Year with incessant rains. Unlike in the ’92, the maturation of the grapes has not been affected with much thinning.
Production area: San Cipriano Picentino (Sa)
Soil: medium composition, rich in texture. Exposure to south-west, hills
Vineyard area: total extension of 4 hectares
First year of production: 1991
Number of bottles produced: 5000
Grapes: Total personal ownership
Blend: 10% Aglianico, 30% Merlot, 60% Cabernet-Sauvignon.
Winemaking: long skin maceration (24 days).
Fermentation: in stainless steel, after draining of 15%. Numerous punching-downs. Average duration of the fermentation: 20 days.
Malolactic fermentation: done
Ageing: 12 months in 225lt new barriques made of Nevers and Allier oak.
Maturation: in bottle for 7 months before release.
Chemical properties: Alcohol 12,5% vol. Ac. Tot. 5 gr/lt. Dry extract 27 gr/lt. PH 3.7.