Blue Chip Wines Flashcards
Brut Champagne, Dom Pérignon, 2013
P: In 1668, Dom Pierre Pérignon, a Benedictine monk, was appointed procurator at the Abbey of Hautvillers.
At a time when everything was guided by empirical methods, Dom Pierre Pérignon developed revolutionary techniques for viticulture and winemaking based on precise rules.
Father Pérignon modernized the abbey, restored its vineyard, and set about to make “the best wine in the world”.
The “wine of Father Pérignon” became one of the most sought-after wines in France. It was served at Versailles and enjoyed by none other than Louis XIV.
Profoundly inspired, his vision revolutionized winemaking with standards that remain at the heart of all champagne wines today.
G: Chardonnay and Pinot Noir
V/V: cold, wet winter, spring was gray, quite cool and extremely rainy.
The vines began budding about two weeks later than the average for the decade, a delay that lasted all the way until the harvest. The hot and dry summer was the sunniest on record in the Champagne region,
Brut Champagne, Egly-Ouriet, “Grand Cru Prestige”, 2014
P: Highly sought after, a “cult” wine for Champagne lovers who crave the power and finesse of Pinot Noir-based wines. What you’ll find at this small family “grower” house is truly vinous Champagne, wines striking in their concentration and complexity. Francis Egly is the fourth generation of the Egly family to make wines from their exceptionally located, old vine vineyards in the Grand Cru village of Ambonnay (home to some of the greatest Pinot Noir that can be found in all of Champagne), where he is considered the finest grower. Francis took over from his father Michel in 1980.
G: 70/30 Pinot Noir/Chardonnay
V/V: Estate vineyards are located in the grand cru village of Ambonnay. Soils combine chalk and limestone. Aged for nine years in bottle.
Brut Champagne, Salon, 2012
P: Created as the first über-luxury cuvée in 1911 (1905 first vintage released) for a select few, Salon has only been released in select vintages - 38, counting from its first commercial release (1921). The sister house Delamotte often will use the grapes in the vintages that aren’t declared, and often times the prime fruit that does not meet the extreme standards of the Salon brand.
G: Chardonnay
V/V: Typically the bottles see ten years’ time on their lees in the coldest of cellars, allowing the mousse to develop the most tiny, delicate but pervasive mousse. Absolutely no oak is used, and every bottle hand-riddled. The peak of Chardonnay!
Brut Champagne, Krug, “Grand Cuvée 171ème Édition”
P: Krug Grande Cuvée is born from the dream of one man, Joseph Krug, to craft the very best Champagne he could offer, every single year, regardless of annual variations in climate. Since 1843, the House of Krug has honoured this vision with each new Édition of Krug Grande Cuvée: the most generous expression of Champagne.
G: 45% Pinot Noir, 37% Chardonnay and 18% Meunier
V/V: Krug Grande Cuvée 171ème Édition is a blend of 131 wines from 12 different years, the youngest of which is from 2015, while the oldest dates back to 2000. A stay of around seven years in Krug’s cellars gives this Édition its remarkable expression and elegance
Extra Brut Champagne, Egly-Ouriet, “Grand Cru Vieillissement Prolongé”
P: Highly sought after, a “cult” wine for Champagne lovers.
G: 70% Pinot Noir, 30% Chardonnay
60% 2014, 20% 2013, 20% 2012
From 90% Ambonnay Grand Cru, 10% Bouzy Grand Cru and Verzenay Grand Cru
V/V: Indigenous yeast
No malo
Fermented and aged in barrel (10% new)
Aged 84 months on the lees
Dosage: 3g/L
Unfined and unfiltered
Brut Rosé Champagne, Paul Bara
P: The Montagne de Reims boasts some of the best Pinot Noir in the region—Bouzy is the capital. The key to its inherent greatness lies in its deep, chalky subsoil which imparts intense expression of fruit and great mineral complexity in its grand cru wines. The village of Bouzy and Champagne Paul Bara are practically synonymous. As the published village historian, Paul is indelibly linked to the lore of his hometown. Many call him their most renowned producer, one of the rare récoltants-manipulants in a region inundated with mass-produced wine. These R.M.s, as they are known, are of the few who still grow their own grapes and make their own wines. Chantale Bara
G: 68% Pinot Noir, 20% Chardonnay, 12% Red wine
V/V: Made by direct press. Aged 4 years on lees
Toscana, Bibi Graetz, “Testamatta”, Ansonica, 2021
P: The Bibi Graetz winery was founded in 2000 on the hill of Fiesole, overlooking Florence, where Bibi, who gre up in a family of artists, fell completely in love with wine and made it his life. The Bibi Graetz estate has assembled one of the largest collections of old vineyards in Tuscany
“Testamatta” - “crazy-head”
G: Ansonica or Inzolia is a white Italian wine grape planted primarily in western Sicily
V/V: vines, up to 100 years old. destemming process and a very soft pressing with dry-ice, we left the skins with the juice for less than 1 hour. After this short period of maceration the must was decanted for approximately 48 hours at low temperature in stainless steel tanks and then moved to new 225L barriques for the alcoholic fermentation at 20°C. After the fermentation the wine aged with the lees for 12 months, without any malolactic fermentation and then bottled.
T: It delivers perfumes of sliced apple, peach and lemon peel while the 12 months of aging provide final hints of toasted spices. Testamatta 2021 encompasses the power of the vintage with a bright acidity and minerality
Toscana, Le Macchiole, “Paleo Bianco”, Chardonnay & Sauvignon Blanc, 2021
P: Dating back to the beginning of the 1980s, Le Macchiole is one of the historic wineries in Bolgheri, and over the years, it has become a reference point for quality Tuscan wine. Founders Eugenio Campolmi and Cinzia Merli were among the region’s pioneers, and they contributed in a significant way to Bolgheri’s growing fame thanks to their work in creating wines full of character and personality that have become a symbol of the region. Today, Cinzia runs the winery with the essential support of her sons Elia and Mattia
G: 70% Chardonnay, 30% Sauvignon Blanc
V/V: Paleo Bianco, hit the scene in 1991. It is produced in extremely small quantities. 8 months, 10% in new oak barrel, 70% in second, third and fourth passage barrel and tonneaux, 20% steel tank
Toscana, Monteraponi, Trebbiano, 2021
P: The Monteraponi estate is located in the village of Radda, situated in the heart of Chianti. In the late 10th century, Monteraponi, an ancient medieval village situated on the hill by the same name in the heart of the Chianti area, belonged to Count Ugo, Marchese and Governor of Tuscany.
G: Trebbiano
V/V: Fruit comes from vineyards planted at 400-500 meters above sea level and is vinified as naturally as possible (native yeasts in cement tanks, bottled unfined and unfiltered. macerated on the skins for 48 hours and vinified in concrete vats and old barrels, followed by 8 months of aging in barriques from Burgundy.
T: green apple, lemon skin, wet stones, and bitter almond. full-bodied, rich, and long-lasting, with great character
Toscana, Querciabella, Batàr, Chardonnay & Pinot Bianco, 2021
P: Founded in 1974. Querciabella has continually honed its approach to biodynamic viticulture for over a decade. With vineyards located throughout Tuscany’s Chianti Classico and Maremma areas, Querciabella exemplifies the mindful preservation of tradition through forward-thinking, albeit completely natural, winemaking. First vintage of Batar was 1988
G: Chardonnay & Pinot Bianco
V/V: Barrel-fermented
9 months in French oak. Bâtonnage is carried out weekly. Fine and extra fine-grained French oak Burgundy barriques (228 liters) are used, 20% new
Annual production: 16,000 bottles
Toscana, Tenuta dell’Ornellaia, “Ornellaia”, Sauvignon Blanc, 2020
P: Established in 1981. The debut of Italy’s first ever second vin, Le Serre Nuove dell’Ornellaia. Owned by the Frescobaldi family. Marchese Ferdinando Frescobaldi is President of Ornellaia alongside Giovanni Geddes da Filicaja, CEO since 1999. (Winemakers for 700 years, the Frescobaldi family bring together a creative mindset, pursuit of excellence and a deep respect for tradition.)
G: Sauvignon Blanc
V/V: must was entirely placed in barrels – 25% new and 75% used – to carry out the alcoholic fermentation. No malolactic fermentation was carried out. The ageing
continued for 10 months on the lees with periodic batonnage over the entire period and concluded in steel vats for 2 more months. Before bottling, blending of the various batches was carried out, along with light fining. The wine was then aged in the bottle for a further 6 months before its introduction to the market
Montenidoli, “Carato”, 2020
P: Elisabetta Fagiuoli is pivotal figure when talking about the last 50 years of Tuscan winemaking. In fact, 2020 marked her 50th vintage produced! Elisabetta Fagiuoli travelled a great deal in her youth, from Europe to southeast Asia and Japan. It was not until 1965 that she came to Tuscany and fell in love with the Montenidoli estate which she was able to purchase with the help of some money from her grandmother. When she found the estate, both the vineyards and olive groves were in total disrepair. As in many parts of Tuscany, many of the peasants who had previously lived on and worked the land had moved to the cities to follow jobs. This left many of the historic estates of Tuscany abandoned and in disrepair. Luckily, there were still some old vines in good health. From then on, she began working towards restoring the property to its former glory.
G: Vernaccia
V/V: Vineyards at Montenidoli are relatively high, between 400 and 700 meters. aged on its lees and bottled aged for an additional two years before release, a style reminiscent of aged white Burgundies. Fermented in barriques, aged in 12 month old barriques.
Langhe Chardonnay, Cordero di Montezemolo, “Elorio”, 2020
P: Elioro originates from the ancient Greek “Elios + Oros” (hill of the sun). his Chardonnay vineyard, planted in 1987, represents Giovanni Montezemolo’s gamble with an “international” variety, but one that is still historic in Piedmont.
G: Chardonnay
V/V: Organic
Langhe Riesling, Borgogno, “Era Ora”, 2020
P: 1761
Bartolomeo Borgogno establishes the winery. 1861
Year of the Unification of Italy. Borgogno Barolo seals the pact at the celebratory lunch.
G: 100% Riesling Renano
V/V: Fermentation is carried out for 15 – 20 days in in stainless steel tanks. 20% of the production is fermented in 1000L oak barrels, 6 months on the lees. Six months of ageing in steel tanks and 2 months in the bottle.
Langhe Riesling, Oddero, 2021
P: the Oddero family has been present in the territory of La Morra since at least the 18th century. Approximately 4,000 bottles produced.
G: Riesling Renano
V/V: resting on the lees for some 6 months. The wine is bottled in April/May and remains in our cellars in the bottle for approximately 2 years before being released on the market.
Alto Adige, Cantina Terlan, “Quartz”, Sauvignon Blanc, 2021
P: Located in the Dolomite Mountains in the foothills of the Alps, Terlano’s distinctive location and extraordinary terroir are key to the development of their stunning, world-renowned wines. Situated in a sheltered hollow, Terlano benefits from an ideal south‐facing exposure. Vineyard slopes ranging from 250m-900m. Founded in 1893, Cantina Terlano has grown into one of the leading wine growers’ cooperatives in the Alto Adige region of northeastern Italy. With a current membership of 143 growers
G: Sauvignon Blanc
V/V: slow fermentation at a controlled temperature and aging on the lees for nine months partly in big wooden barrels (50%) and partly in stainless steel tanks (50%);
Friuli, Jermann, “Where Dreams Have No End”, Chardonnay, 2021
P:1881 Great-great-great-grandfather Anton Jermann comes to Farra d’Isonzo from the Austrian winemaking region of Burgenland; foundation of the winery. Dedicated to U2’s “The Joshua Tree” album (1987) and specifically to the song “Where the streets have no name”, this wine was created with the 1987 harvest and over the years its name had some variations. For its first nine years it was called “Where the Dreams have no end…” and the colour of the capsule changed every vintage, cycling through the seven colours of the iris (plus white and black) on the label, beginning with white and progressing anticlockwise; the four phases of the moon were also shown. The “Where the Dreams have no end…” label was used in the hit Disney film “The Parent Trap” (1998)
G: Chardonnay
V/V: small 300-litre barrels made from French oak
Venezia-Giulia, Josko Gravner, Ribolla Gialla, 2014
P: Francesco Gravner, known as Joško. A native of Friuli, he now works according to the classic method of natural wine production, for which he imports the traditional amphorae, reminiscent of Roman-Greek antiquity, directly from Georgia. The Gravner name is closely associated with the rolling hills of the Colli Goriziani in Friuli and is known throughout the wine world thanks to the winemaking method, which is so atypical in Italy. 2,400-liter clay amphorae. After 54 years of harvesting, only native varieties such as the white Ribolla Gialla are grown, “because it is precisely this grape variety that can best reflect my territory,” the 69-year-old winemaker tells us in conversation.
G: Ribolla Gialla
V/V: After harvesting, the fully ripe Ribolla grapes, affected by noble rot, undergo a maceration on the skins for days, resulting in an impressive texture and creating an exceptionally aromatic taste sensation. They then thrive for twelve months in amphorae and another six years in large Slavonian oak barrels.
Soave Classico, Prà, “Monte Grande”, Garganega, 2021
P: The Prà winery, although only started in the early 1980’s, has come to be not only one of the top producers in the Soave appellation, but also one of the most important and visionary white wine makers in all of Italy. The winery is run by Graziano Prà, whose family owned their vineyards for generations but never commercialized the wines in bottles. The vineyards are situated in the heart of the appellation, in Monteforte D’Alpone.
G: 70% Garganega, 30% Trebbiano di Soave
V/V: Fermentation in steel tanks and aging in large 30 hl casks made of Allier oak. The wine is then left in casks to mature for 10 months.
Colli di Luni, Cantine Lvnae, “Eitchetta Nera”, Vermentino, 2023
P: LVNAE is named after the ancient “Portus Lunae” (the Port of the moon), one of the most important cities and ports of the ancient Roman Empire. It was established in 1966 by Paolo Bosoni. Lunae currently represents the largest winery in Liguria with an annual total production of approx. 780,000 bottles. The first vintage dates back to 1992, produced after a long period of research and experience in the vineyard and in the cellar.
G: Vermentino
V/V: Cold maceration on the skins for approximately 8 hours,
fermentation at controlled temperature in steel, aging on the fine lees in steel for about 4 months
Curtefranca, Ca’del Bosco, Chardonnay, 2018
P: Ca’ del Bosco, founded in 1969, is one of the world’s foremost producers of Franciacorta and Italy’s most revered sparkling wine from the Lombardy region.
G: Chardonnay
V/V: Hand harvested from 5 organic vineyards. best must from the first fraction is transferred for alcoholic fermentation in small oak casks, made from selected wood seasoned for three years. The wine remains on its own lees for 9 more months, during which time malolactic fermentation is completed. “bâtonnage”, or lees stirring, is carried out every week to bring the wine to a peak of harmony on the nose and complexity on the palate. Later, the various parcels are blended and the wine is bottled naturally by gravity flow.
Verdicchio dei Castelli de Jesi Classico Superiore, La Staffa, “Rincrocca”, 2022
P: The La Staffa winery, in the Verdicchio dei Castelli di Jesi area, is an organic farm that produces artisanal wines with a strong territorial identity. On the rolling hills of Staffolo (Ancona), in the north of the Marche, Riccardo Baldi takes care of twelve hectares of vineyards cultivated mainly with Verdicchio with passion and absolute dedication.
G: Verdicchio
V/V: from a single vineyard in Castellaretta area in Staffolo that was planted in 1972. fermented using indigenous yeasts at cool temperature in a mixture of stainless steel and cement tanks with temperature control for about 15 days. The wine is bottled in the spring following the vintage after aging on the fine lees for about six months
Trebbiano d’Abruzzo, Emidio Pepe, 2007
P: Emidio Pepe first idea was to make the best expression of Trebbiano and Montepulciano d’Abruzzo and for him, to achieve this, ageing was the key to have the refinement and elegance he was looking for and at the same time, preserve the youth and energy of the wines. He was a pioneer in ageing those two grape varietals and especially, the first to hold back bottles with consistency over the years. As in the past still today, at least half of the production is stocked in the cellar and it get released only when the family think the vintage is at its best expression.
Today, Emidio Pepe ageing cellar has more than 350.000 bottles. It is a cellar in constant movement as old bottles are released in small quantity each year while the young ones are stocked and will be released only when ready. This is our historical heritage, a library of vintages and a collection of bottles that have been produced over the years with the same philosophy and method to photograph the climate of each season and make sure every bottle would tell its history..
G: Trebbiano d’Abruzzo
V/V: The Trebbiano is foot trodden in wooden tubs for two reasons: in order to avoid contact between the iron presses and the acids of the fruit and also for the textural complexity resulting in the subtle maceration that happens when the trodden skins release their characteristics in to the juice
Colli Aprutini, Emidio Pepe, Pecorino, 2019
P: The family that produces them is charming, three generations from Emidio himself, to his enthusiastic grand-daughter Chiara, who handles export markets, not to forget Emidio’s daughters Daniela and Sofia, who now run the winery; and the wines have been grown naturally and vinified using traditional techniques since the first vintage in 1964, perhaps the oldest and most genuine ‘natural wines’ in Italy
G: Pecorino
V/V: The smallest production at Pepe, the wine is no longer macerated and instead sees a slow press before being natively fermented and aged in cement.
Lazio, Tenute Principe Alberico, Sèmillon, 2016
P: For more than two generations, the Antinori family has served as the faithful steward of one of Italy’s most historic and influential properties: The Tenuta Principe Alberico, located just a stone’s throw from Rome’s historic center along the Appian Way. Prince Alberico Boncompagni Ludovisi. The Antinori sisters — Albiera, Allegra, and Alessia, the prince’s granddaughters — carry on this tradition and have expanded the historic plantings using cuttings from the very vines their grandfather planted and farmed himself.
G: Semillon
V/V: Fermentation in steel tanks. Aged in 16 hI oak barrels and a further passage in
barriques; then, 18 months in the bottle
Costa d’Amalfi, Marisa Cuomo, Falanghina & Biancolella, 2022
P: Cantine Marisa Cuomo started in 1980 when Marisa Cuomo and Andrea Ferraioli took hold of 10 hectares in Furore on the famed Amalfi Coast.
G: Falanghina 60% Biancolella 40%
V/W: hese coastal vineyards are perfectly arranged on the stone-walled terraces along the cliffs rising over a thousand feet above the sea. The grapes benefit from sunny southern exposure and a unique micro-climate caused by a combination of ocean currents, mountains, and high-pressure systems. The volcanic and alluvial soils of the vineyards produce relatively low yields
Apulia, Perrini, Fiano, 2021
P: In the very Southern part of the heel of the “Italian boot”, which is really the Salento Peninsula of the Puglia region, the Perrini family have been making wine for generations. For many years most of the grapes were sold to local négociants, as the means and finances to estate-bottle were not available to many of the local contadinos.
G: Fiano
V/W: Vito and his sister Mila Perrini converted their family’s 50 hectares to organic viticulture in 1993, long before many in the area had even considered it. They built an underground cellar, definitively not the norm or the tradition in the region, and more importantly, a huge but necessary expense to make truly subtle wines.
vinified in stainless at controlled temperatures for 12-14 days of maceration, then aged in stainless and glass-lined tanks
Etna Bianco, Graci, “Acurià”, Carricante, 2021
P: unique wines originating from the live volcano that looms over Catania on the eastern shore. Graci, situated on the north slope of Mount Etna at Passopisciaro, is found in an area where viticulture dates back several thousand years
G: Carricante
V/W: Many of the vines are still on original rootstock, ungrafted, having never been affected by the phylloxera scourge thanks to the unique nature of the volcanic soils. only cultivates traditional varieties indigenous to Mount Etna: the red grapes Nerello Mascalese and Nerello Cappuccio, and white grapes Carricante and Catarratto
They do not use barriques, but only the big, upright, wooden casks known as tini and large, well-used wood barrels
Time of Aging: 12 Months
Barrel Details: Concrete Vats
Length of time in bottle before release: 12 Months
Etna Bianco, Graci, “Muganazzi”, Carricante, 2022
P: Graci, 49, is the scion of a Sicilian landowning family, who left his banking job to become part of Etna’s explosive new wave of winemaking (on the north face) in 2004
G:
V/W: Fine Lees Contact: 12 MonthsVinification Method: Partially in stainless steel and partially in a 15 hl oak barrelTime of Aging: 18 MonthsBarrel Details: Concrete VatsLength of time in bottle before release: 6 Months
Etna Bianco, IDDA, Carricante, 2022
**P: IDDA is a joint venture between Angelo Gaja and Alberto Graci on Mount Etna that started in 2017. The Graci family is a prominent winemaker in the region. The vineyards are located on the southern slope of the volcano, with a wide range of altitudes, exposures and soil types. Today, the winery owns 50 acres of vineyards at 2,000-2,600 feet above sea level, in the villages of Belpasso and Biancavilla.
WINE IDDA means “she” in the Sicilian dialect, which is the term of endearment and awe with which Sicilians refer to Mount Etna.**
G: 100% Carricante
V/W: Whole-bunch cold press fermentation followed by aging in both oak and stainless steel for 6-9 months.
Sicilia, Frank Cornelissen, “MunJebel® Bianco”, Carricante et al., 2021
P: Our estate was established in 2001, when Etna as a wine region was still undiscovered. Our vineyards are located on the Northern valley of the active volcano Etna, in the oriental part of Sicily. The northern valley is considered today Etna’s top area for single-vineyard (contrada) red wines like the “Côtes-de-Nuits” in Burgundy or Piemonte’s “Barolo” area.
G: Grecanico Dorato 50%, Carricante 50%
V/W: Etna, Northern valley. Fermentation: skin maceration with only indigenous yeasts for approximately 3 days
Aging: In neutral epoxy tanks from 1500 liters to 4500 liters for about 16 months
T: *Orange Wine
Sicilia, Passopisciaro, “Passobianco Contrada PC”, Chardonnay, 2020
P: In 2000 Andrea Franchetti decided to restore an old farm and cellars on the slopes of Mount Etna, an active volcano in northeastern Sicily. The winery sits at about a thousand meters of altitude above the small wine town of Passopisciaro in the district of Castiglione di Sicilia, on the northern slope of the volcano.
G:
V/W: CONTRADA PC comes from a minute parcel of chardonnay planted on small and laborious terraces between 870 and 950 meters, where the production is naturally limited and the maturation very particular and complex
destemmed and cold soaked for 12 hours, immediately after which they are pressed and undergo alcoholic fermentation inside large neutral oak barrels of no more than 20HL.
Naturally occurring malolactic fermentation follows in barrel, after which it is racked off of the gross lees and back into the same large oak barrels. To emphasize the characteristics of this wine, special attention is paid to the lees; CONTRADA PC remains in contact with the fine less for at least 6 months to enrich the wine and underscore its unique potential.
Classico, Fontodi, “Filetta di Lamole”, 2018
P: Fontodi winery is located in the heart of Chianti Classic in the area that is referred to as “Conca d’Oro” (the golden shell) which is steep hillsides covered in vineyards, in the shape of a shell or an amphitheater with the vines soaking up the sun.
This beloved winery has been in the hands of the Manetti family since 1968
G: Sangiovese 100%
V/W: Fermentation and maceration
In concrete vats with indigenous yeasts for at least 3 weeks.
Ageing
In french oak casks for 18 months
Classico, Villa Calcinaia, 1969
P: May 1524; The original four poderi of 1524 - Sepale, Calcinaia, San Piero al Pino and Bastignano.
G: 100% Sangiovese
V/W:
Classico Riserva, Castello di Ama, 2005
P: Castello di Ama was founded in 1976, and is located in Gaiole in Chianti, within the additional geographical unit of the same name (UGA), located in the heart of Tuscany. The estate is currently helmed by CEO Lorenza Sebasti, a member of the second generation of one of the four founding families. Marco Pallanti, who was once the President of the Chicanti Classico Consorzio, has been the winemaker and technical director at Castello di Ama since 1982.
G: 80% Sangiovese, 20% Malvasia Nera, Merlot, Cabernet Franc
V/W: Each variety vinified separately in stainless steel tanks at 91ºF with
numerous daily pumpovers for 25 days
* Aged 12 months in 20% new oak barriques
Castello di Ama, “Vigneto Bellavista”, 2011
P: Castello di Ama was founded in 1976, and is located in Gaiole in Chianti, within the additional geographical unit of the same name (UGA), located in the heart of Tuscany. The estate is currently helmed by CEO Lorenza Sebasti, a member of the second generation of one of the four founding families. Marco Pallanti, who was once the President of the Chicanti Classico Consorzio, has been the winemaker and technical director at Castello di Ama since 1982.
Beginning in 1978, certain parcels were identified as possessing outstanding soil and microclimates
due to extensive research into the terroir of the Castello di Ama vineyards.
1982 was Marco Pallanti’s first harvest. Chianti Classico Gran Selezione Vigneto Bellavista
has always set the standard for the fine wines of Castello di Ama.
A blend of Sangiovese and Malvasia Nera, the wine fully conveys its distinctive personality
with the Malvasia Nera aromas, which lend a floral and intriguing character.
G: 80% Sangiovese, 20% Malvasia Nero
V/W: Each variety fermented separately using only indigenous yeasts at in temperature controlled stainless steel tanks from 86–91ºF
Manual pumpovers
Sangivovese fermentation for 22 days
Malvasia Nera fermentation for 26 days
Wines racked into barriques for malolactic fermentation
Aged 14 months in 40% new, fine grained barriques, the balance in 1 year old barriques
Castello di Ama, “Vigneto La Casuccia”, 2007
P: Castello di Ama was founded in 1976, and is located in Gaiole in Chianti, within the additional geographical unit of the same name (UGA), located in the heart of Tuscany. The estate is currently helmed by CEO Lorenza Sebasti, a member of the second generation of one of the four founding families. Marco Pallanti, who was once the President of the Chicanti Classico Consorzio, has been the winemaker and technical director at Castello di Ama since 1982.
G: 80% Sangiovese, 20% Merlot
V/W: Each variety fermented separately using only indigenous yeasts at in temperature controlled stainless steel tanks from 86-91ºF
Manual pumpovers
Sangivovese fermentation for 27 days
Merlot fermentation for 25 days
Wines racked into barriques for malolactic fermentation
Aged 14 months in 40% new, fine grained barriques, the balance in 1 year old barriques
Castello di Monsanto, “Il Poggio”, 2017
P: It was 1961 when Aldo Bianchi, Fabrizio’s father, fell deeply in love with Castello di Monsanto and purchased it
G: 90% Sangiovese, 10% Canaiolo and Colorino
V/W: Fermentation takes place in stainless steel at controlled temperatures
aging; 18 months in 500 litre French-oak tonneau with an additional 12 months rest in bottle.
Loc. Monsanto – Barberino Val d’Elsa ‘IL Poggio’ single estate vineyard
Castello di Monsanto, “Il Poggio”, 2018
P: It was 1961 when Aldo Bianchi, Fabrizio’s father, fell deeply in love with Castello di Monsanto and purchased it
G: 90% Sangiovese, 10% Canaiolo and Colorino
V/W: Fermentation takes place in stainless steel at controlled temperatures
aging; 18 months in 500 litre French-oak tonneau with an additional 12 months rest in bottle.
Loc. Monsanto – Barberino Val d’Elsa ‘IL Poggio’ single estate vineyard
Castello di Volpaia, “Coltassala”, 2019
P: The Florentine family, “della Volpaia” (from Volpaia), consisted of artists and builders that designed armillary spheres and solar clocks. The most famous amongst them was Lorenzo, friend of Leonardo da Vinci, who built the extraordinary planetary clock for Florence’s Palazzo Vecchio. 1172
G: Sangiovese
V/W: Coltassala, is the name of Volpaia’s oldest vineyard, populated with superior clones of ancient Sangiovese vines.
Altesino, “Montosoli”, 2007
Biondi-Santi (Tenuta Greppo), 2017
P: Brunello di Montalcino, however, owes its existence to Ferruccio Biondi-Santi and its fame to his family. Now on the seventh generation of winemakers, the Biondi-Santi family continues to produce wines renowned for their elegance and extraordinary longevity. Located in the heart of Montalcino. Long before it became standard practice, Clemente chose to focus on red wines suitable for aging, creating racking and barrel-aging practices far more advanced than his peers’. Clemente’s innovative winemaking earned him considerable recognition, including an award for his “select red wine (Brunello) 1865” at the 1867 Universal Exposition in Paris.
G: Sangiovese
V/W: The 2017 Brunello has been vinified in vitrified concrete tanks by using indigenous yeasts, selected in our vineyards. Successively, it was aged in Slavonian oak barrels for 3 years.
Canalicchio di Sopra, 1995
P: Founded in 1962. Since 2001, grandchildren Francesco, Marco, and Simonetta have continued (3 generations)
G: Sangiovese;
V/W:
First year of production 1966
Grapes from the two estate Crus, Canalicchio and Montosoli, were used to make this wine from vineyards more than 10 years old.
Vinification
In steel tanks with fermentation temperature control, daily soft pumping over. Maceration on the skins for 25 days
Aging
36 months in slavonian Oak casks (2500 and 5000 Liters)
Canalicchio di Sopra, 2006
P: Founded in 1962. Since 2001, grandchildren Francesco, Marco, and Simonetta have continued (3 generations)
G: Sangiovese;
V/W:
First year of production 1966
Grapes from the two estate Crus, Canalicchio and Montosoli, were used to make this wine from vineyards more than 10 years old.
Vinification
In steel tanks with fermentation temperature control, daily soft pumping over. Maceration on the skins for 25 days
Aging
36 months in slavonian Oak casks (2500 and 5000 Liters)
Casanova di Neri, “Cerretalto”, 2018
P: Founded in 1971. Casanova di Neri is founded by Giovanni Neri, a 48-year-old grain merchant from the town of Montevarchi in the Arno valley south of Florence. Passionate about wine, Neri had long dreamed of making a great Italian red, and although the long-established wine zone of Chianti Classico was just on his doorstep, it was remote Montalcino and its austere Sangiovese wines that fascinated him. Brunello di Montalcino had achieved DOC (controlled origin) status just four years previously, and there were still only around thirty producers in the whole area, compared to more than 250 today.
G: Sangiovese
V/W: Manual selection of the grapes before and after destemming, followed by a spontaneous fermentation without the addition of artificial yeast. Maceration is assisted by a falling down system, and everything is carried out inside open cone-shaped and temperature controlled fermenters for 32 days.
AGEING IN OAK BARRELS
36 months
AGEING IN BOTTLES
24 months
Il Marroneto, “Madonna delle Grazie”, 2019
P: Il Marroneto was founded in 1974 by Giuseppe Mori on the cool, steep slopes just north of Montalcino, the sector that boasts many of the region’s most elegant Brunellos.
The timing of Il Marroneto’s founding placed Giuseppe firmly in Brunello’s second wave of producers who established estates before the Brunello boom of the 1980s and 1990s. Along with Gianfranco Soldera and Cerbaiona’s Diego Molinari, these pioneers launched their estates despite the pittance that Brunello sold for at the time.
G: Sangiovese
V/W: The flagship Brunello “Madonna delle Grazie” is named after the medieval church above the winery and is sourced from a special two-hectare vineyard, their oldest parcel, located just below said church
he fermentation for this wine takes place in Allier casks which are completely closed and without temperature-control.
The wine then ages in 26 HL casks for 42+ months followed by at least ten months in the bottle before release. This wine is regularly among the very best Brunello made in the years that it is produced (only in top vintages).
Livio Sassetti-Pertimali, 1988
P: Today the estate is managed by Lorenzo Sassetti, Livio’s son, fourth generation family member and passionate winemaker,
G: Sangiovese
V/W:
For over a century the Sassetti family has farmed some of Montalcino’s finest vineyards.
The property is nestled on a slope in the Montosoli hill, North of Montalcino, reputed one of the most favorable terroirs for Sangiovese.
The grape bunches undergo light pressing.The fermentation process takes place in stainless steel vats at a controlled temperature of 28 – 29°C with maceration period of 10 – 15 days.
Aging: Aged for 36 months in 33hl Slavonian oak barrels and 6 months in the bottle.
Pieve Santa Restituta (Gaja), “Sugarille”, 2018
P: Sugarille is the name given to the parish estate, as a result of the inventory drawn up in 1547 by canon Giovanni Sampieri. Sugarille is the name both of the vineyard and the wine.
First Year of Production: 1990 (the first vintage produced by Gaja was 1995)
Pieve Santa Restituta is Gaja’s estate in Montalcino, purchased in 1994. It is the family’s first expansion outside the Barbaresco and Barolo areas since its establishment in 1859.
The name of the winery derives from the ancient Pieve (church), situated in the middle of the estate, whose foundations date back to the 4th century AD. The labels chosen for the wines pay tribute to the Pieve and recall the typical colors of the Gaja family, i.e. black and white.
G:
V/W: Fermentation and maceration for around three weeks followed by 24 months of aging in oak and another six months in concrete vats.
Poggio di Sotto, 2019
P: Purchased by Piero Palmucci in 1989, Poggio di Sotto is known in Montalcino for its unique ecological niche of old Sangiovese vineyards (more than 50 years old). Together with the University of Florence 120 unique biotypes of Sangiovese were discovered.
The first vintage of Brunello by Poggio di Sotto is produced.
The first vintage of Brunello by Poggio di Sotto is produced.
G:
V/W: Poggio di Sotto is located on a hill to the southeast of Montalcino.
Vinification takes place in truncated cone-shaped wooden vats and cement
tanks, lasting for no less than a month, followed by aging in 30-hectoliter
Slavonian oak barrels for 36 months
Stella di Campalto, (Podere S. Giuseppe), “Bosco”, 2019
P: One of the first certified biodynamic producers in Montalcino
Her winery, Podere San Giuseppe, is located in the very southeast corner of the appellation in Castelnuovo dell’Abate
Her wines are often, fittingly, described as, unique among the wines of the appellation, they usually have a delicate, aromatic quality that is not always associated with Brunello
All of her wines are 100% from the vintage on the label – never taking advantage of the appellation’s allowance to blend in small amounts from other vintages
Stella releases her wines much later than other producers – normally about two years after other producers
Stella di Campalto’s estate, originally known as Podere San Giuseppe, was founded in 1910. It fell into abandonment during WWII and remained in a state of near ruin for many years. Then, in 1992, her family purchased the dilapidated estate and began revitalizing the property.
G:
V/W:
In the Bosco bottling is a blend of the vineyards Curva, Ulivo, S. Giuseppe & Leccio.
Vinification
Spontaneous fermentation with indigenous yeast in wooden barrels from 20 to 40HL.
Aging
Aged for 34 months in 15 and 17 HL barrels.
Production
6,321 750’s were produced. 1,400 magnums, 70 3L and 7 6L.
Stella di Campalto, (Podere S. Giuseppe), “Corso”, 2019
P: One of the first certified biodynamic producers in Montalcino
Her winery, Podere San Giuseppe, is located in the very southeast corner of the appellation in Castelnuovo dell’Abate
Her wines are often, fittingly, described as, unique among the wines of the appellation, they usually have a delicate, aromatic quality that is not always associated with Brunello
All of her wines are 100% from the vintage on the label – never taking advantage of the appellation’s allowance to blend in small amounts from other vintages
Stella releases her wines much later than other producers – normally about two years after other producers
Stella di Campalto’s estate, originally known as Podere San Giuseppe, was founded in 1910. It fell into abandonment during WWII and remained in a state of near ruin for many years. Then, in 1992, her family purchased the dilapidated estate and began revitalizing the property.
G:
V/W: Sourced from the vineyards San Giuseppe, Bassa, and the lower part of the Leccio vineyard.
Spontaneous fermentation with indigenous yeast in wooden barrels from 20 to 40HL.
Aging
Aged for 33 months in 15 and 17 HL barrels.
Valdicava, BdM, 2005
- P: Since 1987 Vincenzo Abbruzzese has been directing the Valdicava winery in the north of the Montalcino area. Martini Bramante, his maternal grandfather, had acquired the estate in 1953 and started Brunello production in 1968. However, wines under their own label were only put on the market from 1977. Before that, a label of the Brunello Consortium with the family name was stuck on the bottles.
Annual production: approx. 50,000 bottles
G: Sangiovese
V/W:
At our precise latitude of 43 degrees, the warmth of the nearby Tirreno Sea, the protective barrier of the “Monte Amiata”, the coolness of the wooded areas, the breeze and moderate rainfall all coincide to facilitate the growth of these grapes to fragrant, full maturity. Valdicava is located in the Montosoli area
Biondi-Santi (Tenuta Greppo), BdM Riserva, 2016
P: Brunello di Montalcino, however, owes its existence to Ferruccio Biondi-Santi and its fame to his family. Now on the seventh generation of winemakers, the Biondi-Santi family continues to produce wines renowned for their elegance and extraordinary longevity. Located in the heart of Montalcino. Long before it became standard practice, Clemente chose to focus on red wines suitable for aging, creating racking and barrel-aging practices far more advanced than his peers’. Clemente’s innovative winemaking earned him considerable recognition, including an award for his “select red wine (Brunello) 1865” at the 1867 Universal Exposition in Paris.
At the centre of the cellar at Tenuta Greppo there is a dark room, hidden away from the world, dedicated specifically to Riserva.
It is “La Storica”, the estate wine library where Biondi-Santi carefully refines the bottles of each Riserva vintage ever produced
G: Sangiovese
V/W: Produced for the first time in 1888, the Biondi-Santi Riserva was the first Brunello di Montalcino in history, and even today it is an extraordinary event when a new vintage of Riserva is announced at Tenuta Greppo, the Biondi-Santi main estate.
Renowned for its extraordinary longevity, this rare wine has been released only 40 times from 1888 till today and each production is extremely limited.
The Riserva will be removed from La Storica only at the moment that it is sold. It is then dressed with the original label from its vintage, including “la lunetta” – the neck label which carries the number of each bottle, and the date of its departure from the cellar is hand written on the back label.
If a Riserva has been topped up and re-corked in the past, a special topping-up certificate will be placed around its neck, certifying when this delicate reconditioning has taken place.
Col d’Orcia, “Poggio al Vento”, BdM Riserva, 2015
P: Col d’Orcia is one of Montalcino’s most historic wineries. The estate’s modern-day lineage goes back to at least 1890, when records show the Franceschi family of Florence purchased the property, then known as Fattoria di Sant’Angelo in Colle. As early as 1933 Fattoria di Sant’Angelo in Colle presented its Brunelli at the Wine Exhibition of Siena, one of the first trade shows in Italy, decades before Brunello would become a prized, world-class wine.
G: Sangiovese
V/W: Fermentation at controlled temperature of 28°C. in stainless steel tanks of 50 and 60 hl. Grapes from different parts of the vineyard were kept separate in order to select the best batches after fermentation. During the maceration, that lasted 20-25 days, daily pump-over and long “delestages” were carried out. Malolactic fermentation took place in concrete tanks..
Ageing:
3 years in Slavonian and Allier oak barrels of 25 and 75 hl, followed by about 3 years of further aging in the bottle before release.
Livio Sassetti-Pertimali, Bdm Riserva, 1990
P: Four generations of winemakers. Today the estate is managed by Lorenzo Sassetti, Livio’s son, fourth generation family member and passionate winemaker,
G:
V/W: he fermentation process takes place in stainless steel vats at a controlled temperature of 28 – 29°C with maceration period of 10 – 15 days.
Aging: Aged for 36 months in 33hl Slavonian oak barrels and 6 months in the bottle.
Poggio di Sotto, Bdm Riserva 2018
P: Purchased by Piero Palmucci in 1989, Poggio di Sotto is known in Montalcino for its unique ecological niche of old Sangiovese vineyards (more than 50 years old). Together with the University of Florence 120 unique biotypes of Sangiovese were discovered.
The first vintage of Brunello by Poggio di Sotto is produced.
The first vintage of Brunello by Poggio di Sotto is produced.
G:
V/W: Poggio di Sotto Riserva is born at the end of Brunello’s aging period:
the best barrel, distinguished by its character, elegance and exclusivity,
continues to rest in wood for an additional maturation period that goes
from 6 to 12 months. The Riserva is exclusively produced during exceptional
vintages and the limited quantity often makes this wine the expression
of a single vineyard
Biondi-Santi, Rosso di Montalcino, 2020
P: This wine was originally known as the Biondi-Santi Brunello “white label”, but became the estate’s Rosso in 1983, when the Rosso di Montalcino DOC was established.
Brunello di Montalcino, however, owes its existence to Ferruccio Biondi-Santi and its fame to his family. Now on the seventh generation of winemakers, the Biondi-Santi family continues to produce wines renowned for their elegance and extraordinary longevity. Located in the heart of Montalcino. Long before it became standard practice, Clemente chose to focus on red wines suitable for aging, creating racking and barrel-aging practices far more advanced than his peers’.
G:
V/W: Traditionally, the Rosso is produced from our youngest vines, and from those vineyard plots which underline the fruitiness
It is fermented in cement vats and has an ageing in oak which is shorter than that of the Brunello, 12 months.
Bolgheri, Antinori, “Guado al Tasso”, 2009
P: The Guado al Tasso estate is located in the small but prestigious Bolgheri DOC, on the coast of upper Maremma
DOC Bolgheri was approved in 1994
The noble Della Gherardesca family began practicing viticulture in the late 1600’s
G: Cabernet Sauvignon, Merlot, Cabernet Franc and occasionally a small amount of Petit Verdot
V/W: 18 months of aging took place in small oak barrels. Ten months of bottle aging
preceded the release.
Bolgheri, Tenuta dell’Ornellaia, “Ornellaia”, 2020
P: Established in 1981. Owned by the Frescobaldi family, many men and women have defined the Ornellaia story. Some are no longer with us, while many others are essential parts of Ornellaia’s current incarnation and working towards its future. Marchese Ferdinando Frescobaldi is President of Ornellaia alongside Giovanni Geddes da Filicaja, CEO since 1999.
G: 50% Cabernet Sauvignon, 32% Merlot, 13% Cabernet Franc, 5% Petit Verdot
V/W: Each grape variety and single vineyard block were vinified
separately. Fermentation took place in stainless steel and concrete tanks
The malolactic
fermentation took place mainly in oak barrels, 70% new and 30% used once. The wine then remained in barriques,
in Ornellaia’s temperature-controlled cellars for about 18 months. After the first 12 months of maturation, the wine
was assembled and then returned to the barriques for an additional 6 months. After bottling, the wine aged a
further 12 months prior to release.
Bolgheri Sassicaia, Tenuta San Guido, “Sassicaia”, 2003
P: Since the experimental winemaking session in the 1940s that created world renowned Sassicaia, Tenuta San Guido has consistently gone above and beyond Italian wine law requirements. Made from predominately Cabernet Sauvignon, the production of this wine caused quite the stir due to the lack of traditional Tuscan and Piedmont grapes such as Sangiovese and Nebbiolo. Founder Marchese Mario Incisa della Rocchetta created the wine as Italy’s version of Bordeaux when he noticed similar gravelly terrain in Maremma as there was in the Graves region of Bordeaux. It was not until about 1960s when the producer quickly gained fame
Creator of the first-ever Super Tuscan—Sassicaia—first released to the market in 1968
Sassicaia is so distinctive it was granted its own DOC, Bolgheri Sassicaia, as of 1994
Two additional wines introduced in 2000 and 2002—Guidalberto and Le Difese
Still owned by the noble Incisa della Rocchetta family
G: Cabernet Sauvignon, Cabernet Franc
V/W: Fermentation happened in stainless steel vats
The wine was matured in French oak barrels for 24 months, followed by a period of ageing in glass before being released for sale.
Toscana, Case Basse di Gianfranco Soldera, “Soldera”, 2018
P: Gianfranco Soldero learned about winemaking from his father and grandfather. After searching for the perfect winery to make his own, he found the Case Basse estate in ruins in the 1970 and immediately saw its potential.
Soldera is known for dedication to meticulous farming practices. As a farmer, he cultivates the vineyard’s natural habitat along with his wife Graziela, a botanist, who tends the extensive gardens—all of which are planted with sensitivity to the needs of the ecosystem, pollinators and wildlife.
Only 2,000 bottles were released of the 2007 vintage, and 10,000 bottles of the 2008—making these some of the rarest, and most celebrated, of the Soldera vintages.
G: 100% Sangiovese
V/W: Our Sangiovese ferments spontaneously inside truncated-cone shaped
Slavonian oak vats of over 100 hl.
Once fermentation was complete, the wine aged for a long period in large Slavonian oak barrels:
Toscana, Case Basse di Gianfranco Soldera, “Soldera”, 2019
P: Gianfranco Soldero learned about winemaking from his father and grandfather. After searching for the perfect winery to make his own, he found the Case Basse estate in ruins in the 1970 and immediately saw its potential.
Soldera is known for dedication to meticulous farming practices. As a farmer, he cultivates the vineyard’s natural habitat along with his wife Graziela, a botanist, who tends the extensive gardens—all of which are planted with sensitivity to the needs of the ecosystem, pollinators and wildlife.
Only 2,000 bottles were released of the 2007 vintage, and 10,000 bottles of the 2008—making these some of the rarest, and most celebrated, of the Soldera vintages.
G: 100% Sangiovese
V/W: Our Sangiovese ferments spontaneously inside truncated-cone shaped
Slavonian oak vats of over 100 hl.
Once fermentation was complete, the wine aged for a long period in large Slavonian oak barrels:
Toscana, Le Macchiole, “Scrio”, 2019
P: Le Macchiole was founded in 1983 by Eugenio Campolmi and Cinzia Merli in the Bolgheri region of Tuscany. They are most well-known for their IGT Toscana wines: the Cabernet Franc-based Paleo, the Merlot-based Messorio, and the Syrah-based Scrio. These wines are often described as the best example of these grapes in the region, especially since they are not indigenous to Bolgheri. The winery focuses on releasing mono-varietals that portray innovation and risk which is unusual for most of tradition-focused Tuscany. Since Eugenio’s sudden death in 2002, Cinzia has taken over the management of the property and the production of the wines.
first produced in 1994
The name of the wine, inspired by a Tuscan expression that means “pure, candid, whole,”
G: 100% Syrah,
V/W: : fermentation and maceration for 20 days in concrete tanks and stoneware amphora
Aging: 14 months in tonneaux, conical trunk cask, ceramic and stoneware amphora
Toscana, Tenuta dell’Ornellaia, “Masseto”, 1996
P: Masseto is one of the most famous Super Tuscan wines, made entirely from Merlot.
Masseto was first released in 1984 to immediate acclaim. Today, production totals around 35,000 bottles a year. As with Ornellaia, Masseto has been owned by the Frescobaldis since 2005, and Michel Rolland has been consultant since the death of Tchelistcheff in 1994.
G: 100% Merlot
V/W: fermentation takes place in temperature-controlled stainless steel tanks. The base wines are then aged in medium-toast French oak barrels for about a year, with barrels unsuitable for the final blend discarded. After blending, the wine is aged for another year.
Toscana, Tenuta di Trinoro, “Palazzi”, 2020
P: Owner and winemaker Andrea Franchetti acquired the property in the 1980s and in the beginning of the 1990s started planting his first vines. The most important lesson he gleaned from a stint in Bordeaux was the crucial role played by terroir. He saw, in the rough woodland that would become Trinoro,clay-limestone and gravel soils reminiscent of those in Saint-Émilion.
G: 100% Merlot
V/W: Several months in new barrel add layers of richness and complexity, making the wine approachable and pleasing from release, with elegant structure that can stand the test of time. It is one of the great examples of Italian merlot, and only a small quantity is produced each year.
Toscana, Tua Rita, “Redigaffi”, 2021
P: Rita Tua and her husband, Virgilio Bisti, bought approximately 37.5 acres of land in 1984 and planted it with Cabernet and Merlot. The winery released its first vintage in 1992, and soon began receiving praise and accolades from wine enthusiasts worldwide for its rich, full-bodied wines. In just five short years, its 100% Merlot had achieved cult-like status
Luca D’Attoma, the estate’s winemaker, keeps yields to a minimum to ensure concentration of flavors. The estate’s total annual production is currently just 3400 cases.
G: 100% Merlot
V/W: Matured 12-16 months in Allier and Tronçais oak barrels
Colle Toscana Centrale, Fontodi, “Flaccianello”, 1995
Orcia, Podere Forte, “Petruccino”, 2020
Valdipiatta, “Vigna d’Alfiero”, 1999
Cappellano, “Otin Fiorin Piè Rupestra”, 2019
Gaja, “Sperss”, 2019
Roberto Voerzio, “La Morra”, 2019
Sandrone, “Aleste”, 2018
Brea, Brovia, “Vigne Ca’Mia”, 2019
Bussia, Aldo Conterno, “Granbussia”, 2013
Case Nere Riserva, Roberto Voerzio, “10 Anni” 2011
Cerequio, Roberto Voerzio, 1989
Cerretta, Giacomo Conterno, 2019
Falletto, Bruno Giacosa, “Vigne le Rocche”, 2019
Paiagallo, Giovanni Canonica, 2011
Rocche dell’Annunziata, Roberto Voerzio, 2020
Vignarionda Riserva, Massolino, 2016
Bruno Giacosa, 2001
Gaja, 2020
Cascina Baricchi, “Quindicianni”, 2007
Gallina, La Spinetta, 2008
Sori Tildin, Gaja, 2020
Boca, Cantine del Castello, “Conti”, 1989
Gattinara, Nervi-Conterno, 2019
Langhe Cabernet Sauvignon, Gaja, “Darmaji”, 2012
Dal Forno Romano, 2010
Quintarelli, 2002
Dal Forno Romano, 2008
Classico, Quintarelli, 2017
Classico, Seregio Alighieri, “Vaio Armaron”, 2006
Quintarelli, “Alzero”, Corvina, Cabernet Sauvignon, 2014
Quintarelli, “Ca’del Merlot”, Corvina, Corvinone & Rondinella, 1999
Quintarelli, “Rosso del Bepi”, Corvina, Corvinone, et al., 2016
Alto Adige Riserva, Elena Walch, “Aton”, Pinot Nero, 2017
Vigneti delle Dolomiti, Foradori, “Granato”, Teroldego, 2021
Collio, Radikon, Merlot, (500 ml), 2007
Oltrepò Pavese, Conte Vistarino, “Pernice”, Pinot Nero, 2018
Valtellina Superiore, Ar.Pe.Pe., “Grumello”, Chiavennasca, 2017
Valtellina Superiore Riserva, Ar. Pe. Pe., “Inferno S. Canto”, Chiavennasca, 2016
Forli Rosso, Tenuta La Viola, “25”, Cabernet, Merlot & Sangiovese, 2016
Romagna Riserva, Tenuta La Viola, “P. Honorii”, Sangiovese, 2016
Montefalco Rosso Riserva, Paolo Bea, “Pagliaro”, 2018
Montefalco Rosso Riserva, Paolo Bea, “Pipparello”, 2018
Montepulciano d’Abruzzo, Emidio Pepe, 2000
Lazio, Alberico, Cabernet Sauvignon & Merlot, 2015
Falerno del Massico Riserva, Masseria Felicia, “E. Bronzo”, Aglianico, 2004
Irpina, Feudi di San Gergorio, “Serpico”, Aglianico, 2003
Aglianico del Vulture, Re Manfredi, 2018
Cerasuolo di Vittoria Riserva, Occhipinti, Nero d’Avola & Frappato, 2019
Etna Rosso, Frank Cornelissen, “MunJebel® -CD”, 2018
Etna Rosso, Vigneti Vecchio, “Sciare Vive”, 2017
Carignano del Sulcis, Cantine Santandi, “Terre Brune”, 2018
Cannonau di Sardegna, Giovanni Montisci, “Barrosù”, 2018
