92 out of 100
by Gary Walsh
Fermentation is carried out for 12 days at low temperatures, 24-28°C, followed by a soft pressing and ageing one part (70%) in stainless steel tanks for 10 months and the other part (30%) in large Slavonian oak casks for 10 months at a temperature of 18°C. After that the two parts are blended together for 6 months of refining in bottle. This traditional process allows the maintenance of the fresh.