SOIL STYLE

the soils on which the Cabernet Sauvignon vineyards are planted have varied and composite morphological characteristics with a strong presence of limestone areas, rich in Alberese and Gabbro, as well as stones and stones, and are partially clayey. They are located at an altitude between 100 and 300 meters above sea level, with a West / South-West exposure.

CLIMATIC TREND AND CHARACTERISTICS OF THE VINTAGE

The 2022 was rather warm, but autumn brought abundant rains with above-normal temperatures, which dropped significantly from the end of November and throughout December, causing a vegetative standstill of the plants and the natural elimination of pests. The winter was rainy, and, from the end of February, temperatures rose rapidly causing conditions of high humidity. This was followed by an unusual March, with mild temperatures and no rain but, from the end of April the temperatures turned above the seasonal average, with sultry heat. This situation, in the delicate moment of flowering and fruit setting, has led to strong selection and, consequently, a reduced production. The summer was warm, above seasonal average, and dry, however, the pedoclimatic character of the area (proximity to the sea, strong ventilation, and the temperature range between night and day) determined the excellent quality of grapes. The difference between the hills and the plain (where the situation was rather difficult), was clear. At the end of August, temperatures dropped. The 2022 vintage was rather challenging, and not especially generous in quantity, but the grapes from the hillside vineyards were excellent with great balance of total acidity and not excessive alcohol content. Le Difese 2022 shows a beautiful intensity of fruit, softness, and pleasantness of well-integrated tannins.

HARVEST

The harvest, carried out by hand, began on September 4th for the Cabernet Sauvignon grapes. It was necessary to speed up the harvest to prevent the grapes, perfectly ripe and of good quality, from risking excessive progress in the technical maturation. We worked during the coolest hours of the day and at night (especially in the cellar) to keep the grapes at optimal temperatures during the processing. This has made it possible to achieve the correct qualitative objectives of the musts.

WINEMAKING AND REFINEMENT

Selection of the grapes of cabernet sauvignon in the cellar via a sorting table. Soft crushing-destemming of the grapes to avoid improper transfer of tannins. Primary fermentation in stainless steel vats at controlled temperature and maceration on the skins with frequent pumping over to oxygenate and lower the temperature of the musts. We have reduced the délestage operations to avoid excessive tannic transfer. Malolactic fermentation carried out in steel and, at the end of it, was fined in French oak barriques, previously used for Guidalberto. Subsequent conservation in steel vats at a controlled temperature to confer tartaric stability before bottling.