Wines and products
A selection of Petit Verdot planted by Maurizio in 1998, finally mature and ready for single variety vinification. Created from his personal desire in order to dominate this impetuous and stubborn vine variety.
This wine bears the name of the producer who wanted to create it so intensely even if he knew that it would have been a long and difficult challenge. Vintage 2016 finally reaches an elegant balance between the extraordinary polyphenolic richness and tannin structure that are typical of this variety.
First year of production: 2016
Variety: Petit Verdot 100%
Breeding system: single spurred cordon
Vinification: 20/25 days in new barrique of French oak
Refinement: 18 months in barrique of new Franch oak
Alcohol: 14.5% Vol.
Temperature: 18° C
Annual production: 1.500 bottles
Formats: 750 ml - 1,5 lt. - 3 lt. - 6 lt.
Color: clear almost crystalline with an intense ruby red colour with a nice density.
Scents: the nose is frank and fine, with bints of bergamot and black fruits such as blueberry, blackberry, combined with myrtle and Mediterranean scrub. Spicy notes in evidence as pepper, concludes with soft notes of pastry and cocoa.
Flavor: structured, warm wine with a nice freshness. Tannin evident but velvety and enveloping that makes you think of a long longevity. Very pleasant long and persistent finish.
Ideal match: gnocchi with ragù, pasta with game sauce, wild boar, venison and jugged bare.
Perfect dish: wild boar salmì
Winter begins mild and dry compared to the average and then records a sudden drop in temperatures in January.
The spring started dry, with little rain and rather hot, thus leading to an anticipation of the vegetative restart. In April and May, cool and rainy, they led to a delay in flowering and therefore fruit set, bringing the plants to a perfect vegetative balance to face the summer.
The summer was dry with some precipitation that accompanied the development of veraison, removing the danger of water stress in the plants.
The month of September, hot and dry, guaranteed a slow and long ripening; the plants in great productive equilibrium have managed to perfectly ripen their clusters which showed an excellent average quality.
The harvest began the second week of September and ends the first of October.
2018 vintage showed a cold winter with plenty of pouring rains. Unusually tepid April allowed a proper vegetative growth in all steps helped by a few seasonal raifalls.
Grape achieved a proper maturation. 2018 Vintage gave an amazing balance in the vineyard, faithfully savored in 2018 wines.
Harvest was started on September the 13th and completed on September the 30th.
Once again, 2017 Vintage proved to be very hot and dry, drought season, probably the most extreme so far. Warm and dry winter, only a few days in January were in the temperature average.
March already showed an unexpected and unusual heat which anticipated the bud break. April, still out of the average, brought a sudden cold with night frost danger in the vineyards, which thankfully did not affect us. Summer featured temperatures well above the average from the very beginning and the heat lasted till the end of August.
In these extreme terms, the impact on production would be large, but human work has not only an influence but makes a difference: we worked with practical solutions like emergency watering carried out with proper timing to mitigate the heat effect and avoiding our vines from being seriously water-stressed. Despite the extreme climate condition we picked a great quality grape in 2017 vintage and protected vines from insufficient water supply negative impact which would have shown its implications also in 2018 production.
Regular harvest was started on September the 1st, was completed at the beginning of October.
2016 set off with a mild-tempered winter, with plenty of rains which made a perfect reservoir for the grape during its following development. Great budding, flowering, flower setting.
Rains gave way to a warm, dry, without excesses summer. Daily and night temperatures widely ranged, supporting a proper and balanced ripening of the grape. Researching the phenolyc ripeness we decided to harvest later in the season compared to our standard average picking time, therefore starting on September the 18th and completing it by the end of the month.
Harvest is done by hand in small crates, the bunches are selected frist in the vineyard then on the sorting table in the cellar. Destemming and soft pressing.
Alcoholic fermentation takes place in new French oak barrique at a controlled temperature of 24-26 ° C for a week, followed by 10-15 days of maceration essential to extract colours, aromas and tannins.
The aging, necessary to soften the tannins, takes place in new French oak barrique in the barrel cellar at a controlled temperature and humidity for about 18 months, during this time malolactic fermentation takes place.
At the end of the refinement the wine is bottled, and rests for 12 months more before being introduced on the market.
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