||The perfect weather conditions, with sunny and windy days, allowed us to continue the harvest of Cabernet Sauvignon so that we finished the harvest about Mid of October, with all the grapes in the best ripening condition and with an excellent polyphenolic development and sugar balance.
|Temperatura di fermentazione
||The fermentation and maceration in contact with the grapes took place in concave stainless steel tanks for about 28-30 days at a controlled temperature around 28-30 °C.
||The wine was then transferred into 225 l French oak barrels (Allier and Troncais) where malolactic fermentation was completed and it was aged for 20 months. Afterwards the wine remained for a further fining in bottle at least 12 months before its release on the market.