From the single vineyard Morei and aged in amphora, this Teroldego wine is richer and denser than the Sgarzon. Dark fruit, aged balsamic vinegar, and mountain herbal aromas.
Sgarzon, at a higher altitude than Morei, gives a leaner and prettier expression of Teroldego, and Foradori likes to highlight the contrasting styles with separate bottlings after they receive the same winemaking process and amphora aging.
Cornelissen's classic and expressive Nerello Mascalese is pure Etna: ripe red fruit with strong tannins and earthy volcanic aromas. This is a great wine to lay down for a few years while you drink your Susucarus.
Cornelissen's classic and expressive Nerello Mascalese is pure Etna: ripe red fruit with strong tannins and earthy volcanic aromas. This is a great wine to lay down for a few years while you drink your bottle of the 2019 vintage.
La Stoppa's aged in barrel blend of Barbara and Bonarda, from their oldest vines, with potting soil and leather aromas. The long maceration in this wine gives high tannins that beg for earthy, rich, fatty foods.
This wine is more raspberry patch than raspberry, with all the brambly, stemmy, earthy herbaceousness you could ask of a properly treated Barolo. From a vineyard where the cover-crops are scythed to avoid noise pollution, this wine exemplifies the hands-on diligence of Ferdinando's practices.
Full-bodied, with red fruit, gentle oak, and velvety tannins, Ferdinando's entry-level Barolo will inspire your appetite for a rich risotto or meaty pasta. This wine plays well with others. 2019 was one of the three great Piedmont vintages of the 2010s.
Albesani is one of the top vineyard sites in Barbaresco and this is Roagna's second vintage with the fruit. The wine is dark, with berries and intensely earthy aromas after aging in barrel for 5 years before release.
One of the best traditional producers, Luca Roagna makes masterful wines in Barbaresco and Barolo. Paje's wines, in a ripe vintage, show off the plum, licorice, and menthol in Nebbiolo.
Made from a grape grown only on the volcanic soils of the Mt Etna region, yielding crisp redfruit notes on the nose and extending through the oaky palate, with soft tannins and a finish of savourable complexity.
Another interpretation of this Etna-exclusive grape, with the crunchy, zesty crispness typical of Sicily's vulcan region. Full-bodied, with red cherry, nutmeg, and a finish you'll miss regardless of its lingering quality.
