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Regular price $466.00 USD
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Appellation : Bolgheri DOC

Vintage : 2018

Alcohol : 13.5%

Region : Tuscany (Italy)

Format : 0.75 l

Grapes : Cabernet Sauvignon, Cabernet Franc


They show different and composite morphological characteristics, with the presence of calcareous areas rich in galestro, as well as stones and partially clayey. The production plants are located at an average altitude between 80 and 400 meters above sea level, with West/South-West exposure.


The year 2016 is worthy of praise. Autumn was characterized by an unusually warm and dry climate, except for some rare showers. The real cold arrived at the end of November with rigid temperatures that remained low both during the day and at night, until the entire month of January. February, on the other hand, was a rather humid month, with a slight rise in temperatures. Rains that were essential to guarantee the subsoil water reserve and put the plants in a position to better face the summer period. At the beginning of April, the marked rise in temperatures caused the budding of the vines to come about 8-10 days earlier, but summer arrived in the second half of June, when rains and a rather humid climate gave way to fine sunny days sun and summer temperatures which, however, with the exception of the second ten days of July, have always remained at seasonal levels without excesses. A few nocturnal rains in August offered refreshment to the plants and washed the grapes, while the cool nocturnal breezes, conditioned by the sea, accentuated the development of the aromas and guaranteed the freshness and fragrance of the grapes which gradually ripened, without excess sugar, in a harvest that, thanks to the optimal conditions, lasted until the first ten days of October.


The harvest, carried out rigorously by hand, began in the first ten days of September with the Cabernet Franc grapes and, subsequently, with those of Sauvignon, completing itself on October 10 with the grapes from the Castiglioncello vineyards, located above 300 meters above sea level of the sea. The grapes arrived in the cellar intact and healthy, at temperatures ranging between 20 and 23 °C, allowing spontaneous fermentation to start gradually.


Grape selection through sorting table. Soft and delicate pressing and destemming of the grapes, taking care not to break the skin of the berries. Subsequent tumultuous fermentation in stainless steel at a controlled temperature of around 28° - 30°C (without any addition of external yeasts). The macerations were continued for about 13-15 for both the Cabernet Franc and the Cabernet Sauvignon. Pumping over and frequent délestages have favored the aromatic extraction over the tannic one. Malolactic fermentation in steel completed at the end of November.


At the end of the malolactic fermentation and after a rotation of decanting to ensure cleanliness, the wine begins the period of aging in French oak barriques for a period ranging from 20 to 25 months. The duration of the refinement is technically decided on the basis of the seasonal trend of the vintage.

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