Grape Varieties
45% Cabernet Sauvignon, 30% Cabernet Franc, 15% Merlot, 10% Petit Verdot
Tasting Notes
Deep and bright ruby red colour. On the nose impressive and pleasant hints of red berries like redcurrant, raspberries and cherries. Some sweet hints are coming up, which are reminding exotic perfume going then over to spicy and balsamic hints like liquorice and eucalyptus. The elegant palate offers silky and well-structured tannins, showing the aromas discovered already on the nose and with a very pleasant fruity ending. The aftertaste is long and persistent with intense aromas and fresh and mineral character.
The winter 2010 was particularly cold with low average temperatures until the End of March, which allowed the vines to have the necessary growing rest. Mid of March we had a heavy snowfall and also spring was colder than usual with a lot of rainfall until the month of May. This seasonal development brought to a delay in blossoming and veraison and, as a consequence, slower plant growth too. The temperature only rose in June to reach a seasonally appropriate average but with high temperature excursion between day and night what assisted the development of the aromatical flavours. July was a hot month with a lot of sunshine and no rainfall, what allowed the correct development of the pants, while August brought about 70 mm of rainfall but remaining within the maximum temperature of 32° C.
The harvest started 2 weeks later than usual, respect to all our former vintages because of the delay in spring, caused by the low temperature, which was not made up during the summer months. We started the harvest with the Merlot, which lasted for 10 days with some interruptions in order to have the best ripening result. Afterwards we picked the Cabernet Franc and Petit Verdot. The perfect weather conditions, with sunny and windy days, allowed us to continue the harvest of Cabernet Sauvignon so that we finished the harvest about Mid of October, with all the grapes in the best ripening condition and with an excellent polyphenolic development and sugar balance.
The different grape varieties were vinified separately; fermentation and maceration took place in stainless steel tanks for about 20/25 days at a controlled temperature never over 28° C.
The wine has then been transferred into 225 l French oak barriques (Allier and Troncais) where malolactic fermentation was completed. It was aged for 14 months in barriques and after the blending at least further 9 months in bottle.

Alcohol: 14% Vol.
Bottle Picture
Label picture
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