The territory: Bolgheri
Vineyard location: Via Bolgherese, Cabernet Sauvignon (3.00 ha – 7.40 ac); Le Sondraie, Merlot, Cabernet Franc and Cabernet Sauvignon (12,00 ha – 29.65 ac)
Altitude: Via Bolgherese 56 m (183 ft) a.s.l.; Le Sondraie 35 m (114 ft) a.s.l.
Exposure: West – South/West
Soil characteristics: Via Bolgherese: deep soils with coarsegrained red sand, gravelly, well drained with a layer of clay at
120 cm (46 inches) below the surface. Slightly sub-alkaline.
Le Sondraie: clayey with well-drained sandy-silt and high concentrations of magnesium and iron
Training system: Spurred cordon
Average age of vines: 20 years
Density of vineyards: Via Bolgherese 9,000 vines/Ha (3,642/ac)
Le Sondraie: 7,936 vines/Ha (3,211 vines/ac)

Vinification and Ageing
Vinification: Grapes are de-stemmed then soft pressed to partially rupture of the berries
Fermentation: In temperature controlled stainless steel tanks
Fermentation temperature: 28/30°C (82/86°F)
Duration of fermentation: 12-15 days
Malolactic fermentation: Carried out naturally in barriques in November
Ageing: 22 months in 225 litres French oak barriques(70% new, 30% second use)

Analytical data
Alcohol content: 15% Vol.
Total acidity: 5.7 g/l
Residual sugars: 1.4 g/l
Dry extract: 32.7 g/l
Free SO2: 38 mg/l
Total SO2: 98 mg/l
pH: 3.64

Vintage characteristics
The weather in Bolgheri during 2017 reflected the global change in the environment. During winter the weather was good, with
very little rain and slightly lower than usual average temperatures that helped to combat insect infestations that can damage the
vines. Spring was marked by early bud burst, while the frosts that hit various Italian regions did not adversely affect the vegetation.
The summer picked up on the trend in spring, with sunny days and constant breezes. Early July was marked by relatively elevated
humidity for the coastal area. The first significant rainfall occurred in mid-September, followed again by warm, bright days. The
prolonged drought helped us combat both fungal and parasitic diseases. Irrigation management was more complex, coordinated
with the help of mini weather stations equipped with sensors capable of detecting soil moisture and the release of vapour. But
as always, human observation was invaluable: visual and manual monitoring of swelling in the leaves and grapes prompted timely
interventions with exactly the right amount of water, enabling us to keep the grapes fresh and well-toned, and the leaf canopy actively engaged in photosynthesis.

Tasting notes
After just a few vintages Sondraia has become a classic in the Bolgheri area, thanks to a style that seeks a powerful profile but
with harmony and finesse. Perfectly ripe grapes and painstaking work in the cellar yield a wine with intense notes of fresh fruit
and herbs which follow through on the palate, where the wine opens up with great class and silky smoothness.

Food pairings
A natural match with char-grilled meats, particularly beef,Sondraia is also recommended with kebabs, roasted veal, pork, lamb shank, ribs or ossobuco. It is enhanced when paired with
smoked ricotta cheese, Parmigiano Reggiano and mediummatured sheep’s milk cheeses.
Serve at 16/18°C (64/68°F) in a large red wine glass.