About this wine
Vineyard and terroir
The estate’s vineyards lie on Monte Garbi, where the soils are predominantly limestone mixed with sand.
Vinification
The grapes are harvested by hand in the second half of October at optimal ripeness, then dried for two to three weeks in well-ventilated rooms. The partially dried fruit is pressed pneumatically. Fermentation with selected yeasts lasts 20 days at a controlled temperature, followed by malolactic fermentation in 500-litre oak vessels.
Ageing
The wine undergoes monthly bâtonnage until October of the following year and spends one year in new French oak barrels.
Label / history
The name refers to Monte Garbi, the hill on which the estate’s vineyards are located. The 2003 vintage placed first in a Cabernet Sauvignon competition in Verona, while the 2006 vintage received a silver medal at the international Concours Mondial de Bruxelles.
