Wine Maker Notes
The grape harvest takes place in the first half of September for the Merlot and in the second half of the month for the Cabernet Sauvignon and Franc.
Maceration lasts approximately 12-15 days at a temperature of 28°C.
Following Alcoholic fermentation, malolactic fermentation takes place in stainless steel tanks. The product is then placed in one-year-old French oak barriques where it remains for approximately 12 months.
Bottle aging lasts a minimum of 3 months.
Since 1999 Ambrogio e Giovanni Folonari began purchasing land in the Bolgheri area, right below the ancient town of Castagneto Carducci, 70 km south of Livorno.
In this area in the 1990s, the classification “Bolgheri D.O.C.” proved to be a smashing success. Thanks to a few highly-respected families in the Italian wine sector, it became internationally famous and indisputably respected for its wines.
The area is blessed with a very favorable climate, tempered by the sea breezes from the nearby Tirrenian Sea. The terrain, a mixture of clay and sand, for the most part slopes slightly toward the sea. It has proved to be extremely well-suited to the Bordelaise combination. The Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and white varieties like Vermentino reach veritable heights of quality.
Pairs well with red meat and poultry