Wine Maker Notes
The property’s geology is a patchwork typical of Tuscan coastal areas, with pockets of soils rich in clay and others rich in gravel and fine stones set in various protected microclimates. The principal Poggio al Lupo vineyard is a southerly-exposed hillside vineyard parcel rising 330 above sea level planted to 5.5 acres each Alicante and Petit Verdot and the balance in Cabernet Sauvignon. Harvest is carried out by hand, and after initiation of fermentation, the wine remains in contact with the skins for 25 days, with manual punch down of the cap, followed by malolactic fermentation and 20 months’ aging in all new French oak barriques. Six months in bottle precede release of the finished wine, which is composed of 70% Cabernet Sauvignon and the balance equally in Alicante and Petit Verdot.