YIELD: 17 hl/ha
PRODUCTION: 20,000 bottles
BLEND: 80% Merlot / 20% Cabernet Franc
ANALYSIS DATA: 13° alcohol / total acidity: 3.30 g/l / pH: 3.60
WEATHER CONDITIONS
A wet spring with a risk of vine disease that was well kept in
check thanks to our decision to convert to organic vine-growing.
Normal dry and temperate summer.
Unsettled weather at the beginning of autumn.
Late ripening helped by fine sunny days.
MANUAL HARVESTING
28 SEPTEMBER TO 9 OCTOBER 2013
With the help of very careful sorting.
VINIFICATION
Alcoholic fermentation: controlled temperature of 25° to 28°C.
Vatting time: 3 weeks.
Malo-lactic fermentation in new barrels for the best batches of
Merlot and in vat for the Cabernet Franc.
AGEING
40% of the First Wine in new barrels for 16 months.
5 different coopers.

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Château Pédesclaux 2019
Terroir Selection Hárslevelű 2024
Di Camillo TRIPTYCHUM Rosso
Champion Cabernet Sauvignon Bagueri 2016
Fattoria La Magia Rosso di Montalcino DOC
AVGVSTVS Cabernet Sauvignon – Merlot 2016
Akènta Cuvée 71 Vermentino di Sardegna DOC 2025
Ferreira Quinta do Porto Vintage Port 2017
Recioto della Valpolicella Classico DOCG 2017
Naga Di Camillo Montepulciano d’Abruzzo 2022
Oro del Sud Primitivo di Manduria DOP 2023
Minervois Cumulo Nimbus Abbots Delaunay 2023
AVGVSTVS Cabernet Franc 2016
Tokaji Aszú 5 Puttonyos Classic Selection 2019
La Pietra Chardonnay Toscana IGT 2021
Vitese Nero D'Avola
Resilience Grillo 2025 






