Country and Region:
Grape Varieties :
Bovale Sardo | Carignano
Primarily Carignano (95%) with a small amount of Bovale Sardo, the grapes are harvested by hand with fully (almost over) ripe in order to obtain typically mellow and sot tannins. Fermentation and maceration take place at controlled temperatures for a period of 10 to 12 days using the technique known as 'delestage'. The wine is then transferred to cement vats where malolactic fermentation occurs and the wine is clarified by means of static settling. Then the wine is transferred again to 50% new and 50% second use barriques where it remains for a short period before fining and bottling.
James Suckling - 92 points; Wine Enthusiast - 92 points; Wine Spectator - 90 points