Vine

Høst The grape harvest, carried out by hand, began in the first days of September with the grapes from the younger vineyards and continued with the Cabernet Sauvignon from the vineyards at lower altitudes, finishing with those from the hillside vineyards at over 300 meters above sea level (Vigna di Castiglioncello). The harvest operations were completed at the end of September.

Høst The harvest was carried out by hand, starting in the first days of September with the youngest and earliest vineyards and continuing with the Cabernet Sauvignons from the lower vineyards, finishing in the first week of October, with those on the hills at around 400 meters above sea level. of the sea (Vigna di Castiglioncello and Vigna del Quercione).

Høst The manual harvest began in the first week of September with the grapes from the younger vineyards starting from the Cabernet Franc and then continued with the Cabernet Sauvignon from the vineyards located at lower altitudes, ending in the last week of September with those on the hills located over 300 meters above sea level (Vigna di Castiglioncello and Vigna del Quercione).

Høst The harvest, which was carried out entirely by hand, began in the second week of September with the cabernet franc grapes and then continued with the cabernet sauvignon, starting first with the vineyards at lower altitudes, and ending in the first ten days of October in the hillside vineyards above 300 metres above sea level.

Høst Harvesting happening entirely by hand, began about 8 days earlier, starting on 30 August with the harvesting of the Cabernet Franc grapes and continued with the harvesting of the Cabernet Sauvignon, at first from the vines located at lower altitudes and completing in late September with those located on the high hills, about 360 metres above sea level (The Castiglioncello vineyard and Quercione vineyard) between late September and early October.

Høst Harvesting, carried out strictly by hand, began in the first ten days of September with the Cabernet Franc grapes, followed by the Sauvignon grapes, and was completed on 10 October with the grapes from the Castiglioncello vineyards, located at an altitude of over 300 metres above sea level. The grapes arrived at the winery intact and healthy, at temperatures of between 20 and 23 °C, allowing spontaneous fermentation to start gradually.

Høst Harvesting began in mid-September with the Cabernet Franc grapes, followed by the Sauvignon grapes, and was completed at the end of September with the harvesting of the grapes from the hillside vineyards. Excellent quality of the grapes, which arrived in the cellar crisp, well pitted and very healthy.

Høst Harvesting, strictly by hand, began with the Cabernet Franc grapes, which were the first to reach optimum phenolic ripeness, in the second ten days of September, continuing with Cabernet Sauvignon from the end of September and then concluding, with the grapes from the vineyards on the heights of Castiglioncello in Bolgheri, towards the end of October. The grapes were healthy, with respectable veraison, low sugar content and good acidity.

Høst Harvesting, rigorously by hand, began with the Cabernet Franc grapes, which were the first to reach optimum phenolic ripeness, in the very first days of September, continuing with the Cabernet Sauvignon grapes from the first ten days of September and then concluding with the grapes from the vineyards on the high ground of Castiglioncello in Bolgheri, between the end of September and the very first days of October. Healthy grapes, perfect veraison and absence of millerandage ensured a perfect…

Høst In the period leading up to the harvest, the weather conditions were ideal, allowing the grapes to ripen normally and permitting harvesting operations to begin in the first week of September. The grapes arrived at the winery healthy and well ripened with crisp, plump berries. Harvest operations were completed in the first week of October.

Høst The harvest began 2 to 3 weeks later than in previous years. This was due to the spring harvest delay caused by low temperatures, which was never recovered in the summer months. Fine weather with sunny and breezy days provided the setting for the harvest of Cabernet Sauvignon and Cabernet Franc. The harvest was thus completed in mid-October, with ripe grapes with excellent polyphenolic development, sugar balance and a low alcohol content in harmony with our oenological philosophy.

Høst Given the favourable climatic conditions, the harvest took place as normal, starting in the first ten days of September and finishing in the first week of October.

Høst Given the favourable climatic conditions, the harvest took place normally, starting in the first ten days of September and finishing in the first week of October.

Høst The ideal weather conditions in September, characterised by fine weather, dry climate and significant temperature fluctuations between day and night, allowed both the perfect ripening of all grape varieties as well as harvesting at the optimal time.

Høst During the harvest, there was rain in the early stages, slowing down the harvesting operations, but the subsequent re-establishment of the good weather allowed for a slow harvest, which had a positive influence on the polyphenolic and anthocyanin content.

Høst Due to this phenomenon, it was necessary to extend the various phases of the harvest, which did not begin until the end of August. This was also the task of frequent inspection of the earliest grapes, in order to determine and optimise the right harvest time, guaranteeing optimum polyphenol and anthocyanin content.

Høst The skins were thick and healthy and the rains did not interrupt the ripening of the grapes during the harvest, giving sufficient time to establish the harvest date for each plot.

Høst The ripening of the grapes was optimal for their aromatic and taste components, accompanied by optimal thickening of the skins, rich not only in aromas, but also of noble and aristocratic tannins and excellent anthocyanins. The grape harvest began in early September and continued for about three weeks.

Høst Thanks to the excellent ventilation and luminosity of the coastal area of Bolgheri, the grapes at harvest were healthy and had good consistency. Thus the harvest that began on 9 September 2002 was satisfying and took place with almost no interruptions.

Høst Harvesting began during the first few days of September. The early ripening of the grapes leads to numerous advantages, such as complete polyphenol polymerisation, rounding of tannins, evolution of malic acid and a richness of the sugar content.

Høst The harvest began during the first ten days of September and lasted for approximately three weeks.

Høst The 1999 harvest began in early September and lasted for about four weeks without interruption.

Høst The grapes were already very ripe at the beginning of September when harvesting began: this lasted for 3 weeks without interruption.

Høst Excellent harvest in every respect: weather conditions during the harvest, health of the grapes, perfect ripeness and balanced quantity on the vine, favoured a good skin thickness and an excellent sugar content.

Høst The harvest began on 16 September and was completed around mid-October, with a truly optimal fermentation temperature range: between 28° and 31° C at a controlled temperature.

Høst Grape ripening in 1995 was good. However, although not quite 'overripe', the start of the 1995 harvest was somewhat delayed: it started on 18 September, beginning in the Aianova vineyard. The grapes harvested were rich in colour and had a medium to good sugar content, with a relatively low overall acidity.

Høst The soil, still replenished by the abundant spring water, contributed primarily to the excellent development of the vines and their peaceful metabolism, which bore excellent fruit, providing bunches of 'barrel grapes', bunches with thick-skinned grapes, rich in colour and noble tannins.

Høst On 26 September, the harvest was already completed when a rain shower happened at the end of the harvest, but on an already ripe and rich grape, this did not compromise the sensorial values.

Høst The crop was good: even lush, and at the beginning of September the sugar content of the grapes was already around 18.5 - 19%. with peaks of up to 20%. By mid-September we were averaging 20.80 - 21% sugar, with optimum acidity: around 7 - 7.2%0'. The polyphenolic value expressed itself well, so much so that around 24 September we proceeded to harvest all the grapes, which were now in full bloom. The grapes were rich in flavour and were very healthy. The thickness of the skin was good and its…

Høst With this favourable climatic trend, the harvest took place somewhat early and the must, which was about 20% less than the quantity in 1989, expressed itself with intense characters of colour and density: a better indication could not have appeared for the wine's perfect outcome.

Høst The grapes were of a good quality in relation to a quantitative production threshold that was not low, but rather abundant. In fact, bunches were even harvested early in the summer. The harvest lasted about three weeks. The harvest was carried out entirely by hand in crates of no more than 15 kg. The grapes were harvested from mid to late September.

Høst Production was relatively normal, and therefore more abundant than in 1985, in terms of bunch-to-stem ratio. This resulted in a grape quality that was very balanced in its sugar-organic acid-polyphenol ratios. The ripening was excellent, and the harvest was sunny but without excessive heat. It lasted approximately 18 days. Harvesting was carried out entirely by hand in crates of a maximum weight of 15 kg which began on 15 September and ended on 26 September.

Høst The grapes ripened quickly, and the harvest temperature was very high (25-28°C).

Høst Fructification and ripening were fair but not excellent.

Høst Harvest happened with perfect physiological ripeness with a low production of grapes but of excellent quality.

Høst The grapes were rich in colour, flavour and noble tannins.

Høst The grapes ripened in accordance with the necessary physiological standards.