The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Wine Information
PECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: different vineyards in Bussia (Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 6 to 8 days and it is further drawn off; finally, the alcoholic VINIFICATION gets fully complete.
VINIFICATION TEMPERATURES: from 26 to 28 degrees centigrades.
CELLAR REFINING: the new wine , after spending from 5 to 6 months in stainless steel vats and being transferred several times, is poured onto “barriques” (barrels), where it remains for about 18 months and, finally, it will be bottled.
NOTES: the grapes used to make “ Il Favot” come from vineyards which have undergone periodical implantations, and so have a maximum age of 20 years. The skin soaking is limited to 6-8 days so to extract few tannins and more colour from the skins themselves, with the result of getting a well-coloured wine with a remarkable softness.The barrels (“barriques”) used are 100% made of new wood
Vuosikerta 2008
The season was characterized by an autumn and a winter which were not particularly cold and with little rain, conditions which favored a slightly early bud break compared to the preceding vintages. Spring, and the first vegetation, saw the appearance of adverse meteorological conditions, with frequent rainfall until the end of May which caused a slowing of plant growth, a slowing which, nonetheless, did not have harmful effects on vine health. June and July, instead, were warm and dry, while in August there was scattered rainfall which helped the vines to sustain regular growth of both the vegetation and the grapes.
The months of September and October were very favorable for harvest operations, thanks as well to temperature swings from daytime heat to nighttime coolness, optimal conditions for grape quality. Sangiovese was picked during the last ten days of September, while Cabernet continued to be harvested until the middle of October. From the very beginning of the harvest the musts showed very interesting colors and aromas, which indicated that the vintage was of very high level indeed.