Maestro di Cava is made from a selection of the very best Cabernet Franc sourced from 30 hectares cultivated organically. The vineyards are located at 150 metres above sea level with south-west exposure. The soil is of volcanic origin, rich in minerals and stones. The vines are 20 years old on average and trained in the Guyot system.

2018 was a challenging vintage which required careful management both in the vineyards and in the winery. The vintage was characterised by rainy and humid conditions that started at the beginning of June and lasted throughout the summer. From the second half of September, good weather led to a successful harvest, and resulting in wines of great elegance and finesse.

Fermentation occurred naturally in truncated tapered unrefined concrete vats with natural yeasts at a controlled temperature between 26-28°C. After about two weeks of fermentation, the wine was racked into large, untoasted French oak barrels, where it remained for 24 months prior to bottling. It was then kept in bottle for three months before release.

Deep ruby red in colour, this wine displays expressive aromas of red fruits with hints of tobacco and leather. On the palate it is full-bodied and juicy, with concentrated ripe black fruit flavours and fine tannins that carry onto a velvety and surprisingly savoury finish.