The proprietary name Promis (pronounced proh-MEESS) was created by the Gaja family to denote commitment, expectation, fulfillment, and hope. The promise of quality and the reward of diligence and excellence. The grapes are grown in the terre brune (rich, dark soils) which consist primarily of loam and clay. The 2016 was a fulfilling vintage. Embracing, structured, voluptuous, and lively.
The 2016 winter and springtime have been both marked by abundant and frequent rainfalls, thus creating the ideal water reserves for the growing season. The 2016 summer turned out to be particularly dry. However, thanks to the rainy spring and the accurate mulching the vines did not suffer the drought. Strong diurnal temperature exchanges during the ripening period, with picks of 12-15 °C, allowed a slow and even maturation of the grapes. Due to the peculiar dryness of the season, the diseases pressure in the vineyard has been minimal, allowing the harvest of extremely healthy grapes. The harvest begun on 29 August with Merlot and ended with Syrah on September 11.
The climate – hot summer days, freshened by brisk sea air and cool nights – is ideal for the grapes grown here. Promis offers the elegance and suppleness of Merlot and Syrah, complemented by the vibrant structure of Sangiovese, Tuscany’s emblematic grape. This wine drinks well at an early age.
Appellation: Toscana IGT
Grapes: 55% Merlot, 35% Syrah, 10% Sangiovese
Vineyards: In Bolgheri and in the neighboring area of Bibbona, mainly planted on dark soils full of lime and clay
Soil: Loam- and clay-rich terre brune, brown soils.
Tasting notes: The 2016 Promis opens with floral aromas of wild rose and violet, then it turns into a more earthy bouquet with hints of maritime pine, eucalyptus, roots, wet stones. The palate is fresh and juicy, with notes of red and black fruits – raspberry, wild strawberry and mulberry. Creamy, smooth tannins. The final is sapid with a peculiar smoky and spicy character. With its notes of rosemary, wild fennel, embers, the 2016 Promis perfectly mirrors the Mediterranean scrubland which surrounds it.
Fermentation: The three varieties ferment and macerate separately for around 15 days.
Aging: Aged in slightly used barriques for 12 months followed by several months of bottle aging before release.
First Vintage Produced: 2000