(From 2009 Vintage) Climatic conditions allowed precisely timed and accurate harvesting operations aimed at bringing out the varying personality and character of the individual plots and parcels, and the timing of the picking, carried out exclusively by hand, was gauged on the basis of exposure, altitude, ripening date, and laboratory analysis of the grapes. The bunches were delicately destemmed and pressed in order to maintain to the maximum extent the aromas and flavors so important in Sangiovese grapes. The grapes macerated on their skins utilizing the softest possible extraction techniques, onces aimed at achieving both intensity and, at the same time, elegance and suppleness in the tannins. From the very beginning of the fermentation, the musts showed the rich colors and ample structure with which they had been endowed by the growing season. The fermentation lasted eight days and was followed by a further ten to twelve day period of skin contact. The wine was then run off its skins and went immediately into Hungarian, and partly French, oak barrels, where by the end of the year it went through a spontaneous malolactic fermentation. After racking, the wine, still divided into small lots, was aged principally in 60 and 80 gallon (225 and 300 liter) Hungarian oak barrels (along with a small percentage of French oak barrels) for a period which lasted fourteenth months. The wine was assembled and bottled at the estate and then given at least an additional sixteen months of bottle aging.
(From 2009 Vintage) Rating: 92/100 - As reviewed by on 08/15/2013
Wine AdvocateRating: 88/100 - As reviewed in Wine Advocate # 171 on Jun-07
Wine SpectatorRating: 91/100 - As reviewed by Wine Spectator