Le Cupole 2008
Vineyard age: 19 years
Vineyard density: 10,000 vines per Ha
Vineyard altitude: 400 – 600 m a.s.l.
Yield per hectare: 30 Hl/Ha
Fertilization: phosphorus, magnesium, by spraying on leafs
Spraying: Copper, clay, propolis, grapefruit seed extract
Vinification: 54 separate pickings and vinifications, total destemming, automatic selection of single berries by density in sugary solution, alcoholic fermentation in 40-Hl steel tanks for 15 days, 3 days on the lees before taking the wine off the skins. 2 pumpings-over and 3 sinking of skins daily.
Malolactic Fermentation: 1/3 in contact with skins before racking and 2/3 in 2nd, 3rd and 4th passage French oak barriques
Aging: 8 months in 2nd, 3rd and 4th passage French oak barriques; 10 months in cement, no filtration
Bottling: May 2010
Production: 80,000 bottles
45% Cabernet Franc
25% Cabernet Sauvignon
5% Petit Verdot