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Harte 2023
€119,90
Tax included
Shipping to Germany and across the EU · 3–5 working days within Germany
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Before the first vine was planted at Tenuta Fratini, experts studied the soil thoroughly and chose only the best areas. Harte is a Bolgheri Superiore from these selected sites, made from Cabernet Franc, Cabernet Sauvignon, and Merlot.
A Bolgheri Superiore backed by years of work on soil and vines. For lovers of Cabernet Franc and as a gift for anyone who wants to discover a new side of Bolgheri.
Taste & aroma
A wine full of energy. In the glass a brilliant ruby red, on the nose red and dark berries, flowers, and spice. On the palate a taut acidity brings tension to the soft, juicy fruit; the tannin is deep, and in the finish blueberry and mulberry linger.
At a glance
Vintage
2023
Grape varieties
Cabernet Franc, Cabernet Sauvignon, Merlot
Classification
Bolgheri DOC Superiore
Origin
Tenuta Fratini, Bolgheri (Castagneto Carducci)
Soils & altitude
sedimentary rock of limestone, marble, and claystone, interspersed with sandstone
Ageing
12 months in barrique
Contents
750 ml
Winemaking
Eric Boissenot, Emiliano Falsini
The winery
For the analysis of its soils, Tenuta Fratini works with the Chilean terroir expert Pedro Parra, with Nelson Muñoz Jara, and with Françoise Vannier; together they introduced MRS (Magnetic Resonance Sounding) technology. Xavier Choné, who has been mapping vineyard soils around the world for over twenty years, helped with the vineyard strategy. This produced around 20 combinations of rootstock, clone, and nursery for Cabernet Sauvignon, Cabernet Franc, and Merlot.
In the vineyard
The harvest is by hand, in the coolest hours of the day. Selection begins as early as veraison and continues throughout the harvest, on stony plots with a cool exposure. The agronomist and technical director is Gianni Moscardini.
In the cellar
In the cellar a second sorting follows on the vibrating table. Small carts fill the fermentation vats from above, entirely without pumps. The berries ferment with native yeasts, and the wine then ages twelve months in barrique. The consulting winemaker is Eric Boissenot, who works for four of the five Premiers Crus of Bordeaux; the daily work is overseen by Emiliano Falsini.
At the table
It suits Tuscan country cooking, for example pici or pappardelle with wild boar ragù, as well as white truffle and a tagliata of Chianina beef. Open it ahead of time or decant it, and serve at 18 to 20 °C (64 to 68 °F).