The 2016–2017 season was characterized by a dry winter, so we had to be very efcient in collecting rainwater and irrigating sustainably throughout the season, up until harvest. Only a few, isolated incidences of frost were recorded during the rather benign spring.
The overall yield of our red varieties, however, was down somewhat, mainly because of reduced oral induction the previous year, as well as the restricted availability of water. Unusually high top temperatures in the summer months of January and February had a pronounced inuence on the ripening process, accelerating the accumulation of sugars compared to the same period in previous years.
Very cool afternoons in March, however, lowered heat summation and heightened daily temperature oscillation, resulting in a deepening of colour and more time for the tannins to ripen fully, which is especially important for the small amount of Cabernet Franc in this blend.
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