We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.


Villa Donoratico - 2016

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
30% Cabernet Franc
20% Merlot
10% Petit Verdot

The grapes are hand-picked and selected on a double sorting table. The whole grapes fall into tanks below by force of gravity. All the varieties were produced separately. Fermentation and maceration occurred in stainless steel tanks for about 20-25 days at a controlled temperature not above 28 ˚C. The wine was then put into 225-liter barrels made of French oak; here the malolactic fermentation was completed. The aging process lasted 12 months in oak barrels and at least another 10 months in bottles.

Impressum . Cookies . Sitemap