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.
1300 bottles
13,50 % – total SO2 60 mg/liter
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
Cabernet Sauvignon 88%, Merlot 12%
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 23 hectoliters oak barrels for over 12 months, followed by aging in bottle for a few months.
TMild temperatures in the first winter, with cold days between January and February. Spring was cool at the beginning, with frequent rains, the budding of the vines was delayed, while in May the temperatures dropped significantly, delaying the vegetative restart. Then a sudden hot in June and July, with rains only at the end of the month, made the vegetative cycle resume steadily and vigorously. In August and September the weather was sunny and more stable, optimal for obtaining a good ripening of the grapes.
800 bottles
13 % – SO2 totale 55 mg/litro
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
Cabernet Sauvignon 80%, Merlot 20%
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 5 hectolitre oak barrels for over 18 months, followed by aging in bottle for a few months.
The winter was alternating, even very cold with sprinkling of snow in December, then mild in January, however characterized by abundant rainfall, which rebalanced the lack of rain in the previous year. Spring has brought temperatures above the seasonal average, with many rains, making it the wettest season in the last thirty years. The summer was generous in sun and warm, offering to the vines good conditions of maturation, although a great job in the vineyard is needed, aimed at guaranteeing to the grapes a good ventilation and the beneficial contact with the rays of the sun. In particular in September and October the climate was perfect for a harvest of intense and balanced grapes.
1300 bottles
13,5 % – SO2 totale 60 mg/litro
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
Cabernet Sauvignon 100%
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 5 hectolitre oak barrels for over 18 months, followed by aging in bottle for a few months.
Definitely a difficult year for the vine. A mild winter, with temperatures just below zero only in January and unusually warm February and March, prompted an early budding. The temperature fell sharply on late-april nights, damaging some buds of the early vines, particularly Sangiovese and Merlot, causing difficulties in the development of the shoots. The flowering happened quickly uniformly, followed by a good fruit set. Slow vegetative growth due to drought has produced smaller bunches and berries. The dry and sunny climate has reduced the occurrence of fungal disease, so we reduced the treatments to a minimum. The drought from June to September did the early harvest, which began on 29 August with Merlot grapes for rosé even though the proximity of the water and the wood allowed the vine to mature homogeneous. Overall, the reduced harvest provided intense and aromatic grapes.
650 bottles
13,5 % – SO2 totale 55 mg/litro
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
Cabernet Sauvignon 80%, Merlot 10%, Petit Verdot 10%.
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, with the certification of Icea, and in Biodynamic conversion. 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. Self-regulation in the production of fruits and the complex connection with 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 September 12th to October 15th, 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 hectolitre oak barrels for 18 months, followed by aging in bottle for a few months.
The winter was mild and heavy rains in February provided a good water supply; the spring warmth has made the vine sprout a little early, which has vegetated regularly during the sunny spring. Despite the sporadic summer rains, the ripening reached was excellent. The ripening of the bunches has been regular and the cool summer nights have balanced the high temperatures of the day, developed a certain freshness and acidity in the berries and complexity of aromas.
2700 bottles
13,50 % – SO2 totale 69 mg/litro
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
Cabernet Sauvignon 60%, Merlot 30%, Petit Verdot 10%.
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, with the certification of Icea, and in Biodynamic conversion. 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. Self-regulation in the production of fruits and the complex connection with 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 September 12th to October 15th, 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 hectolitre oak barrels for 18 months, followed by aging in bottle for a few months.
Excellent year for the vine, which has seen, after a rainy winter, an early spring. Sprouting-chin was early. In spring, abundant rainfall and sunny and windy days alternated, allowing an acceleration cluster growth between June and July. The thermal excursion, with a constant lowering of the temperature of the last days of August, the abundant rains, brought the grapes in perfect balance condition to continue the vegetative cycle, accumulate sugars and synthesize aromatic substances.
2700 bottles
13,5 % – SO2 totale 67 mg/liter
DOC Bolgheri Rosso
DOC Bolgheri Rosato
DOC Bolgheri Vermentino
IGT Costa Toscana
IGT Costa Toscana
