Selection

Bright red colour with violet shades accompanies rose, violet, cherry, plum and fine spice. The wine is fine, velvety and fresh, ranging from medium-bodied to structured, with delicate tannins and a long, persistent mineral finish. Made entirely from Nebbiolo, it ferments in temperature-controlled stainless steel with an eighteen-day maceration. Maturation lasts twelve months in medium-sized oak barrels and wooden vats.

Fresh rose and violet accompany smoked bacon, cocoa, mint, blueberry and clove. The red wine is structured, rich and elongated, with young tannins. Pinot Noir comes from thirty-five-year-old vines rooted in Jurassic clay-limestone. Grapes are hand-harvested, then undergo whole-cluster carbonic maceration and a three-week maceration. The wine matures for eight months in glass vessels and is bottled unfined and unfiltered.

Deep garnet colour accompanies raspberry, cherry, wild strawberry, rose and violet. Crisp red fruit and citrus appear with soft, enveloping tannins. Spice, sweet flowers, chalky texture and a light sanguine detail are also present. The medium-bodied wine is fresh, with ripe tannins. Whole berries make up thirty to forty percent of fermentation, and maturation takes place in cask.

Ripe black fruit and herbal undertones are joined by soft, ripe tannins. American oak nuances join a fruit structure, with medium length and a short finish. The red wine is dry, made entirely from Syrah and carries fourteen and a half percent alcohol. It comes from Thrace-Marmara in Turkey and uses a natural cork closure.

Pure, juicy cherry appears with mineral, tobacco, wild herb, red cherry, cassis, spice, smoke, liquorice, dried ginger, rusty nail and blood orange. Dense, refined tannins accompany a firm structure. The Nebbiolo comes from Serralunga d’Alba with a small portion from Castiglione Falletto. Red berry, clove, rose petal, white pepper, star anise and orange zest add further detail.

Deep ruby red shows orange highlights. Rose, violet, truffle and tobacco accompany a dry, harmonious profile that is full and velvety. Nebbiolo grows on calcareous clay with southeast exposure. The grapes are hand-picked. Vinification takes eighteen to twenty-four days, and maturation takes place for twenty-four months in large barrels. The vines stand approximately 250 to 280 metres above sea level.

Deep ruby colour accompanies cherry, blackberry, wet earth, mocha, anise and blueberry. Ripe, fine tannins and balanced acidity sit within a rich, velvety texture and an extremely long finish. Dark cherry, plum and spice also appear with firm structure. This Pinot Noir comes from Oregon’s Willamette Valley and represents a selection of individual cellar lots.

Intense ruby colour with garnet variations accompanies red fruit, sour black cherry and vanilla. Plum, vanilla, spice and oak appear with a vigorous, aromatic and warm profile. Corvina Veronese, Corvinone and Rondinella come from the Badin estate. The grapes dry for sixty to ninety days before fermentation, followed by at least two years in large oak and four months in bottle.

Dense ruby-red colour accompanies cherry, dried plum, dried flowers and sweet spice. The wine is full-bodied and smooth, with velvety tannins. Corvina, Corvinone and Rondinella grapes undergo gentle drying before the wine matures in large oak barrels for at least twenty-four months. Further bottle maturation lasts six to eight months. The fruit comes from Veneto’s Valpolicella Classica area.