The Merlot was picked between the 2nd and the 15th of September.
Up to 4 weeks of temperature-controlled alcoholic fermentation with maceration on the skins in stainless steel tanks. Only indigenous yeasts were used. The malolactic fermentation took place in oak.
18 months in French oak barriques.
94/100 James Suckling
92/100 Wine Enthusiast
93/100 James Suckling
91/100 Wine Advocate