Country and Region:
Grape Varieties :
Grapes are manually harvested and sorted twice, firstly when they arrive at the winery as bunches and then again after de-stemming, by an optical sorter.
Alcoholic fermentation: The temperature in the tanks is computer controlled; the must is kept in contact with the skins for about 20 days. Remontage occurs every 8 hours and one delestage per week. A brief maceration occurs after fermentation. Malolactic fermentation: In large French oak of 48 hl each.
Maturation: The wine rests for 10 months in wood of which 4 are on the fine lees, 2 months in stainless and a further 2 months in bottle.
Wine Spectator, 93 points; James Suckling, 91 points;