SOIL STYLE

The soils on which the vineyards stand has varied and complex terrain features with a strong presence of limestone, feature areas rich in marl and pebbles as well as being partly clayey; they sit at an altitude of between 100 and 300 metres above sea level, with a south/south-west exposure.

WEATHER TRENDS

In some respects, the climate in 2003 was rather similar to that of 2001, with the exception of both winter and spring characterised by low temperatures that delayed flowering. The summer, on the other hand, was very hot from the outset, with temperatures above the norm. The lack of rainfall and very dry weather caused an early ripening and, for some grape varieties, even a slight over-ripening. The harvest began at the end of August and was completed by the end of September.

HARVESTING

The climate remained extremely dry and warm up to the harvest. The ripening of the grapes was optimal for its aromatic and taste components, accompanied by optimal thickening of the skins, which were rich not only in aromas, but also in noble tannins and excellent anthocyanins. Harvesting began in the last few days of August and continued for about a month.

FERMENTATION

The 2003 vintage was fermented in temperature-controlled steel vats with maceration lasting 17 days for the Merlot and Cabernet Sauvignon and 14 days for the Sangiovese.

AGEING

Once malolactic fermentation was complete, the wine was placed in French oak barriques, and a small part in American oak, where it was aged for a period between the 20 and 25 months. The duration of the ageing is technically decided on the basis of the seasonal trend of the vintage.