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The carefully selected grapes were grown in the estate’s best vineyard at altitudes of 200 m a.s.l.. The fermentation and maceration in contact with the grapes took place in concave stainless steel tanks for about 28-30 days at a controlled temperature around 28/30° C. The wine was then transferred into 225 l French oak barrels (Allier and Troncais) where malolactic fermentation was completed and it was aged for 20 months. Afterwards the wine remained for a further fining in bottle at least 12 months before its release on the market.
Robert Parker, 93+ points; Wine Spectator, 92 points; James Suckling, 91 points; Wine Enthusiast, 87 points