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(region followed by producer) Alto Adige Kellerei Kaltern Baron di Pauli Friuli Zuani Ronco del Gelso Dario Coos Valle d'Aosta Les Cretes Veneto/Trentino Campagnola Roccolo del Lago Albino Armani Giuseppe Quintarelli Le Salette Umbria Antonelli Toscana La Querce Poggio al Sole Poggio Scalette Casanova di Neri Fontaleoni Montevertine Fiore Piemonte (Barolo) Mauro Molino Elio Grasso Ferdinado Pricipiano Piemonte (Barbaresco) Sottimano Campania Antonio Caggiano Puglia Torrevento Sicilia COS Sardegna Vigne Surrau Emilia Romagna Balia di Zola
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		Mauro Molino (La Morra, Piemonte) “…a relatively new and red-hot producer.” – Wine Spectator Barbera d’Alba The vineyard for this wine is South-West facing in the La Morra district. The vines are a minimum of 10 years old, in Calcareous/clay soils. The wine is fermented in stainless steel, followed by 8 months tank maturation. The palate has a wonderful richness, with ripe red fruits, full bodied palate and food friendly acidity Barbera d’Alba Superiore Vigna Gattere 2 bicchieri, Gambero Rosso 2007 The Vigne Gattere vineyard was planted in 1970. It is South-West facing on calcareous/clay soils. Temperature controlled fermentation in stainless steel is followed by 18 months maturation in French oak barriques and a further 4 months in bottle. Intense purple red in appearance. The nose is fruity, featuring bright berries, tar and minerals. The overall impression is that of a dry, full-bodied classy wine with fresh acidity, and a persistent finish Barolo Galinotto Also in La Morra, this vineyard is at a higher altitude located near Gattere. South west facing with 25-30 year old vinesm, darker in colour, juicy with rich fruit and charry oak Barolo Gancia 2 bicchieri Gambero Rosso. 2006 Part of the Annunziata Vineyard in La Morra this wine is often released a year later to give it some extra bottle ago. Very fine, pretty & floral Barolo Elio Grasso (Monforte d'Alba, Piedmonte) The Elio Grasso Barolos are honest expressions of the terroir of Monforte d'Alba, which generally produces a bigger, more tannic style of Barolo than those from the communes of La Morra or Barolo itself. Without doubt, one of the great producers of this region. Gambero Rosso 1 Star Nebbiolo Langhe Gavarini The wine shows the classic aromas and flavours of flowers, tar, red currant and hints of various spices and liquorice Delcetto Barbera Vigna Martina Barolo Vigne Ginestra Casa Mate 3 bicchieri Gambero Rosso. 2010!! The more masculine wine of the two, ripe fragrant fruit, tar and leather. A very long and intense wine. Fermented in stainless steel and matured in large oak for 24 months Barolo Riserva Runcot Ferdinado Principiano (Monforte, Piemonte) The Ferdinando Pricipiano estate in Monforte d'Alba, Piemonte, has been in the family for roughly a hundred years. The winrery itself was founded in the 1950s by Americo Principiano, but it wasn't until the 21st century that his son, Ferdinando began to reconsider the company's winemaking philosophy for the new millenium. Removing all chemicals from the vineyards and the vinification process since 2004, today Ferdinado uses only natural yeasts and ferments the wines without temperature control - an approach which adheres closely to nature and the Langhe's wine-producing tradition. The estate comprises of different vineyards in Serralunga and Monforte, each planted according to the variety's optimum location, Boscareto, Coste & Ravera for Nebbiolo Barbera Laura 30 year old vines. 2kg per plant. 4,000 vines per hectare = 8,000kg/ha 2-3 weeks fermentation. Controlled temperture. Matured in stainless steel. No filtration, no clarification. 14%. Dark berry fruit, bright and vibrant fruit. Fine tannin, very moorish. Alive, great acid balance. Long finish. Excellent Barolo Serralunga 30+ year old vines. 2kg per plant. 1 month fermentation. No temperture control. Matured in 50% large Slovenian & 50% Barrique (old) for 2 years. No filtration, no clarification. 14%. 1,500 - 2,000 bottles on average Great clarity and colour. Perfumed almost Pinot Noir-like! Mineral and spice, firm and drying tannin. Great structure. Barolo Ravera 75+ year old vines. 1-1.5 kg per plant. 1 month fermentation. No temperture control. Matured in Barrique (old) for 2 years. No filtration, no clarification. 14%. 1,600 bottles on average. Planted in 1934 by Ferdinando's Grandfather using exclusively the "Michet" clone of Nebbiolo (very small bunches). Extremely steep, clay soils producing more strutured Nebbiolo. Also a cooler site than Boscareto. Dark in colour, fragrant, earth, berry fruits. Taste of soil, fine and grippy tannin. Structured yet round and delicate. Unusual elegance for vintage. Excellent (back to top)

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