Vinifications are made in concrete tanks. Grapes are destemmed and the vatting lasts around 3 weeks, in order to polymerize the
tannins. Only the free-run juice is used to make this wine.
Colour: intense red.
Nose: Black fruits, blackberry jam.
Palate: unctuous, ample with warm tannins. According to the vintage, the wine can be kept from 30 to 60 years, indeed from 50 to 75 years.
Score: 96, Robert Parker,
Wine Advocate (185), February 2010