Trinoro 2016: For more than twenty years we’ve harvested “à la carte” at Trinoro, making individual appointments with each one of our sixteen vineyards. Tenuta di Trinoro wine is a blend of these and it is no longer a cabernet franc or sauvignon or any specific grape juice, instead it becomes the vintage’s version of the perpetual wine of this property. In 2016, I blended 50% merlot and 50% cabernet franc.
Palazzi 2016: Palazzi is made of merlot, all from our first day of harvest on the 24th of September. In the glass it shows white aromas of spring, the way prunes are white to the eye when they blossom in March. The wine manages to fill the palate completely, then it gets fat and points downwards to a brutal earthiness.
Campi 2016: The Campi were picked the 10th of October, early, before the sudden spike on the 12th. Magnacosta is beautiful, a cabernet franc that is detailed and precise. The wine from the campo of Tenaglia is opaque, compact, and long-lasting. Camagi is already showing signs of its regal nature.
Franchetti 2016: At Passopisciaro, 2016 gave us lean and steadily ripening grapes so that we were able to pick with an exact timing. I would run up every morning to find the same little jump forward in the vineyards then decide to give them another night. I would descend to the winery where the fluid procession of pickups loaded with nerello fruit from all our contradas had resumed. For Franchetti, we made a fresh, concentrated wine of petit verdot; a super woven cesanese d’Affile, like an Indian blanket. It seems to be a more youthful yet enduring wine than in the past.