The Estella Collection

Voerzio’s 2009 Merlot is a sumptuous red laced with grilled herbs, black fruit, espresso and French oak. There is an expressive spiciness to the bouquet that could easily be confused with Cabernet Franc. This, too, shows marvelous concentration and richness all the way through to the seamless, intense finish. I would be very tempted to cellar this for a decade or more. It is yet another compelling wine from Roberto Voerzio that is elevated by the quality of the year to unprecedented heights.

The 2010 Rosso di Montalcino is striking in its beauty. A cool, reticent wine, the 2010 is showing just the barest hints of its potential. Sweet floral notes lead to red berries, mint and spices in a wine that stands out for its nuance and crystalline purity. Beams of underlying acidity support the delineated finish. The Rosso is a great introduction to the wines of Stella di Campalto.

The 2007 Brunello di Montalcino is ripe, flashy and seductive. It shows lovely juiciness and fleshiness to match its generous personality. It is only with the passage of time that the wine's structure begins to emerge. Ripe red fruits, rose petals, spices and licorice wrap around the subtle yet engaging finish.

The 2014 Piandorino, the estate's entry-level Sangiovese, is fabulous. Bright, punchy and forward, with plenty of Pian dell'Orino's signature finesse, the 2014is absolutely delicious today. It should drink nicely for another few years at a minimum.

Reliance Brut Nature is a cuvée built with the spirit of creating links between people ("relier les gens entre eux” in french). The idea is to create an accessible, easy to share and enjoyable Champagne without any dosage. How we do it: yields 50% lower than neighbors, high maturity of grape, grape-tasting to decide when we harvest with our 32 harvesters (all hand-harvested), preserve the balance during vinification due to natural yeasts for fermentation, spontaneous malolactic fermentation, no oenologic adds, no fining, no cooling, no filtration. On average, this cuvée rests 6 years in our cellar on the lees. The result: Reliance has fruitiness, finesse and elegance. The fruity, smooth, and round matter is supported by tension, giving balance. The end is very precise, vibrant and mineral with a long finish.

Ten per cent of the Vermentino is fermented in barriques and the remainder in stainless steel at 10° C to preserve the intense and fruity aroma with a hint of pink grapefruit and leeches. It is pleasantly fresh on the palate and the acidity is balanced by considerable body. A warm but harmonious wine with ample aftertaste. A structured white in Mediterranean style, but with aromatic dignity and exceptional quality.

A deep and complex nose reveals buttery aromas. The attack is full and plump and followed by a very beautiful minerality typical of shale soils. Some nice citrus notes reminiscent of candied lemons. A gastronomic wine that calls for a special dish.

Scents of wild red berry and botanical herb mingle with earthy aromas evoking truffle, new leather and freshly tilled soil on this fragrant red. Reflecting the nose, the racy, medium-bodied palate delivers juicy pomegranate, sour cherry, ground clove and a hint of game alongside vibrant acidity and taut tannins.a tiny bit of red berries. High, tangy acidity. Natural wine done well.

The Geremia expresses the terroir of Monti in Chianti with the Bordeaux varietals, Merlot and Cabernet Sauvignon (70% and 30%, respectively). It ages exclusively in medium-toast barriques from Allier for about 24 months, after which it is bottled without filtration and bottle aged for another 18 months. It is a powerful, intense wine that also displays elegance and balance, bringing out the character of the terroir. Intense ruby, with violet reflexes, and with complex aromas that bring to mind sour cherries, currants and other wild berry fruit, mingled with licorice and vanilla. A wine of great structure and complexity, which is soft and velvety, thanks to its richness and the perfect ripeness of the tannins. Available only on top vintages.

Fermented on the skins (3 weeks of maceration). Matured for 22 months in old barriques on the entire lees. Strong golden yellow with orange reflexes, brilliant, very intense scent, black tea and tobacco as well as yeasty aromas. Full bodied and ripe tannins on the palate, moderate acidity, good length. Needs time and aeration with very good ageing potential.

elegant Pinot Noir, which is able to develop and evolve, becoming more sophisticated and harmonious over the years. The grapes used to make it are grown in three different biodynamic vineyards of the Parndorf Plain, also called the Parndorf Heath, in the northern part of Burgenland. Good drainage of the gravel soils of the plain helps prevent plant rot. The average age of the vines is 20 years. Harvested by hand and partially chopped, 20% of the bunches go whole vinification. Wort undergoes spontaneous fermentation in oak barrels. To get an elegant Pinot Noir, a rather short period of maceration is applied (maximum 6-8 days). Aging in old oak barrels lasts 12 months. Before bottling, the wine is not filtered, so over time, natural sediment may precipitate at the bottom of the bottle. Judit Beck Pinot Noir is available in limited quantities not exceeding 3,000 bottles.

This is the first vintage of the house's new single-variety Merlot. The name Tresette derives from the fact that there will only be 2,800 bottles of this wine, which will be aged in three 700l French oak barrels. The grapes come from old vines from a 480m high parcel, and it is vinified only in the best years. Tresette is a cool, archetypal Merlot of a very elegant kind and corresponds entirely to the style of the house. Juicy to blackberry, in the nose clove, herbs and spice hints. Encased in a smooth tannin, this fresh red leads into a delicious finish.

A youthful and fairly tight wine now but opens up in the glass showing a multitude of layers. Fruity, floral and spicy notes on the nose; forest fruit, blackcurrant, Mediterranean herbs. A refined palate with fine tannins, sweet fruit and terrific length. A balanced wine of elegance and refinement with power and longevity, Lodovico is further confirmation of what the terroir of Tenuta di Biserno can produce. This wine is about texture and complexity. A nose that gives plenty to think about and to discover. The full bodied and rich texture is balanced by a fine acidity.

100% Merlot. Native yeast fermentation. 6-week maceration, ma- tured in 600 L barrels.

4-week maceration for the Chardonnay grapes. Matured in small barrique barrels and bottled un ltered with no added sulfur.

Ce clos de 6 hectares borde de murs de pierres est situe en premiere cote au-dessus de l'eglise de Vouvray, il est I'un des plus vieux vignobles de l'appellation. Le Vouvray 2018 s'inscrira dans la noble lignee des grands millesimes ! Au nez une dominance d'agrumes semble tenir la partition de notre unique sec 2018. Elegant et puissant en bouche, il est charmeur. La finale sur de beaux amers montre une belle allonge.

D'une belle couleur jaune or, il revele au nez des aromes puissants de figue fraiche conjuguce a l'amertume du pamplemousse. La bouche s'exprime sur la douceur de la tarte tatin, avec une finale melee d'amertume et de tendresse. De l'amour en bouteille.

This is very intense on the nose with blue fruit, cool stones, brambleberries and blackberries. Wet earth, too. Full-bodied and extremely dense and powerful with a super center palate of fruit and ripe yet compact tannins. Lightly chewy and expressive. Superb transparency and integration. Goes on for minutes. One of the best Brunellos I have tasted in my career.

The Rosso di Montalcino by Baricci is another masterpiece of Federico Buffi; a charming winery, located in the northern part of the territory of Montalcino, on the slope overlooking Siena, 280 meters above sea level. 12 acres located on the hill of Montosoli which has always been considered the area of excellence and great wine vocation. That of Baricci is a story that began long ago, in 1955, when the family decided to buy the small farm of Colombaio Montosoli. Soil rich in minerals and fossils as marl, quartz and marl; microclimate dry and windy, with winds greater than the rest of the territory of Montalcino. Features that help lead to perfect ripening Sangiovese grapes used to produce this Rosso di Montalcino. Intense, balanced, dry and pulpy, the Rosso di Montalcino by Baricci impresses his personality and his ability to synthesize this fantastic area rich in history and traditions of wine

Montevertine Pergole Torte, 100% Sangiovese, barrel matured for 24 months, sweet red cherry, plum, spice, very expressive varietal wine. Montevertine is an estate near Radda, right in the heart of the Chianti Classico denomination, and one of the highest altitude plots. They left the appellation in 1981 as Manetti (who presided over the wines at the time) sought to create wines that were a pure expression of Sangiovese, and not blend it with other varieties as was required by the appellation law. The Pergole Torte vineyard is made up of the oldest vines on the estate, and the wines are fermented in cement before being racked into large Slavonic oak barrels, and then smaller French oak barrels for the final six months. Le Pergole Torte is only produced in exceptional years, and is medium bodied, elegant, full of sweet red cherry, plum, and subtle cinnamon and mint characteristics, with beautifully integrated tannin. This is Sangiovese at its best.

Shining, lightening garnet red. It opens with pronounced earthy notes, then cranberries and raspberries. A lot of fine-meshed tannin on the palate, wrapped in fine enamel, very clear and juicy.

The 2016 Val d'Arno di Sopra Bòggina C is a pure expression of Sangiovese from vines planted in 1952. Give the wine a little time to open in the glass; once it does, it offers a beautiful display of forest fruit, spice, leather and earthy tones. Unlike the Bòggina A that is aged in amphorae, the Bòggina C is fermented in concrete vats using ambient yeasts. It sees extended maceration times and is aged in French 40-hectoliter casks and tonneaux. Some 11,000 bottles were made. This single-vineyard expression of Sangiovese reveals impeccable balance and elegance.

"Comtesse" is actually a separate parcel of vineyard, hidden between the mountains "Damnes". Gérard Boulay wanted to make wine separately these old vines 70 years. Enjoying the maximum exposure to the sun, the wines made from it are much more aromatic and robust compared to most of the area's wines. To temper the generosity of this cru, the wine is aged in stainless steel tanks to refine the structure of this exuberant wine.

The 2019 La Comtesse, which hails from a plot of fifty year-old vines in the Monts Damnés, is stunning, delivering a very pure and complex bouquet of lime, gooseberry, complex, chalky minerality, citrus peel, loads of botanicals and a topnote of white flowers. On the palate the wine is deep, full-bodied and rock solid at the core, with superb refinement and precision, fine acidity and great length and grip on the impeccably balanced finish. This is entirely fermented and raised in three hundred liter, older casks, and this gives the wine a bit more early accessibility in comparison to wines such as the Clos de Beaujeu, but it has fine structural integrity underneath its veneer of accessibility and should age every bit as long as the La Côte.

Le Clos de Beaujeu is one of Boulay's 'blue-blood' historic sites. Boulay farms two parcels in this terroir, including one within the original Clos of this vineyard, established by the monks of Beaujeu in the Middle Ages. Vines on this slope of Kimmeridgian limestone and clay (terre blanches) are between 30 and an incredible 110 years old. The soils here are particularly rocky--limestone rich and strewn with fossils--similar to parts of Chablis in fact. These rocky soils make this a parcel that is very difficult to farm. A second, even steeper parcel lies closer to the village. Together these south-east facing plots make the Clos de Beaujeu the source of some of the Domaine's most structured and nervy wines.

From a southeast-facing plot, the 2019 Sancerre La Côte is pure, deep and intense yet also fresh on the iodine-scented nose, with grip, lemon and tropical notes. The wine opens bright, clear and almost tropical on the nose and then shows tight, tense and lingering salinity and firm grip. Tasted in February 2021

Having made a range of fruity, easy drinking delicious varietal wines under the Arlemont label for several years, the Fabre family have decided to put their name on the wine, to show the reputation of their domain, located north east of the town of Béziers and benefitting from a Mediterranean climate. This Cabernet Sauvifnon shows cassis, blackberries and raspberries sandalwood bay leaf round well balanced.

Connigis is Stéphanie and Julien’s second and, so far, latest acquisition. Luckily, it has never been touched by chemical treatments and has been thriving since they bought it in 2016. The subsoil consists of hard limestone, chalk and marne, and has deeper clay topsoil throughout compared to its counterpart, La Capella. It is protected by natural borders and therefore benefits from more temperate conditions, resulting in a wine that shows more opulence and roundness upfront. After about thirty minutes open, the palate begins to show a fine sea-spray salinity that balances out ripe orchard fruit aromas, keeping this wine straight and delicate.

La Capella is a small, steep vineyard planted predominantly to Pinot Meunier. The vines are dense, at 5000-6000 feet per hectare, with small amounts of Chardonnay and Pinot Gris interplanted throughout. Deep layers of clay cover chalky subsoils at the bottom portion of the slope, while silex, marne and limestone dominate the upper slope, where you can find just 10cm of topsoil in some sections. The vineyard is situated in a small meander that gets some of the most intense and direct winds within the valley, likely contributing to the natural salinity, yellow citrus and wild herbs, supported by a substantially vivacious and linear palate.

Natural alcoholic fermentation using local yeasts. Without malolactic fermentation, no filtration or fining. Regular stirring according to the lunar calendar. Aged for 10 months in oak barrels and aged for 5 years in bottle

The harvest is picked by hand into small crates and carefully sorted upon entry to the cellar. The fruit is only 50% de-stemmed with 50% left whole bunch and moved to concrete vat mechanically without any pumping over. It’s fermented by natural yeasts and without any additives other than a minimal dose of sulfites at the start of fermentation with a maceration of around 30 days. Then the wine is aged for 12 months in concrete tank. It’s bottled unfined and unfiltered. Beautiful nose, vegetal, leather, red fruits, garrigue, almost Grenache Noir, black pepper, will be very good with cacao. Quite different texture, character, more sweet fruit, bone dry, feel less acidity, more astringent, more bass notes, salty, rich, long sappy, astringent finish.

Young in appearance, with a beautiful shine, the color is dominated by deep yellow undertones, with numerous reflections of old gold. The aromatic bouquet is intensely fragrant, complex and concentrated. Superb very fruity notes, with flavors of currants, quince fruit paste, Bergeron apricot, pineapple and pear. This wine grows more and more with aeration. In the mouth, the richness and generosity are there, perfectly balanced by a fine tension which leaves the mouth fresh and graceful. Here is a magnificent cuvée of pleasure which will evolve happily over the next 2 decades.

With its dominant, intense and deep yellow reflections, this Cru is still young in appearance, with a moderately fat, pure and shiny leg. This wine is fully expressed after a few moments of opening; take the time to reveal itself to you. The bouquet allows perceive a very promising aromatic potential with suave fruitiness, with aromas of yellow peach, apricot, plum, mango, lychee and mullein flower. It is the kingdom of ripe fruit enhanced by a salivating and invigorating minerality. Tasty sensations return to us in a complex mouth, endowed with a full and generous attack, with a seductive acidity. It reveals aromas of oriental spices, bergamot, quince, orange blossom honey and Turkish delight. We can easily see the quality of this botrytised harvest. This proves to us the strong capacity of the Altenbourg de Kientzheim terroir to produce exceptional overripe wines and to impose its solar temperament. It remarkably expresses the terroir-grape variety tandem; it is a treat of a vinosity without gravity. It promises a very favorable development. A gewurztraminer on guard with a noble and willful demeanor who demonstrates aristocratic diplomacy.

Ambonnay, such a prestigious Grand Cru de Champagne. This Champagne comes exclusively from the vineyard of Eric Rodez, planted on the famous Grand Cru d'Ambonnay, one of the 17 villages classified Grand Cru at the top of the qualitative hierarchy of Champagnes. The cuvée is made from a piece of vines, called "la pierre aux larrons" it is therefore a plot Champagne. The dress is shiny gold. The nose and the tasting on the palate reveal fragrances of white flowers such as acacia, with hints of citrus fruits such as lemon from Menton, lychee or bergamot from southern Italy.

Born from Nebbiolo grapes harvested in La Morra, on various plots of property. In the vineyard sustainable agriculture is practiced with natural grassing of the vineyards, the use of only copper and sulfur treatment and organic cow manure as fertilizer. The vines have an average age of 20 years, the soils are composed of clay-limestone marls in prevalence, some areas have good presence of sand. The vinification involves a maceration on the skins in rotofermentator at a controlled temperature for 5 days, the aging takes place in French barriques for 5 months. Beautiful bright garnet red color. Elegant floral notes of classic pink and purple of the Three Stars, straight, deep, clean, the clear expression of the grape. Fruity (marasca cherries, berries), vanilla, leather and tobacco. Dry and captivating, dense texture of fine and silky tannins, of remarkable elegance and persistence.

It comes from Barbera grapes grown in Barbaresco, in the wide valley of the Three Stars, on poor soils, rich in mineral salts and densely layered. In the vineyard the maximum environmental inspection is in force through. After the harvest took place the first week of October, the pomace remains in contact with the must for 3 weeks, kept in immersion by means of comebacks throughout the period of alcoholic fermentation. Then the malolactic fermentation takes place in the cellar at a temperature of 20 ° C in traditional Slavonian oak barrels of 10-20 hl for 20 months. Filtration and clarification are not provided. Intense ruby red with garnet reflections. Complex aroma of fruit in spirit (cherry, plum, black cherry), slightly spicy (cinnamon, cloves) with a bitter chocolate finish. Good tannic balance. Intense, warm, persistent and of particular elegance and depth.

"Pico" by Maule is an expressive and rich white wine from Veneto. It's made from the best grapes of 3 cru in the fill of Gambellara. The scents are complex of honey, flowers and yellow fruits. The taste is direct, mineral and with a long final. Wines made with Old Style Artisanal Methods. Selection of the vines of the cru Monte di Mezzo, Faldeo and Taibane, cultivated on volcanic soils in the hill of Gambellara. Organic agriculture Vinification. Contact with the skins for 2-4 days and spontaneus fermentation with natural yeasts. One year in large wood barrel of 1500 litres and bottling without filtrations and adding of sulfur

Merlot by Angiolino Maule is a selection of the best grapes in Gambellara. It is a red wine with big structure and great expressive power, refined in old barrique for 18 months. The nose is intense of fruit and spices with mineral notes. The flavour is really balanced, fresh, smooth and with a long final. Wines made with Old Style Artisanal Methods. Intense and complex of underbrush, flowers and vanilla with balsamic and spicy notes. Smoothness and roundness balanced with volcanic minerality and delicate freshness

Passito Monte Sorio is a sweet wine made from Garganega grapes; it appears amber in color. The aromas refer to notes of citrus, hazelnuts, plums and ginger; The sip is structured and balanced thanks to a tannic component and a not too pronounced sweetness. Good persistence. It goes well with very seasoned and spicy cheeses, with dry pastries by soaking the biscuit in wine. 500 ML. / 51 G/L.

The Sassaia is produced from 80% of Garganega and 20% of Trebbiano. The soil of volcanic origin rich in mineral salts and microelements, is not fertilized for more than 15 years to force the roots to sink deeper and have more expression of the soil in the wine. For anticryptogamic treatments we use only natural covering products (copper and sulfur). The fermentation takes place in steel without adding yeasts and without temperature control that normally develops near 22-26 degrees. It is bottled in April-May following the harvest without any de-motivating and clarifying treatment. A part of this wine is bottled without adding sulphites, with this it is meant that in no phase of vinification (from harvest to bottling) no sulfur dioxide is added, let alone any other antioxidant or chemical product. This is a perfumed and balanced white wine. Intense kumquat and yellow peach aromas. On the palate, it is fresh and balanced, with supple citrus and a long mineral finish. Cultivated in vineyards among the Sorio Hills not far from the winery. The soil here is volcanic in origin and, thus, mineral-rich.

This estate may have a long history in the region but it’s only since 1997 that production moved from the local co-op to in house, today run by fourth-generation Renato Vacca. This Barbera is vibrant and juicy with great finesse and focus of rich, peppery black cherry fruit and integrated oak. Ripe plum and fresh cherry flavours are supported by nice mineral tannins which give this wine great elegance. Let it open and it becomes succulent with a lovely long finish. This wine will age nicely, but it is so delicious and tempting it is hard to wait.

Spring was marked by a good amount of rainfall, which helped the vines throughout the entire summer. Summer days displayed a balanced alternance of warm daytime hours and chilly nights, an aspect that contributed towards a slower ripening of the grapes. The evolution of the structures needed for the wine progressed in a very positive way. The influence of the vintage is clear in the outcome of a well balanced wine, that displays rich fruit tones (red berries and cherries) and fine tannins. An elegant and fresh expression of young vine deliciousness.

The PS is the sole single vineyard bottle produced by Siro Pacenti, with only 1000 bottles and 200 magnums being produced. PS is sourced from vines planted by Siro Pacenti in the early 1970s on the northwest side of Montalcino and is only produced in the best vintages. The 2015 PS is rich and inviting, with sweet blackberry and plum fruit, licorice, and crushed lavender. The palate is full, though it has more freshness than the nose would suggest, with gripping tannins and energetic acidity to match. The warmth of the vintage is tangible, and for that reason I believe the 2016 will have some edge in the long haul for aging potential. As with the rest of the Brunello line-up, the PS spent two years in French oak of 225 liters that is noticeable but poised for a polished style.

This is our idea of Dolcetto, with the goal to exalt the “vinousity” of this great classic piedmontese grape variety. It is a funny wine, non-extremely complex in the mid-palate, slightly tannic and with a lingering, spicy and refreshing finish. Perfect to pair with a saffron risotto, pad thai, chicken tikka masala and Mortadella

Spontaneous fermentation without add selected yeasts and additive. Long maceration contact skins until 30 days in stainless steel The color is orange with slight amber reflection, great with seasoned cheeses , meat and fish dishes.

Fenocchio's Barolo comes from a blend of Bussia in Monforte d'Alba and Castellero in Barolo. The soil in Bussia is Helvetian (limestone and clayey blue marl), which contributes to the fullness and excellent aging potential of these wines. The Castellaro vineyard is of Tortonian soil (blue marl and sandstone mixed with sand), which gives a velvety mouth feel and exceptional aromatics. The vines are an average of 35 years old. Ruby red color with garnet reflections. Rich bouquet with hints of blueberries, roses and liquorice. Densely structured with a full, complex flavor. It is an elegant wine with firm tannins and good acidity that will become velvety and graceful with age. Generous and bold with a long, lingering finish.

The Fenocchio Langhe Nebbiolo is sourced from vines that are on average 15 years old and growing in the Monteforte d'Alba region of Piemonte. Traditional vinification techniques are adopted and the wine is aged for six months in stainless steel tanks followed by six months in large Slavonian oak casks. Deep ruby red in colour the wine has an intense and fruity bouquet of plum and cherry. The palate is dry with good body and well balanced tannins, hints of liquorice and rose.

Along the way to Barolo Cesare is struck by Roberto Voerzio, in the small village of La Morra, where the simple idea of the Cru is crucial and the finesse dominates the structure and power. The two work together, day by day, and Cesare absorbs as much as he can from the master: deep care of the vineyard and respect for the natural environment, extremely low yield per plant, a very light touch in the cellar, primacy of the content respect to the container (barrique or big barrel, new or used). Cesare’s wines express themselves slowly, with incredible balance and elegance. Cesare Bussolo is the emerging star among the young Barolo producers, no doubt his wines will quickly reach the fame – and the quotations – of the ones produced by the big names like his mentor Roberto Voerzio.. There’s a beautiful elegance and perfume to the scent & flavours, fruit weight builds on the palate while maintaining a sense of sophistication. Texturally the tannins are fine, building to have impact along the full length of the palate. Great effort from Cesare. There’s a purity to the wine and energy about it. Looking forward to see it head into the next phase of its life.

This is a project started in collaboration with Roberto Voerzio to rent a big vineyard (5 hectars in total) in a place in south-east of La Morra named Boiolo to produce the best basic Barolo to La Morra

Fermentation, maceration in stainless steel tanks for 20-22 days at a controlled temperature (28-30°C); aged in wood for 14-16 months, then again in bottles for a few months before release.This wine is delicate and elegant, with a brilliant ruby red color, reaching the peak of refinement, elegance, and balance after a few years in bottle. It possesses a very tannic structure but also silkiness, complexity, and pleasantness. Its aromas include hints of violet, licorice, rosehip, sweet tobacco, chocolate, vanilla, pepper, nutmeg. Its taste is decisive and compact, persistent and elegant.

A great Barbaresco from the top vineyard Montestefano with great ripening potential. A finely woven fragrance fan that initially looks subtle but has a lot to say. Aromas of plum compote, rose hip tea, autumn forest, leather, meat and incense reveal themselves. On the palate the plum aromas repeat themselves, in addition to dried figs, cranberries, cocoa, some white pepper and Damascus rose petals. The spicy Barbaresco wears a tightyl woven tannin dress of very fine-grained tannins. Its strong, well-structured body and its certain fruit sweetness make it a long-distance runner that is already a great treat for hearty meat dishes.

Fermentation and maceration in stainless steel tanks for 22-25 days at a controlled temperature. Malolactic fermentation and aging in used barrique for 14-18 months, and then in bottle for few months before release. Forest floor, toasted hazelnut and balsamic aromas mingle with French oak and a whiff of wild rose. Tightly knit and primary, the youthfully austere, focused palate offers cranberry, crunchy red cherry, cinnamon and clove set against a backbone of close-grained tannins and vibrant acidity.

Fermentation and maceration in stainless steel tanks for 22-25 days at a controlled temperature. Malolactic fermentation and aging in used barrique for 14-18 months, and then in bottle for few months before release. Elegant and slightly spicy and waxy notes of ripe plums and cherries. The nose is a glorious explosion of dried flowers and herbs. Pair to braised gamey meats or a decadent cheese and charcuterie spread.

This Nebbiolo with a small proportion of Barbera shows spicy and fruity aromas with notes of cherries, white pepper, violet, tarragon and star anise. It has a strong, balanced structure, with juicy acidity and a lot of smooth tannins. Its palate is as complex as its fragrance and lingers long on the palate. It is a good choice with strong dishes, which will provide a lot of drinking pleasure.

A wine in which Pignolo’s robustness, assertive personality and spicy notes blend with Merlot’s fruity notes. The palate reveals a surprising fusion between the rigour of the former and the agreeable hints of the latter. The glass is the required tool for “listening” to the music of wine. Just like the wrong temperature, the wrong glass can negatively alter the nose and palate. If it’s the right glass, we can get on intimate terms with the wine, a compulsory passage to understanding its soul, its essence, before we love it completely. Otherwise we risk ruining years of work in the vineyard and cellar. Hence the choice of a Riedel Extreme Cabernet glass, which brings out the wine’s irresistible charm to the full.

Alcoholic fermentation in stainless steel tanks at controlled temperature, maceration for 21 days, maloactic fermentation in used French tonneaux and oak of barrique size. Aging 29 months and then transferred to stainless steel before bottling and refinement in the bottle for at least 3 months before release, no filtration and clarification. Powerful, complex, yet elegant, smooth tannins with herbal and earthy notes on the nose, ripe fruit with good balanced acidity, long aftertaste, garnet red color.

Alcoholic fermentation in stainless steel tanks at controlled temperature, maceration for 8-11 days, maloactic fermentation in used French tonneaux and oak of barrique size. Aging 10 months and then transferred to stainless steel before bottling and refinement in the bottle for at least 4 months before release, no filtration and clarification. Intense purple color with, good structure and body, easy to drink with good acidity and fruity aromas

Brilliant, intense ruby garnet. Very fine and appealing nose of ripe dark cherries and forest raspberries. Dense and full-bodied on the palate, shows lots of ripe tannin, opens with dark fruit, full pressure.

Sparkling brightening ruby garnet. Elegant and appealing nose with finely drawn notes of raspberry, some strawberry, rose and white truffle in the background. Juicy and salty on the palate, fine fruit, then opens with a lot of fine-meshed, very well placed tannins, lingering for a long time.

Obtained from 100% Merlot grapes from proprietary vineyards located in the municipality of Cassine. From the first year of production it fully demonstrates its character. Of a beautiful ruby red with purplish reflections, the scent of plum and cherry nuances with subtle spicy and balsamic hints stand out. Full-bodied wine with fine tannins. Red vinification with emerged cap maceration at a controlled temperature and subsequent post-submerged cap maceration for ten / twenty days. Repeated daily pumping over and periodic delestage. Complete malolactic fermentation following the alcoholic fermentation. Aging in French oak barriques for thirty months and subsequent twenty-four months in the bottle before being marketed.

A further interpretation of Moscato allows to obtain this wine of great interest. Always suitable for desserts in general, due to its characteristics of fullness, richness and complexity, due in part to the late harvest and in part to the subsequent drying of the bunches in wooden boxes, it can also be used between meals, with aged cheeses, jams, fruit dry It is produced in very limited quantities (about 700 bottles) only in the best vintages.

Very ripe Soave here with aromas of dried pineapple, honeycomb, pecan pie, light toffee and a wealth of fresh and dried flowers flitting around the edges. Medium-to full-bodied with a lovely, long palate of fruit syrup and caramel. Seamless, tasty and long. From organically grown grapes.

This is a wine that requires some time. It’s skinfermented for about 2 weeks, then pressed and aged for 15 months in old barrels on the whole lees. The aromas are always quite reductive at first, then slowly, they start to evolve and are changing completely. Valerian, black tea and apricots are taking over and the initially pronounced become integrated. Bottled without filtration, no SO2 added.

The grapes for this Pinot come from Kreuzkapelle vineyard in Mönchhof. It’s our coolest and latest ripening Pinot site with a high percentage of gravel in the soil. Handpicked, 50 % destemmed, 50 % whole bunch, 8 days of maceration, then pressed, alcoholic fermentation finished in old barrels, 12 months of ageing on the lees.

Judith is a very personal wine. When I took over responsibility for the vinification from my father in 2001 I wanted to have a wine just for myself. A wine with no rules, that I could form exactly to my vision. Initially it was always a blend, now it’s a varietal Blaufränkisch from Gabarinza vineyard. It’s a wine that developed further with myself and this is how I would like it to be in the future. Beautiful dark red with rich aromas of spice and fruits over a complex bouquet. Medium bodied with a fruit forward palate of plums and cherries. Expressive and complex with a beautiful and smooth finish

Pannobile is a wine that reflects perfectly the local grape varieties as well as the soil and climate around Lake Neusiedl. We like to use all 3 grapes in our Pannobile blend: Zweigelt, Blaufränkisch and St. Laurent. Zweigelt provides a lot of fruitiness and succulent tannins, Blaufränkisch forms the backbone with its wonderful acidity and freshness, St. Laurent adds individuality and spice. Handpicked, natural fermentation in stainless steel and wooden fermenters, 2-3 weeks of maceration, then pressed and aged for 12-15 months in old barrels.

Husband and wife winemakers Martin & Anna Arndorfer, in addition to being wonderful souls, both come from families with long winemaking histories. After studying winemaking in university, Martin gained hands on experience working with a group of legendary winemakers in Italy and brought that experience home to Austria with him. After 2 weeks of skin and 16 months on the lees, this wine has a savory tone with notes of pepper, tea, bruised yellow apple, and white flowers with a touch of tannin.

Organically grown 100% Ull de Llebre (Tempranillo) on calcareous clay soils. Hand harvested, destemmed, 3-day maceration, alcoholic fermentation with native yeasts in stainless steel tanks followed by aging for 8 months in stainless steel tanks and older barrels, plus 5 months in bottle before release. Bottled unfined, unfiltered, and zero SO2. Annual production is 5,000 Liters. Previous vintages of UL were super classic - in that "old school" Spain/Rioja type of way. Structured, elegant, solid and straightforward. This 2019 vintage tastes more integrated, like the barrels have relaxed and the wine is a little fresher than before.

70-years old vines of Subirat Parent, a grape related to Malvasia that thrives in the Massís del Garraf, grown organically on calcareous clay soils. Harvest is done by hand, grapes are pressed whole cluster with stems, racked and spontaneous fermentation begins in stainless steel with indigenous yeasts. Further aging continues for 3 months in stainless steel sur lie before being bottled unfined, unfiltered and with zero s02. A still white wine (not sparkling) that is delicately aromatic, crisp, and very low in ABV from the Mediterranean coast. Annual production is 2,000 Liters.

A field blend of organically grown Garnatxa Blanca, Macabeo, Moscatell, Vinyater, Xarello, Parsé, Parellada from calcareous clay soils in the Baix Penedès. All grapes are harvested by hand, destemmed with 1-3 day maceration on skins, spontaneous fermentation in stainless steel with indigenous yeasts and aged for around 8 months longer in the bottle. Disgorged with no dosage, no fining, filtering, and of course zero S02. Fresh, crisp and light-bodied and expressively bubbly. Annual production is 750 Liters.

This is only the third time we gave this wine a shot. With our own Regent vineyard struggling we also picked some biodynamically farmed grapes from a friend. Whole bunches were covered with destemmed & crushed berries. The must fermented to juice within two weeks and was left to macerate for another week before it was pressed and gently moved to old barriques. It inherited a noticeable but elegant wood flavor despite the age of those barriques. It’s a unique cuvée in our portfolio with warmth, fruit and body but still low in alcohol. It was not racked before bottling which took place in March 2020.

After two trickier vintages 2018 was very satisfying. Fantastic grapes and a higher quantity than the years before. As always the grapes were destemmed with 20% of the stems added back in the must. Fermentation took eight days. The wine went into two old barrels for malolactic fermentation and was racked and blended into a bigger barrel in summer 2019 before being bottled in March 2020.

On our beloved Eselsberg, the hill where the Heimat Silvaner and the Fledermaus grow on, there is a big plot (almost one hectare) with two thirds Grauburgunder (Pinot Gris) and one third Riesling growing on it. We experimented several years to find the right interpretation of the grapes and with the 2018 vintage we finally got it. The blend is dedicated to the “Weinschwärmer” (Deilephila porcellus), a beautifully coloured moth who lives in our area. Not only does that moth carry the word “wine” in its name but it’s also a delicacy for our local bats. The grapes from the younger Riesling section of the vineyard got pressed directly to maintain a razor-sharp acidity while the Grauburgunder grapes were destemmed and fermented on the skins for about a week. The two batches were blended in April 2019 into two barrels and were bottled in March 2020.

The wine is named after the first lamb that was born in our former Domina vineyard. The 2020 was the terrible year of frost with just some of the Domina surviving the devastating night in May. As a result we had to do a couple of things differently. The remaining grapes were stomped and pressed after an hour to ferment and age in old oak. Then we have Regent. Which was completely destroyed. But: there was a second generation. Not much but some. As it didn’t make much sense to make three wines out of that we decided to make a directly pressed version of the Regent, age it in stainless steel and blend it with the Domina. Also we supplemented both batches with biodynamically farmed grapes from our friend Christian Deppisch in Theilheim who helped us a lot that year. The Regent of course changes the character of Black Betty. The blend is more fruity and punchy than the predecessors and dangerously drinkable.

Despite the dry 2018 summer our Regent vineyard in Sulzfeld was doing pretty well. We picked perfect bunches as early as August, destemmed but kept many berries intact to get a bit of a carbonic effect. After a week the must was pressed and the juice kept fermenting in a big 2400l barrel. Each Wanderlust vintage comes with a surprise. This time it was the addition of 15% skin fermented Grauburgunder / Pinot Gris) from 2017 – a fabulous blending partner. Racked and bottled in July 2018.

Bright ruby red, has a display of pleasant aromas of blueberries and black fruits such as plum, and cherry liqueur is very present. The palate is blackberry jam and chocolate. Its tannins are very intense, persistent and velvety providing a long finish.

Intense garnet red in color with a violet hue. The nose is ripe but fresh, with fruity notes recalling black cherries and plums along with a bit of menthol, while notes of spices such as nutmeg appear on the backdrop. The palate is juicy, and the tannins are robust and velvety, leading with notes of blackberries and chocolate on the lingering finish.

This is a fine fruity wine with young tannins that will soon integrate. Ripe with berry flavors and with attractive acidity, it will develop quickly and should be ready by 2018.

This cuvee is marked by notes of fresh fruit and lime. The almost imperceptible bubbles give the palate ethereal elegance and balance. The mineral and spicy texture give it very good persistence

The NV (2010) Parcelle ZX 302 is 100% Pinot Meunier from old vines in the Val Cornet lieu-dit bottled with no dosage. Apricot pit, smoke, spice and floral notes with exotic overtones all blossom in the glass. Partial vinification in oak adds texture and sweetness. The super-expressive, crystalline finish rounds things out. There is just a touch of volatile acidity, but not enough to meaningfully detract from the wine's overall balance.

This wine comes from the micro plot of land with the geographic reference number of ZH 303 planted about 50 years ago. The grape is Chardonnay. This rare vintage is made with 100% Chardonnay from a single year and a single plot. Noté 17/20 au Gault Millau 2020.

This wine comes from the micro plot of land with the geographic reference number of ZH 318 planted about 50 years ago. The grape is Pinot Noir. This rare vintage is made with 100% Pinot Noir from a single year and a single plot.

Merlot and Cabernet-France make up this cuvée, two early ripening varietals that flourish on the cool soils of right bank AOC Côtes de Castillon. Here, we find elegant, fresh and fruit-forward wines. Thierry Valette conserves the floral and fruit character of these wines by fermenting at low temperatures. Elevage in inert (cement) receptacles and in fûts of 2 to 3 wines confer structure to the wines while omitting any woody aromas. On the palate, this wine is juicy and racy with a velvet texture. While accessible now, this wine will stun you with its complexity in around 8 years' time.

If checking in early, make sure to give the towering 2016 Brunello di Montalcino from Pertimali plenty of time to stretch its legs. It’s incredibly shy and backward upon first pulling the cork, coming to life nearly an hour later and never taking a step back from there on out. A beguiling display of spiced orange peels, sour cherry and mint pull you closer to the glass, where notes of cardamom, cinnamon, clove and sage reside. It’s dangerously soft and supple at first sip with fleshy red fruits and sweet spices blanketing the palate; yet beneath this soothing mix, a complex web of minerals and fine tannin slowly saturate. That said, there’s a lively bolt of acidity which maintains freshness in spite of the 2016’s heroic structure. Inner florals resonate along with a hint of white pepper, as it tapers off with classic austerity. This is a gorgeous vintage for Pertimali.

Showing richness, dark fruit, bold cherry and blackberry, the Castello Romitorio 2015 Brunello di Montalcino Riserva (with exactly 7,456 bottles made) embraces the exuberant character of the vintage, its warmth and its sunshine. If you seek a time capsule of 2015, I suggest that you put this bottle somewhere safe. The tannins are polished and chiseled, and at its core the wine is overflowing with blackberry preserves, cherry confit and plum.

Crushed stone, wild herbs and tart black cherries lift up from the 2016 Brunello di Montalcino Vigneti del Versante, but that’s only the beginning. With time, this blossoms further, gaining a sweeter fruit profile and autumnal spices with hints of shaved cedar. Its textures are remarkably refined and silky in feel, with an intense concentration of tart red fruits, yet energy is maintained through brilliant acidity, as grippy tannins build steadily toward the close. The Vigneti del Versante tapers off with amazing length, youthful poise and a balanced structure, promising many, many years of positive evolution. This is really something to behold. I tasted the 2016 from a freshly opened bottle and from one that had been opened for two days prior that showed no signs of decline; in fact, it blossomed further. Simply stunningpreserves, cherry confit and plum.

Autumnal spices, sweet herbs and white smoke give way to ripe cherries and hints of licorice as the deeply seductive 2015 Brunello di Montalcino Bassolino di Sopra unfolds in the glass. This envelops the palate in opulent textural fruits (red and hints of blue), with balsam herbs and nuances of candied citrus lifted by bright acidity. Sweet tannins frame the expression nicely through the slightly candied finish; yet make no mistake, while the Bassolino di Sopra may show the sunny nature of the 2015 vintage, it does so in a wonderfully harmonious way. This single-vineyard Brunello is simply a pleasure to taste and will continue to wow readers over the next 15-20 years.

Aromas of rose, camphor and wild berry mingle with whiffs of leather and Mediterranean herb on this lovely Brunello. The racy, high-toned palate delivers tart cranberry, red raspberry and crushed mint while a graphite note lends depth. Polished tannins and bright acidity keep it focused and balanced. It's already showing beautifully but also offers years of fine drinking.

This wine needs time and lots of swirling to lure its wonderful aromas to the surface: it is immensely complex. There are ripe cherries but also dark berries, typical herbaceous notes, floral notes of violets but also balsamic notes. All in all the aromas have a certain freshness, like the cooling evening breezes drifting up from the valley below the Le Due Porte vineyard. A young Brunello needs notable tannins and good acidity to ensure longevity and this single vineyard 2016 will evolve beautifully over the next decade and beyond. The fruitiness of the berries repeat on the palate accompanied by a mouthwatering juiciness that balances the tannins and makes this wine very enjoyable, even when enjoyed in its youth. This wine is so elegant and distinguished that it is almost an understatement. It will age beautifully and reward us with more and more aromas as it comes into its power. The very long finish - and the hint of dark chocolate are proof of that. Pairing it with the right dish will enhance its aromas. You might want to try a filet steak or venison cooked “su vide”, to the seafood lover I would even suggest tuna tataki, but stay away from radishes or other too spicy ingredients.

Broad and really radiant in the primary profile showing notes of cherries, raspberries, pomegranate and pink grapefruit. Medium bodied, light pleasurable tannins and a harmonic, well distended finale. The beauty of essence.

La Torre’s high-altitude vineyards reliably produce profoundly aromatic wines, and this is especially true in the banner 2016 vintage, a year that’s all about finesse, perfume, and structure. Fistfuls of crisp red and blue fruits blend with savory notes of warm cigar wrapper, cedar wood, peppery spices, fresh earth, and saddle leather in La Torre’s explosive, textured ’16 Brunello — you’re going to want to drink this intense, silky wine right away, but a few years in the cellar will reveal its true beauty.

Bright, shiny ruby red with light garnet. On the nose somewhat restrained, tender geraniums and cranberries. On the palate very fresh with juicy tannin, shows crisp fruit, medium body, grippy finish.

Made with organic fruit, La Torre's 2019 Rosso di Montalcino reveals inner gloss and shine with bright berry aromas, cassis, cranberry, blood orange and hints of rust or iron ore. The wine tiptoes with care over the palate, offering fruit and freshness along the way to liven the senses. This is a lithe, ethereal expression that I highly recommend for its elegance.

Boasting structure, elegance and complexity, this compelling wine opens with aromas of wild berry, Mediterranean scrub, new leather and a whiff of tilled earth. Smooth and enveloping, the radiant palate shows a great depth of flavors including juicy red cherry, crushed strawberry and licorice offset by an energizing mineral tension. It's impeccably balanced, with taut, refined tannins and fresh acidity.

The Barbera di “Citrico” is as direct and straightforward as its farmer. With fresh aromas of undergrowth fruit and flowers such as violet, it is vibrant on the palate, immediate with a beautiful acidulous vein typical of the grape. Compelling and elegant red with a slightly bitter finish.

The 2019 Barbera d'Alba Vigna Francia is all about precision power and a meticulous orderly approach that brings new intervals of increased aromatic intensity with each sip and swirl of the glass. The wine can be characterized as exceptionally direct and frank and these qualities are especially well executed in this classic vintage. Barbera is cultivated at the top and the lower parts of the Francia vineyard and this wine carries slightly more fruit weight and structure compared to the Cerretta. Francia also ends with distinctly mineral or graphite-like notes with iron or rust.

Brilliant ruby with a slightly lightening edge. Charming, flattering nose, opens with notes of dried rose petals, then juicy cherries, some raspberries and rhubarb. Appears big on the palate, gripping, dense tannins, profound, some truffle, lots of plums, has everything for a long life.

Giacomo Conterno's Barolo "Cerretta" is an intense, prestigious and very elegant expression of the Langhe, aged for over 40 months in large barrels. It expresses itself with power and intensity, dispensing floral and balsamic nuances of violets, rhubarb and tobacco. The sip is structured, warm, mineral and very persistent

Francia in Serralunga d'Alba evokes power and profound depth, with black and purple fruit highlights, rusty nail, crème de cassis, grilled rosemary and reddish rock or baked terracotta. The wine carries its considerable fruit weight with grace, and at the end of the day, it offers a complete portrait of vintage, variety and vintner.

Arione Barolo has red garnet on the nose begins with aromas of tobacco, spices and dried fruit. the palate is powerful but fine, full of balsamic scents with a very long and intense finish.

Sexy and decidedly bright and modern in its sensory profile, it gently alternates notes of lavender, hyacinth, wild violet, plums, pressed blueberries, black cherries, juniper berries and white pepper. Full body, fine-grained silky tannins that are precise and perfectly fused into the matrix and a juicy and concentrated finish that animates every sip and makes it lively and very pleasant. A gentle caress that is impossible to resist. 22 months of aging in French oak barrels of which about 35% new.

Cassis, cedar and mocha aromas form the nose on this blend of organically farmed Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The concentrated palate delivers ripe black currant, licorice and black pepper alongside firm, close-grained tannins.

Sparkling, brightening ruby with a light edge. Inviting, very finely drawn nose, smells of raspberries, sour cherries and fresh plums, very clear. Gripping, substantial tannin that builds up in layers, fine spicy components, full pressure in the finish, can be stored for a long time.

Mostly Sangiovese, with small amounts of Ciliegiolo, Cannaiolo and Vaiano, planted together as is tradition in the area. The grapes were destemmed and the wine spent three weeks on skins, before being pressed off to large casks for a year of rest. A little more evolved than previous vintages, this impresses with black cherry, earth and plenty of savoury complexity, with some firm tannins to boot.

The 2018 Valpolicella Ripasso Saustò seduces with waves of black cherry, exotic spice, roses and hints of brown sugar. It’s silky-smooth and elegant, yet cool-toned in nature, displaying ripe red berries and sweet spice under an air of pretty inner florals. The 2018 tapers off smoky and long, mixing hints of licorice with salty mineral tones. There is so much balanced pleasure to be found here. The Saustò undergoes a 10-to-12-day maceration with the pressed lees of Monte dall’ Ora’s Recioto, yet it doesn’t go through a secondary fermentation. The result is a Ripasso of remarkable freshness.

Crushed stone and smoke give way to peppery florals and plum skins as the 2017 Valpolicella Classico Superiore San Giorgio Alto opens in the glass. While this comes across as juicy and lifted, there are depths of mineral-tinged berries offset by hints of sour citrus and pretty inner rose tones that form toward the close. It leaves a subtle coating of fine tannins and hints of licorice that linger on. The San Giorgio Alto hails from a high-elevation vineyard at around 500 meters. It’s refined for one year in 25-hectoliter botti.

The fruit is destemmed and gently pressed; spontaneous fermentation takes place with native yeasts and without sulfur in concrete and steel tanks (from which the short-fermentation-and-maceration Saseti wine has been removed). Maceration lasts 7-8 days with periodic manual punch-downs. The wine is aged for about 6 months in tank and then 6 months in old 25-hectoliter oak botti. The wine is bottled without filtration and with a small amount of sulfur. Valpolicella Classico Superiore Camporenzo is spicy and herbal in style, with wild berries, violets, underbrush and wet stone filling out its bouquet. This mixes silky textures with juicy acidity and vividly pure strawberry fruit to create a lively expression on the palate. It leaves a note of hard red candies, and tapers off lightly structured, making for a fruitful yet classically dry finale. The single-vineyard Camporenzo hails from vines planted in 2008. It refines for six months in tank and then six months in neutral 25-hectoliter oak botti. While this is very pretty today, I’m looking forward to what these vines might yield with more maturity.

Important still red wine, rich and complex, with intense and balsamic perfumes of fruit and raisin, with a deep and creamy taste, aged for 4 years in French oak barrels.

A very solid young Barolo with tar, stone, aniseed and ripe-fruit character. Full-bodied, tight and integrated and a long, long finish. Shows precision and focus.

Dried berry and strawberry aromas with flowers and cedar. Medium to full bodied tightand focused with polished tannins and a flavorful finish.

This wine represents a blend of fruit from four villages: Monforte d'Alba (the San Giovanni vineyard); La Morra (Berri and Boiolo); Verduno (Castagni); and Novello (Cerviano Merli and Sottocastello di Novello). The Virna 2016 Barolo Noi is a dark and expressive wine with an exuberant level of fruit. This blended Barolo is plush and round, or vitally void of the tannic astringency you see in some of its peers. A 20,000-bottle release, this is the quintessential medium-term Barolo to enjoy with grilled pork or lamb chops.

I have the highest respect for Virna Borgogno’s wines, and put my money where my mouth is...by buying at least one or two of her wines in her portfolio in most years, ranging from the Riserva through the cru wines and right down to the normale Barolo DOCG bottling. This, however, is the most striking young wine I’ve ever tasted from the estate, and from a vintage that is not my favorite. Perhaps I should write “admirable” rather than “striking,” as what is really special about this is its magical purity. Sure, there’s an alluring sweetness to the fruit, but there is actually nothing remotely overdone about any of the wine’s components or characteristics. The fruit got picked at just the right moment...and the wine got pulled out of barrel at just the right moment, and all the other little details were right on the button too. As this matures and fills out with tertiary notes from bottle age, it may very well merit another point. At the risk of lavishing too much praise on the wine, I should confess that my raw note from the first (blind) taste of it concludes with, “...a sexpot, but of the Grace Kelly variety!” One last note: Virna has long sold a wine that was presumably derived from this same plot under the name “Cannubi Boschis,” which is also used by Sandrone. Because I was tasting blind in January and didn’t see the bottle, I can’t swear that the 2015 is designated simply as Cannubi rather than Cannubi Boschis. Some designations that included two crus were recently forbidden, and this is exactly what happened to the (often superb) Virna bottling of “Preda Sarmassa” from earlier vintages. Additionally, the boundaries of the Cannubi cru were recently enlarged, which could also explain why the organizers at Nebbiolo Prima had this down as “Cannubi” rather than “Cannubi Boschis.” If you find all of these details tiresome, then consider not buying this wine...which will leave more for me! (MF)

Toasted oak, espresso, and dark fruit aromas lead the nose. The dense palate offers blackberry jam, roasted coffee bean and clove alongside clenching tannins.

Crushed mint, blue flower, scorched earth and new leather aromas abound. The palate is delicious and concentrated but also boasts a weightless elegance, delivering juicy Marasca cherry, raspberry compote, licorice and tobacco. Tightly woven, velvety tannins envelope the savory flavors.

Enrico Rivetto is the first and only certified biodynamic producer in the Barolo region. Ideally situated on a hillside (called Lirano) overlooking the famous village of Serralunga, his vineyards are a homage to sustainable, natural winemaking. This wine was matured 100% in terracotta amphorae for 6 months which has softened the Nebbiolo’s naturally firm tannins and made it much easier to enjoy young. 2019 was a fantastic vintage in Piemonte, and this full bodied red is silky-smooth with impressive structure and length. It is really delicious! Only 1,500 bottles were produced.

Nebbiolo by Rivetto is a red wine from Langhe area with a fresh, fruity and highly territorial stamp. The aromatic profile recalls soft notes of plum, strawberry jam, sensations of violet, hints of undergrowth and spices. The sip reveals a frank and direct texture, of excellent freshness and pleasant tannins. Translucent garnet red, this wine is extremely delicate and astringent at the same time, with a very clean aftertaste. Medium-bodied, it has notes of red flowers, red rose, violet and redcurrant. A small Barolo.

The 2018 Il Caberlot is a stunning wine. It’s not the most immediate or explosive Il Caberlot, but it’s such a tremendous example of this wine. The bouquet alone is mesmerizing. Crushed herbs, rose petal, mint, blood orange, incense and sweet pipe tobacco all build in the glass. Imagine Cheval Blanc, but with a good dose of Tuscan sun. Readers who can find the 2018 should not hesitate; it is magical.

Deep ruby with a purple shimmer. Subdued nose needing some air to open up. Eventually dark berry emerges and malt with hints of bacon, all seems a little shrouded. Juicy on the palate with a mellow fruity core, bolstered by well-integrated tannin. Real drive and delicately woven texture on the finish.

Pure and clear in the main profile it shows notes of wild strawberries, blackberries, licorice, cinnamon powder and blackberries. Medium-full body, soft tannins of excellent workmanship and a juicy and harmonious finish. Aged 36 months in 16 hl cement eggs after undergoing fermentation in cement. Delicious right away.

A perfumed nose of crushed raspberries, wild blackberries, sweet spice and porcini. It’s medium-bodied with fine tannins. Textured, with spicy character and bright acidity leading to a fruity finish.

A pure expression of Merlot, the 2017 TreSette is a dark, rich and savory wine that puts forth the richness and concentration that comes thanks to this hot and dry growing season. The wine is redolent of blackberry and black cherry with more plummy intensity at the back. That primary fruit is nicely backed up by sweet spice, tobacco and a sprinkling of cinnamon. It’s a great wine for grilled sausages and roasted potatoes.

A serious rosé with peaches and cherries, as well as tea leaves and stems. It’s full-bodied with plenty of fruit and freshness. More like a light red.

Crafted from Riecine’s Gittori vineyard in the commune of Gaiole-in-Chianti, this south-facing, terraced slope sits at 500 metres above sea level and was planted in 1971. After a natural cold maceration, the must ferments spontaneously with indigenous yeasts and is then aged in large casks. This wine is elegantly composed and fragrant, with a distinct earthy, fresh herb and stone personality. It demonstrates impressive precision throughout, with firmly assertive tannins giving ageworthy structure. There’s a touch of resinous wood but this should smooth out with another year in the bottle.

The harvest is manual, immediately after vinification the wine rests for 18 months in barrique passage, after blending and bottling it refines for a few months in the cellar. Intense ruby red wine. Perfume with clear references to dark ripe fruit such as cherries, plums and blackberries followed by spicy and smoky memories. Wine that perfectly accompanies all meat-based menus and above all grilled.

Rich, deep dark ruby with violet glints. Opens up on the nose with notes of blackberry and plum, and tobacco and clove sitting behind. Substantial in the mouth, shows beautiful ripe berry fruit, hearty, grippy tannin, develops well, dark chocolate on the finish.

Very mature in the main profile it dispenses notes of black plums, blackberries, wild myrtle and strawberry jam. Full body, well polymerized and silky tannins in the important quality and a warm and enveloping finish.

Golden in color, the nose looks like a fresh and fruity wine, with aromas of fresh fruit. Lively and voluminous wine on the palate, with notes of plum. Minimum 18 months on lees.

The colour of this wine is a deep red-black right to the rim, with savoury marmite aromas complemented by a lovely nose of violet-infused fruit, rich and intense. It also displays fresh, toasty and really interesting notes that lead to a palate of ripe, spiced, black fruits, making it supple and medium-bodied. It is an elegant wine that also shows lovely cinnamon notes and is fresh and leafy too with a refreshing bitter cranberry twist and bite, but all nicely done, with a long, rich sweet finish.

It shows great levity, purity and verticality especially on the nose of lovely fresh ripe dark fruit flavours of blackberries, black cherries and figs with hints of spice, mocha and some savoury notes. There is also a nice persistence, with the same vertical presence on the palate as one finds on the nose with more aromas of fresh black tea and a lovely nuttiness of walnuts and almonds, with just the slightest hint of frangipane and patisserie. This is deeply impressive with interesting terroir notes that are very pure, precise and focussed and the beautiful tannins are lovely, soft and refined.

Beautifully expressed Pomerol Merlot with a hint of fragrance, already elegant, even precise, on the palate, the finely concentrated ripeness leaving a silky profile that is backed up by finely grained tannins, leaving an impression of elegance that is the hallmark of this wine.” Steven Spurrier. “Darkest cherry red with narrow purple rim. Smells rich and spicy with just a hint of toasty oak. Incredibly mellow on the palate, with fruit depth and remarkably smooth tannins. Supple, chocolatey finish and you won’t need to wait long to approach this wine” Julia Harding MW. The colour of the wine is dark red, almost black and shows great elegance and finesse with aromas of fine fresh black fruit overlaid with subtle smoky notes of wild strawberries, blackberries, cherries and cassis, with just a touch of spice and white pepper. On the palate, the wine is velvety soft, displaying rich silky tannins well supported by a further impressive register of red and black fruits running through the core, with delicate hints of chocolate and mocha that combine well to present a long, pleasant and persistent finish.

Built on the ruins of a castle and once owned by one of Napolean's generals. Plums and blackberries are given a gentle nudge of spice and a helping of fine tannins. Easy, inexpensive drinking and a great introduction to Bordeaux.

This wine is produced on Tenein clayey-limestone soils. Château Tenein is aged in barrels. This wine is rich, complex, with spiced notes reminding the cabernet sauvignon. In the mouth, this wine is nice with some toasted and empyreumatic notes at the end.

The wine has an appealing cherry red color. The nose is fruity and bright with red fruit and earthy aromas. On the palate is it juicy and delights with its supple tannins and long finish. It pairs well with red meats, mushrooms, and hard cheeses. Slow fermentation followed by malolactic fermentation and aging in tank.

Jonathan Maltus, maker of cult wine "Le Dôme", marries the long tradition of Saint-Emilion viticulture with best of modern, fine winemaking. This wine has a deep purple colour and shows dense fruit on the nose with beautiful blackcurrant, plum, raspberry, vanilla, liquorice going onto reveal earthy notes. The palate is soft with good concentration and a long, ripe finish. Made in the cellars of Château Teyssier, Destieux Berger is predominantly Merlot, bringing richness and roundness; the Cabernet Fran adds elegance and grip. Aged in oak for 12 months, the result is an approachable, rich, smooth and sensual wine.

Harvested by hand and in small boxes to avoid oxidation of the must. Short maceration and fermentation at 16 °C in stainless steel tanks for 9 days. It is not aged in barrel, but it spends 6 months in 60L demijohns. Wine made with biodynamic grapes and minimal intervention in the cellar. Natural wine. No added sulphites. Bright red colour. Intense nose; lots of red fruit and a slight floral touch. Vibrant, electric, energetic, refreshing and sweet on the finish. It has an acidity that gives it a special character and leaves no one indifferent. The tannins are very present but on the other hand it has a low alcohol content, which results in a refreshing and pleasant wine. Lightness has a good deal of tannic grip and great acidity that pushes the wine along wonderfully with such an immediate, juicy grip to it now.

We make the pied de cuve in the vineyard to obtain the indigenous yeasts from the grapes themselves. The grapes are harvested by hand and in small boxes to avoid oxidation of the grapes. Arrival at the winery and gentle pressing. Spontaneous alcoholic fermentation takes place in common clay amphorae, the porosity of which causes hyper-oxidation that precipitates all oxidisable substances, leaving a clean, crystalline wine. Pale pearly yellow. Smooth, with notes of toasted almonds and a hint of milk. In the mouth it is dual faceted, rustic and full-bodied. We find almonds in the final step in the mouth and with a long aftertaste. Lime peel and honeyed fruit, touch of dried apricot, quite shouldered in the nose with a good hit of oxidized, nutty notes. Balanced palate, good orchard fruit grip and structure.

A first ever pet-nat from the legends at Pares Balta. Fruity and floral, with notes of quince, white pear and apricot. Incredible sunny day fare, perfect for seafood or tapas and shared amongst friends. Materia Prima” is what the Spanish call raw ingredients, the stuff that makes the most incredible food and, in this case, wine. Thirst-quenching doesn’t begin to describe th is incredible Pet-Nat from Pares Balta, a Spanish winery with roots dating back to the 18th century. Floral and fruity, with notes of citrus, quince, white pear and apricot, the bubbles only enhance its complexity. The finish is long and refreshing, making this the perfect partner for sunny days, seafood fare, and small bites, shared among friends.

This is the latest cuvee from one of our longtime favorite producers, Pares Balta. Made from 100% biodynamically grown Xarel-lo, this pale amber, slightly cloudy orange wine is so easy to drink that it’s easy to miss all of the incredible skill behind each sip. On the nose notes of citrus peel, tropical fruit and compote. On the palate fine structure marked by pleasant density and tannins, long complex finish.

In the mouth shows a great power and concentration, showing fat and wide. Cherry with purple trim, black coat and high-intensity high myu. Great concentration and complexity in flavor, with notes of fruit preserved perfectly fused with the presence of wood and balsamic notes. Purple colour with cherry rim, high intensity black colour. Great concentration and complexity in aroma, with candied notes of red fruits, sultanas, plums, blackberries… perfectly blended with the wood and the presence of balsamic notes. In the mouth it shows great power and concentration, being full and ample. Sweet, penetrating red and dark berry flavours exhibit liqueur-like depth, but juicy acidity keeps the wine lively. The floral quality returns on the finish, which features lingering notes of star anise and clove. Wears its 100% new oak gracefully thanks to the deep, sweet fruit.

Ripe berry, violet and baking spice aromas emerge from the glass along with a whiff of mint. Elegant and savory, the bright, polished palate features juicy red cherry, raspberry compote and star anise accompanied by taut, refined tannins and tangy acidity. It has great youthful tension and can be enjoyed now or over the next several years.

This 100% estate-grown Sangiovese is treated to a spontaneous fermentation in stainless steel. Clean, pure, fragrant and awash in cherry fruit this medium-bodied beauty is a wine to open any day of the week; especially with Napolitano-styled pizza.

Francisco Mulinari first decided to make wine in 2001 aged 17 on a small parcel of land near Montalcino. One of (if not the) smallest prods there; 0.5 ha for Rosso and 1 ha for Brunello. 2150 bottles were made annually. Medium ruby color. Very perfumed with concentrated red berries and cherries, sweet spice, smoke and a herbal, minty lift. Mature on palate, quite Brunello-like, with fresh acidity and chalky, astringent tannins. Maraschino cherries with balsamic. Creamy, silky mouthfeel and long finish. Top RdM.

An elegant yet racy Barolo with black cherry, plum and red berries layered with violet, rose, discreet hints of liquorice and an imperceptible touch of laurel. Lovely combination of freshness and ripeness with fine tannins in the background.

Bright, medium dense garnet core. Very fragrant nose of fresh strawberries, blood orange and ginger. Round and polished palate, fine-meshed, very well integrated tannins, velvety ripe fruit and a long, juicy finish.

New leather, truffle and ripe berry aromas mingle with scents of dark spice. On the full-bodied palate, youthfully assertive fine-grained tannins and fresh acidity support Marasca cherry, black raspberry, star anise and menthol. You'll also detect the warmth of alcohol on the close.

Aromas of camphor, dried rose, aromatic herb and a whiff of new leather come together on this fragrant red. Elegantly structured, the focused palate delivers red cherry, cranberry, star anise and rosemary alongside firm refined tannins and vibrant acidity. It's still youthfully austere so give it a few more years to unwind.

Aromas of new leather, camphor and pipe tobacco take shape in the glass along with ripe dark-skinned berries and a whiff of blue flower. Firmly structured and youthfully austere, the tense palate features raspberry compote, Morello cherry and licorice alongside a backbone of noble tannins. Give it time to fully develop.

The 2020 Insoglio del Cinghiale is such a joyous wine. Floral, vibrant and vinous, the 2020 is a gorgeous, exuberant wine done in a fresh style that is so appealing. Insoglio has been a real charmer since its first vintage. Its another delightful red from Lodovico Antinori. Crushed red berry fruit, mint, spice and incense linger on the inviting finish.

Rosso RS is a wine that comes from a blend of Merlot and Pinolo, which come from vines grown on soils consisting mainly of "ponka", the typical soil of Oslavia and its surroundings, composed of marl, sandstone and limestone which gives local wines a unique texture . Aging in oak barrels for about 3 years before resting 6 months in the bottle. It has a ruby red color with garnet reflections. The nose expresses aromas of ripe red fruits, with notes of spices and coffee. On the palate it is clean, soft, supported by a nice acid shoulder and a long persistence.

Very intense ruby red with garnet reflections, the nose expresses an olfactory profile of rare depth. Fruity, spicy, balsamic, very long, characterized by continuous notes of fern and licorice, on the palate it is elegant and velvety. An extraordinary balance between acidity and tannic texture opens to a finish of rare finesse and persistence

Natural Fermentation. Maceration in Oak vats for 30/60 days. Maturation in used barriques for 5 years. Bottle ageing for 5 years, no added sulphur. Garnet in color, Complex, mature and evolved red fruit, finished with dried fruit, vegetable, spicy with coffee hints. Taste: Elegant, vigorous, spicy, persistent and silky tannins

The 2007 Ribolla 3781 is a single-vineyard selection. It boasts an amber-orange color and an intense and savory bouquet that reminds me of a well-ripened cheese more than wine, yet in the best possible way. Dried peaches and apricots, a spritz of blood orange, Indian curries and something like a dusty old library book make this impossible to ignore. It’s round, silky and seamless in feel with an autumnal presence, as mineral-tinged baked apple is lifted by juicy acids. The 2007 keeps the energy remarkably high even as it flaunts its oxidative style and leaves the mouth watering for more. This is an experience for sure and a must for lovers of skin-contact wines, but if this category isn't your thing, it’s not a good place to make an early introduction. The 3781 spent four months on the skins followed by four years in neutral barrel and then held at the winery until release

The Siro Pacenti 2017 Brunello di Montalcino Pelagrilli is a robust and powerful expression with dark fruit nuances that transition to a dense core and a tightly woven inner fabric with more enriched black fruit and spice. Pelagrilli has a beautifully soft and open-knit character, and the tannins are well managed to show no rough edges or bitterness. What stands out best in this wine is the sheer density. Built like a tank, it will embrace long cellar aging.

Very open in the primary profile showing notes of black prunes, black tea leaves, camphor, burnt mandarin rind and marjoram. Full bodied, light tannins of pleasant workmanship and a finale in the radiant, essential mold.

It is unfiltered, and after bottling it ages another 6 months prior to release. In the glass it is lively ruby, with bright violet reflections, and on the nose displays the rich fruity aromas typical of the varietals, particularly forest berry fruit and sour cherries. On the palate it’s harmonious and well structured, with nice tannins and savory accents; it will easily age for 7-10 years. Annual production is about 60,000 bottles.

This wine is produced only in top great vintages, using the finest grapes selected from the San Marcellino vineyard that surrounds the Church of San Marcellino in Monti in Chianti: An area of about 7 hectares where Sangiovese (1.5 hectares of which are 50 years old) are joined by 0.9 hectares of Pugnitello, an old indigenous Tuscan grape that perfectly complements Sangiovese, bringing out its color, structure and aromas. Since 2006 the San Marcellino cuvee has included about 5% Pugnitello. The wine ages for about 24 months in medium toast barriques from Allier. It is bottled unfiltered to preserve its elegance and freshness, and aged in bottle for at least 24 months prior to release. Deep ruby, with an ample, complex, and enveloping bouquet featuring fruit, in particular raspberry, and violets mingling with spice and minerality.

Following Marco Ricasoli’s desires, Geremia expresses the terroir of Monti in Chianti with the Bordeaux varietals, Merlot and Cabernet Sauvignon (70% and 30%, respectively). It ages exclusively in medium-toast barriques from Allier for about 24 months, after which it isbottled without filtration and bottle aged for another 18 months. It is a powerful, intense wine that also displays elegance and balance, bringing out the character of the terroir. Intense ruby, with violet nail, and with complex aromas that bring to mind sour cherries, currantsand other wild berry fruit, mingled with licorice and vanilla. The wine ages for about 24 months in medium toast barriques from Allier. It is bottled unfiltered to preserve its elegance and freshness, and aged in bottle for at least 24 months prior to release. Deep ruby, with an ample, complex, and enveloping bouquet featuring fruit, in particular raspberry, and violets mingling with spice and minerality.

On the intuition of Marco Ricasoli Firidolfi, IGT Ridolfo is born from a union of Cabernet Sauvignon (50%) and Pugnitello (50%). Internationality and tradition are perfectly integrated while offering a new key by which to interpret the splendid terroir of Monti in Chianti. The Cabernet Sauvignon expresses its role at its best, made of refined fruit notes (blackberry, dried plum) and a well-integrated botanical component (eucalyptus). To these accompany the wilder fruit notes (sour cherries) of Pugnitello, and then the spicy notes in perfect balance (pepper, licorice) and light balsam. A wine of great impression and very complex, with nice acidity. Wine of character and a strong personality…hard to forget!. The Enologist View “The Cabernet, in my opinion, gives it the silkiness of the tannin and notes on the nose from intriguing and complex aromatic herbs. On the other side, the Pugnitello lends that much rusticity that renders it less aristocratic. At the same time, it makes it more captivating and leaves you wanting to continue discovering it.

Rocca di Montegrossi’s Vin Santo is produced from Malvasia Bianca del Chianti. It is especially well suited to the production of this kind of wine thanks to its aromatic richness, the thickness of the skins of the grapes, and their propensity to oxidize. The bunches of grapes are hung one by one on nets in a well-ventilated area under the rafters. All netshung from rails. During the drying phase the grapes are affected by noble rot (botrytis cinirea), which confers distinctive, striking characteristics. Thanks to the rails, workers can shift the nets and work their way through the drying room removing grapes that have begun to deteriorate. This operation is carried out every week until the pressing, which generallytakes place in the January following the harvest. At the end of this 3-4 month period the grapes are quite concentrated, with high sugar contents. They are gently pressed and the must thus obtained goes into small casks (50 and 100 liter) of a variety of woods (cherry,oak, mulberry) in which it ferments and ages for a period of 6-7 years. The resulting wine isbrilliant amber. On the palate it’s velvety, with intense, complex persistent apricot, dried fig, toasted almond, date, caramel and coffee aromas. Thanks to its distinctive freshness anddelicacy it is an excellent meditation wine, though it will also work very well as a dessert wine, with dry confectionary or crème brûlée, and it will also work well with blue cheese orfoie gras.

Bunch pressed in a pneumatic press followed by a cold settling of the must achieved in stainless steel tanks, then maintenance of the must at a low temperature until its transfer into autoclaves for its fermentation and successive bottling. Straw yellow with greenish reflections. Intense, fresh and fruity, with notes of peach and sage. Harmonious, the balance of acidity and residual sugar give this wine a very pleasant drinkability.

Wild raspberries and cranberries burst from the glass, accompanied by fresh roses, violets and other aromatic flowers. Resembling the best fruiti di bosco jam ever made, it offers a delightful combination of tartness, slight sweetness and a subtle fizziness. This wine is akin to a perfect bowl of fruit and a basket of flowers.

From its inception in 1983, Cascina Gilli has dedicated their care and attention to the indigenous grape varieties of their region. They have always felt the role of custodians in respect of this special variety. Rafè’s pale straw-yellow hue reveals to the attentive eye intriguing greenish highlights. On the nose, pronounced floral notes predominate among its complex aromas. On the palate, a delicious, fresh acidity that is nicely complemented by a subtle and lasting fruity finish. Serve well chilled. It is delicious with fish dishes and light risottos, as well as with full-flavoured cured prosciutto.

Deep ruby red with violet hues, generous, with red fruit cherry and plum notes combined with some sweet spice character soft and full in the mouth demonstrating good structure and fine tannins

Blackberries cherries velvety tannins beautiful dark red color with scents of black fruit in the nose rounded with a hint of spices.

The 2021 Sauvignon Blanc vineyards comes from the south side of the famous village of Beziers, just east of the AOC Corbieres. The young vines are planted in limestone rich soils, with a clear south and southeastern exposure to the daily winds that typically come from the south over the Mediterranean. Once the fruit is brought to the cellar, the grapes ferment in stainless steel tanks and then rest for 3 months before filtration and bottling. The resulting wine is electric and a shockingly delicious drinking Sauvignon Blanc that still remains true to character, while being easy on the palate. Bright apples, herbs, and lemon pith come through on the nose, while the palate is zippy with minerals, fresh grapefruit, lime, and papaya.

Bright onionskin-pink; bouquet of strawberries and raspberries, floral notes of violet and lilac; fresh on the nose, aromatic and juicy on the palate, elegant structure, beautifully soft texture; harmonious, delicately fruity finish

However, the breakthrough in quality only came at the beginning of this century, in the vineyard and cellar everything was completely turned inside out to reflect the current state of knowledge. Old vines (over 35 years old on average) produce massive fruit. A third of the maturation is in new and two thirds in used barriques. The wines are massive, full-bodied, almost a bit fat and equipped with rich but buttery tannins. The intense blackberry fruit dominates the nose and mouth. Impressive wines for beginners and advanced, perhaps the best example of Castillon and Bordeaux's outstanding value for money.

Almost entirely Merlot, this wine is rich but has good balance because of acidity that lightens the dense fruits and tannins. Dark plum flavors and the bold structure will take time to soften.

Natural sparkling wine Methode Ancestrale. Manual harvest and direct press. Aged in bottles in an old limestones quarry in the heart of St Emilion, at a constance temperature of 10 Celsius. 876 bottles produced

Blending of lees and bourses of all the grapes of the 2021 vintages. Aged in barrels for 9 months at a constant temperature of 10 Celsius in an old stone quarry in the heart of St Emilion. Bottled by gravity, without filtration. 385 bottles produced

This is a true vintage wine from Nathalie, from 2008, and a blend of chardonnay from her main holdings. It comes from 50-60 year old vines in both “Le Bateau” in Cramant and from the chalk Sézanne parcel "Les Bercottes" in Barbonne-Fayel. These vines in the Sézanne were planted selection massale from cuttings in her oldest parcels in Cramant.

From a parcel of old chardonnay vines located on the border of Epernay and the Côtes des Blancs, the fruit is picked by hand and vinified and aged in neutral 300L barrels harvested from the nearby Hautvillers forest. After 6+ years of aging sur-latte, it was disgorged and bottled with zero dosage. Aromatically, the wine resonates with white fruits, citrus, and a clear, stony, mineral edge. On the palate, the wine is taught, balancing rich texture with electric acidity which gives the wine a feeling of power and weightlessness.

Ruby-red in color with a hint of violet. Red-fruit aromas recall strawberries and plums, along with notes of licorice and anise. Perfectly balanced on the palate with ripe tannins and a long, refreshing finish.

Intense, fresh and slightly mineral nose with notes of grapefruit and citrus flowers. The palate is round, balanced, fresh with long and persistent acidity

Green Palma by Fabio Gea is a red wine made out of Barbera grapes. The grapes are destemmed and macerated with the skins for three weeks. The wine ferments in small oak barrels and aged in stoneware vessels. It's a delicious red wine with crispy red fruit flavours, ripe fruit aromas and spices.

Onde Gravitazionali by Fabio Gea is a blend of Barbera, Nebbiolo and Dolcetto. Classic varieties from the Langhe area. The wine ferments and ages in stoneware and porcelain vessels. It's a super clean and smooth wine, with notes of wild berries and spices, vibrant and juicy.

Fabio: "The sugar is so you can drink this in the morning and fight a shark."The number of the bottle and the total number of bottles are hand written on labels made from handmade paper. There is an elaborate code on each label that we break down in Fabio's producer profile. The grapes are destemmed and macerated for four to twelve hours. Fermentation and aging is in demijohn and homemade porcelain jars for three months. Intentionally bottled with residual sugar.

Fabio: "The sugar is so you can drink this in the morning and fight a shark." The number of the bottle and the total number of bottles are hand written on labels made from handmade paper. There is an elaborate code on each label that we break down in Fabio's producer profile. The grapes are destemmed and given a four to twelve hour maceration. Fermentation and aging are in demijohn and homemade porcelain jars for three months. Intentionally bottled with residual sugar.

Notu seguiva le gocce d'acqua it's a Barbaresco DOCG made out of Nebbiolo grapes, which are destemmed and macerated for fours weeks. The wine ferments in concrete and it's aged for four to five years in oak barrels, and then aged further for 6 months in porcelain vessels. It's such an elegant and refined Barbaresco with fine tannins, aromas of dried rose and red berries. Full body perfectly balanced.

A Pino is a pine tree. This Pinotto bottling is the little version of Fabio's Dolcetto d'Alba Superiore bottling called Pino. The number of the bottle and the total number of bottles are hand written on labels made from handmade paper. There is an elaborate code on each label that we break down in Fabio's producer profile. The grapes are destemmed and macerated for two weeks. Fermentation is in stainless steel and aging is in homemade stoneware and/or fiberglass for six months. 10-25 mg per liter of sulfur added at bottling .

Dark ruby garnet, violet reflections, delicate rim of water, fresh black berries, a hint of nougat, still somewhat reserved, fresh sour cherries, mineral touch. Medium-bodied, light-footed style, red berry fruit in the foreground, present tannins, pronounced mineral notes on the finish, rich in finesse, equipped with a good future, silky and lively style.

A Caramel and baked plum nose. Deep and concentrated on the palate but with a certain delicacy. The finish is smoother with silky soft light tannins. Serving conditions: 15-16° Pairings: Mediterranean and grilled white meat dishes

Le Clos de Beaujeu is one of Boulay's 'blue-blood' historic sites. Boulay farms two parcels in this terroir, including one within the original Clos of this vineyard, established by the monks of Beaujeu in the Middle Ages. Vines on this slope of Kimmeridgian limestone and clay (terre blanches) are between 30 and an incredible 110 years old. The soils here are particularly rocky--limestone rich and strewn with fossils--similar to parts of Chablis in fact. These rocky soils make this a parcel that is very difficult to farm. A second, even steeper parcel lies closer to the village. Together these south-east facing plots make the Clos de Beaujeu the source of some of the Domaine's most structured and nervy wines. This comes from 30-60yo vines that were previously in the ownership of the Bourges cathedral (for 500 years!). The vineyard is very steep and south-east facing, helping to give the wine a little more backbone, nerve and salinity than the due south facing Monts Damnés. Vinified in cuve, then aged 100% in 3-4yo 300ltr barrels, it will age magnificently. For drinking now to 2028+.

Straw yellow with greenish reflections. Intense, pronounced, pleasantly aromatic and typically varietal. Balanced, slightly astringent on the finish. The minerality is marked.

Gerard Boulay has become an essential source in this village for rock solid, exceptionally transparent Sauvignon, with wines that display tension, length and longevity. They are as complete as anything produced in Sancerre today. His wines marry the intensity and complexity of Chavignol’s other noteworthy producers, the Cotats & Vatan, to a nerve and grace akin to the very best of Chablis, which shares the same Kimmeredgian soils as Chavignol. For all the immediate joy that they can give in their youth, they are truly at their best with a few years of bottle age. This comes from two parcels of 50+ year old vines in the sweet spot of Monts Damnés. Also aged in a combination of larger older barrel and tank and bottled unfiltered. Comtesse always stands out for its graceful intensity and really hits its stride when given time to unfold in the cellar.

Gérard Boulay operates 11.5 hectares of vines, including 9.5 in Sauvignon in Chavignol. Fifteen years ago, he opted for a viticulture that respects the land and the plant since he works the soil to promote organic life and uses products from organic farming to fight against diseases. Same terroir as the Grande Côte. Coming from “white lands”, these terroirs of Chavignol give pride of place to Kimmeridgian marls, identical to the soils of Chablis. These are wines with texture, each reflecting their terroir of Montsdamnés, Beaujeu, La-Côte or La-Countess, the estate produces mainly whites, the 2 hectares of reds being almost exclusively dedicated to rosé sold for export.

Gérard Boulay operates 11.5 hectares of vines, including 9.5 in Sauvignon in Chavignol. Fifteen years ago, he opted for a viticulture that respects the land and the plant since he works the soil to promote organic life and uses products from organic farming to fight against diseases. Same terroir as the Grande Côte. Coming from “white lands”, these terroirs of Chavignol give pride of place to Kimmeridgian marls, identical to the soils of Chablis. These are wines with texture, each reflecting their terroir of Montsdamnés, Beaujeu, La-Côte or La-Countess, the estate produces mainly whites, the 2 hectares of reds being almost exclusively dedicated to rosé sold for export.

La Côte is a plot that perfectly reflects the Kimmeridgian marls that make up its subsoil. The terroir is identical to that of the famous Grande Côte. A great racy, vibrant wine that will defy time. Pure and tasty, it will reveal its spicy and smoky notes after about ten years. A gem to be enjoyed by lovers of pure and explosive great whites.

The exotic fruits already seem to be noticed accompanied by well marked floral notes. Exceptionally balanced and long with light flavours of liquorice.

The Sancerre Rouge Oriane 2016 from Domaine Gérard Boulay comes from a plot planted on the Cheneaux hillside, where Pinot Noir has been planted since the Middle Ages. This cuvée was thought out and made in tribute to the great Burgundian winemaker Henri Jayer. According to the latter's style, the winemaking method is minimally interventionist. The Pinot Noir is infused for a long time, with almost no punching down or pumping over. The aging then continues in barrels with 50% new barrels.

Boulay makes tiny amounts of still red Pinot Noir from 35-40 year old vines located on the steep hillsides in front of the Boulay's home in Chavignol. Gerard works the soils manually, the vines are farmed using organic methods and all grapes are harvested by hand. Aged in used 300-liter casks.

Gérard Boulay's 2018 Sancerre Oriane has an untamed nose of wild and fresh red fruits and floral aromas. Full-bodied, warm and fleshy on the palate, this is a characterful and juicy, very intense and persistent Pinot Noir with an impressive concentration, grip and lingering fruit. An expressive character in a traditional style.

This Chardonnay reaches a nice maturity at La Grande Courtade, where we have sun and coolness: if you go there during September, it is not uncommon to see a big cloud above the vines! Just what is needed for the grapes to ripen and not burn. We want an expression of freshness, we have to fight in the Languedoc to avoid overripe fruit! 20 % of the wine is aged in barrels, to give the final blend a delicate note of butter, brioche... our Proust's madeleine! A Chardonnay produced on a unique terroir, to offer freshness and complexity.

Red wine from Merlot vines aged 25 to 35 years and grown according to the principles of organic farming on a clay-limestone soil. The harvest is manual; vinification and aging take place in vats; for the latter, it lasts from 4 to 6 months. Bottling is done without adding sulphur. Intense nose on black fruits, spices and floral notes. Structured mouth offering silky tannins. This cuvée offers a great delicacy! To be enjoyed within 5 years with red meat, cheese...

The marker of quality was apparent in the medium golden color of Albert Lebrun. It was the first indicator of high-quality ripe fruit that went into it. On the contrary, entry-level Champagnes are quite pale in color, and it’s expected. We sensed the aromas of baked apple and peach, fresh-baked baguette and toast, and classic Champagne chalky minerality. The mousse had a fine bubble with a creamy sensation. On the palate, it all came together: a pie crust with baked apple, lemon, orange, and lemon rind. The aftertaste was like a slice of buttered baguette toast with homemade apple butter.

The NV Extra Brut Rosé de Saignée L'Incandescent is terrific. Powerful, rich and layered, L'Incandescent has so much to offer. Sweet red cherry, kirsch, white flowers, chalk and orange peel open in the glass. The wine's striking inner perfume and translucence add so much class. The Incandescent is exotic, beautiful and full of personality. This release is all 2014 vintage, done with 15 hours on the skins. Now with a few years post-disgorgement, L'Incandescent is so expressive.

The NV Champagne L'Ascendant Solera Extra Brut is 60% Pinot Noir and the rest Chardonnay, raised in used French oak. This bottling brings into focus a more complete picture and added depth, as you would expect from the solera. Offering notes of graham cracker, ginger, and orange peel., the palate is dry and saline, with a crystallin, pure textural feel. I like this one a lot.

"L’Opiniatre" is the spearhead of Mouzon Leroux: a vintage Blanc de Blancs from Verzy Grand Cru with great complexity and richness. It is produced with vinification in wood and aged on the lees in bottle for over 60 months. It smells of fruit flowers, citrus fruits, chalk, vanilla, toast and much more. On the palate it is rich, intense, savory, fresh and mineral, with a long persistence.

the NV Extra Brut Grand Cru Rosé Zero is a blend of 90% Chardonnay from Avize and Cramant with 10% Ambonnay Pinot Noir. The wine offers up a pretty bouquet of rosehip, red apple, smoky citrus oils, and fresh bread, followed by a medium to full-bodied, elegantly vinous palate framed by ripe acids and a delicate suggestion of phenolics that only amplifies the sapid, saline qualities that define this rosé's vibrant finish. I suspect this will show even better with another year on the cork.

Black cherries, licorice, espresso and fudge are the first thing you'll notice. From there, you'll quickly move to the creamy, silky textures, lush, polished tannins and the decadently ripe, dark fruits and espresso-filled finish.

Layers of elegantly-textured, silky fruits with equal amounts of freshness and polished opulence are what you will discover here. The waves of cherries and plums along with espresso, cocoa, smoke, licorice flowers and chocolate are perfect for the velvety tannins in the creamy endnote. Give it a few years to develop and it will be an even better experience.

Opulent, silky and rich, this is pure bottled hedonism. Flamboyant, showy plums, cherries, smoke, licorice, spice, oak and earthy nuances seek your attention. Rich, lush and opulent on the palate, the wine finishes with layers of perfectly ripe, sensuous fruits. Give it 7 years or so for the oak to fully integrate and enjoy over it the following 2 decades.

Firm and structured, this wine shows ripe tannins that are embedded in the plush red fruits. It has considerable freshness with layers of acidity and bright spice. With its Merlot dominance, the wine will develop quickly; drink from 2018.

Dark ruby, purple reflections, delicate brightening on the rim. Fine ripe plum on the nose, smoky savouriness, a hint of herbs and hints of blackberry conserve in the background. Juicy, a touch of fig with velvety, round tannins and a long finish. Rather opulent in style, but already accessible.

Garnet red with light brownish reflections, somewhat transparent. The wine is classic in its style and has a charming and elegant aroma of ripe blackberries, cherries, a hint of cassis, dried roses and violets. At the same time, there are notes of undergrowth, forest floor with wet leaves, some leather and dog rose. On the palate, the Closerie Saint Roc 2016 initially silky and fresh with a medium body. Then the firm tannin becomes noticeable, which is typical of this Bordeaux provides structure. Overall, the wine is transparent, clear and juicy with a ripe, silky acidity.

The “Les Sureaux” plot is located to the south and slightly below the buildings constituting Closerie Saint Roc. The vines benefit from maximum sunshine, tempered by the proximity of a forest on the edge. The balanced composition of the soils provides all the minerality sought for a wine of great freshness.

The wine comes from the 2.9-hectare Les Noyers vineyard. The vineyard is characterised by clay, silt and sand on a bedrock of Asteria limestone. It lies at an altitude of 90 to 102 metres. 80 % Cabernet Franc and 20 % Merlot were used for this wine. The vineyard is cultivated biodynamically. Agroforestry and permaculture are also integrated. After manual harvesting, spontaneous fermentation took place, followed by ageing in used oak barrels for 18 months. The wine was bottled without filtration or fining. ense cherry red characterised by Cabernet Franc, the wine offers a subtle perfume of ripe cassis, ripe dark cherries and some blueberry yoghurt, mingling with notes of leaves, herbs and some peat. There are also some ripe green notes that hint at the Cabernet Franc. On the palate the Les Noyers quite cool, juicy fruit. The wine has more tension and also more tannin than the wines from the other two single vineyards. As a result, this Bordeaux comparatively firm, compared to the other wines of the estate. It is also already very drinkable and shows its potential. The acidity is silky, the fruit juicy and the wine lively, fresh and transparent.

Larger than the “Pins” plot, “Les Noyers” benefits from a different hillside layout. Thanks to much more calcareous and loamy soils, the vines that flourish there give us a wine of great finesse whose subtlety will delight lovers of elegance.

The wine comes from the 1.3 hectare Les Pins vineyard. The vineyard is characterised by clay, silt and sand at a depth of one metre on the bedrock of Asteria limestone. It lies at an altitude of 100 to 102 metres. 50 % Cabernet Franc and 50 % Merlot were used for this wine. The vineyard is cultivated biodynamically. Agroforestry and permaculture are also integrated. After manual harvesting, spontaneous fermentation took place, followed by ageing in used oak barrels for 18 months. The wine was bottled without filtration or fining. Garnet red, slightly transparent. The cuvée from the Les Pins vineyard is a wine with red and dark, crisp berry fruit that is mixed with crème des cassis, but remains aromatically cool. In addition to the fruit, there are hints of stone and dry wood as well as some dry leaves. On the palate, too, there is this cool, juicy berry fruit and a lively, clear acidity. The tannins are chalky, the wine is juicy and drinkable, transparent and so developed that it is already a pleasure to drink.

The color is golden yellow, the wine is dense. The nose reveals sweet fragrances of exotic fruits, such as mango and pineapple. The attack is pure and nervous despite a high wealth. Gourmet, we find in the mouth notes of exotic fruits, including mango dancing with bitter almond. Gradually, power emerges in the mouth, we find the alliance of the trio - terroir, grape variety and vintage.

Première Trie means a wine from the first selection of grapes during harvest. This wine, now firmly closed up, as is expected with Chenin Blanc, is headed towards an opulent future, even though the fruit is kept firmly in check by the long-term aging potential.

The white to golden-yellow colored 2018 Vouvray Cuvée Constance is deep, very clear, fresh and refined on the slightly smoky nose that is reminiscent of baby pineapples, stone fruits, lemon and quince aromas intertwined with a very delicate flintiness. Playful and finessed in all its richness, this is a full-bodied, highly elegant yet intense, saline and very sustainable Vouvray Chenin with an almost endless finish. The acidity is very finely grained but vital and savory, carrying this brilliant beauty to a very long, intense yet always delicate and stimulating finish. 11.5% stated alcohol.

Aphrodisiaque is a vintage champagne, obtained from Chardonnay (80%) and Pinot Noir (20%) grapes grown with love and dedication according to the principles of organic and biodynamic agriculture. Subsequently, the wine was aged for a long period of 60 months on the lees. The result is a truly extraordinary champagne, rich in complexity and capable of arousing intense and aphrodisiac emotions! On the nose, this wine surprises with aromatic notes of mint, almonds and flowers. On the palate, a mineral and spicy experience is revealed, with delicious nuances of ripe fruit. It all ends in a persistent and refreshing finish, leaving an unforgettable impression. This champagne, produced in extremely limited quantities, is a real treasure to be enjoyed in a harmonious combination with seafood delicacies.

Pale purple in colour with ruby red undertones. Blue and white floral canopy. Red cherry, blackcurrant, plum, damson, pomegranate, liquorice and menthol infused herbs. Cool entry. Lightly textured. Agile.Youthful. A little nervous now, but will relax and flush out. Broad, juicy long finish.

Luscious and jammy reds are medium-bodied, full-bodied or very full-bodied wines that combine ripe berry notes and pronounced jammy flavours. You can discern notes of cherry jam, wild berry jam or dark plum in these wines. Ripe tannins add the necessary structure for pairing the wines with food. Wines with rich flavours and aromas are a good choice when serving meat dishes. Try with BBQ-marinated pork ribs, beef and vegetable skewers or T bone steaks. Our Sukula Barbera d’Alba has a deep ruby color, an intense berry scent, and exhibits balanced acidity.

With each step of the winemaking process being completed by hand, Sukula wines are a true artisanal and high-valued product. Currently, the estate produc es Barolo Meriame Cru. Riikka Sukula may not have decades of historical vintages to fall back on, but the wine she produces is of the finest quality and has received honors from renowned wine experts all over the world. A taste of Sukula Meriame Barolo Cru, it is exceptionally fragrant and delicate on the palate, displaying the highest expression of the nebbiolo grape. The wine shows dark red fruit aromas, a hint of minerality, and acidity typical of the style. World class Barolo from the top year 2016. Concentrated, elegant, dark red fruit aromas of berries and cherries, a hint of minerality and the beautiful acid that is typical of this style. Strongly perfumed and delicate in the taste palette with a long aftertaste. Soft, rich and no hard tannins. In short, a beautiful Barolo of high quality with a very small edition.

Wild blueberries, crushed violets, allspice, spiced orange peel and a hint of cocoa are found in the glass. The region's clay soils give the wine a velvety smooth and undeniably elegant feel with a dense textural wave of ripe, dark red fruits that coat the palate in concentration, complemented by sweet herbal notes within and a hint of lavender. Like the proverbial iron fist in a velvet glove, the 2018 reveals a massive wall of fine-grained tannins on the finish, leaving only nuances of sour citrus and currants. This untamed beast of a Brunello will need a long ageing to develop all its charms. It's worth noting that no Riserva PS is bottled in this vintage, so all the juice was used to top up the Pelagrilli and Rosso.

Clear ruby with a fine garnet edge. Clear and memorable nose of blackberries, fresh plums, with hints of cloves and undergrowth behind. Plenty of ripe, juicy fruit on the palate, opens with clear, finely meshed tannin, embedded in sweet texture, rich drive on the finish.

Barbera d'Alba: from a plot at the end of the Montestefano cru near the Tanaro river (Barbera likes the comfort of a degree of humidity). The vines are 45 to 50 years old. This grape variety has always been the most popular: the everyday wine, so to speak. But, from the 1970s onwards, a number of producers saw and began to exploit its potential to produce excellent wines. Barbera itself has almost no tannins The wine gets its tannins from the wood. For maturity, it relies on acidity and a little alcohol. Barbera d'Alba is a very fruity and fresh-flavoured wine. The ageing process is the same as for Nebbiolo d'Alba. Around 2000 bottles per year are produced.

Langhe Nebbiolo: a "blend" of 90% Nebbiolo from a vineyard in Montestefano which can't be classified as Barbaresco because of its orientation, and 10% Barbera, also from the Montestefano cru near the Tanaro river. The wine is aged for 10 months in used barriques, then for 4-6 months in steel tanks. In good years, about 3000 bottles are produced, in more difficult years, up to 6000 bottles, because then no Barbaresco crus are produced. Guido Rivella's Nebbiolo d'Alba is grown partly in Montestefano and partly in Patricone (near Cole) and it is made from 90% Nebbiolo and 10% Barbera. The grapes are separately fermented in stainless steel for 14-18 days and then aged in wood for 6-12 months. The blend of Nebbiolo and Barbera is something that Guido did regularly at Gaja, using the Barbera to add lift and drive to the Nebbiolo. Perfect for pasta and roast meats.

Fermentation, maceration in stainless steel tanks for 20-22 days at a controlled temperature (28-30°C); aged in wood for 14-16 months, then again in bottles for a few months before release.This wine is delicate and elegant, with a brilliant ruby red color, reaching the peak of refinement, elegance, and balance after a few years in bottle. It possesses a very tannic structure but also silkiness, complexity, and pleasantness. Its aromas include hints of violet, licorice, rosehip, sweet tobacco, chocolate, vanilla, pepper, nutmeg. Its taste is decisive and compact, persistent and elegant.

This cru from Neive has been produced by Rivella since 2015. The vines are about 50 years old, and the wine is produced in the same way as the Montestefano. However, the personality of the wine is completely different, as the soil in Fausoni is made up of light clay and sand. The wine is very elegant, with a dominant note of liquorice and balsamic aromas. But thanks to its tannins it is rounder than the Montestefano. This plot, too, is only 1 hectare in size. Forest floor, toasted hazelnut and balsamic aromas mingle with French oak and a whiff of wild rose. Tightly knit and primary, the youthfully austere, focused palate offers cranberry, crunchy red cherry, cinnamon and clove set against a backbone of close-grained tannins and vibrant acidity.

Barbaresco Montestefano: a Barbaresco that tastes a little "Barolo-esque", because this cru is geologically similar to some of the Barolo crus, with Marne Blu (blue clay) being found in the soil (similar to the Pomerol area and in a famous Bolgheri vineyard), giving it structure and depth. The wine ferments in steel tanks and then matures for 18-20 months in older barriques and in 500-litre tonneaux. After this period the wine is transferred to neutral containers (e.g. cement or steel tanks) for 4-5 months so that "it can find itself". Before the wine is put on the market it is aged in the bottle for a further 7-8 months. The result is a wine that will still be wonderful in 20 or 30 years. As the Montestefano vineyard is only 1 hectare in size and its vines are over 50 years old, only about 1000 bottles are produced per year. Aromas of underbrush, camphor and pressed rose form the subtle nose. On the buffed palate, close-grained drying tannins accompany dried cherry, coconut and a hint of roasted coffee bean before a rather short astringent finish.

The Marcorino comes from ungrafted vines from a monopoly vineyard in Neive. Sweet fruit, massive attack and dried fruits dominate here. A world-class Barbaresco from former Gaja winemaker Guido and his son Enrico Rivella.

Francesco Mulinari's L'Aietta is one-man operation, where he makes only two wines, a Rosso di Montalcino and Brunello di Montalcino, basta. To say that his vision is singular, his commitment deep and his output small but mighty would be an understatement; Francesco's wines are quickly becoming something of a cult classic to boot. His 2018 Brunello di Montalcino is a remarkable expression of the Sangiovese, showcasing the true essence of this renowned Tuscan terroir and his extrememly thoughtful winemaking. After hand-harvesting, Francesco ferments the juice from his two vineyards, L’Aietta and Castelnuovo, separately using native yeasts in steel tanks without temperature control; aging is in five or ten hectoliter Slavonian oak casks for Slavonian oak for 44 months. The wine experiences no fining or filtering. This vintage exhibits a deep ruby hue, offering an enticing bouquet of red cherries, ripe plums, and dried roses, intertwined with subtle hints of earthy spices and tobacco. On the palate, it unfolds with precision, delivering a harmonious balance of vibrant acidity, refined tannins, and a rich, full-bodied structure. Its flavors resonate with red berry fruit, complemented by notes of leather, cedar, and a touch of forest floor. The 2018 is a testament to the Francesco's dedication to the. tradition and craftsmanship of Montalcino, but his real secret is just having beautiful fruit and a whole lot of passion.

The smallest winery in Montalcino, L'Aietta is run by a young vigneron by the name of Francesco Mulinari. Having begun his wine journey while he was still in high school everything from vine cultivation to winemaking is done solely by Francesco himself. Fruit for Francesco's Rosso di Montalcino comes from the Castelnuovo dell’Abate vineyard and is fermented in stainless tanks before being aged in Slavonian oak for one year. An inviting wine that shows raspberry-like fruit intermingling with playful acidity. Delicious.

The smallest winery in Montalcino, L'Aietta is run by a young vigneron by the name of Francesco Mulinari. Having begun his wine journey while he was still in high school (is that even legal?), everything from vine cultivation to winemaking is done solely by Francesco himself. Fruit for Francesco's Rosso di Montalcino comes from the Castelnuovo dell’Abate vineyard and is fermented in stainless tanks before being aged in Slavonian oak for one year. An inviting wine that shows raspberry-like fruit intermingling with playful acidity. Deep tannin graphite, cassis, dry black cherry, black plum, black raspberry. Light tomato leaf on the finish. High and tangy acidity. The natural Rosso done well. Delicious.

Cascina La Berchialla is located in one of the most suitable areas for the production of Barbaresco, that is, in the renowned and historic area of Roncagliette. The farmhouse was initially founded by Olek's grandfather, Riccardo, who cultivated the vines and gave the grapes to the producers of Barbaresco. In 1999, Olek took over the reins of the farmhouse after having first studied agriculture and oenology at university, and gaining experience in Bordeaux, Australia, New Zealand and the United States but, above all, having successfully juggled skis and snowboards. Back home he feels ready to give his own imprint to the art of making wine, with his baggage of studies and experiences abroad, but with the awareness and strength of the peasant tradition of the Langa. Thus, it bans all forms of pesticides in the vineyard, preserving the vitality and integrity of the soil, and selects the grapes in the summer to keep yields low. In the cellar it makes wine without the aid of selected yeasts but only with little sulfur, no filtration at bottling. For some years he has rented another two hectares between the municipalities of Neive and Alba and then began to bottle Barbaresco distinguishing the two Crus: Starderi in the municipality of Neive and the home one, the famous and refined Roncagliette. The Barbera d'Alba DOC 2022 by Olek Bondonio is a wine made from grapes that come from a 30-year-old vineyard. Ferments with the skins for two weeks and refines in large barrels and steel. It is a broad-shouldered barbera, where acidity, tannin and fruit come out strongly. A wine with character, it releases energy but also elegance and cleanliness.

Visual examination presents itself with a ruby red dress, slightly tending to the grenade. The nose propagates fruity and floral perfumes, in which the classic violet emerges, combined with nuances that recall the tar. In the mouth it is of medium body full tending, with a very well tamed tannin, which lengthens the sip in the final. A bottle that allows you to appreciate the unique features of Nebbiolo from a young age: complex, intense and rightly tannic, the Langhe Doc of the Olek Bondonio farm fermented with indigenous yeasts in vitrified concrete tanks, and then refine for a period of 18 months In large oak barrels. A great quality entrée, capable of making one of the thousand faces of the best known and renowned grape of all Piedmont known.

The Barbera d'Asti DOCG 2022 by Olek Bondonio is a wine made from grapes that come from a 30-year-old vineyard. Ferments with the skins for two weeks and refines in large barrels and steel. It is a broad-shouldered barbera, where acidity, tannin and fruit come out strongly. A wine with character, it releases energy but also elegance and cleanliness.

100% barbera from a small vineyard that Olek recently acquired in Castagnole delle Lanze (Barbera d'Asti aerea). The soil here is very rich in limestone and chalk. Maceration with minimal pumps over, in stainless steel tank, with the purpose of delivering a sharp, crunchy and minerally driven barbera, opposed to the more opulent style of his barbera d'Alba. Olek decided to go out as vino rosso instead of barbera d'Asti for less confusion, considering is already got a lable of Barbera d'Asti. Polish champion snowboarder Olek Bondonio has quietly established a cult following from his old farmhouse in Barbaresco. He farms three and a half hectares amongst the region's top crus, utilising indigenous yeast fermentation and minimal intervention.barrels. A great quality entrée, capable of making one of the thousand faces of the best known and renowned grape of all Piedmont known.

The 2022 Langhe Rosso "Giulietta" by Olek Bondonio is a captivating interpretation of Pelaverga from the Langhe region. With its pale red cherry color and a bouquet that blends floral scents, red fruits, and spices, this wine embodies the elegance of the grape variety. Crafted with indigenous yeasts and minimal intervention, it delivers a fresh and dynamic palate experience, concluding with a pleasantly spiced finish. An all pepper Rosso to which Olek is particularly attached and which bears the name of his daughter. Olek Bondonio's "Rosso Giulietta" is a Langhe Rosso Doc which hardly belongs to Verduno, because it is a few steps from the DOC zone. Vinified in stainless steel, with native yeasts to enhance the characteristics of the grape variety.

Barbaresco Roncagliette from the well-known Olek Bondonio - Cascina La Berchialla winery is a must-have label for lovers of artisanal Langhe. A true institution that is made from only Nebbiolo grapes harvested by hand and vinified with only indigenous yeasts, aging proceeds in oak barrels for more than 20 months. The intense ruby red color reveals toasted aromas that accompany a sip of great elegance and that you will remember for a long, long time. Intense ruby red. Full, elegant, territorial, gritty and with excellent persistence. Broad, rich, notes of red fruits meet roasted sensations.

The Barolo “Ravera di Monforte” is a true champion, an extraordinary version of one of the most suitable crus of Monforte d'Alba. What happens when one of the best hands of the Langhe and one of the parcels of the municipality capable of giving life to lyrical and extraordinary liquids meet? The result is obviously explosive, and is enclosed in this label that has already become a must for enthusiasts. Extraordinary characteristics for this famous vineyard, capable of combining the longevity and solidity typical of Monforte with floral flourishes and finesse, when interpreted by exceptional authors. Ferdinando's approach is always the same, that is, to enhance the characteristics of the parcel without overpowering its expressiveness, thanks to classic interpretations and non-interventionist viticulture. Without exaggeration, among the greatest reds in Italy. The “Ravera di Monforte” Barolo is obtained as per the specifications from pure Nebbiolo grapes, coming from vines of almost fifty years in the Ravera cru near Monforte d’Alba. In the vineyard, the focus is on low yields and any chemical or synthetic treatment is banned, while in the cellar, spontaneous alcoholic fermentation and aging for 24 months in large barrels are carried out. No clarification or filtration before bottling and minimal addition of sulfur.

The 2019 Barolo Boscareto is one of the most beautiful, expressive wines I have tasted from Ferdinando Principiano. Bright acids and veins of tannin shape this aromatic, nervy Barolo. There's more than enough depth to play off the wine's youthful austerity. Orange peel, sage, mint, tobacco, cedar an crushed red berry fruit fill out the layers. What a gorgeous wine this is. Tart, somewhat dried-vegetable and nutty scent with a hint of olives, aubergines and tomatoes, restrained berry tones, mushrooms, undergrowth, iodine, rust and a touch of tar. Quite firm, still rather undeveloped, tart fruit, nutty, somewhat barrel-woody and again moderately tomatoy tones, sandy tannin and some bite, good persistence, earthy and mushroomy notes, a hint of aubergines, peppery and salty hints, a little smoke, very good, if still slightly brittle finish with quite complex spice

The Barolo di Serralunga Principiano faithfully and authoritatively represents the characteristics of the well-known municipality, standing out as one of the Barolos with the best quality/price ratio. Ferdinando Principiano has become over the years an absolute point of reference for those in search of classic wines, faithful to the territory, and genuine, undertaking a path that is not obvious given the already rooted family traditions. In fact, having taken over the family business in 1993, Ferdinando decided to make a decisive change, excluding the use of any chemical or synthetic substance from the vineyard, resuming carrying out every process in an artisanal or manual way, and limiting or even excluding the use of sulfur. Needless to say, the results have unquestionably rewarded him, and today, almost 30 years later, he is counted among the best traditional producers of Barolo, while having maintained accessible prices.

The Alta Langa “Leonardo” by Principiano is an energetic and vibrant vintage classic method sparkling wine, obtained with the SoloUva method, that is, without exogenous sugars in the tirage phase, and matured for 30 months on the lees in the bottle. It offers a very fresh, tense, sharp and mineral taste, of great expressiveness.

Barbera d'Alba di Principiano is a red wine that has its roots in the memory of the winery. In fact, Ferdinando's father, created the plant more than forty years ago in the main vineyard belonging to the winery: Boscareto. A natural amphitheater exposed to the sun, well ventilated, but sheltered. Not only rows of Nebbiolo, but also of Barbera, a versatile vine and harbinger of pleasant emotions. Last comment on the name: the wine is dedicated to Ferdinando's eldest daughter. The vines are located 300 meters above sea level and have a perfect exposure to the South-West, the management in the vineyard does not involve the use of any chemical compound, but not even of any organic fertilizer, only copper and sulfur when necessary. Being as little present as possible to let the vine express itself at its best, in balance with its environment and the microorganisms that inhabit it. Low yields in the vineyard, selection of bunches that have a homogeneous degree of ripeness. Fermentation occurs spontaneously, without yeast inoculation, in steel and maceration lasts 20 days with manual pumping over and minimal punching down. No filtration or clarification. The refinement takes place for a period of 10 months in steel tanks. Once bottled, the wine has a minimal dose of sulfur.

It is the only wine, which comes from grapes of different vineyards, some rented others owned, aged between 15 and 20 years. Fermentation in cement, maceration on the skins and subsequent refinement for a year in used wooden barrels and cement.

Fermentation in cement,ontheskinsformanymonths and aging refine son the fine lees in different containers but not in wood. Pale Orange and the aroma is very elegant, camomile, white flower, mediterranean erbs. Medium body with hight acidity and velvety tannins

Sangiovese 100% from the vineyard of the same name QUASI1ETTARO. Vinification in cement with long maceration with submerged cap. Subsequent refinement in used barrels for about a year and then in the bottle.

Cabernet Franc in purity, coming from my vineyard QUASI1ETTARO. Vinification with the stalks and long maceration of about a month. Subsequent refinement in used wood for a year. First vintage produced.

Project began with him in 2000 with mass selection from his mates in Cornas. He is just finishing a monograph on Cornas. Sells what remains from this selection to Primo Estate in Australia! Vines are planted on mixed soils. Wine aged in concrete and ceramic and given one year in bottle. Dense glowing crimson. Very heady and glamorous nose and fruit on palate entry and then the structure kicks in. This is very serious wine that is trying harder than many a Cornas though one can certainly see the relationship.

A white wine produced with the white grapes from the hamlets of Santa Margherita and San Carlo. For the first five days of fermentation, the grape skins remain in contact with the grape must, after which the racking can take place. The wine remains in stainless steel casks until bottling. The wine is neither purified nor filtered.

The grapes come from vines with different facing slopes and different soils. The alcoholic fermentation usually lasts between 20 and 30 days and takes place in stainless steel casks. Throughout this stage and according to necessity, the wine is pumped over once or twice each day, then decanted as necessary. The wine, however, remains in steel containers until it is bottled and is neither purified nor filtered.

This still and natural Brachetto wine from Marco Minnucci is one to remember! On the nose, it offers fragrant and fruity aromas of strawberries, raspberries, and lychee, with hints of rose petals and violets. This Brachetto is a delightful and unique expression of Italian winemaking, offering a an aromatic alternative to other red wines.

Wine made from the Nebbiolo grapes of our vineyards in hamlet of Sant’Anna. The fermentation usually lasts between 20 and 30 days in steel tanks, after which the wine is aged for one years in used tonneaux before being bottled.

This love baby and play on words of Marco Minnucci's Cortese and Piero Busso's Chardonnay is a blend of not only grapes and winemakers but also style. This collaboration that started as a funny joke around the table of food turned into a wine you can't forget and would never want to. Elegant, lively and flirty- the Cortese has 4 days skin contact and matured in stainless steel (basically an orange wine) and is blended with Chardonnay with lees contact and matured in old barrique.

The alcohol fermentation usually lasts between 20 and 30 days and takes place in stainless steel tanks. Throughout this period the wine is pumped over once or twice each day as considered necessary. During the winter months the wine is moved to wooden casks, usually at the second or third passage, where it rests for 12 months, before being returned to the stainless steel casks where it remains until bottling. The wine is neither purified nor filtered.

The grapes are left to dry on the vines until they are deemed appropriate. After the harvest, the wine is pressed and the must obtained is placed in an open tank where, spontaneously, the fermentation begins and proceeds slowly until it stops naturally. The wine is then cleaned for a few weeks using the winter cold and brought back to the cellar, where it remains until bottling. It is neither clarified nor filtered.

The Siro Pacenti 2019 Brunello di Montalcino Pelagrilli is strongly characterised by an oak tone that comes to the fore with a hint of campfire ash or freshly split firewood. The wine shows rock-solid concentration and a level of phenolic extraction not easily found in Montalcino, unless you make it your mission. The tannins are bitter and grippy, and the oak tannins overshadow the fruit tannins at this very young stage of the wine. The alcohol content is very high at 15.5 %. Nevertheless, the 2019 offers an excellent core of dark fruit, and it has the elements and freshness for long ageing.

The Brunello di Montalcino Vecchie Vigne 2019 is intense. It smells of rosemary and spiced blood oranges before developing into dried black cherries and a hint of incense. On the palate, it flows with a velvety texture complicated by tactile mineral tones and savoury acidity, while cool red and black fruits slowly saturate. A web of fine-grained tannins envelops the senses as the 2019 finishes dramatically long and colourful, leaving traces of cedar spice and inner rose that linger on and on. This is a formidable VecchieVigne that will pay dividends in the cellar.

This Tocai Friulano from maverick winemaker Stanko Radikon is tangy, creamy, mineraled, and delicately tannic all at the same time. Radikon wines are known for their extended skin maceration, older barrel fermentations with no temperature control, and lack of added yeasts and enzymes. Grapes are hand harvested and little to no sulfur is used.

Radikon's Yellow Ribolla is a yellow-orange wine. On the nose intense aromas ranging from floral to fruity to tropical fruits, to notes of spicy notes. On the palate the freshness and complexity is remarkable, it is very savory and mineral, slightly tannic. Very long finish with spicy and fruity finish.

A blend of 40% Chardonnay and 30% Sauvignon Blanc and 30% Pinot Grigio his dry skin contact white wine comes from a beloved producer in Fruili. The grapes are co-fermented, macerate on the skins for 3 months, and are aged on the lees for 3 years, all in used Slavonian oak casks. Enjoy this amber wine with pork sausage and pickled turnips. O... is an orange wine obtained from a blend of Chardonnay, Pinot Grigio and Sauvignon. Maceration in contact with the skins for 3/4 months. The aging continues in 25/35 hl oak barrels for about 40 months. No clarification or filtration or use of sulfur dioxide throughout the winemaking process. Oslavje is a wine with a slightly coppery golden color. The nose is complex, persistent, with hints of fruit, in particular apple and dried fruit. On the palate it has a broad, mineral taste and at the same time slightly tannic and elegant.

Pinot Grigio Radikon is a white wine macerated for 10 days on the skins which is aged in oak barrels for 18 months. With a coppery yellow color, the bouquet is expressed on aromas of orange peel and spices. In the mouth it is broad, long, mineral and slightly tannic.

The Radikon Slatnik is an orange wine that comes from a blend of Chardonnay and Friulano. The grapes come from vineyards of about 25 years that arise on the legendary Ponca, clayey soils that can only be found in Friuli. The vinification is spontaneous and is carried out in truncated cone oak vats of 25/35 hl where it remains for 8/14 days in contact with the skins. To keep the peels immersed during maceration, 3-4 manual punching operations are performed per day. After racking, aging takes place in 25/35 hl oak barrels, for about 18 months and then 2 months in the bottle. No clarification and filtration before being bottled. The Slatnik is an intense golden yellow color. The nose is complex, persistent, with hints of fruit, in particular peach and apricot, with notes of chocolate and floral scents. On the palate it is ample, opulent, greedy, slightly tannic, elegant and mineral. It closes long on notes of fruit.

Jan Erbach and Caroline Pobitzer continue to turn out some of the most riveting wines in Montalcino. What Erbach and Pobitzer have accomplished at Pian dell'Orino in just a few years is truly remarkable. There is little question that this small estate within a stone's throw of Bondi Santi is now one of the top dozen or so estates in Montalcino. Non-interventionalist farming and hands off approach in the cellar are two of the key principles that inform these wines. More importantly, though, Erbach is one of the most openly self-critical winemakers in Montalcino. It is that incessant, relentless drive that has propelled Pian dell'Orino to its vaunted status among Montalcino's elite. For readers who haven't tasted these wines yet, the closest stylistic equivalent are estates like Soldera, Poggio di Sotto and Salicutti. I can't recommend these wines highly enough. Stylistically, Pian dell'Orino draws considerable inspiration from the wines of Gianfranco Soldera. The approach can be best described as one of minimal intervention in both the vineyards and cellar where the wines are aged mostly in large casks. Increasingly, the estate is moving to casks with thicker staves in order to minimize the impact of oxygen exchange. In addition to these wines, I also tasted all the other wines from cask, which reaffirms my view that Pian dell'Orino is the single most exciting young estate in Montalcino today.

The 2016 Brunello di Montalcino Bassolino di Sopra is hauntingly dark, complex and powerful in the glass. Coaxing reveals a blend of incense and curries, then cinnamon and clove and, finally, dried strawberries and mint. This casts a dense textural wave of red and black fruits across the palate, laced with blood orange and sweet spice nuances; a brilliant acidity also lifts it. It’s only through the finish that the 2016 reveals its firm tannic core while vibrating with residual tension and finishing with a lingering salted licorice note. The Bassolino di Sopra is holding its power in reserve, and it comes across as deceptively delicate at this moment. That said, this is a masterpiece in the making. Only 1,080 bottles and 600 Magnums were produced.

Beautifully saturated and rich in terms of complexity (but not in extraction), the Montevertine 2021 Le Pergole Torte remains focused and elegantly streamlined with a very bright-red cherry element that defines this classic vintage. There are tart fruit flavors to close, followed by firm but silky tannins. A hint of the skins also comes through on the bouquet and adds a little more weight and substance. This wine (which is worked in cement vats, oak cask and Allier barrique) finishes with polished slate-like mineral nuances.

The 2021 Montevertine is a huge, potent wine. Dark, rich and explosive, the 2021 possesses tremendous depth, maybe too much. Readers will have to be patient. The inclusion of new vineyards in the Docciole sector have altered Montevertine; it’s now a darker, more virile wine from mostly younger vines, in relative terms. In bottle, I find it a bit stylistically different from the house style.

Amarone, synonymous with Valpolicella, is a new and inciting source for the Pieropan family and is never left to see the nearby Cellore d'Illasi land with the unique terroir of Valpolicella. Amarone is a family vision and produces a puternic red wine, bogat and structured, with its echilibrule, elegance and fine Pieropan characteristics. Struguri Corvina Veronese 60%, Corvinone 30%, Rondinella 5%, Croatina Veronese 5% which are left to rest in September, dehydrated naturally for 2-3 months and then selected manually to set and ferment. Mature for 24-30 months in French barrels and barrels, then leave to ripen the mixture in the flat area. Tasting notes – aroma of black cireșe, mure, prune, bitter chocolate, piele, coffee, or important complex seasoned aromas and a balsamic finish. Complex and rounded, with a puternic structure perfectly balanced for post-tasting perspective. A characterful wine with remarkable aging potential.

Every year Pieropan captures the soul of Soave, Garganega and the vintage in such a pristine way that it keeps us in awe. This vintage shines with aromas of Fuji pears, Anjou apples, lemon blossom and flint. The palate is crisp with green apple skin and lemon zest flavors that give way to toasted almonds, acacia honey and a minerality so deep that you might as well be in a quarry.

Lots of medium fine mousse. Very floral, peach, spicy, baked pear, banana and red apple aromas. Fresh, somewhat foamy, fruity style with a bit of sweetness. Pear, honey, peach, quince and almond flavours. A bit on the sweet side but is clean and fruity. A fun party fizz you can serve with spicy appetizers.

Lots of medium fine mousse. Very floral, peach, spicy, baked pear, banana and red apple aromas. Fresh, somewhat foamy, fruity style with a bit of sweetness. Pear, honey, peach, quince and almond flavours. A bit on the sweet side but is clean and fruity. A fun party fizz you can serve with spicy appetizers.

Miòl is the new wine from Bortolomiol. It embodies the perfect harmony of the local land and the way of life. It proudly represents a tradition which brings together the finest ingredients for a finished product of unrivalled quality. From the rich, sun-kissed lands of Treviso comes a truly Italian lifestyle. This is the most popular version of Prosecco, perfect between meals with light snacks and among friends.

The aromatic spectrum highlights cleanliness and finesse. Very clear and fragrant are the notes of fruit, species of unripe green apple and citrus, accompanied by fresh vegetal hints. The agile and immediate gustatory development is essential and dry. Bright silver. Very inviting aromas of acacia blossom, fresh meadow grass, hints of peach and crisp pear. On the palate, compact, well-developed fruit and a fine, airy mousse, very approachable and juicy with a high drinking flow.

A smart, glamourous and cosmopolitan line that expresses itself through a palette of colours in harmony with nature: the blue of the sky, the green of nature and the ecru of the earth blend together to charge each glass with energy. From the vineyards that extend around the walled city of Treviso comes the Miòl Collection, a versatile soul, ideal for occasions with friends, perfect for an aperitif and for the world of mixology.

This Chianti D.O.C.G Riserva from Buccia Nera invites the drinker, with the colour of intense ruby red with garnet reflections. A bouquet of initial, rich dark skinned berry and plums followed by nostalgic spicy notes delights the senses. On the palate you’ll enjoy the opening soft feel, followed by a sense of volume that fills the mouth. Mature cherry and plum flavours are pronounced with exciting peppery and paprika notes on the tongue. Its medium to high body make this a wonderful accompaniment to rich pasta dishes, slow cooked meats and game, or perfect to enjoy with aged cheeses. Buccia Nera are leading the way in their region, with gentle wine production methods and the result here is a captivating, certified organic and vegan Chianti Riserva D.O.C.G.

Elio Sandri has 8 hectares of vineyards in the Piedmont at Monforte d'Alba on the famous Disa hill on blue marl floors. A magic terroir planted in Nebbiolo, Barbera and Dolcetto. The production of the field is unfortunately very limited. Vinification is very traditional, with the minimum of interventions, with maceration in concrete tanks to transcribe The fruit as much as possible. Fermentations are made in native yeasts and very long farms, at least 60 months for the Risseva cuvée! The Barolo of Elio Sandri are fascinating to tasting, enthusiasts of elegant and refined wines will be won over, black fruits, dried flowers and spices harmonize, great wines of terroir and emotion with the capacity of immense guard.

It is powerful and with considerable matter, it offers a stratified structure where the step and vintage are truly convincing and maintains a truly valuable elegance and finesse and a good ease of drinking. It is recommended to keep it for a few years without problems to enjoy it at its best.

On the 2017 vintage, Elio Sandri's wines are magnificent and rise to the top of the Barolo hierarchy with the biggest: Maria-Teresa Mascarello, Giuseppe Rinaldi, Giacomo Conterno, Giuseppe Mascarello ... it's a wine very large guard who, today, presents himself on austerity. He promises a majestic expression but it will be necessary to be patient and keep it at least ten years in a good cellar to discover a fulfilled and peaceful wine. Lover of the big Nebbiolo in a traditional and authentic style, this pernotera 2017 constitutes a nugget, still affordable, that it would be unreasonable not to put in the cellar.

Dark, inky ruby with a drop of purple and an opaque core. On the nose, savoury, with red bell pepper, cassis, cranberries, green pepper, also fine hints of violet. Immediately shows presence on the palate, tight and bold, in addition it has a beautiful juiciness. It is amazingly reminiscent of mustard seed, is hearty, and shows beetroot notes. It is currently still very young, and needs time in the bottle.

Destemming of 80% of the bunches, spontaneous submerged cap fermentation, maceration on the skins for 7 days in 25 hl and 32 hl oak barrels. Refinement in the same containers. Le Mat du Raisin by Cascina degli Ulivi is a red wine coming from the bunches of the youngest plants (which are still 60 years old!) of the vineyards from which Mounbé and Nibiò come. Also called U Guaio, a new highly drinkable, crunchy and delicious wine. When you feel desperately useless and good for nothing, Le Mat du Raisin by Cascina degli Ulivi is the wine for you. It will make you understand that the best things come from big troubles.

A profound, complex nose, with notes of blueberry jam and plums... Palate: this is velvety juice, intense, with beautiful body balanced by its acidity, and a long finish. "Its great richness fills our sensory world entirely, while remaining fluid and easy to drink. 85% Barbera, 10% Dolcetto and 5% Ancellotta, 25-year-old vines grown on clay soils. Vinification: 2 months of maceration, matured in vats and casks for 4 years. No sulphites added. In Stefano’s words: "L'Etoile is a concentration of the vibrations of the world, captured by plants to constitute their being. Thanks to the long maturation process during its creation, it manages to embody in a particularly elegant way this game of contrasts between the world of growth – of the liquid and continuous – and that of construction – of the solid."

In Stefano’s words: “A wine to be enjoyed in front of the fireplace, to let yourself be immersed in its rich and complex aromatic universe. Continually surprising, each new glass begins another, unique journey.” A jewel of a wine, to be uncorked at the end of dinner with a cheese platter. 100% Chasselas from 20-year-old vines planted on a 0.3-ha plot of clay-limestone soil. Harvested by hand in early October when overripe, and at minuscule yields: 5hl/ha! The grapes are then left to dry in the open air until they’ve lost half their weight. Delicate de-stemming, gentle crushing, 7 days of maceration on the skins, minimum two years of maturation in barrels that have seen several wines. Neither fined nor filtered, and no added sulphites. Yet another exquisite nectar from Stefano: 125 mg per litre of residual sugar.

A profound nose, complex, driven by black fruit aromas, spices, and vanilla... Palate: fleshy, juicy, with beautiful body balanced by acidity, and a long finish. A blended cuvée of 85% Barbera, 10% Dolcetto and 5% Ancellotta, cultivated on clay soils of the Montebello vineyard, from 25-year-old vines. The fruit of non-interventionist, respectful farming. Yield 50 hl/ha. Vinification: macerated 5 weeks, matured in 25-hl barrels for 24 months followed by 24 months in demi-muid barrels. Zero sulphur, and no filtration. In Stefano’s words: "Mounbé has a feminine personality, and is very extroverted; it’s a wine of the light. It’s extreme in every way, yet it’s able to express this softly and sweetly.

A fascinating, introspective wine. A masterpiece from Stefano Bellotti's Cascina degli Ulivi. Montemarino by Cascina degli Ulivi is a macerated white wine with a fresh and powerful entry. Typically textural and savory, in the mouth it is an explosion of richness of incredible depth and length. With its enormous aging potential, Montemarino, as Stefano Bellotti said, is "fascinating, indefinable, unobtainable. It is the opposite of Filagnotti, a wine that invites introspection. Montemarino is a reserved but revealing wine, capable of bewitching the palate from the first sip. Give it time once the bottle has been opened: it will show you its thousand facets in succession. A woodland and coastal wine, for meat and fish, for hedonistic evenings with friends and possibly paired with its Filagnotti cousin from the same vintage.

La Merla Bianca by Cascina degli Ulivi is an aromatic, warm, rich and powerful white wine. It moves sinuous in the mouth, almost covering it and enveloping it in a very long finish, without ever giving up drinkability and nuances. As Stefano said “La Merla Bianca is opulence, lust and generosity. When at the first cold temperatures of autumn, with the radiators still off and the rain pouring outside the window, you curl up between the blankets with your sweetheart. La Merla Bianca is a sofa wine, to be drunk in front of a tear-jerking film and a take-away sushi, to warm souls and hearts.

Two highly aromatic grape varieties, and a masterfully controlled oxidative wine style. A nose of ripe fruits, yellow fruits, with notes of minerals, dried fruits, and honey. Palate: a rich, complex and intense juice, with a long finish. A wine crafted for the dinner table. A cuvée of 50% Sauvignon and 50% Gewurztraminer, from vines cultivated biodynamically and planted on clay-limestone soils facing south. Vinification: slow pressing (24 hours), followed by two years of maturation in demi-muid barrels then two years in bottles at the estate, with zero sulphites added at bottling, for a total of 35 mg/l of free sulphur. As Stefano once put it: "La Merla is opulence, lust and generosity".

A nose of red fruits, plum jam, with vegetal notes... Palate: rich and structured, with huge body supported by lovely acidity, and an ultra long finish. A complex juice, a very fine vintage that is now revealing its full glory. A 100% Dolcetto cuvée, from over 60 year-old vines, cultivated on the clay-limestone soils of the Tassarolo and Gavi vineyards. Vinification: macerated 4 weeks, matured in vats and casks for 24 months. Zero sulphites added at bottling, and no filtering. Nibiô is the local name for Dolcetto, a grape varietal cultivated for more than 1000 years in this region. In Stefano’s words: "A wine that’s rustic and wild in its youth, yet becomes an elegant gentleman as the years pass."

The Nibio Terre Bianche by Cascina degli Ulivi is a fleshy, savory and intense red wine. Of great substance and density, it conquers the palate from the first sip. Heady, soft and at times rustic, with the drink supported by infinite freshness and the typical salt of the white clays of Montemarino. Almost unlimited evolutionary potential.

Pinot Nero from young vines planted some six hundred metres above sea level at the foot of the Dolomites. The fruit spent twelve hours on the skins, before being pressed off to tank to rest until the following spring when it was put into bottle with a concentrated must made from passito grapes to cause a second fermentation. Super fresh sparkling with light pink reflections in the glass and gentle flavours of alpine strawberries, minerals and herbs.

A blend of Cabernet Franc and Merlot from Alex’s vineyards in San Donà di Piave. The majority of the grapes here were destemmed and the wine fermented on the skins for a week in concrete, before eight months of ageing in old botti. This is pretty and lifted, with tart alpine berries, a gentle spice and gentle tannins making it the perfect ‘ombra de vin’ to enjoy alongside a nice hunk of salame.

A fizzy, yeasty treat made by a winemaker from Costadilà. Verduzzo given a period of skin contact and then fermented as a colfondo, that is an unfiltered sparkling wine. Organic farming for the grapes, native yeast ferment and no sulfur is added. Vintage: NV Varietals: Verduzzo Farming: Organic, No added sulfites

This wonderful take on Chardonnay comes from young vines planted over volcanic soils in the Colli Berici. The grapes were fermented on the skins for five days, before being pressed off to old casks for three months, followed by another three months in vat. The result is a pale, straw colored wine that is whistle clean, pairing green citrus, sea salt and neat tannins to beautiful effect. As easygoing and charming as they come.

This highly original expression of Merlot comes from old vines planted over alluvial soils in Alex’s Ombretta vineyard in San Donà di Piave. The grapes were fermented as whole bunches for ten days in cuve, before being pressed to old casks until the following summer. Brimming with red fruit, earth and spice, there is a wonderful purity on display here. Light, bright and nimble, it shows this much maligned grape in a different guise.

This wonderful sparkling Chardonnay comes from a thirty year old vineyard planted over clay and limestone in the Colli Euganei. The grapes were macerated on the skins for three weeks and the wine rested in vat until the following spring before being moved to bottle with a little juice from the same harvest. The resulting wine pours a hazy shade of amber in the glass, with gentle bubbles that carry notes of stone fruits, chalk and minerals. A vibrant col fondo from one of the masters of the style.

Organic red wine with an alcoholic character, warm, structured and rich in phenolic substances. Its aromas of ripe red fruit and its softness have made it the most famous Apulian grape in the world. It is obtained from Primitivo grapes, grown in a hot-arid environment and with a low charge of buds per hectare: this gives rise to grapes rich in extractive and aromatic substances which give the wine structure. The organic management of our vineyards contributes to preserving the true aromatic content of this vine. In our cellar its vinification takes place by fully fermenting all the natural sugars of the grapes, obtaining a wine without sugary residue and therefore dry, austere, suitable to be accompanied with meals. It gives its best with beef, pasta with robust meat sauces and eggplant parmigiana. Ruby red colour with garnet hues, hints of ripe red fruit, cherry liqueur, spices and chocolate. The taste is balanced, structured and dry. No residual sugar.

Attractive strawberries, orange zest and some fresh roses and spice box on the nose. Juicy and bright, with a transparent but full-bodied palate, laden with tight, sandy tannins. Chewy and austere, but attractive. Ruby-red, almost-garnet color, with a flowery, rich and expansive nose. The taste is well-balanced, mature, deep and tannic, with a long finish. This wine is excellent for drinking from an early age.

The color is dark garnet, with an elegant and intense bouquet of red fruit (raspberry, currant, pomegranate), menthol and various spices. The taste is rich and balanced with medium tannins that subtly linger through the long, satisfying finish. Lovely ripeness and complexity here, with minerals, cranberries, strawberries and some savory spices. Broad and tightly wound, with powerful, chalky tannins and mid-palate transparency.

The nose is aromatic and offers a fine intensity, a certain subtlety and finesse. It reveals notes of wild blackberry, small black fruits and small notes of violet associated with a hint of lily, wild red berries as well as fine hints of nutmeg, tea and sweet spices. The palate is fruity, well-balanced and offers a juicy/finely acidulous frame, a good definition, gourmandize as well as elegance. On the palate this wine expresses notes of wild blackberry, wild plum and small notes of violet associated with small touches of nutmeg, small black fruits/black berries as well as hints of tobacco, cloves and underwood.

Made by nebbiolo grapes located in the Visette hill (Bussia area) , Monforte Village "This is a very tight and rich Barolo with lots of ripe-strawberry, walnut and meat character. Some smokiness, too. It’s full-bodied and focused. Very long and layered." James Suckling Average age: 20-40 years. Planting density: 5500 vines/ha. Altitude: 300/350 asl. Exposure: South. South-west Soil: marly, calcareous, clay. Vinification: maceration on the skin for 12 days with careful controlling of the temperature and spontaneous fermentation with native yeast. Maturation: 70 % in large oak of 25-30 Hl and 30% in Barriques for 30 months Ageing: in bottle for 10 months at the controlled temperature of 15° C. Colour: dark garnet red. Nose: elegant and intense red fruit, menthol over notes (when younger), spices Taste: rich and majestic, with medium tannin structure Storage temperature: between 13° and 15° C. Serving temperature: 16° C. Parings: red meat roasts, game, truffle-flavored dishes and mature cheeses.

Class and spontaneous liveliness are the characteristics that distinguish Nebbiolo. This is what the owners of the Ghisolfi winery rightly claim. After all, it is an ancient wine, already known for the cellars of the Royal House of Savoy since 1600. The dialect term Sbardajà literally means scattered, scattered. A name that wants to evoke the origins of the grapes used to produce this red which literally come from vineyards distributed between Langhe and Roero, in the municipalities of Monforte, Monteu Roero and Priocca. Spontaneous fermentation using indigenous yeasts and great temperature control at every stage of winemaking to best enhance the freshness and fragrance qualities of the starting grapes. This is followed by maturation in small oak barrels for 12 months and a short refinement in the bottle before the wine can definitively be considered ready for the shelf. Brilliant ruby red colour, this Nebbiolo has a decidedly floral and broad aroma. Then hints of cherry and plum return, combined with licorice and a hint of spice. In the mouth it is warm, savory and velvety, thanks to a moderate tannic load. To do it justice on the table, you need to provide the right combination. Excellent with first courses seasoned with meat sauces, such as the classic braised agnolotti.

Named after Fabrizio´s grandfather, whose name was Gioacchino Natale, but whom everyone called Natalin. This variety was his favorite wine, and has always been grown in these hills. Fabrizio pulled it up in 1999 because the vineyard was too difficult to reach with the tractor to treat. In 2016 he replanted it on the same hillside where 'Natalin' planted his first vineyard, as well as rented an old vine organic vineyard in 2017. Worked in the old fashioned and traditional way, fermented and raised in 100% cement, and bottled in late spring under the 'buona' moon as Fabrizio´s grandfather did. A fresh and bright expression not with out delicate tannin.

The name Barabba is a play on words with the grape variety Barbera, the dominant variety in their estate. They liked the idea because just as Barabas in the bible was given a second chance, they felt that the Monferrato region also deserved a second chance in the face of other, better known regions. They consider the wine a worthy ambassador of the region, a rich, fresh, elegant wine with a clear mineral edge.

Indigenous to the Val di Susa, this grape interests Fabrizio because of its olfactory expression and its high acidity. It is the first white Fabrizio planted because he thinks he can do really interesting things with Baratuciat in his terroir. Its name means "cat's balls" in the Val di Susa dialect because of the shape of the berries, small and oval, a great story in itself. The wine has a lot of complexity, texture and minerality. The vineyard was planted in 2015 and Barat already showed promise with its first release in 2019 of the 2018 vintage. It is destined to become an increasingly important white wine the older the vineyard becomes.

Malidea is taken from the name of the hill between their cellar and Gad & Umberta's vineyards. Fabrizio would always wanted to see how this grape - better known for its wines in the Langhe region - can perform in the Monferrato. Now he know - and the results are very satisfying.

A new pet nat from Veneto, it's always welcome! This time from 100% Chardonnay, but with 5 days of skin contact, which gives the bubble a little more structure. Light and soft bubble, very aromatic for Chardonnay, slightly cloudy. Very tasty!

New wild Chardonnay from Veneto! Slightly cloudy, 5 days of skin contact so not extremely orange but you can taste the skin contact, more body and structure, no bitters or tannins! Very nice and fruity and aromatic with some candied bananas.

RIPENSATO, from the La Cignozza winery, is a natural, authentically Tuscan wine, without added sulphites. A Sangiovese that opens on the nose with fruity notes of red and black berries, with strong floral notes of violet

This wine is an intriguing exemplar of the custom of local famers of enjoying un-filtered Prosecco with their meals. Since it retains its natural yeast sediment, the wine appears slightly hazy, with delicate, pin-pint bubbles. Dry, crisp, and richly-flavoured, it releases a bouquet that is classic Prosecco, with pronounced apple and pear, but with fragrant lychee, white peach, honeysuckle, and white mint as well. Così è is a wonderful wine to enjoy with an aperitif, a picnic, and with cold dishes in general; it loves the simplest of meals. If stored appropriately, its fine body will ensure significant evolution over the years, gifting superb complexity on both nose and palate over the 4 years following its harvest year.

Tasting notes : Pale straw yellow colour with greenish reflections. On the nose, a floral and fresh fruit bouquet accompanies a finish with balsamic tones, some iodized notes and mineral verve. When tasted, the sip is fresh, dynamic; it finishes with a delicate note of almond. Pairings : It is a lean, immediate wine that invites conviviality. Perfect as an aperitif, but also to accompany first courses of fish from the Venetian Lagoon.

Tasting notes : Captivating nose with a pleasant aroma, rich in fruity nuances. In the mouth we find a dry, fresh, fragrant sip, with a fine sapid and mineral finish. A well - integrated light bitter note accompanies the finish. Pairings : A surprising sparkling wine to accompany fish and shellfish from the Upper Adriatic.

Tasting notes : The olfactory notes are linked to the personality of a noble grape such as Pinot Noir and the aromatic expression of Glera with its subtle floral and fruity aromas. A sparkling wine with an elegant texture and a fresh acidity. A tasty wine with a taut, fine mouth, able to positively evolve over time in the bottle. Pairings : To be tasted with toast of Berico Euganeo DOP ham, or even with razor clam risotto.

Tasting notes : Lively ruby red. The nose opens with varietal hints of fresh red fruit: cherry, raspberry, blackcurrant and blackberry; vegetal, spicy and undergrowth accents complete the aromatic traits. On the palate it is fresh, juicy, satisfying, with lively tannins. Pairings : This is a pure red wine, exuberant, of good drinkability, which is also available in 2 litre transparent glass bottles. It goes well with the classic country snack of bread and salami but also in combination with a plate of “white” ragù (without tomato) and tagliatelle.