hill side with south-eastern exposure.

planted in 1997 at a density of 1.30x0.9 meters (~4x3 ft), equivalent to 8,547 vines/ha (3,490/ac).

trained to a bilateral cordon with vertical shoot positioning.

100% Cabernet Sauvignon, 4 different clones: clone CL191 on 420A rootstock, CL169 on 161-49, CL337 on SO4 and CL3309 on SO4

deep sandy clay with limestone from the Pliocene era (6 million years ago).

Winter and the first part of Spring were very rainy. Mild April temperatures were interrupted by a frost that, in effect, drastically reduced yields. A dry, warm Summer was followed by light, beneficial rains during the first decade of September that fostered an optimal ripeness of the grapes. Harvest quantities were much below average, but late ripening varieties, like Sangiovese, developed a high concentration of polyphenols and alcohol.

small lot fermentation at 25-30°C (77-86°F) using indigenous (wild) yeast. Fifteen-day maceration with frequent aerations, pump-overs and punch-downs of the cap for optimum polyphenol extraction.

it was placed in small (lt.225) new French and American oak barrels for 12 months

in our temperature-controlled cellar for over 45 months.

dark, deep, blackish-ruby hue.

bold and intense, with blackberries and licorice, black pepper and a hint of vanilla.

full-bodied palate with exceptional dark fruit intensity and spice. Big structured with well-integrated, supple tannins and a long, persistent finish.

Alcohol 13.45%, total acidity 5.06 per thousand, color 19.57, sugar 1.7 per thousand, polyphenols 3.737 mg/l, dry extract 30.08 g/l.