Country and Region:
IGT Rosso di Toscana
Grape Varieties :
Cabernet Sauvignon | Merlot | Petit Verdot
Grapes are firstly selected during harvest in the vineyard and then on the sorting table when they arrive to the winery; they are destemmed and the whole berries are immediately put into French oak barrels. The temperature is computer controlled in the tanks where the must is kept in contact with the skins for about 30 days; manual pigiage and remontage are done frequently, throughout the day every 4–6 hours and weekly one delestage is done. Fermentation in French oak barriques (100% new). Maturation on fine lees for 6 months in barriques. Ageing 18 months in barriques, 12 months in bottle.
James Suckling, 94 points; Robert Parker, 94 points; Wine Spectator, 90 points