98 Points - James Suckling "Intense aromas of white pineapple, lemon peel, white peaches and stones with a seashell undertone. Full-bodied yet still agile and vivid, showing beautiful mouthfeel and length. Salty at the end. Love the finish. Pure and unique. One of Tuscany's top whites from the island of Giglio. Made from ansonica grapes."
James Halliday "Some colour development; cigar box and spice nuances to the bouquet, then some bottle-developed complexity, moving the black cherry fruit towards the sour cherry; has overall balance; less than 500 dozen made."
Winemaker "Very intense aromas of red mature fruits such as cherry and redcurrant, menthol, mineral, spices and slight balsamic notes. Inside the mouth we find a dense texture with a sweet and unctuous entrance. Soft tanins of fruit and wood, persistent in mouth with a well balanced ending.
Manual harvest from the Pajera, Central and Lentisco plots from our 30 until 70 years old vineyards. Alcoholic fermentation took eight days in 100 hectoliters French oak vats at a controlled temperature between 28 and 30 degrees celsius, followed by another seven day of maceration. Malolactic fermentation took place in second use barrels of 300, 400 and 500L where it remains nearly two years until it is bottled and released to the market."
Winemaker "Deep ruby red in colour, clear and bright. The nose is very expressive, with fruit expression and elegance standing out. Red fruits are well integrated with spicy notes adding to the finesse. On the palate, the wine is well balanced and very long.
The wine was made from perfectly ripe, hand-selected and harvested grapes from our own vineyards around Finca de San Rafael. The grapes were destemmed and then fermented in 12,000 litre stainless steel tanks at 28-30ºC. After a post fermentative maceration of 15 to 20 days, malolactic fermentation was completed. The wine was then racked to previously used barrels (40% American oak and 60% French) where it remained for two years. It was then bottled and aged for a further year in our underground cellars until being released to the market."