SCIPIO
Name

SCIPIO

Category
Year
2010
Blend
Cabernet Franc 100%
Share

Altitude: 400 m
Plant density: 9.300 vines/hectar
Harvest: harvest takes place in October. Grapes are picked by hand after a selection of the best bunches
Vinification: Fermentation occurs in stainless steel tanks at controlled temperature with indigenous yeast. Skin contact maceration lasts roughly 25 days. Malo-lactic fermentation occurs in barrels after the alcoholic fermentation
Ageing: occurs in french oak barrels for 24 months followed by 12 months of bottle ageing
Total production: 4.000 bottles, only in the best vintages