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. The production facilities are located at an average altitude of between 80 and 400 metres above sea level, with a west/south-west exposure.

WEATHER TRENDS

The end of winter and the beginning of spring were very dry and mild. This helped early sprouting (approximately 10 days early). In April, temperatures dropped, halting sprout growth. The summer period was warm and sunny, continuing throughout the month of September and the entire duration of the harvest, making it possible to harvest grapes with high sugar concentration and very healthy. The harvest of 1997 was poorer than expected, but it was an exceptional year, arguably better than that of 1990.

HARVESTING

Excellent harvest in every respect: weather conditions during the harvest, health of the grapes, perfect ripeness and balanced quantity on the vine, favoured a good skin thickness and an excellent sugar content.

FERMENTATION

Fermentation was in stainless steel vats at a controlled temperature of around 30° - 31°C. Approximately two weeks of maceration on the skins, with various pump-overs and offloads. Malolactic fermentation happened in steel vats.