(From 2009 Vintage) The grapes for this wine are semi-dried on trays, in well-ventilated rooms, for about 120 days. The must is macerated on the skins for seven to eight days and vinification ensues at a low temperature. Fermentation is long and slow, lasting from four to six weeks. The wine then matures in 30hectoliter (660 gallon) Slavonian oak barrels for two years, and for a further six months in bottle before being released onto the market.
Wine SpectatorRating: 88/100 - As reviewed by Wine Spectator on 09/15/04