Castello di Bolgheri is a selection from the best vineyards around the Castle. The grapes undergo a very delicate treatment of pumping over and delestage, and remain in contact with the skins for a long period of time.
The Harvest The grapes are harvested manually, starting in the first 15 days of September with the harvest of the Merlot; in the second half of September, the Cabernet Franc is harvested; and lastly, the Cabernet Sauvignon is harvested in the first 15 days of October.
Making the Wine The grapes which arrive in the cellar are chosen on a selection table, and during the wine making process they undergo a very delicate treatment of pumping over and delestage. Fermentation takes place in stainless steel containers at a controlled temperature of approximately 28°-30°. The wine remains in contact with the skins for approximately 25-30 days. It then immediately goes into barrique with percentages of new wood of approximately 20-30%, depending on the characteristics of the year.
Composition: Cabernet Sauvignon, Merlot, Cabernet Franc
Aging: 14-18 Months in Oak Casks8 Months BottledAlcohol content 14%
Land: Origin and SoilCalcareous ground, Mainly clayey, pH.8 Area of Production Hillside vineyards at an altitude of 70 m. above sea level, facing west-southwest. Density of the cultivation 6,500 Grapevines per Hectare Cultivation SystemRunner systemYield per Hectare 6,000 Kilograms of Grapes