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GUIDALBERTO

Fermentation in stainless steel tanks at controlled temperatures around 30 ° - 31 ° C, with a maceration on the skins for about two weeks for both the Merlot that Cabernet Sauvignon.

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Grapes: 60% Cabernet Sauvignon 40% Merlot

Type of soil: The land on which the vines have different morphological characteristics and composite with strong presence of limestone areas rich in clay and stones and partly clay; are located at an altitude between 100 and 300 meters above sea level, facing south / southwest.

System: Cordon

Planting density: 6,250 vines per hectare

Climate: The climate of 2012 was very special. The autumn / winter 2011/2012 was quite stiff and extended, to the point that in late January also Bolgheri hills were covered with snow. A rigid as temperatures fall and winter but with no rain. This area of ​​Bolgheri, because it was not so for other areas of the Tuscan interior or those further north on the border with Liguria. Cold temperatures have been favorable for a good catch to remove vegetation and of course the particular vine infestations. Spring is playing with a slight delay, causing a budding vines of about 10/15 days later than average. In early May, however, temperatures rose by accelerating the arrival of summer. In June fell some miraculous rains that although partially reconstituted the water reserves of land.

The summer was very hot, with days of sunshine and maximum temperatures above the seasonal average. Someone dared to compare the summer of 2012 to that of 2003, being very hot and dry, but in reality the difference this year was given by remarkable temperature between night and day which prevented water stress of plants . During the period dell'allegagione strong sea winds have partly caused a loss of production of approximately 10%. The summer has lasted a long time with very high daytime temperatures requiring an advance on the harvesting of the grapes of Merlot and partly also of cabernet.

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GUIDALBERTO

Fermentation in stainless steel tanks at controlled temperatures around 30 ° - 31 ° C, with a maceration on the skins for about two weeks for both the Merlot that Cabernet Sauvignon.

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