BOTTLES PRODUCED
FIRST VINTAGE
TYPE OF WINE
PRIMA PIETRA
- Ha: 11
- Altitude: 450 a.s.l.
- Blend: Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot
- Density: 9.600 plants / ha
- Yield: 50 q.li / ha
- Ground: abundance of fossils and ferrous clay
- Exposition: south / south-west
- Colture: certified biologic
Discover the evolution of the last 3 vintages with vertical set of 3 bottles and the tasting guided by our wine-expert!
ORGANOLEPTIC NOTES
PRIMA PIETRA
Prima Pietra embodies Complexity and Elegance, the highest expression of the potential of the terroir. The altitude of the vineyard always instills great freshness and depth in the wine.
An expansive and enduring bouquet with red berry nuances melded with delicate hints of spice. Richly flavored, Prima Pietra unfurls the plushest of tannins on the taste buds.
The Vineyard
The vineyard has a composition of: 50% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc and 10% Petit Verdot. The ratios in the blend are the mirror image of the vineyard distribution and may vary slightly depending on the vintage’s harvest.
Attention for Details
We have an intimate knowledge of our vineyard, based on everyday observation, and we work in a diversified way according to the needs of each single vine.
Caring for the Grapes
The vines do not undergo any drastic measures to force their personality and culminate in overproduction. The land is worked by hand, such as pruning the vines. The Guyot system is used to train the vines and the vineyard is strictly organic, implementing green manure techniques and using our own compost.
Biodiversity
Enticing useful insects and sowing different herbs increases the biodiversity, brings balance to the vineyard and hardies the individual plants. This is why we implement green manure techniques through the growth of wild or planted herbs and flowers.
The Harvest
The grapes are gathered by hand and placed in aerated 15 kg boxes. The harvest usually takes place around September 20. The cooler climate and day/night temperature range lead to a slower and more even ripening of the grapes, developing refined aromas in the wine.
Vinification
Each varietal ferments separately for 20 days in stainless steel vats at 28°C. We use native yeast to preserve the aromas in the wine. At the end of the fermentation stage, the wine begins its refinement in French oak casks for 18 months. For the first months each varietal is aged individually, afterwards the Prima Pietra blend is crafted by the winemaker and refinement continues for a further 8 months.