They show different and composite morphological characteristics, with the presence of calcareous areas rich in galestro, as well as stones and rocks and partially clayey. The production plants are located at an average altitude between 80 and 400 meters above sea level, with exposure to the West / South-West.

CLIMATE TREND

2016 was a praiseworthy vintage. Autumn was characterized by an unusually warm and dry climate, except for some rare showers. The real cold arrived at the end of November with rigid temperatures that remained low both day and night, until the end of January. February, on the other hand, was a rather humid month, with a slight rise in temperatures. Rains that were essential to guarantee the water reserve of the subsoil and put the plants in conditions to face the summer period in the best possible way. At the beginning of April, the sharp rise in temperatures caused the vines to sprout about 8-10 days early, but summer arrived in the second half of June, when rain and a rather humid climate gave way to beautiful sunny days and summer temperatures which, however, with the exception of the second ten days of July, always remained at seasonal levels without excesses. Some night showers in August offered refreshment to the plants and washed the grapes, while the cool night breezes, conditioned by the sea, accentuated the development of the aromas and guaranteed freshness and fragrance of the grapes which ripened gradually, without excess sugar, in a harvest which, thanks to the optimal conditions, continued until the first ten days of October.

HARVEST

The harvest, carried out strictly by hand, began in the first ten days of September with the Cabernet Franc grapes and, subsequently, with those of Sauvignon, completing on October 10th with the grapes from the Castiglioncello vineyards, located above 300 meters above sea level. The grapes arrived in the cellar intact and healthy, at temperatures ranging between 20 and 23 °C allowing spontaneous fermentations to start gradually.

VINIFICATION

Grape selection using a sorting table. Soft and delicate pressing and destemming of the grapes, taking care not to break the skin of the grapes. Subsequent tumultuous fermentation in stainless steel at a controlled temperature of around 28° - 30°C (without any addition of external yeasts). Macerations were continued for approximately 13-15 for both Cabernet Franc and Cabernet Sauvignon. Pumping over and frequent délestages have favored aromatic extraction over tannic extraction. Malolactic fermentation in steel completed at the end of November.

AGING

At the end of malolactic fermentation and after a rotation of racking to ensure cleanliness, the wine begins the period of aging in French oak barriques for a period ranging from 20 to 25 months. The duration of the aging is technically decided based on the seasonal trend of the year.