Selection

Nebbiolo comes from about 2.5 hectares of vineyards in the Bussia Soprana area, on tuff and sand. The vines average fifteen to thirty years old and are trained to Guyot. Grapes are harvested in October. Fermentation takes place in stainless steel at twenty-eight to thirty-two degrees Celsius with selected yeasts, and maceration lasts fifteen days. Maturation lasts twenty-four months in thirty-quintal French oak casks. Alcohol is fourteen percent.

Deep, bright ruby colour has a garnet edge. Raspberry, pomegranate, tree bark, earth and white pepper develop into curry spice and tart red cherry. Roasted red berries appear with earthy and floral notes. The palate has silky texture, supple tannins, juicy acidity and concentrated fruit. Pinot Nero comes from the Regina vineyard, with clay-loam topsoil, sand veins and chalky bedrock. Maturation lasts twelve months in 228-litre pièces.

Old Grenache accounts for ninety-two percent of this parcel wine from the southern slopes of the La Crau plateau, where rolled stones cover the ground. Blackberry and stewed blueberry sit with sweet oak spice. Ripe fruit has a rounded texture, fine tannins and a long finish with liquorice. Maturation in barrel lasts eighteen months, and production totalled 8,500 bottles.

Inky violet colour accompanies crème de mûre, blueberry, vanilla, rose, clove and cinnamon. Dark berry and cherry flavours sit with vanillin oak and supple tannins. Fruit came from vines aged twenty-five to 105 years. The palate is full-bodied, powerful and textured. The wine matured in new and one-year-old American oak. Alcohol is sixteen percent, and the finish is bright.

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.

Intense carmine-red colour has violet tones at the edge. Ripe red and blue fruit includes blueberry, blackberry, cherry and black plum, with cookie, nutmeg, vanilla, leather, dark chocolate and toast. The tannins are smooth, and the finish is long and balanced. Syrah grows on thin granitic soils with angular stones in Apalta. Maturation lasts fourteen to eighteen months in French oak, seventy percent new.

Blackcurrant, cloves, cedar, pencil lead and fennel seed are present in a berry-filled profile. The palate is vibrant and medium-bodied, with cassis, crisp acidity and medium-firm grainy tannins. Cabernet Sauvignon is joined by Merlot, Malbec and Petit Verdot. The varieties are fermented separately in open fermenters, hand-plunged twice daily, and matured in French oak before blending.

Dark cherry, cocoa and spice are present. The palate is round and rich, with a focused profile and firm tannic structure. Cabernet Franc, Cabernet Sauvignon and Merlot are used. Fruit comes from vineyards across Napa Valley, ranging from thin, rugged soils to the richer soils of the valley floor. Multiple vintages are blended together. The style emphasizes structure rather than ripeness or alcohol.

Blackberry, violets, juniper, plum and toasted cedar are present. The palate is rich, with dark red fruit, cassis, ripe tannins and a long finish. Cabernet Sauvignon and Petit Verdot come from the Basket Weave and Katunga vineyards. The Cabernet Sauvignon is grown in a contoured vineyard, while the Petit Verdot comes from plantings established in the mid-1980s. The wine is dry and 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.