Country and Region:
Grape Varieties :
Cabernet Sauvignon | Merlot | Syrah
After destemming and soft crushing the different grape varieties are vinified separately. Fermentation and maceration take place in stainless steel vats for 15-20 days at the controlled temperature of 28°-30°C. The wine is then transferred into used 225L French and Hungarian oak Barriques, of second and third use, where malolactic fermentation is completed. It is aged for about 8 months in barriques before bottling.
James Suckling; 92 points; Wine Spectator, 88 points