A green harvest in May reduces clusters to one or two per stock. At harvest the clusters are handpicked, sorted, destemmed, and the skins broken rather than crushed. Fermentation with selected yeasts takes place in a combination of temperature controlled stainless steel and lined open-top fermentors. A maceration period of 25 days including fermentation, with gentle manual punching down of the cap, is followed by natural malolactic fermentation in tank. The wine is placed in new, 225-liter Allier oak barriques for a period of twelve to eighteen months. A first blending of lots takes place when the wine is placed in barrique; a second at the first racking. The finished wine is bottled without filtration and rests one year prior to release.
#15 Wine Spectator Top 100 of 2008An internationally-styled, super Tuscan blend of Sangiovese, Cabernet Sauvignon and Merlot, this wine's dense aromas of cassis and black stone fruit are offset by no...
Wine Spectator 96
Wine SpectatorRating: 96/100 - As reviewed by Wine Spectator on 10/15/2008