This was a particularly interesting vintage both for the unusually cool weather and for the innovations introduced to the winemaking process. The protocol introduced for the first time was the use of indigenous yeasts and 25% whole bunches, as was already the case for the fermentation of Petit Sancaba. However, unlike Petit, greater extraction was achieved through more extensive pumping over and occasional punching down, in order to give the wine greater structure. Aging in third- and fourth-use barriques was reduced to eight months. These innovations, combined with the particularly cool climate of the vintage, particularly congenial to achieving optimal phenological ripeness of the Pinot Noir, and the low yields achieved following the extensive thinning caused by downy mildew, resulted in a wine of exceptional complexity and aromatic expressiveness.

Vintage 2023

The 2023 vintage was particularly rainy and humid, one of the most challenging in terms of phytosanitary management in the last ten years, especially for those of us who practice certified organic vineyard management. Heavy rains lasted until early July and created the conditions for a severe blight attack, which severely compromised Pinot Noir yields. Therefore, this vintage produced only 3,179 bottles of Sancaba. On the other hand, the natural selection of the grapes by the blight, combined with our meticulous work in cleaning the bunches, resulted in a harvest of few but high-quality grapes.