The harvest date of Conte della Vipera was chosen on the basis of the balance between sugar levels and a maximum expression of the varietal aromas of the grapes. The vineyards utilized for the production of Conte della Vipera are located at altitudes between 250 and 350 meters (825-1150 feet) above sea level and are planted on soils rich in sedimentary marine fossils and veins of clay; these soils, together, give, savory mineral notes to the wines. The grapes, once harvested, were immediately brought to the cellar and chilled by means of refrigerated conveyer belts in order lower their temperature before pressing (a very important technique for preserving varietal character). Part of the grapes were given a cold, pre-fermentation maceration in tanks aimed at extracting the maximum amount of aroma from the skins. After a soft pressing, the must was maintained at a temperature of 10° centigrade (50° Fahrenheit) in order to favor a natural settling of the impurities in order to begin fermentation with clean musts, which then fermented at a temperature of 16° centigrade (61° Fahrenheit) in stainless steel tanks. At the end of the fermentation period the wine was maintained at a temperature of 10° centigrade (50° Fahrenheit) to block the malolactic fermentation and conserve varietal aroma and personality. The Sauvignon was then blended with a small amount of Semillon to increase savor and amplitude and, at the same time, achieve a greater aromatic complexity. The wine finished with an alcohol level of 11.5°.

TASTING NOTES