vintage description

A dry winter and an initially cold month of March were followed by above-average temperatures in spring, favouring early bud break and premature flowering. From mid-May to early June the weather was mostly rainy and wet. During the following ripening stage rainfall was evenly distributed and only a few hot days made for short periods of drought. Throughout the summer the nights were refreshingly cool. Harvest began in early September and until mid-October it was repeatedly interrupted by single days of rain, luckily followed by longer periods of sun. The white wines are crispy and fresh and have an intense olfactory appeal. Finesse and elegance characterise the red wines, which already hint at a great aging potential.

winemaking

At harvest, the grapes are delivered in small bins and immediately gently pressed. The must ferments slowly at controlled temperatures (18-20°C), partly in oak barrels (30 – 40 hl), and partly in tonneaux, where malolactic fermentation also occurs. The wine is clarified through natural sedimentation of particles.

MATURATION
Maturation takes place in large oak barrels (30-40 hl) with a smaller part in tonneaux, always on the lees until the end of August. After bottling, the wine matures in the bottle for at least another 3 months. Total maturation period is thus at least 14 months.