Appellation: Bolgheri Superiore D.O.C.
Grape varieties: Cabernet Franc 100%

The territory: Bolgheri
Vineyard location: Via Bolgherese (3.00 Ha – 7.40 ac)
Altitude: 56 m (183 ft) a.s.l.
Exposure: West-South/West
Soil characteristics: Deep, with coarse-grained red sand, gravelly, well drained with a layer of clay at 120 cm (46 inches) below the surface. Slightly sub-alkaline.
Training system: Spurred cordon
Age of vines: 25 years
Density of vineyards: Via Bolgherese 9,000 vines/Ha (3,642/ac)

Vinification and ageing
Vinification: De-stemming then soft pressing to partially rupture of the berries
Fermentation: In temperature controlled stainless steel tanks
Fermentation temperature: 28/30°C (82/86°F)
Duration of fermentation: 15 days + 25/30 days skin contact
Malolactic fermentation: Took place naturally (without inoculation) in barriques at 22°C (68°F) in November
Ageing: 24 months in 225 litre new French oak barriques

Analytical data
Alcohol content: 15% Vol.
Total acidity: 6 g/l
Residual sugars: 1.6 g/l
Dry extract: 34,3 g/l
Free SO2: 30 mg/l
Total SO2: 100 mg/l
pH: 3.57

Vintage characteristics
Another vintage to remember, defined by many as one of the earliest on record in Bolgheri. After a rather mild winter, albeit
with heavy rainfall, the spring months enjoyed regular rainfall that fostered the uniform development of the buds, which had already
appeared in early March. The summer season was dry and airy with some refreshing rain in early September that enabled the
grapes to ripen in perfect health. During the pre-harvest period, broad variations in day-night temperatures encouraged phenolic
and aromatic ripening whilst maintaining elevated acidity. Vintage 2016 promises intriguing wines with marked varietal personality,
good structure and great ageing potential.

Tasting notes
This is the winery’s most important wine, produced with 100% Cabernet Franc, and dedicated by Marilisa and Franco to their late
brother Walter. Its richness is evident at first sight, confirmed on the nose by perfectly interwoven, profound aromas of blackberried fruit, pepper and balsamic hints of eucalyptus. The palate
astonishes for its ability to sustain this imposing structure with a light tautness, making it both powerful and agile.

Food pairings
Particularly suited for juicy, well-seasoned meat such as quail, lamb, pigeon, duck, hare and braised meats with red wine sauces. Perfect to accompany premium, full-flavoured cheeses.
Serve at 16/18°C (64/68°F) in large wine glasses.