Bold & Structured

Deep, opaque purple-black. Concentrated nose of black cherry, ripe plum and blueberry over a savoury core of crushed liquorice, sweet tobacco, cedar and vanilla from the oak. Full-bodied with fine-grained tannins, a polished mid-palate and a long, structured finish lifted by the limestone-driven freshness of the Ribera del Duero plateaus. Excellent with grilled lamb, suckling pig, ribeye or aged Manchego.

Villa Antinori Chianti Classico Riserva is a wine linked to the tradition of the territory and this Riserva version, produced by the Antinori family, is the maximum expression of classicism. Ruby red in color with light garnet reflections, it has excellent notes of berries, which bind well to those spiced cinnamon and toasted coffee, with slight hints of tobacco. On the palate it is harmonious, enveloping, with silky tannins; long and persistent in the aftertaste, where the fruity and woody notes perceived by the nose return.

Deep ruby-purple. Generous nose of blackberry, dark plum, sweet spice and Mediterranean herbs over a savoury graphite-and-tobacco backbone. Full-bodied with polished tannins, a juicy dark-fruit core and a long, structured finish lifted by Bolgheri's coastal freshness. A Cabernet-led Bolgheri Rosso designed for early drinking but with good cellaring potential — excellent with grilled red meats, wild boar ragù or aged Pecorino.

Deep ruby with a violet rim. Tremendous brilliance on the nose — garrigue character of dried thyme, oregano and Cape fynbos over blackcurrant, mulberry and a graphite edge. Medium- to full-bodied with fine-grained tannins, a herbal-savoury mid-palate and a long, mineral-driven finish. Excellent with roast lamb, grilled vegetables and harder cheeses.

The Bodega Norton Privada Family Blend 2023 is an Argentine red wine from the Luján de Cuyo, Mendoza region, composed of 40% Malbec, 30% Merlot, and 30% Cabernet Sauvignon. It is aged for 16 months in French oak, resulting in a deep ruby-red wine with aromas of ripe fruit, spice, and vanilla, and a rich, full-bodied palate with smooth tannins. The wine is praised for its complexity and is often paired with red meats and aged cheeses.

Giacomo Fenocchio Barolo Cannubi 2021 The wine is described as elegant rather than overtly muscular — refinement and finesse are emphasized (rather than sheer power). Aromatic complexity is strong: violets, red cherries, strawberry/raspberry, herbs and forest floor/earth. Texture is composed of ripe yet structured tannins, good acidity and a “chiseled” build that signals long-term potential. Several critics highlight a “nervous energy” or tension in the finish — a sign of ageworthy Nebbiolo from a top Crus like Cannubi. The finish is firm: with grip, defined tannins, mineral/earthy undertones, citrus/blood-orange lift. James Suckling: 95 pts — “A restrained Barolo with red currants, red cherries, bright violets and a balsamic touch on the nose. More elegant than powerful… medium- to full-bodied with thick yet ripe tannins, crisp acidity and cherry stones in the finish. Drinkable now, but best from 2027.” Jeb Dunnuck: 95 pts — “Lovely floral and fruity perfume with raspberry liqueur, wild strawberries, fresh violets, candied licorice… moves to a juicy, somewhat approachable feel then a more compact structure and energy through the mid-palate and finish. Refreshing acidity, well-defined ripe tannins, and a nice element of nervous energy … aging ability unmistakable.” Kerin O’Keefe: 95 pts — “Rose, camphor, forest floor and spice aromas shape the fragrant nose… full-bodied, ripe Morello cherry, strawberry compote, blood orange and star anise… taut, close-grained tannins give the finish grip. Give this time to fully unwind. Drink 2031-?.” Vinous (Antonio Galloni): 95 pts — “Aromatic and lifted, 2021 is classic Cannubi. Bright acids cut through a core of sweet red-toned fruit, mint, orange peel, cinnamon and new leather. This chiseled, nuanced Barolo is a winner.” Decanter: 94 pts — “Based in Monforte d’Alba but bottled from the family’s 0.5ha slice in Cannubi Boschis… Striking scents of rhubarb compote, cherry bark, toasted hazelnut and warm, dusty earth. Full, dense and even a bit chewy… tannins build with dry, sandy texture, crisp citrus-acid finish. Certainly requires cellaring.”