Harvest
The skins, were thick and healthy and rainfall did not interrupt maturation of the grapes during the harvest, giving ample time to determine the harvest date of every plot of land.
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 was aged for 24 months in French oak barriques, one third new, after which it ages a further six months in the bottle before being sold.
