• Concentrated
• Intense
• Full bodied
• Clean finish

A nice wine with defined structure and pronounced concentration. The wine’s olfactory panorama is ample and profound while at once immediate and present. An intense structure characterizes this wine, but with a beautiful softness and a remarkably clean finish

Poggio ai Ginepri – Bolgheri DOC – is composed of Cabernet Sauvignon (40%), Cabernet Franc (20%), Merlot (30%) and Petit Verdot (10%) vinified separately and extracted by soft pressing.

The year began with a generally mild winter and not excessively rainy days; however, the month of January recorded a sharp drop in temperatures.March was undoubtedly dry, presenting little rain, and was rather hot: this anticipated the restart of vegetative growth which, however, has not been hastened thanks to a mild and quite rainy month of April. In general, the spring rains and the somewhat anomalously cool temperatures in May strongly delayed flowering and fruit set: this brought the plants to a perfect vegetative balance that has been needed to face the summer. The season was dry, but it has seen some rain that created enough water reserve and accompanied the veraison, avoiding the risks of water stress on the plants. The hot and dry weather in September guaranteed a slow and long maturation; the plants with exceptional productive balance have managed to perfectly ripen their bunches, which revealed excellent quality on average. Harvest began on September 6 with the Merlot grapes from the “Villa Donoratico” area, and it ended with the Cabernet Sauvignon harvested between the end of September and October 9. The wines reveal sweetness and great structure; all the varieties showed a rather marked acidity that makes this a well-balanced wine that immediately reveals its excellence.

Following destemming and gentle pressing, each variety is produced separately. Fermentation and maceration occur in stainless steel tanks for about 15-20 days ata controlled temperature never exceeding 28°C. Half of the wine is then put into 225-liter barrels made of used French and Hungarian oak, where malolactic fermentation takes place. The other half of the wine is aged in stainless steel tanks. Afterwards, the final blend is made and, subsequently, the wine is bottled.