(From 2007 Vintage) During the first two days of the fermentation, special attention is paid to the seeds, which are eliminated if they are not ripe enough. This operation is made possible by the cutting edge technology of our fermentation tanks. The primary fermentation takes 7 days, at controlled temperatures between 28 and 30 °C, and is followed by delestages and pump overs
(From 2008 Vintage) This wine is ruby red colored, tending to garnet red with aging and has a bouquet penetrating, very full and varied, reminiscent of wild berries. Flavors of dry, warm, full-bodied, harmonious, delicate and austere at the same time, persistent.
Wine Spectator(From 2007 Vintage) Rating: 96/100 - As reviewed by Wine Spectator on 03/27/2013
Robert Parker(From 2007 Vintage) Rating: 92/100 - As reviewed by Robert Parker on 06/07/2013
Decanter(From 1995 Vintage) Rating: 4/5 - As reviewed by Decanter. Slightly dumb nose, but with blackberry and oak aromas. Blackberry confirmed on the palate, with a hint of oak and medium concentration.