|Wine maker notes
|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 cepages undergo separate elevage 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 elevage.
The oak is 100% French, and comes Nevers
and Troncais. 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 bottled and packaged exclusively in
the following formats: 0.750 liter [6 bottle wooden
case]; 0.750 liter [6 bottle wooden case]; 1.5 liter
[1 bottle wooden case]; 3 liter [1 bottle wooden case];
only in oustanding vintages, 6 liter [1 bottle wooden case]
and 12 liter [1 bottle wooden case] are made.
2008 Camartina was released in Spring 2011.
Camartina is produced without using any animal
products or byproducts. It is therefore suitable for
vegans and vegetarians.