(2012 Vintage) After the quality-selected clusters are de-stemmed and pressed, the must is fermented and macerated in stainless steel for 16-20 days at 28°C and 30°C, with programmed punchdowns and daily pumpovers. In March-April, the new wine goes into new French oak barrels; after 18-20 months of maturation, the final blend is assembled, bottled, and ages in glass a minimum of 6-8 months.
Wine Advocate(2005 Vintage)
Wine Advocate(1999 Vintage) Rating: 91/100 - As reviewed by The Wine Advocate.
Wine Spectator(1999 Vintage) Rating: 91/100 - As reviewed by Wine Spectator.
Robert Parker(2008 Vintage) Rating: 93/100 - As reviewed by Robert Parker on 06/19/2012