This year, the greenhouse effect appears. Scarce rains, particularly in 2000. Wines are less soft, but richer. Less soft tannins. Minor leaf removal of the plants. Aromas that recall soft fruits, spicy notes and vanilla from very fine and sweet tannins.
Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
Vineyard area: total extension of 4 hectares.
First year of production: 1991
Grapes: Total personal ownership.
Blend: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Numerous punching-downs. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 8/12 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13% vol. Ac. Tot. 5 gr/lt. Dry extract 29 gr/lt. PH 3.55.