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Wine Information
The 2006 harvest in Bolgheri was particularly well balanced and began in the first week of September, starting with early ripening grapes, Merlot being the first, which had reached perfect ripeness. There was no rain for the duration of the harvest (apart from a few stormy days mid September) and the vines were in optimum health, with no stress from drought. This gave an ideal period of time for the harvest, in which each variety was picked in turn, when the grapes were fully ripe, starting with the Merlot, then the Syrah and, finally, the Cabernet Sauvignon (picked between the last week of September and the first week of October).
VINIFICATION
The grapes were picked by hand and carried in crates to the cellar, where they were de-stemmed and selected manually on sorting tables before pressing.
The fermentation and maceration took place in stainless steel containers at a controlled temperature (25-30°C) and lasted for between 15 and 20 days, during which pumping over and oxygenation was performed as necessary for each single variety.
The wines were racked off into new oak barrels, where they completed malolactic fermentation by the end of the year. During the time in barrel, the wine was periodically racked and drawn off the lees and oxidized when necessary. After a meticulous control of each single barrel at the end of the 18 months ageing process, the varieties were blended. The wine was bottled and aged a further 10 months before release. Alcohol: 14,5% Vol.
65% Cabernet Sauvignon, 30% Merlot, 5% Syrah
