After a few years of experiments, we finally have our dry dried-grape Cabernet.

The bunches are picked in small fruit crates when ripe and then are immediately hung on lines under a south-facing portico and left to raisin for two to three months, depending on the vintage. Once they have reached the right level of concentration, the grapes are destemmed and crushed. Fermentation is long and difficult due to the alcohol level that develops and the low temperature in winter. After drawing off the lees, the wine is racked into barriques where it remains for 24 months. Barrel ageing is followed by further maturation in bottle. The result of this long wait is a wine with remarkable power on the nose and a rather robust structure.

Filiblù (“blue lines”) is the name given to this wine because of the blue lines where the grapes are hung to dry.