Caccia al Piano Bolgheri DOC Superiore
The wine’s initial vintage was 2018. That growing year started out with a fast-changing winter, delivering sub-zero temperatures for a number of days in February, then spring brought abundant rainfall, building up groundwater reserves. Summer was textbook-perfect, with seasonal-average temperatures and optimal day-night differentials. The overall result was fruit at a perfect level of ripeness.
As the grapes arrive in the cellar in small 15 kg crates, they first receive a manual inspection on sorting tables, then the clusters are carefully de-stemmed so that the berries remain intact. They ferment at controlled temperatures, partly in stainless steel tanks, partly in oak vats.
VARIETAL
70% Cabernet Sauvignon, 30% Cabernet Franc
AGING
Fermented in stainless steel, followed by malolactic fermentation and maturation in barriques for over 20 months, with an additional minimum of 6 months' bottle-ageing.
VINEYARDS
San Biagio
Vinification
The Cabernet Franc harvest kicked off on 26 September and concluded on the 29th, while we brought in the Cabernet Sauvignon between 4 and5 October, with an average yield per hectare of about 60 quintals. As per our practice, we picked the various grape varieties separately, as each parcel reached ripeness, and all lots of grapes were vinified separately as well.
ALCOHOL CONTENT 14.5%
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Fact Sheet
