2013  di Montalcino

The Poggio Nardone estate shares a border with Mocali estate in the region of Tavernelle of Montalcino. Here, the compact soil produces dense, long-lived reds that can be shy in their youth, but are well worth cellaring. The Rosso di Montalcino comes from 1 hectare of vines at 400 meters above sea level. Only 500 cases are produced annually. Both alcoholic and malolactic fermentation occur in temperature-controlled stainless steel, and aging is done in large oak casks of 20 to 40 hectoliters for 10 months.

2001  

2010  Serralunga

1991  Querciabella Comartina

1997  

2008  Broglio

100% Nebbiolo. Serralunga d'Alba, a source of tannic, full-bodied Baroli characterised by deeper color, more structure, intensity & boldness. These are wines that require aging.

2010  Broglio, wood box

The local dialect for sharecropper is schiavenza which should give one a clue as to the style here; this is no modern barrique aged Barolo estate. The Barolos here are aged in the traditional large Slovenian barrels called botti, they use only naturally occurring yeasts and ferment the wines in cement cisterns. Their holdings include approximately 8 hectares split between Serralunga and Monforte D’Alba and include the heralded crus Prapo, Bricco Cerreta, and Broglio. In the vineyard, Schiavenza does not use pesticides or herbicides; harvest is manual and is conducted according to the phases of the moon. The only piece missing from all of this information is just how good the wines are. The quality here is shockingly good. Schiavenza’s wines are elegant, pure expressions of Nebbiolo that would embarrass many a more famous addresses. Wine Spectator: 94pts.

2004  

1990  

2009  Sagrantino di Montefalco

2015  Erse

Erse is named after the Greek goddess of sunrise as a fitting tribute to the time of day when this dew-kissed vineyard is the most picturesque. Erse is made from a blend of Nerello Mascalese, Nerello Cappuccio, and Catarratto grown in the ancient volcanic soils on the hillsides of Mount Etna, the highest active volcano in Europe. The grapes are fermented and aged in stainless steel in order to deliver all the undiluted character and freshness of this unique terroir. -- Bright ruby-red in color, Erse entices the senses with aromas of crushed berries, plums, and smoky minerality. On the palate, it is a delicate, finely textured red which unfolds into a lengthy, elegant finish.

2009  Brunello di Montalcino