Cold and sunny winter, the spring was characterised by low average temperatures and high rainfall, which allowed the creation of important water reserves in the soil. This situation of low light and rainfall resulted in a slight delay in the vine's vegetative cycle. Flowering took place between the last days of May and the beginning of June. The season then continued regularly, with a hot summer, without any particular temperature peaks, with some rainfall between the end of July and the beginning of August. The mild September temperatures and good water reserves favoured a slow and regular ripening.
Tasting Notes: The wine is an intense purplish red colour. The nose is characterised by notes of ripe red fruit, raspberries and sour cherries are joined by sensations of vanilla and a light balsamic hint. On the palate the attack is soft, balanced, well supported by a pleasant freshness and smooth tannins, characteristics that together with the sweet aftertaste give the wine length and persistence.
Grapes: Merlot, Sangiovese Harvest period: Merlot: 12 September, Sangiovese: 23 September Sugar at harvest: Merlot: 252 g/l; Sangiovese 250 g/l Total acidity at harvest: Merlot: 6.50 g/l; Sangiovese 7.05 g/l (in tartaric acid) Fermentation tanks: stainless steel thermo-conditioned Fermentation temperature: 28°C Type of ageing container: partly new, partly used barriques Length of ageing: 12 months Analytical Data Alcohol: 14.5% Vol. Total acidity: 5.56 g/l PH: 3,49