Giorgio DeMaria (see Issue #6 and this month’s Where to Eat and Drink) shared this with me, but that bottle was from the 1973 vintage. It was a transfixing vision... read more →
Pigato is often disrespected, yeasted into a sauvignon blanc-sameness and forgettable. But every once in a while the real thing comes along. When drinking it, be aware of the controversy.... read more →
Old school alert. From terraced, steep vineyards, this wine at forty years (thank you Giorgio De Maria) might be one of the most memorable I’ve had. The 2012 is much... read more →
Granddaughter Erica is working alongside Nino and the future looks promising. From 100-year-old vines, this is old school farmer winemaking. Whole bunch fermentation for two weeks followed by foot stomping... read more →
An exquisite wine straight out of the bottle. From 100+-year-old vines, the wine sees a simple whole-bunch fermentation for two weeks before being foot-stomped and poured into old casks for... read more →