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 accumulation of rain during the winter led to a regular germination and thus normal flowering. The grapes did not suffer in terms of fruit set. The seasonal progression from spring to summer was cool and breezy, without the peaks of scorching heat reached during the months of July and August. This phenomenon has increased the vegetative form of the vine. This is also why the farming operations were intensified on the green (tipping-pinching) and the growing arrest was postponed.
Harvest
Because of this, a prolongation of the different stages of harvest was necessary, which only initiated in late August. This also applied to the frequest inspections of the premature grapes, in order to determine and optimize the correct harvest time, ensuring an optimal polyphenolic and anthocyanic content.
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 225L oak barriques, after which it ages a further six months in the bottle before being sold.
