About this wine
Vineyard and terroir
The fruit comes from Viticcio’s own vineyards.
Vinification
The grapes are harvested by hand in the first week of September at optimal ripeness. They are selected twice by hand: first in the vineyard and again on a sorting table. After fine crushing, each variety is vinified separately. Fermentation takes place in stainless-steel vats at a controlled 28–30 °C, followed by 15 days of maceration. Malolactic fermentation also takes place in stainless steel.
Ageing
The wine matures for 10–12 months in French oak barrels, followed by a further six months in stainless-steel tanks.
Tasting profile
Elegant.
Vintage notes
The winter of 2013 was mild and very rainy. A late spring brought very low temperatures in March, resulting in uneven flowering over an extended period. Conditions became more stable by the end of June, and the summer was dry, with occasional waves of African heat. Heavy rain in late August lowered average temperatures and produced a marked difference between daytime and nighttime temperatures. This allowed the grapes to develop good polyphenol concentration while retaining acidity. Ripening remained uneven despite excellent overall weather in September and October, so each vineyard and grape variety was harvested in at least two separate sessions.
