Spring was characterised by two distinct profiles: the first, between March and September, enabled the plants to regain the water reserves thanks to frequent but not abundant showers, the second (August-September) was hot and dry favouring an optimal ripening and sugar concentration in the grapes.The following winter-like climate of the pre-harvest period determined a good acidity in the grapes that were not stressed by the dry and hot climate of August and September thanks to the good water reserves and to the vegetative and productive balance present in our vineyards.