The soils are within the Bolgheri Sassicaia DOC production area. They display diverse and complex morphological characteristics, with limestone areas rich in marl, as well as stones and pebbles (from which the wine takes its name), and partial clay. The production facilities are located at an average altitude between 100 and 400 meters above sea level, with a west/southwest exposure.

THE SEASON IN BRIEF

The 2022 vintage was hot, but Bolgheri's favorable microclimate allowed for a good balance between acidity and freshness.
Autumn initially saw below-average temperatures, with abundant rainfall and a drop in temperatures at the end of November, which favored the vines' vegetative rest and the natural elimination of parasites. Rainfall continued throughout the winter, ensuring good water reserves. Spring began with above-average temperatures, interrupted by a brief, sudden drop in temperature that led to bud selection in early vineyards. This reduced vine load and allowed for proper pigmentation and ripening of the grapes. Summer was characterized by intense heat, but thanks to Bolgheri's microclimate and the vineyards' hillside location, there were no signs of distress in the vineyards. Heavy rainfall in mid-August lowered temperatures and consequently favored proper grape ripening. The result of this climate is a perfect balance between technical and phenolic ripeness, with healthy grapes and excellent lignification of the grape seeds and stems.

THE HARVEST

The grape harvest, carried out by hand, began in early September with the grapes from the youngest vineyards and then continued with the Cabernet Sauvignon from the lower-elevation vineyards, until concluding with the hillside vineyards over 300 meters above sea level (Vigna di Castiglioncello). Harvesting was completed at the end of September.

THE WINE

After careful selection of the grapes, they were gently pressed and subjected to controlled alcoholic fermentation, which concluded at the end of October. Macerations were moderate, lasting 13 to 18 days, resulting in optimal extraction of polyphenols and aromas. After spontaneous malolactic fermentation, which concluded at the end of November, the wine aged in wood for approximately 23 months. It was then racked into stainless steel tanks for the final selection phase before blending.