Of the farm, a Castagneto Carducci, Felciaino locality 115 a
Cabernet Sauvignon 78%, Syrah 19% e Cabernet Franc 3%
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic and Biodynamic, with the certification of Icea, and of Demeter. The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm. The self-regulation in the production of the fruits and the complex connection with the natural resources allows to obtain high quality bunches.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a low yield per hectare. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The harvest, from the first days of September, depending on the maturation of each vine, is done by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor.
The wine ages in 10 hectoliters oak barrels for over 12 months, followed by aging in bottle for a few months.
The winter was mild, with rare rains. In March there still were a few cold days. The temperature rose from mid-April, resulting in a regular spring, with excellent flowering and fruit set from May onwards. The rains in June greatly stimulated the vegetation of the vines, forcing hard work in the vineyard. Hot and dry summer, with many days above average, but cool nights, for good acidity and development of aromas in the grapes. Some rain at the end of August to reduce the water stress of the vines. The ripeness was perfect thanks to the hot days of the second half of September.
13,50 % – total SO2 60 mg/liter