Grape blend: 85 % Cabernet Sauvignon 15 % Cabernet Franc
Soil composition: strong presence of limestone and rich in clay and rocks; located at an altitude between 80 and 300 meters above sea level, facing East / South East
Vine training: cordon trained and spur-pruned
Planting density: between 3.500 to 5.000 vine stocks per ha
Climate: initial germination in the vineyards and of the individual plants proved to be very consistent; production growth was regular as the season became milder, favoring normal development of the grapes and bunches; secondary sprouting was precocious, requiring strict control of the vegetation; the hot summer favored precocious
maturation of young vines and normal maturation of older ones, ensuring aromas and balanced constituents in the grapes
Harvest: weather right from the start of the harvest was dry which allowed pick of grapes at the right pace with a positive effect on the grapes polyphenolic and anthocyanic content
Wine making: The fermentation took place in temperature controlled stainless steel vats, while the maceration of the skins lasted 15 days for both the Cabernet Sauvignon and the Cabernet Franc, with a combination of pumping over and délestage
Aging: French oak barrels for 24 months; before being marketed aged for a further 6 months in glass

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