(2009 Vintage) After harvest, the grapes are crushed, destemmed and fermented in open cement tanks for 12 days. Maceration lasts 8 to 10 days to obtain high extraction of flavors and carbolic acid. After pressing, malolactic fermentation takes place in the tanks, followed by 11 to 18 months of aging in large oak casks. After blending, the wine rests an additional year in-bottle before release.
Wine Spectator(2003 Vintage) Rating: 89/100 - As reviewed by Wine Spectator on 05/15/07
Wine Advocate(2003 Vintage) Rating: 90/100 - As reviewed in Wine Advocate # 163 on Feb-06