VARIETAL COMPOSITION: Merlot; Cabernet Franc; Cabernet Sauvignon; Petit Verdot.
TYPE: Organic wine
SIZE: 0.75/1.5/3/5/9/15 lt
YEAR PRODUCTION: 22000
SOIL COMPOSITION: Soil with a high incidence of limestone areas rich in clay and stones
ELEVATION: 300-380 meters above sea level
EXPOSURE: Cabernets and Petit Verdot facing South, Merlot North-East
PLANTING DENSITY: 8800 vine stocks each hectare
PRODUCTIVITY: 4-5 tons of grapes each hectare
VINE TRAINING: Guyot
CLIMATE: Changing in temperature and humidity every year, the weather strongly characterizes the quality and every year is a special vintage
HARVEST: The manual harvest starts with Merlot at beginning of September, followed by Cabernet Franc, Petit Verdot and Cabernet Sauvignon. The grape picking ends at the end of October with the higher vines located on the hills. Only excellent quality grapes, perfectly matured and very healthy will be harvested.
WINE MAKING: No more than 2,5 tons of grapes for each
single harvest. Gentle crushing and destemming of the grapes is followed by fermentation in temperature controlled stainless steel vats. It lasts about 13-18 days with frequent pump-overs of must and delestage. The Malolactic fermentation still in steel vats finishes towards the end of November
AGEING: At the end of the malolactic fermentation the
wine is aged in French oak barrels of different toasting. After 18 months it is bottled and aged for at least further 6 months before its release