Vineyards: 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.
Harvest: The hand picking of the grapes began in early September with Cabernet Franc since they were the first to reach an excellent phenolic ripeness. The Cabernet Sauvignon was next between the first 10 days of September until the first days of October ending with the historical vineyard on the heights of Castiglioncello di Bolgheri. The harvest was perfect with healthy grapes, a regular veraison and no millerandage (irregular growth of the berries).
Production: A very gentle crushing and de-stemming of the grapes was followed by fermentation in temperature controlled steel vats (between 30° – 31° C, without adding yeast ). The maceration on the skins lasted 9 to 12 days for both, Cabernet Franc and Cabernet Sauvignon with frequent pumpovers of the musts and délestages. The secondary fermentation (Malolactic fermentation) also took place in steel vats.