IGT - Toscana
FIRST VINTAGE ON THE MARKET
Cabernet Sauvignon, Merlot
The soils on which the vineyards stand has varied and complex terrain features with a strong presence of limestone, feature areas rich in marl and pebbles as well as being partly clayey; they sit at an altitude of between 100 and 300 metres above sea level, with a south/south-west exposure.
The winter of 2004 had sufficient rainfall and never exhibited excessive temperatures, while the spring was sunny with a few short thunderstorms. At flowering, high bud fertility was evident (given the high temperatures of the previous year). Potentially high yields were kept within the desired quality limits by repeated thinning of the grapes. The summer was characterised by a mild start with moderate temperatures with a sunny and very hot August. These ideal conditions allowed a homogeneous and regular physiological development of all varieties of grape.
The skins were thick and healthy, and the rains did not interrupt the ripening of the grapes during the harvest, giving sufficient time to establish the harvest date for each plot.
Fermentation took place in temperature-controlled steel vats with maceration lasting 17 days for the Merlot and Cabernet Sauvignon.
Once malolactic fermentation was complete, the wine was placed in French oak barriques, and a small part in American oak, where it was aged for a period between the 20 and 25 months. The duration of the ageing is technically decided on the basis of the seasonal trend of the vintage.