About this wine
Vinification
The must ferments in truncated-cone steel tanks.
Ageing
The wine matures for 24–26 months, mainly in new medium- and large-format barrels of Slavonian and French Allier oak; a small portion remains in steel tanks. After bottling, it rests for a further 12 months in the estate’s cellars.
Tasting profile
Distinctive in personality and traditional in style, the wine has a strong character shaped by its terroir and favourable weather.
Vintage notes
Robert Parker rated the 2010 vintage as outstanding.
