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

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 ripening of the grapes was optimal for their aromatic and taste components, accompanied by optimal thickening of the skins, rich not only in aromas, but also of noble and aristocratic tannins and excellent anthocyanins. The grape harvest began in early September and continued for about three weeks.

FERMENTATION

Fermentation happened in stainless steel vats at a controlled temperature of around 30° - 31°C. Approximately two weeks of maceration on the skins, with several repassings and délestages. Malolactic fermentation happened in steel vats.

AGEING

The wine was matured in French oak barrels for 24 months, followed by a period of ageing in glass before being released for sale.