Only the healthiest and ripest grapes are selected, and following destalking, the grapes are cold macerated prior to cold temperature fermentation. Following a long maceration to achieve optimum color and structure, the wine passes to malolactic fermentation, to refine the wine, and to leave it with the necessary acidity to complete its American and French oak maturation, and subsequent bottle ageing prior to release to the market.
Robert Parker's Wine Advocate (RP): 94
"The 2001 Imperial Gran Reserva has a more complex, better defined nose than the 2000, with black cherries, spice and Seville orange marmalade. The palate is medium-bodied, with fine tannins cloaked in sweet dark cherry, bitter orange and strawberry fruit. It is lighter on its feet than the 2000, with less persistence, yet it shows greater harmony and tension. This is a fabulous Gran Reserva with enormous weight and dimension."