TENUTE CISA ASINARI DEI MARCHESI DI GRESY Martinenga , Barbaresco DOCG

AZIENDA AGRICOLA CASCINA PUGNANE Bussia , Barolo DOCG

Ca' Rome' Romano Marengo Rapet Barolo The Rapet Barolo presents as an intense garnet red in the glass with ruby hues. The nose is full of fruity aromas with floral and spicy notes. On the palate, the flavour is intense buttressed by opulent and enveloping tannins and a long finish. The Rapet fruit is sourced from a southwestern vineyard located in Serralunga dAlba. The soils go back to the Helvetian period and comprises compact calcareous clay that alternates with sandy layers at 350-371 metres above sea level. Maceration lasts 20 days using a traditional method of maceration called steccatura at a temperature that never exceeds 30°C. This method involves wedging stocks into the vat to hold the cap (grape skins and pulp) down below the surface of the juice. This slow, gentle extractraction coaxes the signature tannins from the Nebbiolo grape skins. Aged for 24 months in 25 hectolitre Slavonian oak barrels with a portion of it part aged in barrique. The wine is further aged in-bottle for at least 12 months.

PRODUTTORI DEL BARBARESCO Riserva Ovello, Barbaresco

On the palate it is very vigorous, rich in extracts, with lively and pleasant tannins that are rounded through a skilful use of wood. A powerful, tantalizing Nebbiolo by Luigi Pira with a great ageing potential.

Wynns John Riddoch Cabernet Sauvignon is the icon Coonawarra Cabernet Sauvignon. Named after Coonawarra pioneer, pastoralist and parliamentarian, John Riddoch, this Cabernet Sauvignon is sourced from the very best of Wynns vast planting in Coonawarra and it only made in the years that best express Wynns strive for excellence. Arguably richer and more complex from comparable styles in the region, John Riddoch Cabernet is highly sought after and extremely limited.

Ca' Rome' Romano Marengo Maria di Brun Barbaresco DOCG Garnet red in the glass, the nose is complex and ample showing aromas of violet and underbrush. Full, velvety and very balanced. Because of its structure and body, it pairs well with meat, game and cheese. The Rio Sordo vineyard is located in the Barbaresco municipality. The soils are known as white marl of Saint Agatha and go back to the Tortonian-Messinian period. Maceration lasts 20 days using a traditional method of maceration called steccatura at a temperature that never exceeds 30°C. This method involves wedging stocks into the vat to hold the cap (grape skins and pulp) down below the surface of the juice. This slow, gentle extractraction coaxes the signature tannins from the Nebbiolo grape skins. Aged for 30 months in 25 hectolitre Slavonian oak barrels with a portion of it part aged in barrique. The wine is further aged in-bottle for at least 12 months.

Boroli Barolo Classico is the estate’s benchmark Barolo, a traditional blend of their best Nebbiolo vineyards in Castiglione Falletto, capturing the commune’s mix of structure and fragrance in one bottle. East-, west- and south-west-facing clay-limestone parcels with touches of sand are harvested by hand in mid-October, then divided into micro-parcels so each plot is fermented and aged separately before blending. Fermentation takes place in stainless steel with 10–12 days on skins and a further 20–25 days of submerged-cap maceration, followed by at least 18 months in large Slavonian oak and a year in bottle before release, giving a supple but ageworthy frame. In the glass, recent vintages show bright red colour, scents of fresh wild berries, rose, sweet liquorice and gentle spice, with velvety tannins, good line and a harmonious, savoury finish – a classic, “all-round” Barolo that drinks well in its first decade yet has the stuffing to go further in a good cellar.