(From 2014 Vintage) After macerating for 12 hours with the skins the wine ferments at 18ºC for 20/25 days in small wooden vats with a capacity of around 2,000 litres. After two months in the wooden vats the wine is stabilised by cooling, filtered and bottled.
(From 2008 Vintage) 88 points Josh Raynolds (IWC): Bright pink. A complex bouquet displays scents of red berries, cherry, dried flowers, anise and baking spices. Pliant, silky red berry flavors display good depth and gentle sweetness, with a late note of fennel adding complexity. Finishes with good juicy persistence and lingering minerality... has the power to handle richer, grilled foods.
Wine Spectator(From 2003 Vintage) Rating: 80/100 - As reviewed by Wine Spectator on 01/01/05