The grapes are carefully selected in the vineyards, and harvested in 8 kilo crates. They are destemmed, they are not crushed, and then they are conveyed into temperature controlled stainless steel vats or, just for the very best parcels, small temperature controlled concrete vats. Here, alcoholic fermentation, maceration and malolactic fermentation take place. Macerations last about 12 days for the Sangiovese, and up to 20 days for the Cabernet Suvignon. Afterwards, the wine is transferred to barriques. The different cépages undergo separate élevage for one year. At this stage, the best lots, selected through extensive tasting, are assembled into the final blend, and they undergo another year of élevage. The oak is 100% French, and comes from Allier, Nevers, and Tronçais. It is 80% new and 20% one year old. The wine is regularly racked and tasted during the whole barrel maturation. After bottling the wine rests for about six months before release. The wine is released no sooner than 30 months after harvest. Depending on the vintage, it reaches maturity between 4 and 7 years after harvest. The plateau lasts until at least 15 years after harvest. Camartina is made and released only if the vintage reaches a very good quality level. Camartina was not produced in 1989, in 1992, and in 1998 since the wine maker decided the quality was not sufficient. Camartina is bottled and packaged exclusively in the following formats: 0.750 liter [6 or 12 bottle wooden case]; 1.5 liter [1 or 6 bottle wooden case]; 3 liter [1 bottle wooden case]; only in oustanding vintages, twelve 6 liter bottles [1 bottle case] are made.
Wine Advocate(From 1997 Vintage) Rating: 92/100 - As reviewed in Wine Advocate # 130 on Aug-00