Winery location: Maremma, Toscana
Grape varieties: 85% Cabernet Sauvignon, 15% Cabernet Franc
Total acidity: 5.92‰
Vineyards location: Loc. Montebottigli - Commune of Grosseto
Soil: Mainly Sandstone
Vineyards age: 19 years
Training system: Spur cordon-training
Nr. of vines per hectare: 6.600 plants
Harvest: Hand picked from Sept. 5th (Cabernet Franc), September 21st (Cabernet Sauvignon)
Fermentation temperature: 28 - 30 °C
Period of maceration: 16 days
Ageing: 18 months in small french oak barrels (225 lt / 70% new)
Finissage: 4 months in concrete tanks
Bottling: July 2018
Available on the market: January 2019
Production: 34000 bottles
Formats: 750 ml - 1,5 lt - 3 lt - 6 lt - 12 lt
Cases: 6 bottles cardboard box (750 ml), single wooden case (other formats)
First vintage: 2000
Ageing potential: Over 20 years
Key descriptors: Full and seductive body, dark spice flavors, enveloping and long taste
Food pairing: Aged cold cuts, steaks, mildly spicy foods, middle aged cheeses
In November and December 2015, the average temperatures in the Maremma were above the seasonal averages (with maximum temperatures exceeding 20° C at the beginning of November.)
Even in the middle of winter the minimum temperatures were 2-3° C, while the maximum ones corresponded to about 15° C.
The rainfall was low throughout the whole period, except for February, where many low-pressure systems lingered on the Tyrrhenian shoreline, bringing around 140mm of water in the soil.
The mild temperatures combined with the rainfall in February anticipated the blossoming, which actually took place on 10 March for the Alicante and 18 March for the Sangiovese grape variety.
A brief cold period in April, with minimum temperatures of 6-8° C, generally dry, facilitated a copious and gradual blossoming of the grapes in the middle of May.
The almost total lack rainfall can be considered the main aspect of the 2016 vintage in the Maremma, which lasted in summer. A hot June was followed by cool July and August with unusual northern winds.
In the Maremma the harvest began on 29 August with Vermentino, followed by Alicante and Syrah at the beginning of September, which were healthy and characterised by extraordinary aromas thanks to the ideal temperature changes between day and night.
After a stop of some days, marked by a rainfall of 30 mm rain on 15 September - which helped the hydration of the grapes - Cabernet Franc was harvested together with some Cabernet Sauvignon varieties coming from a skeletal, poor and stony soil.
Another stop enabled a perfect phenolic ripening of the best Cabernet Sauvignon and Sangiovese grapes.
The harvest ended on 10 October with the last Sangiovese grapes to be used for Morellino di Scansano.