||10% Cabernet Franc, 60% Cabernet Sauvignon, 30% Merlot
||The credit for this success, in addition to the favorable climate and soil characteristics, is due to the meticulous and constant commitment of the family, says that for years the standard of quality at all costs, which translates into a care and commitment almost obsessive, both in the vineyard and the cellar. Most of the operations in the vineyard, including hoeing, are performed by hand, while the straddle tractors are used for topping and the treatments that follow the principles of pest management.
||All operations that are part of the production cycle of the vine are always under the supervision watchful eye of Virgil, who takes care that the vineyard is treated as a garden, with great respect the environment and nature.
||Harvested the second and third week of September. The grape harvest is done manually, after a first selection in the vineyard, the grapes are transported in crates and placed in a refrigerated cell.
||The product thus' selected is sent in conical tanks, all at a controlled temperature, according to traditional methods where it ferments for a period ranging from 25 to 30 days depending on the year, and sees the succession of many replacement and milling operations . After the fermentation is carried out a soft pressing, after which, by gravity, the wine is placed directly into the barrels found in the room below the cellar. At this point the actual selection of a vibrating ribbon, choice of grapes, and stemming, the grapes for most 'important, further selection of the best beans.
||The barrel consists of two rooms separated by a sliding wall that allows you to maintain a higher temperature by heating the floor in the room used for malolactic fermentation, and lowest in those intended for aging. Here the wine will rest for about 18 months in medium toasted oak barrels before being bottled. A detail of this cellar is that all the barrels are placed on supports that allow you to rotate them in order to keep the wines on the lees with regular riddling.
||Fermented in wood for about 25 days.
||Aged in French barriques of first and second pass for about 18 months. Bottled in May is left to rest the bottle for another six months before being sold.