Grape mix:
Merlot 80%
Cabernet Franc and Sauvignon 20%

75% of the grapes for this wine were picked at the end of August and laid in wooden boxes for 20-30 days in our new winery, “Ca' del Laito”, situated at 400 metres above sea-level. Crushing took place at the end of September at the winery in San Peretto. After 15 days' fermentation in stainless steel the wine was racked at 30 g/l residual sugar. Ten days later it was racked again, off the gross deposit, and transported back to “Ca' del Laito” where it was put into French oak tonneaux and new America barriques.
The remaining 25% was crushed immedately after harvest and fermented in stainless steel tanks. In April it was refermented in the ‘ripasso' style for ten days, after which it was racked off the gross lees and carried to “Ca' del Laito” for a passage in new French tonneaux.
In November 2004 the wines were racked and assembled and returned to the tonneaux and barriques where they remained until March 2006. They were assembled and fined with white of egg and the final blend was bottled around the middle of March.