The wine is obtained from the best grapes of the castle vineyards, which have recently been renewed (2000 and 2001). During the alcoholic fermentation process, techniques are applied that make it possible to obtain the best extraction in the most natural way. The crushing of the skins is protracted. The malolactic fermentation is carried out in new French oak barriques: during this long phase, the lees are stirred manually.

Rating

Wine Spectator 91 points (Oct 31 2010) Full-bodied, offering intense berry, blueberry and toasty oak character. Chocolaty. Merlot, Sangiovese and Cabernet Sauvignon. Best after 2011. –JS