The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Pre-fermentation cold maceration depending on the characteristics of each plot. Alcoholic fermentation with 1 to 3 pumping-overs and/or 1 pigeage per day, depending on the batches. Malolactic fermentation partially in barrels.
The partially underground barrel cellar hall has been completely renovated, to highly modern standards, with the latest high-performance equipment controlling relative humidity and temperature. Part of the wine matured in barrel on lees to preserve the aromas. In oak barrels for 12 to 14 months.