(2004 Vintage) Grapes are first de-stemmed and then fermented in temperature controlled, stainless steel tanks for 8 days, with constant skin contact. During fermentation pumping over and punching down operations are regularly carried out. These processes ensure both effective and gentle colour and aroma extraction. Afterwards the solid parts of the grapes were pressed in vertical presses with double screws.
Robert Parker(2004 Vintage) Rating: 95/100 - As reviewed by Robert Parker on 08/10/2012
Decanter(1995 Vintage) Rating: 4/5 - As reviewed by Decanter. A nose of honey, nougat, liquorice; quite soft on the palate; soft and Iberian, nicely long and supple. Drink up to 2008.