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#96 Wine Spectator Top 100 of 2010
Before fermentation the grapes macerate for 3 days at 10°C (50°F). The wine is elaborated with particular care in stainless steel vats larger than higher. The very large surface inside the vat and an accurate temperature control system (which allows us to vinify at a low temperature) gives a perfect extraction of colour and aromas. After the fermentation, the wine is kept in the vats for up to 3 weeks before it is heated and put into oak barrels. This improves the extraction thus giving the wine more structure and complexity. The malolactic fermentation is achieved partly in new barrels (50%). Traditional fining and no filtration.
"Ripe but restrained, with nicely sinewy embedded, structure carrying solid black currant, black cherry and fig fruit, followed by graphite and sweet earth on the finish. Drink now through 2011."
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