Technical notes

Our vineyards are cultivated in the spurred cordon way and the density is of 7.000 plants per hectare; the yields are at a maximum of 800 g of grapes each plant. The harvest is generally during the third decade of September. The fermentation-maceration takes place in slavonian oak fermentation vats were the must reaches a maximum temperature of 30°C. The period of contact between must and grape-skins is almost never longer than 15 days, during which we do pumping-over and delestage. We use selected yeasts not intrusive to the personality of the territory; the 24 months wood ageing period takes place in 5 hl French oak tonneaux and also in slavonian oak vats. The remaining period before the release of the wine is spent in bottle. The annual production is of about 20.000 bottles