Three large plots in the best parts of Pauillac form the vineyard of this classified growth, an unusual configuration and a direct inheritance from the estate’s founder, Pierre Ducasse, an eminent lawyer. In the 18th century he gave a single name to a fine vineyard holding, which was put together through inheritance and purchases. When he died in 1797, his son, Pierre, inherited a 60-hectare exploitation, named Ducasse-Grand-Puy-Artigues-Arnaud, of which two third were planted with vines. The estate was classified in 1855, under the name of Artigues Arnaud.
L’Héritier de Grand Puy Ducasse is the second wine of Château Grand-Puy Ducasse. The 2016 vintage has a garnet color that opens onto a cedar nose with a touch of blackcurrant and gray pepper. The attack in the mouth is dynamic, followed by a well-proportioned length. This Héritiers de Grand-Puy Ducasse cuvée is then marked by a minty finish that allows you to appreciate its freshness.
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Closely affiliated with Château Phélan Ségur, “La Croix Bonis” comes from selected plots in the estate, most of which are Merlot, located on the best land in Saint Estèphe. The kinship does not stop with the appellation and the terroir because Philippe Van de Vyvere, the new owner, develops La Croix Bonis as a Great Wine, reputed as one of the appellation’s best.
Rocca delle Macìe was established in 1973, when Italo Zingarelli, a film-maker, producer and director, decided to realize his lifelong dream by acquiring the “Le Macìe” estate, in order to create a winery in the heart of the Chianti Classico zone and to produce wines that, thanks to their balance between the tannic structure, fruit and pleasantness, can be appreciated by young people and wines that are able to give over the years a great evolution.
Italo’s children, Fabio, Sandra and Sergio, dedicate to their father a limited-edition Magnum of Chianti Classico Gran Selezione, the apex of the estate’s production, donning a label in tribute to “They Call Me Trinity”. This special magnum represents the completion of a journey begun 50 years ago, when Italo (Roman by birth) fell deeply in love with the hills of Castellina in Chianti.
Owned and run by the Ciacci family, Tenuta di Sesta is recognized as one of the historical estates in Montalcino. The Ciacci’s rely on traditional ageing in big oak barrels and renewed vineyard management based on climatic changes and in favor of the territory to obtain wines that best express the territory of Montalcino. The Brunellos in particular are marked by exotic perfumes and rich complexities.
The Tenuta di Sesta Riserva has always been the final result of very careful work in the three best Brunello vineyards of the estate. As the Due Lecci vineyards has proven to be the best one for many years now, they decided to dedicate the Riserva to the fruit of this single vineyard. The vineyard has an excellent location on a rolling hill in the south part of the Montalcino territory where all the Tenuta di Sesta vineyards are located.
The Due Lecci Riserva will be produced from the east part (EST) of the vineyard or in the west part (OVEST) depending on the season. The character of the vintage will be defined directly on the label as Brunello Riserva Due Lecci Est or Due Lecci Ovest.
The story of the Viberti winery begins when Cavalier Antonio Viberti buys the Locanda del Buon Padre. It was the year 1923 when Antonio began to produce wine for the guests of his Locanda in the basement of the Buon Padre.
This wine is only made with Nebbiolo grapes from the single vineyard Bricco delle Viole, planted in 1964. Produced exclusively in particular years, only if considered suitable for the long again of the Riserva version, this wine has characteristics of marked minerality, freshness and evident balsamic notes.
The story of the Viberti winery begins when Cavalier Antonio Viberti buys the Locanda del Buon Padre. It was the year 1923 when Antonio began to produce wine for the guests of his Locanda in the basement of the Buon Padre.
A limited-production Barolo Riserva produced only in the best vintages from the estate-owned La Volta vineyard.
The grapes coming from the vineyard of the same name, are vinified with a submerged cap, to encourage greater extraction in particular during the first days of fermentation. Depending on the year, the duration of the maceration varies from 14 to 21 days.
A big wine with elegant notes of preserved fruit accented by aromas of spices, underbrush, and licorice.
The story of the Viberti winery begins when Cavalier Antonio Viberti buys the Locanda del Buon Padre. It was the year 1923 when Antonio began to produce wine for the guests of his Locanda in the basement of the Buon Padre.
The finest fruit is cultivated from the estate-owned San Pietro vineyard to produce this limited-production Barolo Riserva exclusively in five-star vintages. Layered with aromas of ripened fruit, spices, and minerals, subtle balsamic nuances appear on the finish of this bold red. Aged in tini for 46 months, the wine is transferred into stainless steel tanks for an additional 3 months to stabilize before bottling. It is cellared for 12 months prior to release. San Pietro Barolo Riserva will reward extensive cellaring upwards of 12 years.
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