Latest Technical Specifications · 2010
Alcohol 14.5%
Grape Varieties 53% Cabernet Sauvignon, 39% Merlot, 4% Cabernet Franc, 4% Petit Verdot
Drinking Window 2016–2030
Classification Bolgheri DOC Superiore Rosso
Region Bolgheri
Harvest Dates Picking began in mid-September 2010 and concluded on 12 October 2010 with the later-ripening varieties.
Fermentation Vessels Stainless steel tanks
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Second Fill Oak30%
Oak Types Oak
Barrel Size Barrique
Production Details The grapes were hand-picked into 15-kg boxes, sorted on two tables before and after destemming, softly crushed, and vinified separately by variety and vineyard parcel. Alcoholic fermentation occurred in stainless steel at 26–30°C. The official Italian sheet says fermentation lasted one week and gives total maceration as approximately 10–15 days; the official English sheet instead says fermentation lasted two weeks followed by 10–15 days of skin maceration, so the duration wording remains unresolved. Malolactic fermentation occurred mainly in oak barriques comprising 70% new and 30% once-used/second-passage vessels. Maturation was approximately 18 months in barriques: blending followed the first 12 months, then the wine returned to barriques for another 6 months. It subsequently spent 12 months in bottle before release.
Tasting Notes Deep ruby; dark wild berries; spice; pipe tobacco; fine, dense palate; silky tannins; intense, pure fruit; long finish with fresh tannic character.
Vintages
2010 Technical Specifications
Alcohol 14.5%
Grape Varieties 53% Cabernet Sauvignon, 39% Merlot, 4% Cabernet Franc, 4% Petit Verdot
Drinking Window 2016–2030
Classification Bolgheri DOC Superiore Rosso
Region Bolgheri
Harvest Dates Picking began in mid-September 2010 and concluded on 12 October 2010 with the later-ripening varieties.
Fermentation Vessels Stainless steel tanks
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Second Fill Oak30%
Oak Types Oak
Barrel Size Barrique
Production Details The grapes were hand-picked into 15-kg boxes, sorted on two tables before and after destemming, softly crushed, and vinified separately by variety and vineyard parcel. Alcoholic fermentation occurred in stainless steel at 26–30°C. The official Italian sheet says fermentation lasted one week and gives total maceration as approximately 10–15 days; the official English sheet instead says fermentation lasted two weeks followed by 10–15 days of skin maceration, so the duration wording remains unresolved. Malolactic fermentation occurred mainly in oak barriques comprising 70% new and 30% once-used/second-passage vessels. Maturation was approximately 18 months in barriques: blending followed the first 12 months, then the wine returned to barriques for another 6 months. It subsequently spent 12 months in bottle before release.
Tasting Notes Deep ruby; dark wild berries; spice; pipe tobacco; fine, dense palate; silky tannins; intense, pure fruit; long finish with fresh tannic character.