The first year of production of this wine was 2003. After a laborious setup of both technical production and of the grapes, we wanted to get a wine fermented in wood, using the latter, so as to be able, on the one hand, to maintain freshness and complex fragrances avoiding the impression of vanilla, typical of new wood barrels, and on the other, to enhance body structure and roundness that only wood can do. It's like entering a... Labyrinth: you know which way you enter, but you will struggle to find the exit. The wine is alive and in constant motion; to know how to find the right balance point to "dominate" it, takes the wit of Ariadne and requires the patience of Penelope.
4 Stars 18.0+/20 - Raymond Chan Wine Reviews August 2015