2007

Sweet, seductive, full of fruit, you can perceive the depth of a complex, fresh and crisp style. This year was warmer than 2006. Intense scent of eucalyptus, cedar; long on the palate.

 

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (60% Cabernet Sauvignon, 30% Merlot,10% Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 23 days.
Malolactic fermentation: done
Ageing: 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. 5.12 gr/lt. Dry extract 34.06 gr/lt. PH 3.61.