As largely foreseeable, it has brought structure, concentration, deepness and aromatic fragrances, which are developing a mixture with great potentialities, that will project vintage 2003 towards respectful goals.
A vintage with these characteristics will permit us to produce a new wine, that a very special person tought to call “FATTO IN PARADISO”. To this wine we are going to dedicate our efforts not just for remember but for keeping working together.

A.P.

VINITALY is Always more Intense
October 2003

With the harvest and the decanting behind us, I must say that we put-on a good defense —perhaps in some cases we even went on the attack.

Surely it is still too soon to express definite judgments, but the great results reached first with the Pinot Grigio are already obvious. Promising the reds and the drying grapes that placed on several levels are almost reaching the ceiling of the appropriate hall. In general, the quantity of the harvest was lesser than the previous harvest, which was already of measured proportions, and this is particularly evident on the reds.

For future years, it seems that we will have to get used to hot and dry summers like the one that we just experienced. Our perceptions and our reactions will be essential to the value of our wines.

A.P.

August 2003

We are ready… after a burning African summer, the harvest of 2003 is coming. August 26th we have started with the white varieties from the youngest vineyards and then we will go on with all the rest.

The vintage of 2003 is quite strange, characterized by a chronic lack of water during the summer-time. Under these conditions, our water distribution system has become very important for the vine’s vitality and the grape’s crunchiness, both necessary for developing the adequate aromatics and depth in future wines.

Let’s go on with what will become the vintage of the extremes.

A.P.

June 2003

It’ s a burning June, as it hasn’t been for a century…
The Azores anticyclone has controlled the climate for the greatest part of the month with temperatures of 3-4 grades over the average.
In this situation, vineyards, especially the youngest ones with superficial roots, fear lacks of water which may weaken grapes aromas and perfumes. Water, in this case, is absolutely necessary. Thanks to a water distribution system we are able to give 1,5-2 litres of water per vine every hour.

It’s very amusing walking at dawn in the vineyard and listening to this concert of drops.

A.P.

May 2003

It's nearly 25 years that I've been working in my family's winery and the spring season, which wakes up vines from their winter repose, gives me the greatest emotions.

It's too beautiful to describe it in words, everyone should live it directly.

A.P.