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 weather was particularly favorable, with very little rain during the summer. Temperatures, very similar to those registered in 2000, were above seasonal averages, and so favored a complete and early ripening of the grapes.
Harvest
The harvest began during the first week of September. The grapes' precocious ripening brought many advantages, such as the total polyphenolic polymerization, the smoothing of the tannins, the development of malic acid, and a rich sugar 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 is aged for 24 months in French oak barriques and a few more months in the bottle before being released on the market.
