2010

I call it the “long-limbed” Montevetrano, for an unusual dynamic freshness. With less marked connotations, less powerful and with a well modulated extraction, and a minerality that in the closing prefers hints of rose and licorice. The characteristic refreshing elements made it the most successful Montevetrano.

 

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (Cabernet Sauvignon, Merlot, Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 20 days.
Malolactic fermentation: done
Ageing: 14 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottiglia per 6 mesi prima dell’immissione sul mercato.
Chemical properties: Alcohol 13,5% vol. Ac. Tot. 5.1 gr/lt. Dry extract 33 gr/lt. PH 3.75.