Camartina

The grapes (50% Sangiovese, 45% Cabernet, 5% Merlot and Sirah) are carefully selected in the vineyards, and harvested in 8 kilo crates. They are destemmed, not crushed, and then conveyed into temperature controlled stainless steel vats or, just for the very best parcels, small temperature controlled concrete vats. Here, alcoholic fermentation, maceration and malolactic fermentation take place. Macerations last about 12 days for the Sangiovese, and up to 20 days for the Cabernet Suvignon. Afterwards, the wine is transferred to barriques. The different cépages undergo separate élevage for one year. At this stage, the best lots, selected through extensive tasting, are assembled into the final blend, and they undergo another year of élevage. The oak is 100% French, and It is 80% new and 20% one year old. The wine is regularly racked and tasted during the whole barrel maturation. After bottling the wine rests for about six months before release. Camartina is released no sooner than 30 months after harvest. Depending on the vintage, it reaches maturity between 4 and 7 years after harvest. The plateau lasts until at least 15 years after harvest. Camartina is made and released only if the vintage reaches a very good quality level.