(From 2010 Vintage) VINIFICATION and AGING: Maceration of the skins lasts 10 days, during which the fermenting juice is regularly recycled from the bottom to the top of the tank in order to integrate the tannins softly and extract the color slowly. Once the fermentation is finished the natural sugars of the grape are totally converted into alcohol. Then wine is racked into concrete tanks that are lined in fiberglass and insulated by cork where it will rest at the post fermentation temperature of about 22 degrees C. (72 F.). This temperature prompts a natural process called Malolactic fermentation that changes the Hard Malic acid into a softer Lactic acid, this process will last about two months. The Wine is aged for two years, a part in Slavonian oak barrels (30 or 35 hectoliters / 789-947 U.S. gallons) and the other part in small French oak barrels (225 liters) that are moderately toasted. The vineyard finds again its unity by assembling the wine in the traditional big oak barrels and ends the fining in the bottle for 12 months, before going into the market.
Wine AdvocateRating: (85-87) - As reviewed in Wine Advocate # 124 on Aug-99