(From 2012 Vintage) Temperatures were mild during autumn and winter, and frequent rainfall saturated the terrain and left a certain coolness in the soil. Bud burst took place, normally, in early April, and the subsequent phases of the season – plant growth and flowering – developed positively thanks to regular temperatures in May and June along with low levels of rainfall. Summer was particularly mild and July featured abundant precipitation. Harvesting began two weeks later than usual, and a particularly rigorous selection of the grapes to be utilized was essential. Each vineyard parcel was harvested in successive passages and the grapes were all fermented separately. This procedure aimed at creating a very ample number of different lots of Vermentino in the cellar, all with different aromas and flavors deriving from the varying characteristics of the single vineyard parcels and the ripeness level of the grapes which were picked. Once in the cellar, the grapes were destemmed and then given a soft pressing. The must went into stainless steel tanks where it fermented at temperatures held to a maximum of 61° Fahrenheit (16° centigrade). The single lots were carefully and systematically evaluated a month after the conclusion of the fermentation and then selected for the composition of the final blend.
(From 2011 Vintage) Thanks to the specific conformation of the land and the nearby sea, the Bolgheri micro- climate is extremely favourable for growing Vermentino grapes, a variety typical of the Tyrrhenian basin. This fragrant wine has a fresh, aromatic fruity note and is distinctive- ly elegant and enjoyable.