Production Area
Montalcino, Siena – Sant’Angelo hill facing South-Southwest.
Vineyards
Olmaia. Average height: 350 m above sea level. Planted in 2005.
Season Conditions
Mild and rainy winter with temperatures higher than average. The entire maturation process was anticipated by intense and persistent rainfall in June and July, followed by a sunny September with mild temperatures. The wine has an elegant and fine structure with low alcoholic content.
Grapes
Cabernet Sauvignon, clones from Bordeaux with loose bunches and small berries. The harvest time was chosen to ensure balanced maturity. The hand harvest allows for a rigorous selection of the best bunches in the vineyards and then on the selection table in the cellar.
Vinification
Fermentation in 50 hl stainless steel tanks. About 20 days of maceration at a controlled temperature of 25-28°C. Two daily pump-overs and three long “délestages” were carried out on the 3rd, 5th, and 7th days of fermentation. Malolactic fermentation took place in stainless steel tanks. From there, the wine went directly into barriques in March-April 2015.
Aging
18 months in medium-toast French oak barrels (95%) and American oak barrels (5%). The wine reached its stability during the second winter in wood by being exposed to seasonal cold temperatures, allowing it to clarify naturally. After bottling, the wine was aged for a further 8 months before release.
This wine is dedicated to the innovative spirit and vision of Count Alberto Marone Cinzano, who planted Cabernet Sauvignon on the hills of Montalcino in the early 1980s. It is the pure expression of the world’s best-known grape variety, married with the unique climate of our “terroir.” In the glass, you will find all the intensity of the dry, hot Mediterranean summer. If you close your eyes, you might even hear the crickets singing in the background.
