||Via Bolgherese, Cabernet Sauvignon; Le Sondraie, Merlot, Cabernet Franc and Cabernet Sauvignon. Altitude: Via Bolgherese 56 m (183 ft) a.s.l.; Le Sondraie 35 m (114 ft) a.s.l. Exposure: West – South/West
|Composition of the land
||Via Bolgherese: deep soils with coarse-grained red sand, gravelly, well drained with a layer of clay at 120 cm (46 inches) below the surface. Slightly sub-alkaline.
|Plants n. x hectare
||Via Bolgherese 9,000 vines/Ha; Le Sondraie: 7,936 vines/Ha
||At the end of August for Merlot, followed by Cabernet Franc (mid-September) and ending with Cabernet Sauvignon at the end of September. Grapes are hand harvested in small 15 kgs crates. Further manual selection upon arrival at the winery with the use of a sorting table.
||De-stemming then soft pressing to partially rupture of the berries. Fermentation: In temperature controlled stainless steel tanks for 10 days at 28/30 °C. Malolactic fermentation: Carried out naturally (without inoculation) in barriques at 22° (68°F) in November.
||18 months in 225 litre French oak barrique from Allier (50% new, 50% second use)
||Naturally suited to accompany chargrilled meats, particularly T-bone and fillet steak, it also goes well with kebabs, roasted veal, ribs, 'ossobuco', lamb shanks and pork. It is further enhanced when paired with smoked ricotta cheese, Parmigiano Reggiano and medium-matured goat's milk cheeses.