The south-facing vineyard extends over a foothill area at an altituderanging from 65 to 95 meters. The soils originate mainly fromcalcarenites and marly limestones. The average depth available for rootsis about 90 cm, with a loamy to clay loam texture and a medium,frequent skeleton. Water drainage is favored by the presence of theskeleton, while water reserves are moderate, especially in the steeperand rockier areas.The vineyard is composed of subalkaline, very calcareous soils. This soilis suitable for Cabernet Franc, which prefers southern exposure,moderately deep soils such as these, calcareous, balanced textures witha good amount of skeleton. The moderate depth of the soils and thesignificant presence of skeleton ensure limited vegetative vigor and lowyields.The high limestone content favors the production of elegant wines withhigh aromaticity and particularly intense olfactory notes.The silicate minerals and sandy fraction released by the calcarenitesfavor the synthesis of elegant, fine, and persistent olfactory notes, suchas wild berries. The richness of minerals released by fragments of marlylimestone rock, together with the loamy texture, contribute to theproduction of particularly structured wines with intense color.
Cabernet Franc grapes are harvested manually with an initial selectiondirectly in the vineyard to ensure only healthy and perfectly ripebunches. Once in the cellar, a second manual selection of the bunchesis carried out, followed by precise destemming to remove any residualstalks so that no unripe tannins are transferred. Alcoholic fermentationtakes place in small temperature-controlled stainless steel containers,with maceration on the skins for about 16 days. During this phase,regular pumping over and delestage are carried out, practices that areessential for promoting the correct extraction of color, tannins, andaromatic components, while fully respecting the elegance and varietalidentity of Cabernet Franc.At the end of alcoholic fermentation, the wine is transferred to newFrench oak barriques, where malolactic fermentation takes place. Thisstep is crucial for softening the acidity and harmonizing the flavorprofile. The wine then ages for 24 months in the same barriques, duringwhich time it develops structure, depth, and complexity, whilemaintaining the typical freshness and subtle spiciness of the grapevariety. This is followed by at least 12 months of bottle aging, which isnecessary to complete the evolution and allow the Cabernet Franc toexpress itself to the fullest in terms of balance, elegance, and agingpotential.
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