Italy
Italy
Domìni Veneti 2013 Vigneti di Jago Amarone della Valpolicella Classico
Italian Red
Leafy underbrush, menthol and dark spice appear in the aromas. The robust palate has dried fig, raisin, clove and powdered sage, with raspy tannins, alcoholic warmth and an astringent finish. Bright fruit, cherry, plum, warm spice, peppery earth and a muscular tannic structure are also present. Corvina, Corvinone, Rondinella and other locally permitted grapes come from the Jago microarea in Valpolicella Classica.
La Fiorita 2014 Brunello di Montalcino
Italian Red
Brilliant, intense ruby colour accompanies blackberry, goji berry and a subtle liquorice note. The palate is dense and interwoven, with dark berry fruit, pithy vivid tannins and a long salty finish. Dark cherry, toasted almond, cinnamon and black pepper are also present. Maturation includes one year in French tonneaux and one year in Slavonian oak.
Ampeleia 2019 Kepos Toscana Rosso 1.5 L
Italian Red
Spicy, herbaceous aromas and a balsamic lift are present. The mouthfeel is lush and soft. Alicante Nero, Mourvèdre and Carignano come from three separate vineyards; all are harvested on the same day and co-fermented. Skin maceration lasts fifteen days, and ageing lasts ten months in concrete tanks. The wine is certified organic and comes from grapes grown biodynamically in Tuscany.
Adriano Marco e Vittorio 2016 Basaricò Collezione Privata Langhe Sauvignon 1.5 L
Italian White
Straw yellow with green tones, with exotic fruit and aromatic herbs. The palate is persistent, slightly acidic and fresh. Green apple, lime, pear, lychee, peach, grass and balsamic notes are also present, with lemon on the finish. Sauvignon Blanc comes from Alba in Piedmont. Grapes are selected, softly crushed and destemmed, fermented with selected yeast, and aged for several months in bottle.
Le Cinciole 2019 Aluigi Chianti Classico Gran Selezione
Italian Red
Clear ruby colour shows a brightening rim. Blackberry, ripe plum, liquorice and pepper are present. The palate has sturdy tannins, delicate acidity and dark, ink-like notes on a long finish. Sangiovese grows in the Campo ai Peri vineyard at 440 metres. Fermentation is spontaneous in cement, followed by twenty-four months in large oak and twelve months in cement.
Nada Fiorenzo 2017 Barbaresco Rombone
Italian Red
Crushed flowers, red berry, cinnamon, mint and star anise are present. The colour is deep garnet red. The palate is savoury and warm, with tannins that become more refined over time. Nebbiolo comes from vines planted in the mid-1960s on calcareous-clay soil with southwest exposure, at an average elevation of 260 metres. Maturation lasts twenty-four months in oak and six months in bottle.
Terralsole 2017 Brunello di Montalcino
Italian Red
Floral character and a menthol note are present in both aromas and flavours. The palate has balsamic character and tannins that are decisive yet gentle. The wine is made from organic, hand-picked Sangiovese Grosso grown in the Pian Bossolino and Fonte Lattaia vineyards. Maturation lasts at least five years in French oak. Production comprised twelve thousand bottles.
Fortemasso 2019 Barolo DOCG Castelletto
Italian Red
Clear ruby-red colour has a delicate lightening at the rim. Redcurrant, cherry, dried rose petals and white pepper are present. The palate is lively, fresh and juicy, with savoury character, tension between tannin and acidity, and a salty, persistent finish. Nebbiolo grows on east- and southeast-facing slopes in sandy, limestone-rich soil. The vines use Guyot training, and grapes are harvested by hand into small crates.
Monte Antico 2021 Toscana IGT 3 L
Italian Red
Grapey fruit, wood, cloves and floral notes are present. Baked cherry, tart plum, strawberry, rounded fruit, eased tannins, barrel notes, earth and almond skin add further detail. The blend is eighty-five percent Sangiovese, ten percent Cabernet Sauvignon and five percent Merlot. Fermentation and maceration each last fifteen to twenty days. Maturation includes Slavonian barrels and barriques. Alcohol is thirteen percent.
Speri 2013 Vigneto Monte Sant’Urbano Amarone della Valpolicella Classico
Italian Red
Spiced plum, pipe tobacco, crushed mint, leather and smoke appear with dried cherry, raspberry compote, star anise and graphite. Fine-grained tannins and fresh acidity accompany the full-bodied, velvety palate. Prune, raisin, dark spice and cedar add further detail. Sweet softness is present in the finish. The grapes are dried for more than 100 days. The wine contains 15 percent alcohol.
Zenato 2004 Amarone della Valpolicella Classico
Italian Red
Ruby red colour accompanies smoky dried-fruit aromas. Ripe berry, tar, cedar, Indian spice and cola appear with ripe cherry. The palate is rich in fruit and chewy, with lingering sweetness; the wine is very long lasting. Corvina comprises 80 percent of the blend; Rondinella and Sangiovese each comprise 10 percent. Rich extract, structural acidity, balance and depth are also present.
Barbacan 2016 Livèl Valtellina Superiore Valgella DOCG
Italian Red
Concentrated red cherry and black plum appear with firm tannins and a long finish. Nebbiolo comes from the Livèl vineyard in Valgella, set between 550 and 600 metres above sea level. The site faces south and has sandy, siliceous soils with mica schist and granite intrusions. Its old vines are harvested by hand, and fermentation uses indigenous yeasts.
Paolo Scavino 2018 Barolo Bricco Ambrogio
Italian Red
Camphor, purple flowers, dark-skinned berries and spice appear with raspberry, truffle, cherry in spirits and liquorice. The palate is full bodied and enveloping, with velvety, fine-grained tannins. Nebbiolo comes from Bricco Ambrogio in Roddi. Dark fruit, cherry and plum are also present, and the mouthfeel is broad, long and polished. The wine contains 15 percent alcohol.
Poderi Colla 2022 Barbaresco Roncaglie
Italian Red
Blackberry, spice, forest floor, wild rose and violet appear with deep garnet colour. The palate is rich, enveloping and intense, with a long finish and velvety tannins. Nebbiolo forms the entire wine. Grapes are harvested by hand, destemmed and crushed. Skin maceration lasts twelve to fifteen days at a maximum temperature of about thirty degrees Celsius. Maturation lasts twelve to fourteen months in Slavonian oak.
IDDA 2023 Bianco Sicilia DOP
Italian White
Lemon, orange, grapefruit, ripe peach, nectarine, apricot and jasmine appear with a mineral note. The palate is juicy and refreshing, with lightly salty mineral impressions and a lingering aftertaste. Carricante comes from Biancavilla and Belpasso on the southern and southwest slopes of Etna. Whole bunches are cold pressed, and ageing lasts six to nine months in oak and stainless steel.
Barale Fratelli 2019 Castellero Barolo
Italian Red
Cherry, raspberry, mint, eucalyptus, pepper and nutmeg appear in the aromas. The palate combines fruit and spice with refreshing acidity, ripe tannins and a persistent, saline finish. Castellero lies in the municipality of Barolo on calcareous, silty clay loam. The organically farmed vineyard has a southwest exposure at 270 metres. The wine is made entirely from Nebbiolo and bottled at fourteen percent alcohol.
Barale Fratelli 2019 Bussia Barolo
Italian Red
An expressive profile brings dried rose, liquorice, tobacco, leather and violet. The palate is robust yet velvety, ample and balanced. Fruit comes from Bussia Soprana in Monforte d'Alba, at 270 metres on calcareous, sandy-loam soil. The wine is made entirely from Nebbiolo. Grapes are harvested by hand, fermented spontaneously in oak with indigenous yeasts and macerated for about fifteen to twenty days.
Giovanni Sordo 2016 Barolo Rocche di Castiglione
Italian Red
Woodland berries, new leather and forest floor appear with morello cherry, liquorice and tobacco. The full-bodied palate is fresh and linear, with bright acidity, taut polished tannins and juicy fruit. Made entirely from Nebbiolo, the wine comes from Rocche di Castiglione in Castiglione Falletto, at 320 to 350 metres. Compact grey-white and bluish marl lies below the surface.
Colombera & Garella 2019 Cavazucchi 1.5 L
Italian Red
The wine comes from a single 0.8-hectare parcel planted in the early twentieth century. Nebbiolo accounts for eighty-five percent of the blend, with Croatina and Vespolina making up the remainder. The parcel lies in Masserano in Alto Piemonte, and fragrance is a hallmark of the site. The bottling is separate from the winery’s Bramaterra cru, and the vineyard is now owned by the winery.
Nada Fiorenzo 2016 Barbaresco
Italian Red
Nebbiolo comes from Rombone and Manzola vineyards on sunny slopes in Treiso, at 230 to 260 metres above sea level. The colour is bright garnet red, with fresh floral aromas. Fermentation takes place in temperature-controlled stainless steel. Maturation lasts twenty-four months in oak and six months in bottle. The wine is enveloping and has fourteen percent alcohol.
Zenato 2010 Amarone della Valpolicella Classico
Italian Red
Plum cake, blackberry, mocha, chocolate and baking spice appear with smooth tannins. Dark fruit, resin, cola, tar, oregano and rosemary are also present. The colour is ruby red. The blend combines eighty percent Corvina, ten percent Rondinella, five percent Croatina and five percent Oseleta. Fermentation lasts twenty-five days in stainless steel. Maturation includes thirty months in French oak and twelve months in bottle.
Zenato 2015 Amarone della Valpolicella Classico
Italian Red
Ripe black raspberry and currant appear with woodsy spice, graphite and smoke. Glazed cherry, dried meat, citrus and roasted herbs are also present. The wine is medium to full bodied, with creamy tannins and linear acidity. A firm bite is also present. It is dry and oaked, with sixteen-and-a-half percent alcohol. Corvina, Rondinella, Croatina and Oseleta form the blend.
Zenato 2012 Amarone della Valpolicella Classico
Italian Red
Dark prune, blackcurrant, black cherry, crushed raspberry, blue flowers, tilled soil, menthol, cedar, mocha, vanilla and nutmeg appear in the profile. Leather, tobacco, spice and a confectionery note are also present. The palate is rich and full, with firm, velvety tannins and fresh acidity. The texture is dense. It has a long finish and sixteen-and-a-half percent alcohol.
Frescobaldi 1997 Lamaione Merlot Toscana IGT
Italian Red
Merlot grows at 300 metres on south-west-facing clay soils rich in limestone and mineral elements. Maceration lasts about four weeks. Malolactic fermentation takes place in barrique, and maturation lasts eighteen months in French oak. Blackberry, violet and fresh porcini appear with round, velvety tannins, full body and a long finish. The vineyard covers twelve hectares, and its principal planting dates to the mid-seventies.
Tiberio 2021 Fonte Canale Trebbiano d’Abruzzo
Italian White
Trebbiano Abruzzese comes from a 1.5-hectare vineyard at 350 metres, with ninety-six-year-old vines on calcareous clay over sand. Only static free-run juice is used. Fermentation with indigenous yeasts takes place in stainless steel without malolactic fermentation; the wine is neither fined nor filtered. Green apple, nectarine, mandarin, lemon peel, white flowers, anise, mineral character, acidity and a long finish are present.
Vietti 2018 Castiglione Barolo
Italian Red
Nebbiolo from several Barolo parcels forms the blend. Wild berry, rose, rusty iron, mint, raspberry, dried orange and floral elements appear in the profile. The palate is compact and juicy, with firm tannins. Vinification and maturation are carried out separately before the final blend is selected. The wine spent thirty months in wood and has fourteen-and-a-half percent alcohol.
Fontodi 2017 Flaccianello della Pieve Toscana IGT
Italian Red
Sangiovese is fermented spontaneously with indigenous yeasts and macerated for at least three weeks in temperature-controlled stainless steel. Malolactic fermentation takes place in barrel. Maturation lasts twenty-four months in Tronçais and Allier oak. Toast, ripe red fruit and violet form the profile. The wine is dry, robust and harmonious, with an intense garnet-red colour. The vineyards are farmed organically.
Zeni 1870 2015 Amarone della Valpolicella Barriques
Italian Red
Corvina, Corvinone and Rondinella are hand selected from hillside vineyards in Valpolicella Classica. The grapes dry for four months before traditional skin fermentation and twenty to twenty-five days of maceration. Maturation lasts twelve to twenty-four months in French oak barriques, followed by a short period in steel. Vanilla, cocoa and spice form the aromatic profile. The palate is full, harmonious and tannic, and alcohol is sixteen percent.
Baricci 2018 Brunello di Montalcino
Italian Red
Bright ruby colour appears alongside blood orange, sour cherry, cedar and graphite. The palate is hearty and rich, with dark fruit, grippy tannins and a clear, straightforward character. Small ripe red fruits, aromatic herbs, undergrowth, smoke and flint provide further detail. The profile is savoury and continuous, with lively tannins, an airy fruit-and-smoke finish and fourteen-and-a-half percent alcohol.
Pinino 2020 Brunello di Montalcino
Italian Red
Blackberry, plum and spice form the profile of this Sangiovese Grosso. The palate is velvety, full-bodied and smooth. Fruit comes from the Pinino and Canchi sites, whose soils include galestro, alberese, clay and silt. Fermentation takes place in temperature-controlled steel tanks, with eighteen to twenty-five days on the skins. Oak maturation lasts at least thirty months, and alcohol is fourteen percent.