Country and Region:
Classico DOCG Gran Selezione
Grape Varieties :
The Sangiovese grapes are manually harvested and sorted twice, firstly when they arrive at the winery as bunches and then again after de-stemming, on a second table as berries. The whole berry is immediately put into stainless steel fermentation tanks or French oak barrels. The temperature in the tanks is computer controlled; the must is kept in fermentation with contact on the skins for about 20–30 days. Re-montage occurs every 8 hours and one delestage per week. A brief maceration occurs after fermentation. Malolactic fermentation happens in the large oak fermenting tanks and in tonneaux. The wine rests for 12 months in wood of which 6 are on the fine lees, 6 months in stainless and a further 6 months in bottle.
James Suckling, 93 points; Wine Spectator, 93 points; Robert Parker, 91+ points; Wine Enthusiast, 91 points