Poggio ai Ginepri - 2016
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.
50% Cabernet Sauvignon
Following destemming and gentle pressing, all the varieties were produced separately. Fermentation and maceration occurred in stainless steel tanks for about 15-20 days at a controlled temperature not above 28 ˚C. Half of the wine was then put into 225-liter barrels made of used French and Hungarian oak, where the malolactic fermentation was completed; aging lasted about eight months. The other half of the wine was aged in stainless steel tanks. Afterwards, the final blending was made and, subsequently, the wine was bottled..