First sorting in the vineyard, manual harvest in crates. Manual destemming berry by berry and use of a sorting table. Transfer into 30-70 hl wooden vats by gravity flow. Low temperature pre-fermentation maceration. Manual punching down. 30-40 day maceration. The wine is run off into French oak barrels by gravity flow. Malolactic fermentation in oak barrels. Aging for 18 months in oak barrels.
Wine SpectatorRating: 95/100 - As reviewed by Wine Spectator on 03/31/2012
Robert ParkerRating: 95/100 - As reviewed by Robert Parker on 02/21/2012