Argentiera - 2010
The harvest started 2 weeks later than usual, respect to all our former vintages because of the delay in spring, caused by the low temperature, which was not made up during the summer months. We started the harvest with the Merlot, which lasted for 10 days with some interruptions in order to have the best ripening result. Afterwards we picked the Cabernet Franc and Petit Verdot. The perfect weather conditions, with sunny and windy days, allowed us to continue the harvest of Cabernet Sauvignon so that we finished the harvest about Mid of October, with all the grapes in the best ripening condition and with an excellent polyphenolic development and sugar balance.
Classification: DOC Bolgheri Superiore
Grape varieties: 45% Cabernet Sauvignon, 45% Merlot, 10% Cabernet Franc.
The winter 2010 was particularly cold with low average temperatures until the End of March, which allowed the vines to have the necessary growing rest. Mid of March we had a heavy snowfall and also spring was colder than usual with a lot of rainfall until the month of May. This seasonal development brought to a delay in blossoming and veraison and, as a consequence, slower plant growth too. The temperature only rose in June to reach a seasonally appropriate average but with high temperature excursion between day and night what assisted the development of the aromatical flavours. July was a hot month with a lot of sunshine and no rainfall, what allowed the correct development of the pants, while August brought about 70 mm of rainfall but remaining within the maximum temperature of 32° C.
The harvest started 2 weeks later than usual, respect to all our former vintages because of the delay in spring, caused by the low temperature, which was not made up during the summer months. We started the harvest The carefully selected grapes were grown in the estate’s best vineyards at altitudes of 180 to 200 m a.s.l.. The different grape varieties were vinified separately; fermentation and maceration took place in stainless steel tanks for about 25/30 days at a controlled temperature never over 28/30° C.
The wine was then transferred into mainly new 225 l French oak barriques (Allier and Troncais) where malolactic fermentation was completed and it was aged for further 18 months. After the blending the wine undergoes further 12 months of bottle fining before the release on the market.
Intense and luminous shades of dark ruby red color. Very complex on the nose with fresh hints of red berries like cherries, plum and cassis going over to wooden berries. Beside this we have intense and spicy balsamic notes as eucalyptus and graphite, finishing with some well integrated roasted hints. On the palate we discover the same aromas, which are perfectly balanced giving deep and velvet sensations. The mineral taste impresses because of the freshness, which offers character to the wine and a long persistent, pleasant and elegant aftertaste. The wine shows harmonic but intriguing, because of the sapid and mineral aftertaste; well balanced between fineness, tannic structure and the lingering finish.