Lupicaia 2013

It is a selection of the estate’s best Cabernet Sauvignon, with a small contribution of Petit verdot, aimed to increase its structure. It has been produced since 1993. The name “Lupicaia” (place of the wolves) is a local toponym referring to a stream where, according to tradition, wolves were seen. The vineyards have mainly calcareous-sandy soil, with clay, stones, fossils and mineral substances. The vineyards are exposed to the sunshine coming from the coast and are cooled by the sea breeze. The environment somehow recalls some vineyards in Haut-Médoc.

The harvest is strictly manual and selective. A further selection is made in the cellar and only the best bunches are de-stemmed and gently pressed. Alcoholic fermentation takes place in steel vats with a maceration of 20 days. After racking the wine undergoes malolactic fermentation and it then ages for 22 months in new French oak tonneaux.