I’ve been an unabashed fan of Nicolas since I first visited his tiny domaine in 2015. Ever since I pounce on his new vintages with eagerness. This gave pure pleasure.... read more →
If you have had experience with older bottles of Mastroberardino’s Taurasi, you will understand the greatness of Tecce’s wines. Mastroberardino’s glory days are in the RIP category, but Tecce lives... read more →
From 85-year-old vines grown at 1800 feet, the grapes ferment in open, old chestnut tini for 40 days. All in all the wine gets five years of aging. Three years... read more →
Lacryma Christi is the DOP created for indigenous grapes grown around the imposing Vesuvius volcano. The piedirosso from the volcano’s southern foot is from own-rooted vines that are between 25... read more →
Perhaps it’s because I loved 2014 so much, but I’m often fearful of being disappointed by the 2015 vintage. Ferdinando’s entry-level Barolo slays my prejudice. It’s a complete delight. 85%... read more →
In his day job years back with a conventional producer, Hank vinified plenty of zinfandel, but this is the first he has made to his specific standards and aesthetics. This... read more →
From porphyritic soils, the wine ferments for two weeks in old cement and then heads into steel and large barrel for about another eight months. Gorgeously lush, full of tiny... read more →
This baby Bramaterra’s fruit is sourced from several young vineyards plus one, recently bought, with fifty-year-old vines. This charmer starts out life in concrete then heads to both stainless and... read more →
From Antoniotti’s porphyry soils, this is made from the oldest vines. The fruit gets three weeks ferment and three years aging in large botti of at least 1250 liters. The... read more →
Colombera & Garella is about twenty minutes south of Sostegno and a little further west of the Sesia River. The grapes get ten days maceration and six months of aging.... read more →