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 was particularly favorable in 1998 with extremely limited rainfall from May 15th until the last week of September and high temperatures already in July (31°C) which lasted through the following month. In contrast to the prior year there was virtually no rainfall in August (as compared to 30mm in 1997).
Harvest
The grapes were already very ripe at the beginning of September when the harvest started; this lasted for three 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 before the end of October 2000.
