Il Seggio
Il Seggio
Bolgheri Rosso D.O.C.
Merlot 50%, Cabernet Sauvignon 20%, Cabernet Franc 20%, Petit Verdot 10%
The Seggio river is the largest watercourse in the municipality of Castagneto Carducci. Its source is up in the metalliferous hills of Sassetta, an area that was already well known in the Etruscan period, which is extremely rich in underground deposits of ferrous minerals. It cuts across the entire area of Bolgheri and its alluvial debris enriches the characteristic clay soils with precious large pebbles, thus ensuring excellent drainage of the soil. This Bolgheri Rosso is produced with typical grape varieties, carefully harvested and vinified to ensure density and concentration but also to create a very fresh and easy-drinking style of wine.
Climate Trend
The 2018 harvest at Poggio al Tesoro began on August 27th and ended on October 3rd. A very rainy spring caused some concern for both the health and quality of the grapes. However, summer brought about important changes in the vineyards, with the constant presence of sun and wind. Thanks to agricultural actions to aid the aeration of the grapes (defoliation, rearranging the bunches, pinching out new shoots, thinning), we managed to obtain good quality grapes, even in a season like 2018 which was marked by frequent spring rainfall. During the last part of the harvest, when all the Cabernet Franc and Sauvignon grapes were still in the vineyards, temperatures dropped drastically, especially at night, and were accompanied by cool winds like the “Tramontana” and “Grecale”. This kept the grapes dry and preserved them from being attacked by botrytis and various moulds. The Vermentino harvest took place at night to collect cooler bunches and avoid oxidation.
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grape varieties
Merlot 50%, Cabernet Sauvignon 20%, Cabernet Franc 20%, Petit Verdot 10%
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vineyard location
Via Bolgherese, Cabernet Sauvignon (3.00 ha – 7.40 ac); Le Sondraie, Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot (12,00 ha – 29.65 ac)
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capacities
375 ml • 750 ml • 1,5 L • 3 L
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vinification
Grapes are de-stemmed then soft pressed to partially rupture of the berries
ageing
15 months in 225 litres French oak barriques (30% new, 70% second use)
fermentation
In temperature controlled stainless steel tanks
malolactic fermentation
Carried out naturally in barriques in November