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First vintage: 1981
Average yield: Cabernet Sauvignon 25 hl/ha; Sangiovese 35 hl/ha.
Average alcohol content: 13.5% vol.
Ideal serving temperature: 15–18° C (59–64° F)
The vineyards where the grapes for Camartina are grown have been cultivated organically since 1988, and have
been converted to a strict biodynamic standard in 2000. The grapes are carefully selected in the vineyards and harvested in 8 kilo crates. They are destemmed, they are not crushed, and then they are conveyed into temperature controlled stainless steel vats or, just for the very best parcels, small temperature controlled concrete vats. Here, alcoholic fermentation, maceration and malolactic fermentation take place.
Macerations last about 12 days for the Sangiovese, and up to 20 days for the Cabernet Sauvignon. Afterwards, the wine is transferred to barriques. The different cépages undergo separate élevage for one year. At this stage, the best lots, selected through extensive tasting, are assembled into the final blend, and they undergo another year of élevage.
The oak is 100% French, and comes Nevers and Tronçais. It is 40% new and 60% one year old. The wine is regularly racked and tasted during the whole barrel maturation. After bottling the wine rests for about six months before release.
The wine is released no sooner than 30 months after harvest. Depending on the vintage, it reaches maturity between 4 and 7 years after harvest. The plateau lasts until at least 18 years after harvest. Camartina is made and released only if the vintage reaches a very high quality level. Camartina was not produced in 1989, 1992, 1998 and 2002 since the wine maker decided the quality was not sufficient.
Camartina is produced without using any animal products or byproducts. It is therefore suitable for vegans and vegetarians.
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