Italy


Wines

Displaying 1-40 of 136 results.
  • Wine

    Le Potazzine is a mere five hectares of vines, four of which are located around the cellar. The rest comes from a planting further south which helps add an extra dimension and level of complexity to the wines. Previously this wine was aged in stainless steel but now it is aged in large oak foudres, though not new. It is all about purity, refinement and balance with coolness of fruit and stylish tannins. Drink from 2015.

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  • Wine

    Marco’s brilliant Vin Santo was made from 100% Malvasia di Toscana in 2008. The bunches are hung one by one on nets in a well-ventilated space under the rafters where the grapes are affected by noble rot. Workers come in every ten days or so and remove the grapes that are ready until about January when the pressing takes place. The thick juice is then aged in casks for about six years and allowed to mellow somewhat. The 2008 has almost 400 grams per litre of residual sugar, not that you would know it from the balanced acidity. It is pure nectar to taste (well drink, as it is impossible to spit this out), intensely concentrated and everchanging, aromas of walnut, syrup, gingerbread with intense butterscotch on the palate. Hugely complex. Marco describes it as ‘poetry to pour’!

  • Wine

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  • Wine

    This spends about a year in large Slavonian barrels (not new) and is full of rounded yet structured fruit. The pre-phylloxera version shares the same grape but there the similarities stop and it’s quite a different animal. The vines are planted high up (520 metres above sea level) in Berri, near La Morra on sandy chalky soil where there is excellent exposure. Yields are low and the wine is very concentrated but the acid is concentrated too and there is great freshness and precision running through the wine. Very limited but a genuinely exciting wines.

  • Wine

    This spends about a year in large Slavonian barrels (not new) and is full of rounded yet structured fruit. The pre-phylloxera version shares the same grape but there the similarities stop and it’s quite a different animal. The vines are planted high up (520 metres above sea level) in Berri, near La Morra on sandy chalky soil where there is excellent exposure. Yields are low and the wine is very concentrated but the acid is concentrated too and there is great freshness and precision running through the wine. Very limited but a genuinely exciting wines.

  • Wine

    This spends about a year in large Slavonian barrels (not new) and is full of rounded yet structured fruit. The pre-phylloxera version shares the same grape but there the similarities stop and it’s quite a different animal. The vines are planted high up (520 metres above sea level) in Berri, near La Morra on sandy chalky soil where there is excellent exposure. Yields are low and the wine is very concentrated but the acid is concentrated too and there is great freshness and precision running through the wine. Very limited but a genuinely exciting wines.

  • Wine

    This used to be a 50/50 blend of Barbera and Nebbiolo but from the 2012 vintage it has become a straight Nebbiolo. In both guises it provides a lot of wine for the money. Made without oak, this is a brilliantly pure example. Must be tried.

  • Wine

    This used to be a 50/50 blend of Barbera and Nebbiolo but from the 2012 vintage it has become a straight Nebbiolo. In both guises it provides a lot of wine for the money. Made without oak, this is a brilliantly pure example. Must be tried.

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  • Wine

    The vines are planted in Neive and produce a wine that combines both a full character and a sense of elegance.

  • Wine

    This comes from one of the area’s great vineyards 400 metres above sea level and yields are low. Consequently it is more structured and substantial but there is still a beautiful sense of refinement about it. The wine undergoes a fairly long fermentation, is aged in small barrels and is bottled unfined and unfiltered. With almost 5 hectares planted here it is the most important vineyard at the estate.

  • Wine

    This spends about a year in large Slavonian barrels (not new) and is full of rounded yet structured fruit. The pre-phylloxera version shares the same grape but there the similarities stop and it’s quite a different animal. The vines are planted high up (520 metres above sea level) in Berri, near La Morra on sandy chalky soil where there is excellent exposure. Yields are low and the wine is very concentrated but the acid is concentrated too and there is great freshness and precision running through the wine. Very limited but a genuinely exciting wines.

  • Wine

    This used to be a 50/50 blend of Barbera and Nebbiolo but from the 2012 vintage it has become a straight Nebbiolo. In both guises it provides a lot of wine for the money. Made without oak, this is a brilliantly pure example. Must be tried.

  • Wine

    Produced with Sangiovese from the San Marcellino vineyard and a small percentage of Merlot, Rosato Rocca di Montegrossi is made in part by bleeding must from the vats using the salasso technique, and in part by pressing the grapes. The structured, intense must from the salasso is combine with the more delicate, aroma-rich must from the pressing, kept in steel at a temperature below 6 C for 24 hours to allow solids to settle, and then fermented at temperatures below 16 C for about a month. The wine then rests on the lees at a temperature below 10 C for another 3-4 months to maximize its bouquet. Violet, rose, pomegranate, cherries and blueberries. Fresh and sapid in the mouth, mineral flavours. Vibrant on the palate with a great balance, freshness and acidity. The finish is long and lively. Annual production is about 10,000 bottles.

  • Wine

    This shows real finesse, purity and personality and offers bright cherry and raspberry fruit, subtle earthiness and striking minerality. Drink from 2016.

  • Wine

    The vines are planted in Neive and produce a wine that combines both a full character and a sense of elegance.

  • Made from an indigenous grape of Valle d`Aosta, this has a medium intense ruby red colour with violet tinches and a light colouration in the tears. The nose offers savoury aromas of cured meat and dried herbs along with bright forest berry aromas and a smoky minerality. The tannin is well integrated, fine grained and structured and the fruit on the palate ranges from blueberries, black cherries and black plums. This has a lovely balance and complexity to it and gets probably closest to a Syrah or Gamay in flavour and intensity.

  • Wine

    This used to be a 50/50 blend of Barbera and Nebbiolo but from the 2012 vintage it has become a straight Nebbiolo. In both guises it provides a lot of wine for the money. Made without oak, this is a brilliantly pure example. Must be tried.

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  • Wine

    A refreshing, delicate Nebbiolo featuring flavous such as strawberries and dried rose petals with a nice clove, spicy hint driven by Vespolina grape. This is is approachable earlier than the Gattinara, which always needs a year or two longer in bottle, and is drinking already.

  • Wine

    As opposed to most Prosecco this is bone-dry and crisp and offers a delicate floral bouquet as well as peach and citrus flavours which keep lingering on the palate. This makes for a fabulous aperitif.

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  • Wine

    This is a wine that really jumps out of the glass. Bursting with refined, expressive, almost crunchy red fruit flavours, this is simply delicious right now. The mix of ripe fruit and cool structure is just perfect and the finish is mouthwatering and long. Perfect food wine for the likes of the `3Ps` of partridge, pork and pheasant. We sold out of this year`s allocation of the Brunello in a couple of weeks and a fifth of the price we expect this to go the same way.

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