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Argentiera - 2014

The first three months of 2014 were characterized by mild temperatures and heavy rainfalls exceeding 1000 mm in March. However, the month of April we had almost a complete lack of rain and much sunshine, which favoured the beginning of the vegetative stages. In June the weather conditions became quite unusual what lasted until the first two weeks of August. In fact the summer, where sunny days alternated with rainy – sometimes stormy – days, brought temperatures, which were in average about 3° C degrees below seasonal average and with peaks over 30 degrees in July and August only. For this reason the grapes start to get coloured only in the last July week, about a week later than usual. During the second part of August the weather turned to regular conditions and remained sunny until the end of September, what allows the grapes to arrive to full and healthy maturation, thanks also to the microclimate of the Mediterranean Sea, which is typical for the Bolgheri area and the good and constant ventilation in the vineyards of Argentiera estate, what prevented humidity stagnation.
Merlot was harvested a bit earlier than usual, starting from September 9th and ending the 27th of the same month. Petit Verdot, Cabernet Franc and Syrah were harvested on the last two weeks of September. Finally, Cabernet Sauvignon was regularly harvested from the 23rd of September to October 10th.

40% Cabernet Sauvignon
40% Merlot
20% Cabernet Franc

The grapes, hand-picked and carefully selected, come from the Estate’s best suited vineyards, which are found at an altitude of between 180 and 200 meters (590-660 feet). The whole grapes fall into tanks below by force of gravity. The grape varieties were produced separately. Fermentation and maceration occurred in stainless steel tanks for about 25-30 days at a controlled temperature not above 28-30 ˚C. The wine was then put into 225-liter barrels made of French oak, of which half was new; here the malolactic fermentation was completed. The aging process lasted about 18 months in the oak barrels and then another 12 months in bottles before the wine was made available for sale.

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