This wine fits completely into the typical image of a Bordeaux of a graced year, expressing its potential and the characteristics of Cabernet Sauvignon with intensity. Unmistakable, very varietal aroma, with clear presence of licorice, as well as blackcurrant and truffle, standing out for its intensity and complexity. On the palate these sensations are repeated, showing great character, considerable structure, supple tannins; the grape reigns, with noble, concentrated and elegant fruit and very well integrated wood.

70% Cabernet Sauvignon, 15% Merlot, 10% Cabernet Franc and 5% between Malbec and Petit Verdot. Aged in 70% new barrels for 13 to 15 months.

It’s the best champagne in its class, in its market range, with a clear, net difference. This is due in part to the vineyard that gives it life and, above all, to the reserve wine whose presence in the mixture (5-10%) gives it character. Combining fullness and maturity, suitable of a finished wine, with a discreet yet well affirmed fruitiness. It has body and complexity.

60% Pinot noir, 25% Chardonnay and 15% Pinot Meunier.
Age time in cellar: 3.5 years.

This is a winery of universal class that produces excellent wines such as this, or the Barbaresco Rabajà. From the yield of the finest vines of the vineyard, all more than 35 years old, the Maria Adelaide was given life in 2001 as a label to be marketed only for exceptional harvests, such as 2004.

Profound aroma, fresh and warm at the same time, very balsamic, with countless insinuations: earth, forest, coffee, almond… that seem to perpetuate themselves endlessly. Sensations that are reproduced on the palate: minerality and tartness with a subtle sweetness. Full bodied, meaty, tannic, robust… dignified. In two words: substantial and transcendent.

100% Nebbiolo of cru Rabajà. Fermentation in stainless steel barrels for 8-10 days. Aged 18 months in new, semi-toasted French oak Allier barrels. Only 3,000 bottles.

A wine which has a smooth drinkable quality and is at once suggestive by its sprinkling of attractive tones, like red, lively berries, even blackberries, as well as licorice, toasty overtones, tobacco and spices. The mineral character predominates, ratified by a constant and subtle acidity.

100% Barbera. Aged for 15 months in new barrels. Bottled in June of 2003. 25,000 units.