BOLGHERI SUPERIORE DOC
The exceptional qualities of the vineyard are on generous display in every aspect of the wine. A lovely, shimmering ruby introduces it. The nose stands out for its varietal fidelity,
with fragrant wild strawberry, cranberry, and redcurrant, lifted by seductive hints of balsam and concluding on a smooth note of black liquorice. It is crisp and elegant in the mouth, its tannins fine-grained and velvety, with delicious appeal.
A lengthy progression leads into a fragrant, berry-infused finish.
40% Cabernet Sauvignon, 32% Cabernet Franc, 28% Merlot.
WEATHER AND THE HARVEST
Local winegrowers will long remember the 2014 growing season. A mild, rainy winter was followed by a dry, warm spring, which ensured a well-balanced vine growth, including a textbook flowering and even development of the clusters.
The beginning of summer was normal, but August turned cold and rainy, bringing weather conditions unfavourable for ripening and berry health. Only painstaking vineyard operations, such as meticulous leafpulling to improve ventilation around the clusters, allowed the fruit to arrive in September and October in sound, healthy conditions. The first two weeks of autumn saw perfect weather, with dry, sun-filled days. Overall, in 2014, far more than in other years, cluster qualityselection was of crucial importance, both in the vineyard—with even a second picking pass—and in the cellar on sorting tables, all of which meant that only optimally-ripe, healthy clusters went into fermentation. That cool summer guaranteed that the 2014 harvest will go into the history-books as one of the longest in the history of Bolgheri.
VINIFICATION AND MATURATION
Levia Gravia 2014 is a very distinctive wine.
The grapes are sourced exclusively from the Biagio vineyard, sited at an elevation of 250 metres, an exceptional height for Bolgheri. The Merlot harvest started in the first week of September, and concluded on 15 October with our latest-ripening grape, Cabernet Sauvignon. The clusters were hand-picked into small, 12kg boxes after being graded for quality in the vineyard, then they were again inspected on a sorting table before being de-stemmed and pressed. The must and skins were put into temperature-controlled steel
tanks and fermented for around 2 weeks. Following the malolactic fermentation, the wine was racked into French oak barrels of various toast levels, where it remained for a minimum of 24 months. Bottle-ageing followed, before release.
Prefect partner with meat and wild game stews, roasts, braises, but also with blue and well-aged cheeses, and with meat- and cheese-filled pastas.Information sheet 2013 Information sheet 2014
91, James Suckling, vintage 2015
93, James Suckling, vintage 2014
4 Viti, Guida ai Vini D'Italia VITAE, vintage 2015
90, Decanter Asia Wine Award, vintage 2015
95, Decanter World Wine Award, vintage 2014
90, Silver medal, Decanter Asia Wine Awards, vintage 2013
91, James Suckling
93, Wine Advocate
93, Andreas Larsson, vintage 2013
88, Luca Maroni, vintage 2009
3 Stelle Blu, Veronelli, vintage 2009
90, Wine Enthusiast, vintage 2006
90, Wine Enthusiast, vintage 2007
90, Wine Enthusiast, vintage 2008
Bronze medal, Decanter Asia Wine Awards vintage 2009
3 Stelle Blu, Veronelli, vintage 2008
Bronze medal, International Wine Cellar, vintage 2008
Silver medal, Decanter World Wine Awards, vintage 2008
Gold medal, Mundus Vini, vintage 2008
Gold medal, Japan Wine Challenge, vintage 2008
89, Luca Maroni, vintage 2007
4 Grappoli, Bibenda, vintage 2007
Levia Gravia 2013 is available in 750ml bottles, 1.5 l. magnums, and 3.0 l. Jeroboams.