(From 2010 Vintage) SOIL TYPE: Soft clay, slightly skeletal. VINIFICATION: Fermentation is in stainless steel vats at a controlled temperature, with milling that includes repassing the must over the grape dregs.Fermentation and maceration take 18 – 22 days. REFINEMENT: A period of 14 – 16 months in wood.Two-thirds are refined in "barriques" and "tonneaux" of French Oak (80% second-use and 20% new), and one-third in traditional casks.
(From 2010 Vintage) Grapes are harvested by hand. Fermentation and maceration take place in stainless steel vats at a controlled temperature for 18-22 days. The wine is aged in oak for 14–16 months, two thirds in French barriques and tonneaux (80% used) and one third in traditional casks.
Wine SpectatorRating: 88/100 - As reviewed by Wine Spectator on 10/31/06