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PRODUTTORI DEL BARBARESCO Riserva Rio Sordo, Barbaresco

CAPPELLANO Otin Fiorin Pie Rupestris-Nebioli, Barolo DOCG

Casa Maté is the more masculine of Grassos two regular Barolos, showing darker fruit, more tar and a more robust tannin profile. The fruit comes from a south-facing 3 ha plot within the Ginestra vineyard, 300-350 meters above sea level, on relatively loose-packed, slightly clayey, calcareous soil. Driven by rigorous attention to detail in the vineyard and picking at optimum phenolic maturity, Grassos Vigna Casa Maté is a contemporary expression of traditional Barolo underscored by immaculate winemaking. The wine is fermented in stainless steel and typically spends 30 days on skins followed by 30 months maturation in 2500L Slavonian oak casks.

Conterno Fantino is an Italian wine producer based in Piedmont wine region in the northwest of the country. Located close to the village of Monforte d'AlbaIt, the estate was established in 1982 and today, produces wine from four key grape varieties: Nebbiolo, Barbera, Dolcetto and Chardonnay. The wine portfolio is led by a small collection of Barolo DOCG wines from the Ginestra and Mosconi cru vineyards. These wines are all fermented and macerated on their skins in stainless steel fermenters for approximately 8-15 days and spend 24 months in French oak barrels before aging in the bottle for 12 months. In the vineyard, grapes are hand-harvest to ensure only those of premium-quality are brought into the winery. The fermentation process occurs with indigenous yeasts, with a majority of wines also going thorough malolactic fermentation. French oak is sourced for barrel-aging.

First produced in 1911. The fruit for Massolino's classic Nebbiolo cuvée is selected from seven sites, representing roughly seven hectares of prime-sited Serralunga vineyards. The oldest vines that feed this bottling are 55 years old (the youngest are 10), and it spends 24 months in large Slovenian oak (only).

Roberto Voerzio Barolo del Comune di La Morra The Barolo del Commune di La Morra is a wine made from grapes grown in the La Serra, Fossati, Case Nere and Boiolo vineyards. Roberto leaves each cluster weighing around 1kg instead of the 500g clusters used for the Cru Baroli. This is a stellar wine and a very good introduction to the range and philosophy of Roberto Voerzio.