In the cellar, we are racking the wines that have finished their malolactic fermentation in order to remove the solids.
With respect to previous years, we are at least 20 days ahead of schedule. The wines are still “hard” because of their tannic nature and their acidity.
Today, it is difficult to evaluate the wines when we taste them. But the color is excellent.
And the analytical data help us to understand that, despite the fact that it was a difficult harvest because of the climatic progression, we were able to harvest healthy, ripe grapes and the wines we have produced are very good, up to the level of the 1979 vintage with which I had made a parallelism.
I am sure, more than ever, of what I had preannounced: the 2013 harvest for the Tenuta Il Poggione will be an excellent vintage.