(2011 Vintage) The grapes for the wine are sourced from a wide range of estate vineyards, 200 acres (80 hectares) in all, with all of the typical characteristics of the Bolgheri area. The fermentation and the period of skin contact took place in temperature-controlled, stainless steel fermenting tanks and lasted approximately ten to fifteen days at temperatures between 82° and 86° Fahrenheit (28°30° centigrade). A part of the Merlot and Syrah must was fermented at lower temperatures in order to bring out and to conserve as well as possible the varietal aromas. The malolactic fermentation took place partly in oak barrels and partly in stainless steel tanks and was completed by the end of the year. The wine was then racked and once again went into barrel, where it aged for a further eight months, blended, and bottled. Four months of bottle aging preceded commercial release.