An intense and embracing fragrance. Full-bodied but smooth tannic taste, with a long, spice-driven finish. Garnet red with a slight shade of amber. Nebbiolo Founded by Luigi Einaudi, during his time as Governor of Banca dItalia and President of Italy after the second world war, it is said he never missed a harvest! His son Roberto succeeded him, but it was Robertos daughter Paola, on her return from Milano to Dogliani at the end of the 1980s, who with tenacity, enthusiasm and significant investment, re-launched this historic brand and went about improving wine quality. Today it is her son, fourth generation Matteo Sardagna, who is at the helm. Long sojourns in the Langhe as a child with his grandfather and mother left Matteo with a deeply-rooted passion for the familys values and customs. Today the winery is equipped with unique cement egg-like fermenting tanks, and botti of varying sizes and age so that Matteo and his team can produce wines which reflect their terroir, and the traditional style of the region and the estate.

Exuberant fragrances of fruit and spices. Great body, full and velvety with a long final taste of goudron and spices. The tannic characteristics guarantee a very long life in bottle. Brilliant garnet red turning slightly amber with time. Nebbiolo Founded by Luigi Einaudi, during his time as Governor of Banca dItalia and President of Italy after the second world war, it is said he never missed a harvest! His son Roberto succeeded him, but it was Robertos daughter Paola, on her return from Milano to Dogliani at the end of the 1980s, who with tenacity, enthusiasm and significant investment, re-launched this historic brand and went about improving wine quality. Today it is her son, fourth generation Matteo Sardagna, who is at the helm. Long sojourns in the Langhe as a child with his grandfather and mother left Matteo with a deeply-rooted passion for the familys values and customs. Today the winery is equipped with unique cement egg-like fermenting tanks, and botti of varying sizes and age so that Matteo and his team can produce wines which reflect their terroir, and the traditional style of the region and the estate.

Giovanni Rosso is a family-owned estate who have been growing grapes in the Comune of Serralunga d'Alba since the 1890's, including the Crus of Cerretta and Serra. During the 1980's, Giovanni Rosso restructured the vineyards with the aim of producing the best possible wines, and in 2001, Giovanni's son Davide took charge of winemaking, following his own mantra "wine should be a perfect copy of its terroir". The fermentation lasts some 25 days according to the vintage with daily pumping over of the wine mass with délestages at half of the period (fermentation in concrete tanks). The aging is conducted in 50hl large barrels of Fontainebleau Forest oak from 18 to 36 months according to the vintage and the vineyard of provenience.

A powerhouse Piedmont producer that is synonymous with quality. The 2017 is a blend of 14 vineyards within the region. A perfectly balanced wine that has body and structure but also finesse. Ever evolving this is a collectors dream that will continue to deliver rewards with time.

Cool & refreshing fizz from Yarra Valley that is downright different with a hint of pink. Expressive, perfumed, fine bubbles, delicious.

Roero has long been a source of Nebbiolo for Barolo producers, who prize the perfumed notes from the region’s sandy soils. Correggia’s Roero has always been a benchmark for this style, with silky tannins that make the wine approachable and enjoyable on release. The wine presents floral aromatics, ripe red fruit and brisk acidity without the iron-clad tannins of its more famous neighbors. • Finalist

Gavarini Vigna Chiniera is a contemporary expression of traditional Barolo. Of Grassos two regular Barolos, Chiniera is the more feminine in style, showing a more floral personality in a finer, more elegant style. The fruit comes from a south-facing 3 ha plot within the Gavarini vineyard, 320-360 meters above sea level, on relatively loose-packed, slightly sandy, calcareous soil. Driven by rigorous attention to detail in the vineyard and picking at optimum phenolic maturity, the Grasso style is underscored by immaculate winemaking. Vigna Chiniera is fermented in stainless steel and typically spends 30 days on skins followed by 30 months maturation in 2500L Slavonian oak casks.

ARPEPE Sassella Nuova Regina Riserva, Valtellina Superiore