Country and Region:
Grape Varieties :
Cabernet Sauvignon | Merlot | Sangiovese
The grapes are lightly pressed and fermented in stainless steel vats at controlled temperatures. Maceration on the skins for 10 to 12 days. 30% of the wine is aged in barriques for 6 months whilst the remainder stays in tank for the same period. Final assemblage is made and the wine is then bottled.
James Suckling, 90 points; Robert Parker, 88 points