Country and Region:
Grape Varieties :
Gentle pressing, fermentation in stainless steel at a controlled temperature of 26-28° C, managed with moderate repassings; peel steeped for 15-20 days with post-fermentation steeping at 28-30° C. Refined for 36 months in 25-60 quintal oak barrels. An additional two years of ageing takes place in bottle.
Wine Spectator, 95 points; James Suckling, 92 points; Robert Parker, 92 points; Wine Enthusiast, 88 points