Al Poggio 2005
The harvest, amounting to some 240 quintals, was carried out between September 12 and 13. Grapes were hand-picked into 12-kg. shallow boxes so that the grapes were in perfect condition when they arrived at the cellar. After a light pressing, the must was chilled, then 60% was fermented in stainless steel tanks and the rest in oak barrels. The 25% of the grapes that fermented in oak macerated on the skins for about 12 hours. 40% of the barrels (Allier, Troncais) were new and 60% one year old. After fermentation, 55% of the wine underwent malolactic fermentation. Sur-lie maturation in the barrel lasted some 8 months, with bâttonage every 7 days. The final blend of the various lots was assembled the 4th of May.
On June 6-7, the wine was bottled in Bordeaux bottles, producing 2.000 half-bottles and 18.100 of 750 ml.
Total acidity: 6,10
Volatile acidity: 0,36