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.
Robert Parker(2003 Vintage) Rating: 93/100 - As reviewed by Robert Parker on 03/01/2009
Wine Spectator(2009 Vintage) Rating: 95/100 - As reviewed by Wine Spectator on 03/31/2012
Robert Parker(2009 Vintage) Rating: 95/100 - As reviewed by Robert Parker on 02/21/2012
Robert Parker(2011 Vintage) Rating: 96/100 - As reviewed by Robert Parker on 04/21/2014
Robert Parker(2007 Vintage) Rating: 92/100 - As reviewed by Robert Parker on 04/01/2010