Description
The vines that go into this wine range from 25 to 50 years old. Fermentation lasts ten days in large wood casks. They ferment with a pied de cuvee made from their indigenous yeasts. They then use the technique of submerged cap — which can last 60-70 days. The wine is then aged in large neutral French botti. The oak Luca uses is never toasted but instead made by using hot steam instead of flame. The wine is normally aged for five years in wood before release.
Wine Spectator
- ws95
This is beginning to hit a sweet spot, evoking ripe cherry and strawberry flavors, shaded by licorice, tar and wild herb flavors. There is a sweetness midpalate that offsets the mouthcoating, well-integrated tannins. A savory, minerally element graces the finish. Decant now or age a few more years. Best from 2020 through 2035. 715 cases made.
Bruce Sanderson, March 1, 2018
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