A weather pattern ideal for all year. July and August fresh. We had just some rainfall that only refreshed the soil and helped the plants to restart. A cool climate, a season very breezy and perfect grapes, from a health point of view, unique. I found, however, a greater difficulty to find the the point of maturity of the grapes. I remember I started the harvest, but having also interrupted and resumed it after a few days. The year was belated and then the grapes needed to stay in plant a little more. Nero d'Avola rich and varietal, Frappato very fragrant.
- ALTITUDE 280 METERS ABOVE THE SEA LEVEL
- SOIL MEDIUM DENSITY. RED SANDS AND CHALK FROM SUB APENNINE LIMESTONE ROCKS
- AGRICOLTURE ORGANIC, WITHOUT CHEMICAL INTERVENTION
- TRAINING SYSTEM GUYOT, ALBERELLO
- PLANT DENSITY 6.000 PLANTS PER HECTAR
Harvest start: 24 September 2013
It has been the first vintage in the new cellar, in Bombolieri district. New smell but also the smell of the wine 2012. I moved all the 2012 vintage in, to keep us company. To make feel those grapes, which for the first time entered the new home, they were not alone. All the tanks are of concrete from now, more space finally, a home more suitable to wines. I had a lot of anxiety about how everything would be, for the fermentations, but also for the guys that help me they had to adapt to a new place, quickly. But all at once, As soon as the grapes started to ferment I made a big sigh of relief. The smell of the must was the same as always, everything went well. I think that what we have in the vineyard really is the most important thing and that's why I found all and everything in the wines while being in a new place. I am very happy with this vintage. It is the Tenth Harvest, a special vintage.
The maceration have been shortened slightly, punching down and pumping over on a daily basis.
INDIGENOUS YEASTS ONLY, 30 DAYS OF MACERATION ON THE SKINS
32 MONTHS IN LARGE 25HL SLAVONIAN OAK BARRELS, 4 MONTHS IN BOTTLE, UNFILTERED