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The grapes are carefully selected in the vineyards and harvested in 8-kilo crates. They are destemmed, not crushed, after which they are conveyed into temperature controlled stainless steel vats for alcoholic fermentation and maceration.
After completing a full malolactic fermentation the wine is transferred into 100% French oak barrels. The Sangiovese barrels consist of 30% new and 70% one or two year old oak. The other blends' barrels consist of 80% new oak. Barrel maturation lasts up to 14 months and during that time the wine is regularly racked and tasted. At the conclusion of the maturation, the best lots are selected and assembled to create the final blend.
"A firm, fruity red, with oak-tinged black currant and a hint of roasted spice. Medium-bodied, with good spicy fruit flavors and a firm mineral finish. Gorgeous and subtle. This estate is going places. Best after 2006." -Wine Spectator
