Nervi is a historic, benchmark Gattinara producer with 28.5ha of highly-prized Nebbiolo vineyards across the appellation, in the northern part of Piedmont. The modern Nervi was founded in 1906 by Luigi Nervi. The Gattinara wine is drawn from across the estate, including declassified material from both Molsino and Valferana. The Nervi family ran the estate until the 1990s, and in 2011 it was purchased by investors who brought in the leading Barolo figure Roberto Conterno as a consultant. "Gattinara represents the purest expression of the northern [Piedmont] zones." Vino Italiano -- David Lynch and Joe Bastianich In May 2018 Conterno purchased the estate. Gattinara was awarded DOC status in 1967, and upgraded to DOCG in 1990. Gravelly clay soils remnants of an ancient collapsed volcano -- are rich in granite and other minerals including iron, zinc, magnesium and manganese. The terroir gives the wines a distinct minerality which sets them apart from the neighbouring appellations. Molsino matures for at least four years in large oak vats.

AZIENDA AGRICOLA SORDO GIOVANNI Riserva Rocche Di Castiglione, Barolo DOCG

Since the early 90's, Penfolds have been producing Chardonnay from the cool climate region of Tumbarumba. The Chardonnay is elegant with white florals, stone fruits and a great acidity structure. Maturation in French Oak gives the Bin 311 a subtle nutty savoury flavour through and through. A great all season wine for all sorts of occasions.

Castello di Volpaia Balifico Toscana IGT Balifico is named after for the vineyard from which the fruit is sourced. Situated at an altitude approximately 450 metres, youll find it between the celebrated vineyards of Coltassala and Casanova. The Balifico is a Supertuscana blend of Sangiovese and Cabernet Sauvignonand one of the first of this revolutionary new breed to win acclaim by international wine media.

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.