(2007 Vintage) Deep ruby red. Complex and fresh, with inviting fruit aromas balanced by oak-imparted spices. Well-structured and full-bodied, with fine tannins that promise great aging capacity; long and impressive finish.
(2007 Vintage) Manual harvest with rigorous selection of the best bunches in the vineyard and subsequently further hand selection on a sorting table in the cellar. Maximum yield allowed by the Production Regulation is 80 q/ha. Avg. Col d’Orcia Brunello yield: 61 q/ha. Fermented on the skins for about 18-20 days at a controlled temperature of less than 86ºF in 150hl wide and shallow stainless steel tanks designed and built in order to extract tannin and color efficiently but delicately.
Robert Parker(2007 Vintage) Rating: 93/100 - As reviewed by Robert Parker on 04/15/2012
Robert Parker(2008 Vintage) Rating: 94/100 - As reviewed by Robert Parker on 06/12/2013