The 2025 vintage was overall well balanced. Winter and spring were cold, bringing budbreak to the first week of April and flowering to the end of May. June, on the other hand, was warm, accelerating ripening and leading to veraison at the end of July. These timings were fairly classic and not as early as in recent years.
The harvest lasted 30 days. It began on August 21 with the first thinning passes and ended on October 3 with the last Cabernet Sauvignon.
The high yield of the previous vintage resulted in a low hormonal load and consequently a natural reduction of crop load per vine. The light crop and favorable season produced wines that are full-bodied and firm. Alcohol levels range between 13.5% and 14.5%, the fruit is ripe, and everything points toward a rich, age-worthy vintage.
As for new developments, in 2025 we produced a Rosé for the first time, using Sangiovese grapes from the thinning in Campo Grande in Valiano. In addition, after years of small-scale trials, we expanded whole-cluster fermentation tests on Sangiovese, Cabernet Sauvignon, and Ciliegiolo.