Selection

Black tea, mandarin and fresh cherry appear with sage and exotic spice. The palate has suave tannins and further spice. The Pinot Noir was harvested by hand at night, fermented with native yeast and completed malolactic fermentation. It matured for sixteen months in French oak, half of it new, and was bottled without fining or filtration. The selected vineyard blocks were planted in nineteen seventy-three, nineteen ninety-six and two thousand six.

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.

Berry fruit and spice meet a concentrated, dense structure, supported by strong tannins and balanced acidity. The palate has a luscious, lingering mouthfeel. The Shiraz comes entirely from estate-grown fruit selected from the lower section of Tony’s Block, on terra rossa soils. A small open fermenter is used with gentle hand plunging. Malolactic fermentation takes place in barrel, followed by sixteen months in French oak.

Deep cherry-red colour appears bright and intense. Black fruit, eucalyptus, black pepper and cinnamon form an intense, complex aromatic profile. The palate is powerful, with silky tannins and balanced acidity. Prune and marmalade are present with spice in a long, complex finish. Made entirely from organically grown Carménère, the wine undergoes double sorting, destemming and gentle crushing. Skin maceration lasts one month.

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.

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.

Carménère accounts for ninety-two percent of the blend, with eight percent Petit Verdot. Ripe blackberry, plum and blueberry appear with sweet spice, pink pepper, coffee and tobacco. The palate is balanced and silky, with fruit and a caramel-like body. Seventy percent matures for eighteen months in first-use French oak and thirty percent in second-use barrels. Alcohol is fourteen-and-a-half percent, and the finish is very long.

Counoise accounts for thirty percent of the blend, Grenache twenty-five, Syrah and Mourvèdre fifteen each, and Clairette, Bourboulenc and Roussanne five each. Floral, blackberry and spice notes appear with cassis and garrigue. The palate is tannic and fresh. Whole clusters are co-fermented in a wooden conical tank for more than a month. Vatting lasts eighty days. Maturation lasts eighteen months in barrel. The wine is bottled without fining or filtration.

Wild strawberry, raspberry and cranberry appear with cured meat, wood smoke, forest floor, herbs and truffle. Dark cherry, violet, mushroom and black tea are also present. The palate has a chewy frame, acidity and a long mineral finish. Fermentation uses eighty percent whole clusters and native yeasts. The wine is aged in ten percent new French oak and ninety percent neutral oak, then bottled unfined and unfiltered.

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.

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.