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.
***Climate***:
The climate in 1991 was pretty good, the spring was cool and rainy and the temperatures in the summer were very uneven, but it did not affect the flowering of the vine that was, however, good even though not abundant. The woods surrounding the vineyards helped mitigate the uneven temperatures.
Harvest
Vegetation was good, even luxuriant and at the beginning of September the percentage of sugar in the grapes was along the lines of 18.5% - 19%. The harvest began during the last week of September with the grapes being perfectly mature, healthy and flavourful.
Winemaking
The vinification lasted 14 days and the must had a good colour. Fermentation took place at the initial average temperature of 29° - 30°C to eventually lower to 22° - 23°C at the end of maceration. The malolactic fermentation happened effortlessly, so that by the 20th of November all the wine was ready to enter the barriques and all the malic acid was transformed by March following the harvest.
Aging
The wine remained in the barrels for 23 months, followed by fining and three weeks for the sedimentation. Then the wine was bottled without being filtered.
