2001 Chambolle-Musigny, Premier Cru, Les Amoureuses, Domaine Jacques-Frédéric Mugnier (and lashings of Beaujolais) – chosen by Daniel Johnnes, Wine Director of The Dinex Group and Founder of La Paulée, La Fête du Champagne, La Tablée and Pressoir  “This holiday I plan on opening several bottles of great wine. Great doesn't necessarily mean expensive or rare. I'll be sure to drink plenty of Beaujolais and mostly from my favorite producers, Morgon from Marcel Lapierre, Fleurie from Jean-Louis Dutraive and Chiroubles from Domaine Thillardon. As much as they are "drink everyday" wines, they also have the magic power of putting a smile on everyone's face.  “Yet, for that really special wine, I plan on opening a bottle of Chambolle-Musigny Premier Cru Les Amoureuses 2001 from Domaine Jacques-Frédéric Mugnier. Chambolle-Musigny is among my favorite villages in Burgundy and the Amoureuses vineyard could easily make a case to be classified as Grand Cru. It combines the perfume, texture, elegance and persistence typical of the very best red Burgundy. The style of Domaine Mugnier is one of refinement and grace. And with 20-plus years’ age, it should be perfect for drinking now. Even though it will accompany a roast chicken, this wine is like a celebration and a meal in and of itself.”  2018 Klein Constantia Vin de Constance – chosen by Jeffrey Koren, Head of Wine at Marceline, London  “While it’s easy to open a perfunctory bottle of Port or Sauternes at the end of a Christmas meal, the oh-so-delicious Vin de Constance by Klein Constantia has become my go-to sweet wine for the festive period over the past few years. Steeped in history, Vin de Constance was famously a favourite of Napoleon and lauded by authors like Jane Austen and Baudelaire. These days, winemaker Matt Day has revived this legendary dessert wine to its former acclaim. It always offers wonderful notes of apricot, honey and spice. But most importantly, it’s balanced by refreshing acidity that is an absolute necessity after an indulgent holiday meal.”  Hauller Frères Pinot Gris La Chappelle Signature – chosen by Joséphine Duffau-Lagarrosse, Ch. Beauséjour   “Ludovic Hauller is a long-standing friend I met during my studies in Burgundy. I appreciate the precision that his family channels into the wines, and this cuvée showcases great finesse, with freshness and elegance, mirroring the granite terroir in which the vines grow. It’s a Pinot Gris of remarkable complexity, hailing from a plot that sits below the Chapelle Saint-Sébastien de Dambach-la-Ville. Ludovic introduced me to Alsatian wines, which I knew little of previously, and I love this cuvée. As for when, this is definitely the kind of bottle I would open in the days following Christmas, with my family, playing board games by the fire and putting the world to rights, patiently waiting for the New Year!”  2002 Champagne Salon, Giuseppe Mascarello’s 2017 Barolo Villero, Tiberio’s 2018 Colle Vota – chosen by Lorenza Sebasti, Castello di Ama  “As usual, this Christmas we will open a magnum of 2002 Champagne Salon. I remember we had the chance to buy a few magnums a long time ago as they were precisely the birth years of our children (1997, 1999 and 2002). Then I guess I will spoil everyone at home with a beautiful Barolo Giuseppe Mascarello Villero 2017 and Colle Vota Montepulciano d’Abruzzo 2018 from my dear friend Cristiana Tiberio. She makes very few bottles of this very elegant and vibrant wine, which is among my favourite reds.”  2021 La Morandina Moscato d’Asti – chosen by Donald Edwards, Head Sommelier at La Trompette, London  “Beyond the best white Burgundy I can lay my grubby mits on, I’ll be cracking the second bottle on a case of La Morandina’s 2021 Moscato d’Asti – part of a new festive tradition. Back when my wine appreciation was still protean, I heard a rumour that Moscato d’Asti – the sweet fizzy floral stuff that we sold in my Glasgow Oddbins – ages magnificently. Twenty or so years later, I’m the Head Sommelier at La Trompette, hosting a big Piedmont-themed wine lunch. Barolos and Barbarescos aplenty litter the room, but the wine that stops me in my tracks? A 2013 Moscato d’Asti from Giuseppe Vajra. It was phenomenal, still gleefully tasty, but now with a touch of extra weight, more waxy lime skin and late-evening summer flowers, heady in its bouquet. Here she was, my white whale, and, boy, she didn’t disappoint.  “Last December, visiting La Morandina in Asti, I asked whether they had anything with a bit of age and lo! a 15-year-old magnum appeared. My stars had aligned for a second time – the wine equally lovely, offering a bit more exotic spice, cardamom and coriander seed along with the sweet creamy lime zest. Crucially, this time I could see the germ of a plan. Each year, I would buy a cast of Moscato d’Asti, building a reserve of Moscato to steadily enjoy over the coming years. I’ll be the Christmas king of deliciously sweet floral fizz. So, on the morning of 25th, I’ll be twisting the top off the second bottle from last year’s case and smugly enjoying my Moscato and crumpet as I let my mind wander over the riches I’m preparing for the coming years.”  François Cotat Sancerre Le Mont Damné and Massican Gemina – chosen by Alex Sarovich, Founder and CEO of Own Rooted Hospitality  "As the oldest of five in a large Italian family, I've learned that selecting the perfect wine is an art form that requires careful consideration of both the food and the audience. When I'm hanging out with my twin 24-year-old brothers, they're all about vibrant, crisp wines like Champagne or Sancerre. If I can get my hands on it, I love surprising them with a bottle of Cotat’s Le Mont Damné, a truly exceptional wine that never fails to impress.  “In contrast, when I'm with my mom and aunt, we lean into our Italian roots. White wines from Italy are a staple in our household, especially when we're in the kitchen, cooking and preparing a meal together. This year, I'm planning to bring a bottle of Massican Gemina to our holiday gathering in McMinnville. This beautiful white blend, composed of Greco, Falanghina, and Fiano grapes from top California vineyards, perfectly captures the essence of our family's wine appreciation – a nod to our Italian heritage with a California twist.”  Coche-Dury Meursault, Domaine de Trévallon and Jean-Michel Gérin Côte-Rôtie La Landonne – chosen by Philippe Abadie of Alvina Pernot  “First of all, we decided to open a bottle of 2022 Meursault from Domaine Coche-Dury, given to us by a client to celebrate the birth of our son Pâris, who was born on January 1st 2022. We also really like the new style introduced by Raphaël since he took over this magnificent estate. Then Trévallon: my grandfather Georges from the south of France was an unconditional fan of the estate, and during my childhood there was always a bottle on festive tables (for birthdays, Christmas, New Year, etc) – so this will be a little wink to him. Then last, a bottle of Côte-Rôtie La Landonne by Jean-Michel Gérin. The story goes back to a few weeks after I first met Alvina, for this is the bottle of red we drank on our first restaurant date.”  2022 Domaine Yui A Rouge – chosen by Carlito Chiu, Wine Director at Andō, Hong Kong  “Established in 2019 by the dynamic husband-and-wife duo Tetsuya and Aya Sugiyama, Domaine Yui is a Japanese winery with a profound mission of unity and togetherness. Inspired by the meaning of the Japanese word “yui”, “to connect/link”, the Sugiyamas are dedicated to bringing people together through their shared love for wine and agriculture. Their A Rouge is a remarkable expression of Burgundy-style red wine crafted in Hokkaido, Japan – a specific blend of Pinot Noir, Chardonnay and Pinot Gris that showcases the region’s terroir. It is particularly special to me because it embodies the innovative spirit of Japanese winemaking, while honouring traditional techniques. For me, this wine represents the potential of Japanese terroir and the dedication of winemakers committed to producing world-class wines, making it a wonderful choice for celebrating the joy and warmth of the Christmas season.”  Read more Editorial

As friends and family gather together over Christmas, it’s the perfect time to pull the cork on something special. Here, some of the wine world’s biggest names – with leading sommeliers and top winemakers – to tell us what they’re cracking open this year, and why

Insight on what the wine world’s most famous names – sommeliers and star winemakers – are drinking over Christmas, from Salon Champagne to Vin de Constance 

What the wine world is drinking this Christmas

What those in the industry are drinking this Christmas

Barolo remains the most important region in the world for Nebbiolo. This variety is one of the world’s most sensitive and difficult to grow, rarely found outside Piedmont. While there are a handful of other high-quality enclaves across Piedmont including Valmaggiore (24km north of Barolo) and the cooler sites of Gattinara and Ghemme – collectively known as Alto Piedmont (or Alto Piemonte), nowhere else matches Barolo and neighbouring Barbaresco for complexity and ageing potential.  The wines are typically pale ruby in colour with grippy tannins, high acidity and a flavour profile of red cherry, mulberry, camphor and rose petal. The grape’s almost transparent character (similar to Pinot Noir) makes it a great transmitter of terroir – producing many nuanced styles, flavours and aromas – from the most delicate and floral to the most structured and mineral, and everywhere in between. It is this complex variety within such a small region that makes the grape, and the varying communes of Barolo, so interesting. Barolo has a cooler microclimate compared to nearby Barbaresco, resulting in a longer ripening season. While this means it is more sensitive to vintage variation, in the best years the wines reach highs unmatched anywhere else. Dry Barolo has been produced in the region since the mid-1800s. A wine that was a favourite amongst the aristocratic families of the Savoy dynasty, it is thought to have been first produced in this style by King Carlo Alberto’s estate in nearby Pollenzo. The aristocracy bankrolled wine production in Barolo, helping the pioneering winemakers at the time – such as Staglieno and the French oenologist Oudart – improve the quality and reputation of the wines. Their aristocratic link earned Barolo the nickname “the king of wines and the wine of kings”. Understanding the variety of styles of Barolo to a large extent depends upon where the grapes are grown. The landscape of Barolo is made up of many small undulating hillsides where exposition, topography and altitude all play important roles in the final character of a wine made in a specific part of the region or vineyard. Historically the sub-regions were not so important, largely due to the fact that Barolo wines existed exclusively as blends of fruit from across the region (often including grapes from the vineyards of Barbaresco). The 1961 vintage, however, represents a significant turning point when both Prunotto and Vietti released single-vineyard Barolos from Barolo Bussia and Rocche di Castiglione. While it was common knowledge amongst the local grape brokers which parts of the valley produced the best Nebbiolo, it wasn’t until the 1970s when these place names first came to print in Luigi Veronelli’s map. At the most basic level Barolo is divided into two valleys: the Central Valley and the Serralunga Valley. The Central Valley – including sub-regions of La Morra, Barolo and Novello – produce a more approachable style, noted for their fragrance and elegance, thought to be due to the distinct blue-grey marl content in the Tortonian soils found in these vineyards. The Serralunga Valley – with its sub-regions of Serralunga d’Alba and Monforte d’Alba – tend to create more powerful, tannic, concentrated wines due to the higher content of clay, limestone and sandstone found in the Serravalian soils. In Castiglione Falletto there is a richer concentration of sandstone and this is generally thought to produce a middle ground between the more structured character of the Serravalian soils and the elegance brought about by the Tortonian soils.  While these variations in soil throughout the sub-regions play some part in the differences in the structure and flavour profile of different Barolos, this is just one factor and should be understood as broad generalisations. The complex terroirs are defined not just by the soils, but by the varying expositions, altitudes, viticutural techniques, clones, pruning and winemaking methods which vary from estate to estate – making it impossible to provide a completely definitive profile of each area.    
A guide to Barolo's communes  There are 11 village communes within the Barolo DOCG: La Morra, Barolo, Castiglione Falletto, Serralunga d’Alba, Cherasco, Diano d’Alba, Grinzane Cavour, Monforte d’Alba, Novello, Roddi and Verduno. Below you’ll find a guide to the distinctive style of the main communes, as well as the best growers from each.  La Morra Wines from La Morra can be some of the most perfumed Barolo, typically with soft, smooth tannins. It is believed that the fine sandy soil of the region is behind the wines’ elegance. As the largest Barolo subregion, however, La Morra is the most diverse both in style and quality. Typically, these wines can be much more approachable in youth and tend to fair better in cooler vintages. Top producers in the region include Roberto Voerzio – who makes a unique style for the region, with strict pruning leading to miniscule yields and austere, tannic wines with long ageing potential. Poderi Oddero is more typical for the commune, producing bright, fruity Barolos with distinctly elegant tannins. Elio Altare is known for more modern-style Barolos which are matured both in traditional large barrels, as well as smaller barriques, and some new oak for their single-vineyard wines. Top vineyards: Brunate, Cerequio, Rocche dell’Annunziata Barolo Similar to La Morra, the Barolo sub-region produces broad, open, velvety Barolo but often with a bit more structure and concentration than those from La Morra. The region is home to some of the most historic sites, including Cannubi – a Cru that was singled out as an exceptional site even before the creation of the Barolo appellation (with the earliest bottled example of this site dating back to 1752). It is also home to some of the most respected producers in the region, who make markedly different styles of Barolo – further confirming that location is only part of the puzzle. Fierce traditionalists Bartolo Mascarello famously don’t make single-vineyard wines but their blended Barolo remains one of the region’s finest. Guiseppe Rinaldi’s winery is also staunchly traditional in their winemaking, seeing cross-commune blends as the ultimate expression of Barolo. winery is also staunchly traditional both in their winemaking, and blending of vineyards, seeing cross-commune blends as the ultimate expression of Barolo. Luciano Sandrone is more modern in style, the wines made in an elegant style that is more approachable in youth but also offers fantastic ageing potential – making them some of the region’s most collectable. Top vineyards: Cannubi, Ravera, Bricco delle Viole Castiglione Falletto  Although situated in the Serralunga valley, Castiglione Falletto falls somewhere in the middle between the elegant and fragrant qualities of La Morra and Barolo, and the boldness and concentration of Serralunga and Monforte. This is due to the aspect of the best slopes here, where the vines have maximum exposure to the sun, meaning riper fruit and added concentration. Giuseppe Mascarello produces one of Barolo’s most famous single-vineyard wines from the Monprivato Cru. Traditional in style, the wine is fermented in tank and aged in large oak. Vietti – a true pioneer of single-Cru Barolos – is also based here, as it has been since the 1800s. This estate has not only some of the best label designs in the world, but access to some of the finest Crus in Barolo, including Ravera, Rocche di Castiglione and Brunate. Top vineyards: Rocche di Castiglione, Fiasco, Villero Serralunga d’Alba  Serralunga is defined by its high concentration of Sant’Agata soils. Growers here talk about the vines feeling pain, as the harder soils put more stress on the vine, producing wines of great depth and power – as well as some of the highest tannin levels and the most full-bodied Barolos of any region. The wines can often have a distinctive bitter orange aroma. The wines are solid and typically austere, but can also be incredibly elegant and expressive, some of the most terroir-driven and long-lasting Barolo. By far the most famous and revered wine from Serralunga is Giacomo Conterno’s Monfortino. Monfortino was in fact the first ever producer-named Barolo made in the Riserva style, with the first vintage made in the 1920s (today it comes from the Cascina Francia Cru). Although based in Barbaresco, Bruno Giacosa produces two of Barolo’s most revered wines from the Serralunga Cru of Falletto, released only in top vintages. These are two of the most consistent expressions of top single-vineyard Nebbiolo in Barolo. Top vineyards: Cascina Francia, Falletto, Ornato Monforte d’Alba Defined by concentration and structure, the soils in Monforte d’Alba contain more clay than limestone – the opposite of Serralunga. The resulting wines tend to have more volume on the palate and boldness, making them the most concentrated Barolos. The wines exhibit classic rose petal, clay pot, clove, camphor and cardamom aromas, and particularly bold tannins. Look out for bottlings from Elio Grasso whose Case Matè Barolo comes from Ginestra. Bussia is one of the most famous, but also largest Crus, producing many different styles. The best part of the vineyard is Upper Bussia; a natural amphitheatre with varying expositions, when combined it produces wines of fantastic complexity. For the ultimate insight into the vineyard, try the wines of Aldo Conterno – who makes five separate bottlings all from the Bussia Cru. Top vineyards: Bussia, Ginestra, Mosconi Browse all Barolo or read more Editorial 

Age-worthy yet terroir transparent, Barolo is a fascinating region. Its complex, varied terroir often draws comparisons with Burgundy. Here we delve into “the king of wines and wine of kings” – from its aristocratic beginnings to the villages, vineyards and producers to look out for.


Your guide to “the king of wines and wine of kings” – Barolo: from its aristocratic beginnings to the villages, vineyards and producers to look out for.

Your definitive guide to Barolo 

The world’s fine wine regions famously exist where the climate is just warm enough for grapes to reach ripeness. The ever-warming climate, however, has greatly increased this likelihood, with good-to-great vintages now convincingly outweighing the poorer ones.  Despite this, vintage variation remains an important factor in fine wine and when contrasting 2016, 2017 and 2018 in Piedmont, you see there are still strong variations in climate. The pitfalls of a vintage could arguably be even greater, in that these regions are no longer only concerned by wet, cooler conditions but also by the perils of excessive heat and drought. While hotter conditions can drastically affect yield and quality, the 2017 vintage in Piedmont seems to show that – despite these risks – vines are better at handling the heat. 
Following on from an almost perfect 2016 growing season in Piedmont, 2017 was always going to play second fiddle. The 2017 and 2018 vintages were certainly not as straightforward and – in fact – the two together offer completely contrasting growing seasons which produced totally different results, with 2017 hot and dry, 2018 cool and wet. Despite initial concerns regarding the heat in 2017, the wines – now in bottle – are surprisingly fresh, yet with richly concentrated fruit. Giuseppe Vaira sums it up best: “2017 is a vintage that defies logic.  It was the driest vintage on record and the earliest picking dates of the last five years. Yet, the wines are surprisingly vivid, fresh and still introverted: the opposite of what you would expect from a warm year.” For Giovanni Angeli at Massolino, the 2017s are similar to the 2015s, but with more “energy and freshness”, a pleasant surprise considering the year’s hot, dry conditions. Visiting Piedmont in early 2018, I remember how concerned winemakers were about the past summer. They were shocked by the extreme conditions, registering as the hottest and driest summer since 2003; yet, as Ferruccio Grimaldi and Giovanni Angeli noted, alcohol levels remained normal – particularly for the Nebbiolo.  Grimaldi believes this is because the vines shut down during the hottest period and stopped producing sugar. More surprising was that acidity remained high, something Grimaldi attributes to low levels of malic acid in the grapes. This might sound counter-intuitive, but it is the tartaric acid in grapes that provides freshness, while malic acidity in fact lessens the sense of freshness. For Grimaldi, low malic acidity signifies two things: the grapes reached an excellent degree of ripening, while also retaining healthy levels of tartaric acidity. Grimaldi also noted that, despite the heat in the day, the nights were cooler than other hot vintages – potentially another factor that helped preserve the acidity and freshness in the wines.  Emanuele Baldi from Prunotto pointed out that another possible saviour of the vintage – albeit to the detriment of the year’s yield – was frost. A mild winter prompted early budbreak, meaning vines were significantly advanced when the region was hit by frost. This led to huge losses particularly for the white varieties Moscato and Arneis, but also for lower-lying plots of Nebbiolo, where frost pockets formed.  The fruit that escaped was all from the higher vineyards, sites which naturally preserved more acidity thanks to their altitude. For Vajra, there were three key factors to 2017’s success: the diurnal temperature swing, the lack of rain (which caused a limited intake of potassium and thus better retention of acidity), and a gentle, fresh September which set the stage for Nebbiolo’s tannins to fully ripen. The biggest threat for the season was the lack of water, the risk being that without adequate water the grapes would become shrivelled and overripe. Massolino tried to counter the drought by not trimming the canopy (providing shade) and breaking off superficial roots, forcing the remaining roots to go deeper in search of water.  “We learned a big lesson from this vintage,” says Angeli. “The vines are much more flexible than we imagined.” Moreover, the season highlighted the region’s marl soils important role as a water regulator. “They are like a big sponge that’s able to catch the water during winter and spring, and release it slowly during the rest of the season avoiding stress to the vines,” explains Angeli. The region was blessed again with welcome rain in late August and September, allowing the vines to find equilibrium, completing the full cycle of vegetative growth while also the fruit to ripen fully (both in terms of sugar and phenolic ripeness). While Nebbiolo production was down by around 15 to 25% for some producers (due to the spring frosts and drought), the grapes that survived were beautifully ripe. The 2017 vintage will be remembered for its early harvest, but the results are excellent. “The 2017 Barolo are rich, fresh and fruity wines,” says Grimaldi, “and more ready to drink now compared to 2016 vintage.” Massolino’s Angeli agrees: “The wines already have soft, smooth tannins with a complex and sweet mid-palate.” For Baldi, the wines have fantastic concentration and, more importantly, they are not flabby.  They may not have the structural prowess of the 2016 and will not age as well, but Baldi believes they will drink beautifully over the next 10 to 15 years. Vaira notes the warmth of the year gave the wines “an extra layer of density and mid-palate richness… but what I love about these wines,” he says, “is the quality of the texture and almost a sappy freshness that keeps everything in balance.” Particularly from Vajra’s cooler sites, Giuseppe believes the top 2017s will have sensational ageing potential, especially in comparison to other similarly warm vintages. The 2017 vintage might have been challenging in terms of heat and drought, but such conditions are likely to be more prevalent in the years to come. The good news is that the vines seem to be adapting to these warmer vintages and vignerons are learning how to cope with them – producing some excellent wines that defy logic, remaining remarkably fresh and age-worthy. 
The vintage in brief: Hot and dry conditions – yet the wines have surprising freshness Yields reduced by frost and drought particularly in lower-lying sites Supple tannins that make the wines approachable already Ripe yet fresh wines that offer good medium-term drinking Browse all Barolo or read more Editorial 

With the release of the 2017 Barolos fast approaching, Gavin Smith spoke to some of the region’s leading producers – Giovanni Angeli from Massolino, Giuseppe Vaira from Vajra, Emanuele Baldi from Prunotto and Ferruccio Grimaldi – about the vintage, its extreme conditions and the surprising results

The Barolo 2017 vintage is beyond all expectations. We explore the year that defies logic and the wines are surprisingly vivid, fresh and introverted

Barolo 2017 vintage report 

Barolo 2017: vintage report

I’m sitting opposite Rino Fontana, an Italian wine collector that Antonio Galloni named his Wine Personality of the Year in 2023. Fontana looks unassuming – like any other septuagenarian that you might find, cigarette in hand, knocking back an espresso in a sunny piazza. Sunglasses hang on a string around his neck, and occasionally he rifles through scraps of paper that seem to operate as a calendar and/or journal. I’m not sure what I was expecting, but it was perhaps someone a little more, well, suave. Fontana has been collecting wine since the 1980s and is renowned for his cellar, a treasure trove of remarkable vintages from Piedmont’s top producers. Indeed, Galloni has dubbed him “Il Professore” for his extensive knowledge of Italian wine – despite never having worked in the industry. As Fontana scrolls through pictures on his phone, recalling recent dinners, he rolls off names and vintages that would leave any wine-lover speechless. He grew up in the Oltrepò Pavese, where his father was a stonemason, but would buy grapes and make a little wine for the family. Fontana was sent to school in Valenza, a town known for its gold industry – and he started working in a gold factory in his late teens. Aged 24, he and his best friend opened their own jewellery workshop. It was the owner of a local restaurant in nearby Mortara who introduced Fontana to the real pleasures of wine, and a bottle of Conterno’s Monfortino that made him fall head over heels for Nebbiolo – the 1958 vintage, in fact. Since that first taste, he’s opened over 150 bottles (yes, really) of the 1958 Monfortino. It was that wine that prompted Fontana to start visiting producers – an adventure in self-education. At the time, people weren’t buying wine, and Italy’s winemakers were far from fashionable. He became friends with the likes of Giuseppe Rinaldi, Bruno Giacosa and Gianfranco Soldera, rapidly securing significant allocations of their wines when few others were showing interest. Producers, in turn, suggested he had a gift – unique in his ability to understand wines in barrel and foretell their future. Today, he covers around 80,000km a year visiting producers – but the vast majority of that mileage is in Piedmont, for Fontana drinks – and collects – little other than Nebbiolo. This one grape represents around 95% of his consumption, he says, with Barolo and/or Barbaresco on the menu every day. He always has the latest releases on hand in the fridge – even some basic Langhe Nebbiolo, but at least twice a week he’ll uncork something special from the 1960s or ’80s with wine-loving friends or producers. While Nebbiolo is one of many grapes to be declared “the king of wines”, for Fontana it really does reign supreme. When I ask why, marvelling at how he could drink so much of just one variety, he shrugs: “Nebbiolo is Nebbiolo.” When I push him, he says he loves its ageability, structure and elegance – something he feels you can’t find in Pinot Noir. He recalls a recent dinner with Galloni at Il Centro in Priocca, sharing a bottle of Domaine de la Romanée-Conti’s 2004 La Tâche alongside a 1947 Borgogno Barolo and 1989 Vigna Rionda from Giacosa. Both the Barolos, he says, grew over the dinner – while the La Tâche faded slowly. For him, Burgundy (even the world’s most sought-after bottles) is no match for Nebbiolo. That’s a controversial opinion – but Fontana is not a man short of views. He dismisses the wines of Cappellano and Accomasso, while he has firm beliefs on how Nebbiolo should be made, favouring traditional winemaking with old oak – not wanting to feel the wood in the wine. He argues that too many young producers are going to Burgundy and trying to echo that style in their wines, losing their Piedmontese identity. The resulting wines are, he feels, too technical, too clean. “Great wine can’t be perfect,” he says – suggesting that those imperfections are partly what makes wine feel alive. While the most established and famous producers dominate his collection, he also likes the wines from newer names such as Trediberri, Crissante and Cascina Baricchi. Beyond Nebbiolo, he’ll dabble in certain labels of Sangiovese – Soldera, for example will pass muster, as well as SanCarlo (a producer he feels rivals the former). Montevertine’s Le Pergole Torte would previously have been a prime choice, but now he’d choose Le Boncie’s Le Trame instead. He likes Valentini and Emidio Pepe, and used to buy Gravner but feels the style changed in 2004 so stopped. He sold his jewellery business in 2000 – dedicating his time entirely to wine – visiting producers, building his collection and selling to select parties (of which FINE+RARE is lucky enough to be one). Fontana has around 9,000 bottles in his collection today. He shows us a video of his cellar – intriguingly with many of the wines stored upright. Anything post 1990 is kept on its side, but older wines stand proud in his cellar – something which he argues is better once they reach a certain age, with the cork and humidity of the cellar more important in their preservation. It’s a remarkable collection, with incredible verticals of many wines. His access seems unparalleled – receiving larger allocations than many importers, given his historical ties. He is the only individual, for example, to receive an allocation of Rinaldi’s Brunate Cru – a wine that is otherwise kept exclusively for the family. Some of his most prized bottles are Giacosa’s 1964 Santo Stefano and magnums of 1970 Monfortino (“amazing” – he says), while he has a soft spot for the youthful 2015 Soldera. Now aged 73, Fontana seems just as enchanted by wine as when he first tasted that 1958 Monfortino. I ask him if there’s a wine he is still desperate to taste, a unicorn that he’s still hunting: the answer is no. He’s been able to try every vintage from the producers he loves. It’s a rare answer for a wine lover – but “Il Professore” isn’t your average wine collector. – Photography of Rino Fontana at Il Centro by Dan Deibel Explore a selection of top verticals from Fontana’s cellar, all Italian listings or read more Editorial

Friends with Vinous founder and critic Antonio Galloni, and with a cellar that will turn you green with envy, Rino Fontana is Italy’s most famous wine collector. We sat down with the man himself to find out more about his journey into wine, incredible collection and obsession with one grape  

Antonio Galloni’s Wine Personality of the Year 2023, Rino Fontana is Italy’s most famous wine collector – we met the man to talk about his cellar

Rino Fontana – the wine collector like no other

Rino Fontana: a collector like no other

Inspiration often strikes at unexpected moments. For Salvino Benanti, owner of the eponymous winery, it was late at night in his office at a London investment bank, when he overheard his boss on a phone call, apologising to his wife for not being home. “I heard him say, ‘Imagine one day, if this all works out, we’ll retire and move to the Mediterranean.’” Salvino recalls this moment, which became a turning point in his life: “I suddenly thought, well I could do that tomorrow.”   Salvino’s late father was Dr Giuseppe Benanti, a former pharmaceutical company owner, who himself also once pivoted mid-career to return to his small Sicilian hometown to make wine and is today widely credited with launching a winemaking renaissance in Etna that has propelled the tiny region from relative anonymity to international recognition and acclaim.  Although wine has been produced across Sicily for centuries, the area around Mount Etna where the Benanti family is from had fallen into obscurity by the 19th century, with many poorly maintained or abandoned vineyards and virtually no commercial wine production. In the early 1980s, however, Giuseppe embarked upon a decade-long research project, where he methodically studied the soil types, local indigenous grapes and microclimates. In a very short time, he came to realise the potential of his birthplace. Giuseppe hired a local oenologist named Salvo Foti in 1988, and the two joined forces to make wine. He found in Foti an equal level of passion, drive and belief in the potential of Etna. Together they crafted the first release of Benanti wine from the Etna DOC in 1990, neither likely realising that they had sparked the resurgence of a neglected wine region.  
Shaped like a backwards crescent, the DOC of Etna is anchored of course by Mount Etna, an active stratovolcano that rises nearly 11,000 feet above sea-level. Mount Etna towers over the eastern side of Sicily, breaking the skyline in dramatic fashion and creating a wine region that is distinct not only within Sicily, but the wine world at large.  Generations of eruptions have altered the soil content, creating a patchwork of soil types around the peak. The high elevation provides respite from the hot climate of lower-lying Sicily, and the vineyards on the north side are protected from the hot Sirocco wind blowing from the south. Mount Etna remains one of the world’s most active volcanoes, with eruptions, ash clouds and lava flows nearly every year, albeit very slowly and in a predictable direction, away from villages and vineyards.   Only a few decades ago, the most well-known grape in Sicily was Nero d’Avola. Often made in an accessible, full-bodied and bold style, Nero d’Avola was easy to grow, and easy to love. Frequently blended with international varieties to add colour and weight, it quickly became an international hit. Many assume the southerly latitude relegates Sicily to only wines like Nero d’Avola – dark and dense. Mount Etna tosses this logic out the window, however.   The rocky, steep vineyards of Etna have always been planted mainly to three indigenous varieties: the red grapes Nerello Mascalese and Nerello Cappuccio, and the white grape Carricante. Nerello Mascalese produces wines that are light in colour, with elevated tannins providing ample structure. The wines can be ethereal, and much like Nebbiolo and Pinot Noir, have a remarkable transparency that allows the specific location to imbue itself into the wine, with even neighbouring plots expressing themselves quite differently. With sour cherry and wild red plum notes, as well as faint tobacco, someone tasting Nerello Mascalese blind for the first time might be excused for thinking the wine was perhaps a gentler style of Nebbiolo, or alternatively a more grippy, savoury style of Pinot Noir. In many ways the variety captures the best of both. Yet, until recently, Nerello Mascalese was obscure. “It was considered to be a bulk wine. People didn’t know it that well, so we weren’t noticed at first,” Salvino explains.   Nerello Cappuccio, with its darker colour and softer tannins, has often been used as a blending partner for Nerello Mascalese, making it more approachable, though for many producers, it has fallen out of fashion as Nerello Mascalese ascends the ladder of critical opinion. Carricante, on the other hand, is a high-acid grape, with intense minerality and a slightly saline character. Described by Ian d’Agata as “potentially one of Italy’s greatest cultivars, white or red”, Carricante can thrive at high elevations and develops fascinating, almost Riesling-like petrol aromas with age.  While some viticultural generalities are true across the region – trace elements such as iron and phosphorous are uniformly high across the DOC, for example – the soils are surprisingly varied between contradas (a delineated local municipality of sorts, often borrowed by winemakers in Etna to signify which part of the DOC their wine hails from), of which there are 142. Even a change of a few hundred feet in elevation can mean a difference in depth of soil as well as soil structure.  Although to outsiders, living next door to an active volcano might seem to be a risky proposition, Salvino, like most Sicilians, doesn’t seem to be overly concerned.  The ash that often floats down from the volcano is not necessarily a bad thing, he explains, unlike the ash from wildfires. While ash from burnt wood and vegetation is highly acrid and easily taints wine with a bitter aftertaste, volcanic ash, on the other hand, is odourless and tasteless. When it falls in Etna, it hardens into flakes of pumice, Salvino explains, which crunch underfoot like breakfast cereal, but soon break down into a much finer, sandy texture, as it becomes part of the soil and terroir.  After 25 years at the helm of his winery, Giuseppe passed the torch to Salvino and his twin brother Antonio in 2012, giving them full ownership. The brothers, in many ways, led parallel lives. Born in Sicily, the two were educated abroad, and both worked as bankers in London. And, most fortunately, both were of a similar mindset when it came to the family winery. Having felt they had achieved enough in their careers, Salvino and Antonio came to a mutual decision to move back to Sicily – the lightbulb moment Salvino experienced in his office was a sentiment shared by his brother.   By the time they took over, Etna was fully on the radar of wine enthusiasts around the world, who were intrigued by the prospect of mineral-driven wines made on the side of an active volcano. The beginning was not easy, however, Salvino says, as their father was forced to step back and let his sons build their own path together. “We had a lot of confrontation and debate. My father was stubborn, and wouldn’t listen to anyone, but we had the final word. He became a loud advisor with no power,” Salvino laughingly remembers. They made tough decisions, including selling off a few vineyards and reducing the number of wines produced. “We were a bit ruthless,” he admits.  Today, the brothers act as co-general managers, overseeing the production of 250,000 bottles of wine per year, all made from the three indigenous varieties, coming from five distinct contradas in the DOC. Their white wines are made from 100% Carricante, vinified in stainless steel and never aged in oak, while the red wines are either mono-varietal, or comprised of Nerello Mascalese blended with a small amount of Nerello Cappuccio. They avoid new oak in the winery, choosing instead to age in neutral vessels where “the elegance expresses itself quite freely”, Salvino explains.  When people think of Sicily, they think of opulence, richness and power. “This is not correct,” Salvino emphasises. Though only 5% of Sicily’s wine production comes from Etna, the wines could not be more different than the rest of the island – and southern Italy for that matter. “We are about elegance, leanness, and cellar-worthiness,” he explains.  Salvino elaborates on the distinct shift in style since he and his brother assumed control. He explains that in the early days of the winery, more oak was employed and the wines were more forward. “In the 1980s, no one knew or cared about Etna, so I think my father was trying to capture the world’s attention, maybe trying to connect with Nero d’Avola drinkers.” When Salvino and Antonio took over, however, they were open-minded and “free from prejudice”: “We didn’t have a pre-formed view of anything,” he says. This allowed them to examine the wines with fresh eyes, and rather than try to emulate another region or variety’s style, they made the decision to allow the grapes and soil of Etna to speak for themselves. “We realised that what the world wanted from Etna was more pureness.” And this is something they continue to strive for. “We would like more purity, more elegance, more finesse, always,” Salvino emphasises.    In less than 40 years, the spark that Giueseppe Benanti provided ignited a revolution, one that his sons – along with a host of other winegrowers and winemakers on the island – carry on today.  Salvino feels that there is now a clear Etna identity, supported by many up-and-coming younger producers. From only a few decades ago, when his father was introducing the wines of Etna to the world, there are now over 440 producers within the Etna DOC. The appellation, however, remains a niche even within Italy, producing only 5.8 million bottles per year, making it smaller than Barolo.   And this next generation of winemakers continues to push forward. The producers in Etna recently voted unanimously to apply for DOCG status, a process which can take up to 24 months to get approval, though it seems inevitable given their region’s sharp upward trajectory. Some rules will become more stringent, such as lower mandated yields and longer ageing requirements – as Salvino puts it, “We will be forced to go down a more difficult route” – but ultimately this will only help to continue to uplift the quality of the wines and their reputation. 

The delicate, smoky and saline wines of Etna have rapidly become some of Italy’s most famous – but the region’s renaissance is recent. Rachael Ryan – Senior Buyer at Vinfolio, our US arm – sat down with Salvino Benanti, whose father was one of Etna’s pioneers

Etna’s wines have rapidly become some of Italy’s most famous – but the region’s renaissance is recent. We sat down with Benanti, one of Etna’s vinous pioneers

Establishing Etna – Benanti’s pioneering wines

Establishing Etna: Benanti

The benefit of hindsight tells us this story did not end happily ever after, but for the 750
million people tuning in to the wedding of Lady Diana Spencer and the Prince of Wales, the day was fit for a fairy-tale complete with gold-encrusted carriage, silk slippers and trumpet fanfares aplenty.   The Champagne of choice? Magnums of Dom Pérignon 1961–  Diana’s birth year and a legendary vintage. The 600 bottles were disgorged in March 1981, just four months before Diana took the long walk down the aisle at St Paul’s cathedral but the quality of this 50/50 Chardonnay/Pinot Noir blend had long been appreciated: it is the only Champagne to have been awarded six stars by the late Michael Broadbent in his vintage guide – the maximum was five – while sparkling wine expert Tom Stevenson called it “the best Dom Pérignon I have ever tasted”. It wasn’t just Champagne that made wine fit for royalty in 1961. The warm, dry summer produced wines that had the Bordelais salivating from the first crush. In his annual
vintage report, Bordeaux négociant Peter Sichel, said:  “We have no doubts at all about the quality of this vintage. The wines are dark in colour, firm and complete in composition
and classic in flavour…they are great wines ranking with the 1928’s, 1929’s and 1945’s.” Despite the evident quality, there wasn’t much of it to go around: an intense cold spell at
the end of May made a huge dent in yields and this caused massive headaches. Bordeaux was far from wealthy at this time and the sur souche system was still in operation, which meant producers sold part of their crop before a grape had been harvested. It helped with cashflow and kept the bank manager far from the château gates but the system backfired in 1961 when nature turned against the vines: there was hardly any fruit; some châteaux couldn’t fulfil contracts and had to reimburse their customers for failure to supply.  Under the stable ownership of American financier Clarence Dillon, however, there were no such concerns at Château Haut-Brion. Instead, 1961 will be remembered as the “ripe and concentrated” debut vintage for Jean-Bernard Delmas who took over from his father and made the revolutionary step of introducing stainless steel fermentation tanks.  His son Jean-Philippe was handed the winemaking reins in 2004 and explains that the introduction of tanks brought greater precision to Haut-Brion. He tasted the 1961 earlier this year and recalls: “It was powerful, complex, so rich in tannins, ample, fleshy and complete. A pinnacle in quality, slightly similar to our 1989, that can still age and flourish for several decades. 1961 and 1989 are really the best made by my father.” The year 1961 will also be remembered as a killer year for the northern Rhône. Paul Jaboulet Ainé’s Hermitage La Chapelle, a cuvee that takes its name from the pint-sized chapel on top of the Hermitage hill, was lauded by wine critic Robert Parker and played no small part in creating a semi-mythical status. “This is unquestionably one of the greatest wines made in the twentieth century,” he declared. “In the two dozen tastings where I have had the 1961 La Chapelle, I rated it 100 points twenty times,” which would give it a sum total of 2000 Parker points. Heading further south through the Mont Blanc tunnel, the conditions that produced a stunning Rhône season made this the vintage of the decade in Piedmont. It is even a
strong contender for vintage of the century. According to Angelo Gaja, the makers of Barolo and Barbaresco would have to wait until 1970 for a vintage in the same league and then, like buses, they had another the following year (although some would argue the quality of 1967 was in a similar league).  By 1961, the staunch traditional Barolo maker, Bartolo Mascarello, already had 40-odd vintages under his belt and it would prove to be one of the vintages of a lifetime. While fully mature, it continues to drink well, although it’s not one for long-term cellaring at nearly 60 years old.  The late Mascarello’s unwavering commitment to long maceration times and traditional aging in large format Slovenian oak (botti) in the face of a modernist Barolo movement continues under the guardianship of his daughter Maria-Teresa. Fashions have come and gone since Mascarello first made this wine but it’s clear that he knew how to capture the greatness of his sites And if it ain’t broke… Explore more Editorial

In conversation amongst collectors and critics around the world, 1961 is certainly a vintage that piques a lot of interest. It was a vintage that arguably produced some of the finest bottles of the century. In the latest installment in our Vintage Series, we explore the vintage of 1961.

According to collectors and critics around the world, 1961 is a vintage that produced some of the finest bottles of the century. We explore the golden year

Exploring the 1961 vintage globally 

A year in wine: 1961

The Langhe is unspeakably beautiful. You may have seen Allessandro Masnaghetti’s 3D maps – a painstaking project by this now-iconic cartographer to translate these terroirs to paper. Their textured surfaces speak of Barolo and Barbaresco’s complex geology – and yet they don’t fully convey its endless curves and corners, winding roads and intricate jigsaw of villages and vineyards, nestled in amongst each other. This is a landscape carved and sculpted by nature over 15 million years; the vines cling to precipitous slopes, sweeping down toward the valleys. Like the effortless lines of Michaelangelo’s marble, it’s a masterpiece.  We’ve just returned from a trip to Piedmont’s most prestigious vineyards, dipping a toe in the waters of this fascinating area over three days. With the layers of region, village (11 in Barolo, three in Barbaresco), its Crus (officially known as MGAs, Menzione Geografica Aggiuntiva) and individual vigne or vineyards, Barolo and Barbaresco are often compared to Burgundy. These layers of complexity and nuance are what wine-lovers thrive on, the detail that allows us to indulge new levels of geekery. Add to this the finesse and aromatic perfume of Nebbiolo, and it’s easy to see why Pinot Noir lovers fall for the region.   While wine has long been made in the Langhe (for at least 2,000 years), the first dry Barolo is thought to have been bottled in 1844, with wines before that often sweet or lightly sparkling. It’s only really in the 1960s that the region’s reputation started to be built. Wines were – as in Burgundy – mainly made by négociants until this point, when individual estates started making their own wine. Traditionally wines from across the region were blended to create an expression of Barolo as a whole, but this too started to change. Prunotto and Vietti were the first to identify and vinify individual plots in Barolo, following a trip to Burgundy in the 1950s and ’60s (read more about the birth of Barolo’s Crus here); while in Barbaresco, it was Angelo Gaja who started to make wine exclusively from vineyards the family owned (from 1961) and then bottled the single vineyard Sorì San Lorenzo separately for the first time in 1967.  Traditionally the wines were made with long maceration times (leaving the wine in contact with the skins for 50 or more days) and several years in large oak casks, to extract colour, tannin and flavour from the thin-skinned Nebbiolo. These wines were immensely age-worthy, but their rasping tannins often needed time to become approachable – in some cases the fruit would fade while waiting for the tannins to come round. Winemaking – as elsewhere – was rudimentary, and the late 20th century brought with it modern technology and better hygiene. But the 1980s also saw Barolo divided.  This was the period of Parker and Parkerization, with rich, voluptuous wines with sweet fruit and vanilla tones from new French oak all the rage. Barolo couldn’t be further from this style – and its winemakers were humble farmers, with little recognition (financial or otherwise) for their work. But then a group of producers, led by Elio Altare, embraced the barrique (the traditional 225-litre French oak barrel), looking to put Barolo and its wines on the world map. These modernists, sometimes known as the “Barolo boys”, used new oak, and shorter, more vigorous extractions to craft wines that were fruitier, darker and more immediate – and received instant acclaim. The traditionalists of the region, however, fiercely defended the Langhe’s historical ways, the use of long macerations and large, old botte casks. Bartolo Mascarello famously released a label stating “No Barrique, No Berlusconi” (adorning the 1998 and 1999 vintage), decrying the use of new oak and Berlusconi’s right-wing politics.   Modernisation was essential – and better hygiene, with the arrival of stainless steel, was revolutionary. Today, as more and more producers around the world turn to large oak casks, it’s unsurprising that many in Barolo and Barbaresco are returning to their botti, and new oak has generally fallen from favour (at least in high proportions), yet the barrel certainly lives on, even if still controversial.  “Barrique… it’s an ugly word here in the Langhe,” says Dave Fletcher, the Australian producer who left the Yarra to make wine in Piedmont over a decade ago (under Fletcher Wines and Cantina della Stazione). He avoids new wood, but prefers barrels for the ability to vinify plots separately – something he feels is important for quality. There are also  those who feel that the minimum ageing requirements (18 months in oak for Barbaresco and 24 months in oak for Barolo) are old-fashioned, forcing the production of wood-heavy wines that are removed from current tastes – even suggesting that there’s a movement for these minimum times in oak to be adjusted.  As in Burgundy, whole-bunch has become a divisive topic. Some wines have traditionally been made with whole-bunch fermentation (as with Burlotto’s Monvigliero), but now some producers feel a small percentage can help bring freshness in warmer vintages, while others feel it distracts from the terroir, and doesn’t suit Nebbiolo.  Climate change is seeing a shift in the most prized plots, with some producers now feeling south/southwest-facing sites (historically the most desirable) too warm, and north/northeasterly exposure better for the long term, or finding other ways to manage global warming. Land prices have been rising, and there’s an increasing amount of outside investment, as well an increasing number of producers arriving from beyond Piedmont – although there are still those, such as Vietti’s Eugenio Palumbo, Burlotto’s Alessandria or Gaja’s Gaia Gaja, who were born and bred here, and have been embedded in the industry, and often their family business, their entire lives. We dove into recent vintages, especially the very different yet both excellent 2020 and 2021s, the former open and approachable, the latter closed and needing time. We talked about clones and rootstocks, the persistence and suitability of Chardonnay in the Langhe, the pressure on the region’s biodiversity – and much, much more.  We’ll be publishing more in the coming weeks and months, as well as shining a light on the wines of the region – one that should be part of any collector’s cellar. But, as with the wines here, there is so much to consider. As Nicola Oberto of Trediberri told us, “It doesn’t need to be obvious – it needs to be interesting.” And that, the endless nuance and complexity, is what makes the region’s great Nebbiolo so enchanting.  Keep an eye out for more on Piedmont over the coming months or browse all current listings from the region 

Just returned from a whistlestop tour of Barolo and Barbaresco, Sophie Thorpe mulls the complexity that defines the Langhe, and makes it so endlessly appealing

Just returned from a tour of Barolo and Barbaresco, Sophie Thorpe mulls the complexity that defines the Langhe, and makes it so endlessly appealing

The allure of the Langhe’s Barolo and Barbaresco

The allure of the Langhe

Barolo Chinato. Utter these words and you’re likely to receive one of two responses – “I absolutely adore it” or “Come again?” For the unacquainted, Barolo Chinato is an aromatised, fortified wine from the Piedmont region. It is made by infusing up to three dozen herbs and spices, the principal one being quinine, in grape neutral alcohol. The infusion is then used to fortify Barolo DOGC wine made from 100% Nebbiolo grapes. The blend is then matured in oak barrels for up to 12 months. Prior to bottling, a small amount of sugar is added. At around 16% alcohol, it is the same strength as most red vermouths. Its name comes from the Italian “China”, for quinine.   Two men are credited with the invention of Barolo Chinato: Giuseppe Cappellano and Giulio Cocchi. It is thought Italian pharmacist Cappellano created the recipe in Serralunga d’Alba in the 1800s and Cocchi created a new formula in 1891.  “I first tasted Barolo Chinato 10-15 years ago, when I was forging my path in the world of vintage spirits, and still remember being struck by the complexity of the drink,” purveyor of antique and unusual spirits, Edgar Harden, tells me. “The soft, viscous mouthfeel, the fruit flavour compounded with herbs and spices and a bittersweet finish lingered until the next sip,” the Old Spirits Company director adds.   Harden is an expert in rare and vintage cocktail ingredients – for want of a better word – often from defunct or discontinued producers. He says we are “blessed” to live in a time where there is such a range of antique vermouths, amari and Barolo Chinatos available. If you know where to look, he says, there are “hundreds of brands from every little town in Italy” to be found, and interest in these liquids is at an “all-time high”.   Barolo Chinato was originally meant to be consumed any time after bottling. But, because of the additional alcohol and small dose of sugar, it can be left for decades, even a century, if it has been stored correctly – “in its brown glass bottle in proper, dark, humid, subterranean environment,” Harden explains.   “Although Barolo Chinato is only slightly stronger than a Barolo wine, the introduction of a grape-spirit-based liqueur into the blend provides it with significant fuel for longevity,” he continues. “The inevitable oxidisation that occurs in a product on the lower part of the alcohol spectrum, the different rates of decay of the 30-plus herbs and spices and the recombination of those receding and advancing flavours at rates not originally intended provide for magical and harmonious combinations for the palate.”  He says, while traditionally it would be served neat, room temperature, in a small glass after a meal with dark chocolate, it is increasingly being used as a stand-in for many vermouths and Amari in classic and modern cocktail recipes.  Cocchi owner and Managing Director Roberto Bava says this idea to promote Barolo Chinato as the perfect companion to dark chocolate (“Like the French had with Pineau de Charentes,” he explains) saved the drink from extinction in the 1970s.   To many people’s surprise, the idea worked and the number of producers steadily increased. “It was a very simple detail but it was the lifesaver of the whole category,” Bava says, “I am very proud of this”.   Bava acknowledges Barolo Chinato is and will likely remain a “boutique” product, in part because of its price – “of course it is more expensive than amaro – you have to use a DOGC Barolo to make Barolo Chinato”, he says – but he believes its heritage and quality will continue to recruit fans.  With these credentials, and an ever-growing appreciation for rare and intriguing liquids, we think this lesser-known export from the prestigious wine region is going to struggle to remain a secret for much longer. Explore more Editorial

It is fair to say Barolo Chinato is a niche category. While some may know it well, others might have never heard of it. We explore the history of Barolo Chinato and why it’s firmly got a place in our hearts and drinks cabinet

A look at the Piedmont region’s lesser-known, fortified export

What is Barolo Chinato?

Guiseppe Mascarello

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Guiseppe Mascarello

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