(2011 Vintage) a vintage with positive weather throughout the entire year, abundant rainfall during the winter months and regular temperatures during the spring and summer seasons. The peak temperatures which characterized the previous vintages were absent; temperatures, winds, and humidity were all favorable. Positive temperature swings from daytime heat to evening and nighttime coolness assisted in achieving an excellent physiological ripening of the grapes, a interesting aromatic profile, and a vigorous acidity. As an early-ripening variety, Primitivo felt to a greater extent the consequences of delays in ripening, and the grapes, in fact, matured a week later than usual, during the first ten days of September. The grapes were harvested at high levels of ripeness during the first week of September, After pressing, the period of skin contact, managed with soft and delicate extraction techniques, lasted fifteen days and took place in stainless steel fermentation tanks. During this phase, the wines finished their sugars at temperatures held to a maximum of 79° Fahrenheit (26° centigrade). After being run off its skins, the wine went through a complete malolactic fermentation in French and Hungarian oak barrels, where it aged for ten months. A further eight month period of bottle aging preceded commercial release.