2005

A difficult vintage that expresses a great “noblesse”, anyway. A wine that presents a dense texture complexity, with persuasiveness of spicy notes. The critical success has flattered me, confirming what I was afraid of experiencing only emotionally!

 

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: 21 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 13,5% vol. Ac. Tot. 5.3 gr/lt. Dry extract 35.5 gr/lt. PH 3.8.