Tenuta di Trinoro

2013 was a cooler vintage, serene with little rain. Temperatures in the valley during the summer in the valley averaged 26°C instead of the usual 36°C. When they arrived in the winery, the grapes were healthy and hard, with low sugars, high acidity, yet still fully matured. The ripening that comes from a vineyard’s own efforts, without a violent sun or rains, launches a process that unravels, even in the new liquid of berries that have been separated from plants and fermented.

The wines of 2013 have been changing violently from mute and green-leaning to red-fruited, then black-fruited; their green edge peels off, disappearing continuously into layers of further length and depth.

Vineyard age: 21-23 years

Vineyard area: 22 hectares

Vineyard density: 10,000 vines/Ha

Vineyard altitude: 450-600 m asl

Yield per hectare: 50 Hl/Ha

Fertilization: Sheep manure

Spraying: Clay, propolis, grapefruit seed extract

Harvest: 32 pickings from 28 September to 27 October

Vinification: Fermentation in stainless steel vats for 12 days

Aging: 8 months in French oak barrels of 1, 2 and 3 years old; 11 months in cement tanks

Bottling: Waning moon May 2015

Production: 47,000 bottles