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The 2017 Gattinara Riserva San Francesco is seriously beautiful. Deep,
dark and packed, the 2017 offers up a beguiling mix of cherries in liqueur,
spice, rose petal, orange peel and licorice. Time in the glass brings out
captivating inner perfume to pl...
100% Nebbiolo from estate’s single vineyard ‘San Francesco’ cru at 390 meters above sea level. Aged in 18 months in mostly used tonneaux, then 18 months in 25-35 hectoliter Slavonian or French oak casks, then aged for one year before release.
Blend: 100% Nebbiolo
A juicy red, with flesh and bright acidity framing cherry and strawberry flavors. Firm and taut, yet finds equilibrium and stretches out on the finish. Drink now through 2028. 4,250 cases made, 912 cases imported.
The white 2018 Viñas de Gaín Blanco comes from a number of vineyards in Laguardia and Elvillar at 450 to 700 meters in altitude on clay and limestone soils. In this rainy and cooler year, it fermented with some skins and then matured for two years and fou...
Aromas of smoke, jasmine, peach and marmalade on toast. Almond-skin flavors, too. It’s full-bodied and creamy with crisp acidity. Complex layers of toasted nuts and ripe fruit. Elegant.
Aromas of blackberries, blueberries, blackcurrants, and lead pencil. Very perfumed. Medium-bodied with fine and silky tannins and a crunchy acidity that gives it brightness and length. Delicious energy, too. Drink or hold.
Stylish and elegant, there's juicy peach, citrus and melon flavors with accents of lemon blossom, a crushed rock minerality and salted ripe melon notes, with notes of marzipan and toasted sesame seed on the finish. Drink now. 754 cases made.
Focused and accessible, featuring earth, tar, tobacco, iron and underbrush aromas that introduce flavors of cherry and plum. Ripe and balanced, with a long, fresh and firm finish. Best from 2025 through 2042. 1,000 cases made, 200 cases imported.
The organic Badia a Coltibuono 2019 Chianti Classico Riserva is 90% Sangiovese with Canaiolo, Ciliegiolo and Colorino that is submitted to three weeks of skin contact during fermentation and 24 months of aging in large oak casks. The key here is territory...
