Overall, we can state that 2018 was a complex harvest due to the climate trends, which tended to be more humid than average in the past, but with excellent summer temperatures and a very dry period in the months of September and October.

Fermentation and maceration in stainless steel tanks at a controlled temperature of 75.2°-80.6°F with 14-16 days of skin contact.

Alcohol: 14 %Vol Total acidity: 6.22 g/L PH: 3.30 Non-Reducing Extract: 27.69 g/L Total Polyphenols (in Gallic acid): 2066 mg/L

The autumn and winter were very mild this year, with below-freezing temperatures only in part of January.  In the spring, temperatures were average, with the end of May and early June hot but humid. This diminished the fruit set causing a thinning effect in the clusters that was good for the Sangiovese. Two hailstorms at the end of May also led to the loss of flowers, thus reducing per-plant growth. Summer was hot and dry. End-July and Mid-August rains gave some relief to the plants, helping them during the period of veraison. Harvest began in early September, with temperatures mid-to-high for that period of the year during the day and a drop of as much as 50-60°F at nights, favoring the accumulation of phenolic compounds.

Fermentation and maceration takes place in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with approximately 14-16 days of skin contact.

95% Sangiovese, 5% Cabernet Sauvignon

The 2014/2015 growing season was quite uneventful without any extreme events. Winter was mild with temperatures falling to freezing only at late-December, January, and February. Spring was also fairly mild albeit a little cold at the start with temperatures rising later and hitting averages. May and June were warm favoring a perfect flowering and veraison with adequate rainfall of approximately 6 inches. Summer began earlier, with high temperatures by late-June featuring peaksin the mid-90s. July was also particularly warm with highs at 104°F. Overall rainfall was scarce at about 4 inches but the good water supplies from the Winter and Spring months prevented drought stress. September and October showed perfect weather conditions, with significant day-to-night temperature ranges which favor the accumulation of color and polyphenols in the grapes.

Fermentation and maceration takes place in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with approximately 14 days of skin contact.

90% Sangiovese, 5%, Cabernet Sauvignon, 5% Petit Verdot

The 2012 autumn and the 2012/2013 winter were among the rainiest of the last few years. True spring began in mid-April when it stopped raining and there was a sudden change in temperature featuring extremely high daily averages. Summer began with wet soils but the high temperatures and the sunshine accounted for homogeneous bunches. The year was really shaped in September with the Summer-like temperatures during the day followed by drops of about 15 degrees during the night allowing for perfect polyphenolic ripeness and giving way to a quality harvest with healthy, perfectly ripe grapes. The 2013 Sangiovese offers deep color and a remarkable structure; the Cabernet an impenetrable color with a surprising aromatic framework; and the Petit Verdot gives a velvety roundness.

Fermentation and maceration takes place in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with approximately 14 days of skin contact. After racking and malolactic fermentation in steel tanks, the wine is aged for 21 months in French oak barriques and 20% new tonneaux.

90% Sangiovese, 5%, Cabernet Sauvignon, 5% Petit Verdot