Country and Region:
IGT Rosso di Toscana
Grape Varieties :
Cabernet Franc | Cabernet Sauvignon | Sangiovese
75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc. The grapes are first selected during harvest in the vineyard and then on the sorting table when they arrive to the winery; they are de-stemmed and the whole berries are immediately put into French oak barrels. Then follows alcoholic fermentation where the temperature is computer controlled in French oak barrels: 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 one delestage is done per week. Malolactic fermentation occurs in French oak barriques (70% new and 30% used one year), then maturation on fine lees for 6 months in barriques; a total of 16 months in barriques then aged for 12 months in the bottle.
James Suckling, 92 points; Robert Parker, 91 points; Wine Spectator, 91 points; Wine Enthusiast, 88 points