Tenuta di Trinoro

2007 is a vintage that benefited from the dry soils of a rainless winter. Wines from late-ripening fruit like cabernet sauvignon and petit verdot were the best of the blend, because they reached into the dew and absorbed some humidity of the autumn nights. After fermenting from a thick matter where skins were very dominant, all the wines looked black and impenetrable for months; then they started to deepen and open, a process that is still continuing to day.

There is no doubt that this vintage’s powerful wine will have a long life and will start peaking many years from now.

Vineyard age: 18 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: Fining with fresh egg whites, 8 months in 2nd, 3rd and 4th passage French oak barriques; 10 months in cement, no filtration

Bottling: May 2009

Production: 85,000 bottles