The 2016 is the first vintage Elena Conti fermented and aged the Boca in a conical wooden tank. Of course 2016 is a beautiful vintage but the change still seems... read more →
Grapes for this one are from a friend’s vineyard and farmed according to the Conti organic standards. The spanna is aged in a combination of small and large used wood... read more →
These grapes get a ten-day maceration before being pressed off. After that, it's three months in the bottle and one year in chestnut and oak barrel. A lovely and expressive... read more →
Of Barbacàn’s three single vineyard bottlings, this one is the only one that showed some reduction. This one, unlike Sol, is raised in Stockinger vats. Power and elegance, a sandy,... read more →
This is practically all Chiavennasca (nebbiolo) with just a smidge of rossola (a nebbiolo cousin). Fermented in steel, raised in old oak for a year, it then goes back into... read more →
If you’re at a restaurant like Trippi in Sondrio you might snag a bottle of this to start your meal. In fact, get two, because when we were drinking this,... read more →
From those pink grantic soils of Itata comes this beauty. 100% whole-cluster carbonic maceration in stainless steel with 21 days on skins, bottled the March after harvest. It's a roller... read more →
Brothers Fabien and Cyril Boisard, situated in Saint Nicolas de Bourgueil, take a simple whole bunch fermentation approach. That approach gives this gulpable wine plenty of serious charm. Fermented in... read more →
Benoît Courault started his domaine in 2006 and immediately he was at the head of the class. He has grown and matured and almost everything that comes from his hands... read more →
Keep is a Negoçe project from Jack Roberts, who worked at Matthiasson Wines and Johanna Jensen whom I met during her time at Scholium Project. The fruit for this bottling... read more →