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Wine Information
Vinification
The grapes selected for this cru, amounting to 125 quintals (13.75 tons), were harvested on the following dates: Malvasia Nera, September 23, and Sangiovese, surprising early, on September 25. Fermentation was regular and, as usual, at controlled temperatures. The wine was pumped over the cap numerous times throughout the period of fermentation and maceration, which lasted 23 days. After 70 hectoliters (1,842 U.S. gallons) had been drained off, the wine went through malolactic fermentation in barriques.
Maturation
Following assemblage, the wine was matured for about 14 months in barrels of Allier oak, 75% of which were new.
The wine was bottled on May 14, 1999, and filled 8,256 Bordeaux bottles and 400 magnums.
Technical data
Total acidity: 5,60
Volatile acidity: 0,41
pH: 3,48
Alcohol: 12,70
Total dry extract: 30,80
U.V.280: 73,20
Vuosikerta 1997
Italian Vintage Report by Tb: In 1997, the entire Italian wine industry was rejuvenated by one of the greatest vintages of all time. The only negative aspect of the year was subzero night temperatures in April and May, which damaged exceptionally early buds and flowers. As a result, crop yield was lower than desired. Otherwise, the summer season was blessed with sunny and warm weather. Temperatures soared in August and September and the grapes ripened two weeks earlier than normal. This took Piedmont by surprise, as Nebbiolo ripened before Barbera, which was unprecedented. The small grapes were so well balanced that there were only four other Italian vintages like 1997 in the 20th century. Otherwise, the acidity of the grapes has fallen below normal levels due to their ripeness. In Tuscany the situation was the same as in Piedmont – there had not been a harvest of such quality since 1947. The wines can still take years of aging and up to decades for Barolos and Barbarescos .