The fruit’s rich flavors, ripe tannins and balanced acidity enabled Michael to craft Cabernet Sauvignon with unmatched richness, elegance and harmony. After the grapes were gently hand-harvested and the individual clusters selected, they were de stemmed and lightly crushed into small punch down tanks. After a five day cold
soak period, the juice was fermented at 27-30°C. Extended post-fermentation maceration brings the total skin contact time to 28-32 days fully marrying the wine’s rich black fruit flavors and supple, sculpted tannins.
ABOUT THE PRODUCER
ANIMO VINEYARD
Michael Mondavi’s grandfather taught him as a boy that all great winemakers, first and foremost, have respect for their soil. Making wine from the roots up, he said, is the only way to create a truly unique wine instilled with a sense of time and place. Years later, when Michael chose the vineyard site for, those words were not far from his mind. He named the vineyard “Animo” (“soul” in Italian) because of his belief that it clearly expressed terroir (or sense of place). This vineyard, high atop Atlas Peak at an elevation of 1,350 feet on 15 acres of rocky, volcanic soil, would carry on its terroir through the vines into the grapes and, ultimately, finish in the glass.
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