Bright red ruby color. On the nose very complex with hints of marmalade of fresh plum and carob, beside pleasant notes of chocolate, rosemary and almond paste, finishing with some maraschino hints and the typical balsamic freshness, which reminds the Macchia Mediterranea. On the palate the wine offers primarily a sapid fresh taste followed by fruity notes of plums and a wonderful gentle tannic structure, which gives the sensation of roundness. A clear lingering finish bear witness to the perfect ageing in wood. Good structure and long persistent aftertaste with sapid and complex finish. Winter temperatures were within the average ranges, with a lot of rainfall but without any snow. The 2013 Spring season was marked by unusual low temperatures which were well below the season average range, with constantly alternated rainy and sunny days. The low temperatures persisted in June causing a 15 days delay in plant growth compared to the previous years. During the first part of June the low temperatures and intense rainfalls in addition to a heavy hailstorm have been the reasons for a low yield per hectare. The Summer season was fairly hot with peaks of 32°C, except for few showers, which proved to be beneficial for the vines. September was characterized by a particularly warm and dry weather, which enhanced the aromatical development, as well as the grapes' polyphenolic characteristics. Rainfalls started the last few days of September, when most of the grapes had already been harvested. The ripening process of the remaining grapes was thus not affected by the rain. The grape-harvest started September 12th with Merlot, whereas the Crus were harvested approximately 10 days later. Syrah, Petit Verdot and Cabernet Franc were harvested in this order from Sept. 24th to the 28th , and it ended on October 12th with Cabernet Sauvignon. Cabernet Franc and Cabernet Sauvignon were the grapes variety which mostly has benefited from the weather in 2013, expressing more intense aromas and excellent structural quality. The different grape varieties were vinified separately; fermentation and maceration took place in stainless steel tanks for about 20/25 days at a controlled temperature never over 28° C. The wine has then been transferred into 225 l French oak barriques (Allier and Tronçais) where malolactic fermentation was completed. It was aged for 14 months .