FIRST VINTAGE ON THE MARKET
Cabernet Sauvignon, Cabernet Franc
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. The production facilities are located at an average altitude of between 80 and 400 metres above sea level, with a west/south-west exposure.
Autumn and winter saw mild temperatures and frequent rainfall. From the end of February to late March, temperatures dropped, causing a delay in spring. The following summer months were characterised by sunny days, no winds but average temperatures, with some swings in the middle of July. Harvest took place with sunny days and a good temperature range between night and day.
Fermentation took place in open Slavonian oak vats of 20 hectolitres. Maceration lasted 7 days with many repassings, because the grapes were rich in extractives.
Ageing took place in Slavonian oak barrels, partly new and partly first-passage, for about a year and a half.