One and a half hectares of Cabernet Franc form a gracious concentric dance around a majestic holm oak. Its calcareous soils are an essential contributory element to the complexity, structure, and elegance of the wines that embody this small viticultural gem.

Harvest method: manual
Fermentation and maceratione: 25 days at a controlled temperature of 28-30°C, in French oak tapered vats
Malolactic fermentation: in French and Austrian 225-litre barrels and 500-litre tonneaux
Maturation: 14 months in French and Austrian 225-litre barrels and 500-litre tonneaux
Bottle ageing: 36 months

The year started out with largely mild conditions but with heavy rains, then temperatures dipped in February as low as -6oC, quite rare in Bolgheri. Budbreak and shoot growth were behind the norm, but even and consistent.The year started out with largely mild conditions but with heavy rains, then temperatures dipped in February as low as -6oC, quite rare in Bolgheri. Budbreak and shoot growth were behind the norm, but even and consistent.

Heavy rainfall in May and June (178mm) hindered anti-fungal treatments just at the delicate moment of cluster development, but providential sea breezes and vineyard aspect significantly contributed to protecting the crop. Summer was dry, as expected, although temperatures averaged slightly lower than in recent seasons; they reached their highest in the first week in August. Veraison was somewhat slower than usual, particular in varieties such as Cabernet Franc. The heavy rains in spring ensured lengthy, gradual ripening, and a sunny, dry September brought optimal ripeness to each micro-zone by the time harvest arrived.

The two differently-aspected parcels of the Ventaglio vineyard were harvested exactly one week apart. The southern section was picked on 6 September and the north-facing parcel on 13 September, both at ideal ripeness.