Only 24 bottles available from this small and prestigious vineyard in 2019. Briccolina is the pioneer vineyard for Rivetto's biodynamic approach, introduced in 2015. It is the only Barolo Cru granted the Demeter certification. It is a vineyard-garden, a poly-culture entirely worked by hand. Situated in Serralunga d’Alba at 340 meters with west/south-west exposure. The soil is clay-limestone, with an abundant presence of marl at a depth of two meters. Soil with sub-alkaline reaction. Scaled selection, carried out three times during the 45 days before the grape harvest. Manually harvested as late as possible. Stalk and grape seeds removal/pressing and maceration for sixty days, half of which with submerged-cap and the other half with a floating cap. No controlling of temperature during the fermentation that occurs naturally on the wild yeasts of this special garden in large, open-topped wooden vats. Malolactic completed. Aged in 15-hl oak barrels for 36 months, then aged in bottle for a further 16 months before release. Sometimes the bottles are held back a further five years.

Victoria Moore writes (of the 2013 vintage) "a favourite all-rounder red. It’s merlot made precisely à point; there’s a juicy generosity, but also a refreshing leafiness: redcurrant leaves and lightly stewed damsons."

Wonderful. The best value Pinot Noir we have found from the Languedoc. Fine, fruity and elegant. Simply delicious.

Enrico Rivetto is one of the pioneers of the Nascetta grape in these times, and a seeker of truth for the varietal expression in his clay-limestone soils on Sinio at 400 metres altitude with northern exposure. The soils have a sub-alkaline reaction, low in nitrogen. Nascetta is a semi-aromatic grape native to Lange with excellent aging potential. Historical texts liken this varietal to the great wines of Rhein. Manually harvested, sometimes at different stages depending on the vintage conditions. Nascetta sees wild, spontaneous fermentation. 80% of the wine is macerated on skins for three days then sees spontaneous fermentation and then breeds in concrete tank. The other 20% is vinified in Amphora with post ferment maceration lasting for several months. These two portions are then blended just before bottling. The 2022 shows gorgeous yellow plum, honeysuckle and herbs on the nose. The wine is citrus-juicy, yet with good minerality and a lean and waxy structure that shows good tension. Quite wonderful and delightfully curious. Notes on the 2021: "Macerated on the skins for 72 hours, this golden Nascetta lifts from the glass with aromas of baked apples, roast lemon and dried yellow flowers. The sublime texture is highlighted by dried orange, dried wild herbs and crunchy acidity" Jeff Porter in Wine Enthusiast 92/100 "Deep, almost golden yellow. Enticing, distinctive nose of dried quince, orange blossom, lemon and the merest suggestion of curry powder, pressed orange and bruised apple. Very subtle and long and unfolding only slowly on the finish with the perfect dose of ripe acidity. Super-fine but noticeable texture. Still not at its peak". 17++/20 Walter Speller on jancisrobinson.com July 2025

Vicentini is a family business where Agostino works with his wife, Teressa, and their children Emanuele and Francesca. Based in San Zeno, a village at the mouth of the Val d‘Illarsi which resides inside both the Soave and Valpolicella DOCs, but is outside of their respective Classico zones. But don't let this last point cloud your vision to their outstanding wines produced in two distinct and great terroirs. The first terroir is on volcanic rock within the Valle dei Ciliegi, here the land is largely responsible for their "Valpolicella" and "Soave Casale". The second terroir is on limestone in the commune of Terrelunghe, where Garganega and Trebbiano di Soave are grown for the 'Terrelunghe' Soave. Corvina (70%), Molinara (20%) and Corvinone (10%). Gorgeous, pale, juicy and joyous Valpolicella that has so much character and complexity but very little tannin and weight. So beautifully done. About as perfect and honest as a light red wine can be.

The 30 hectares of Coudoulet are located just east of the vineyard of Beaucastel on the other side of the A7 motorway. For reasons that have now become obvious, Coudoulet is often considered the baby Beaucastel. The Coudoulet soil has many similarities to that of Beaucastel. It is made out of Molasse seabed covered by diluvial alpine deposits. These pebbles called 'Galets Roulés' play a big role: They take in the heat during the day and let it if off slowly at night which gives a good start to the vines in the Spring.

Enrico Rivetto is one of the pioneers of the Nascetta grape in these times, and a seeker of truth for the varietal expression in his clay-limestone soils on Sinio at 400 metres altitude with northern exposure. The soils have a sub-alkaline reaction, low in nitrogen. Nascetta is a semi-aromatic grape native to Lange with excellent aging potential. Historical texts liken this varietal to the great wines of Rhein. Manually harvested, sometimes at different stages depending on the vintage conditions. Nascetta sees wild, spontaneous fermentation. 80% of the wine is macerated on skins for three days then sees spontaneous fermentation and then breeds in concrete tank. The other 20% is vinified in Amphora with post ferment maceration lasting for several months. These two portions are then blended just before bottling.

We love this Piquepoul Rosé! Though only 250 acres of this rare grape remain, Piquepoul Noir has been grown in Southern France for centuries. It is originally from the Languedoc and is one of the 13 grapes permitted in Châteauneuf-du-Pape. The Piquepoul Rosé Foncalieu 2024 has a very pale pink colour. It is light bodied and clean with refreshing acidity, bright rose petal aromas and citrus notes. Delicious wine.

Vicentini is a family business where Agostino works with his wife, Teressa, and their children Emanuele and Francesca. Based in San Zeno, a village at the mouth of the Val d‘Illarsi which resides inside both the Soave and Valpolicella DOCs, but is outside of their respective Classico zones. But don't let this last point cloud your vision to their outstanding wines produced in two distinct and great terroirs. The first terroir is on volcanic rock within the Valle dei Ciliegi, here the land is largely responsible for their "Valpolicella" and "Soave Casale". The second terroir is on limestone in the commune of Terrelunghe, where Garganega and Trebbiano di Soave are grown for the 'Terrelunghe' Soave. Only produced in the very, very best vintages. An 'old school' pure Valpolicella - no appassimento, no ripasso, nada. Simply beautiful fruit hand-harvested slightly later from their highest altitude, volcanic vineyard (1ha) near Cazzano di Tramigna at between 500-600m above sea level . After the first selection by the pickers, there is a second when the bunches arrive at the winery. The grapes are then crushed straight away and fermentation takes place in vat. After fermentation is complete, the juice is gently pressed to used tonneaux for two years aging. The wine then spends a further two in bottle before release. A rich wine with great structure and balance. It's a deep, dark and multi-layered beauty. Seriously wonderful now, but this vintage shall develop more complexity in time to add to the fruit, spice and balsamic notes. A wonderful experience.

Dom. des Trinités Le Pioch Rosé 2024 Faugères AOP is brilliant effort in 2024 - the wine not made since 2020 vintage. This harvest was helped along by our very own Kit Ruscombe-King who went out to help with the first grapes into the winery. This 2024 is a very interesting take as the team chose to use half juice that was directly pressed and half juice that was bled. This has given the wine quite a unique texture in rosé terms. A fantastic note below on jancisrobinson.com by Tamlyn Currin really gets the pleasure to be had with this wine. Full bottle 1,139 g. Clear-glass bottle. 40% Cinsault, 40% Grenache, 20% Mourvèdre. Non-certified organic. "Peaches and watermelon with a brightness and clarity that seems to sparkle like cut glass in sunlight. Pellucid. And yum! You know when you eat watermelon and it's sweet and dripping down your chin and you know you're not being graceful as you gulp chin-dripping mouthfuls and then you bite deeper into the peel than you should and get this watery shock of green that makes you feel thirsty and thirst-quenched all at once, and then you bite into a shiny brown pip and it's bitter and almondy and crunchy and you're supposed to spit it out but actually you swallow it because. That's this rosé". 16.5/20 jancisrobinson.com

We are big fans of this rich and tasty Blanc de Blancs, which has biscuity notes that give texture to the lively citrus and apple fruit whilst the tiny bubbles are like beads of sunshine dancing on your tongue. An elegant and refined MCC with an array of fine, precise bubbles on the mousse and a yeasty undercurrent on the palate.

A quite thrilling and utterly extraordinary Nebbiolo d'Alba from the brilliant Enrico Rivetto. The Nebbiolo vines grow on the Lirano hill at Sinio at an altitude 400m with exposure to the west on clay-limestone soils - on the border of Barolo. The grapes are manually harvested late September, destalked and fermented naturally in Amphora with its wild, indigenous yeasts. The wine macerates in these terracotta containers for a very long time. The wine has great energy and tension, it is extraordinarily elegant and wonderfully complex too. A neo-classical marvel of a wine. Enrico has dedicated this wine to the hill where he lives and grows. It's an absolutely extraordinary offering that regularly gets scored in the mid-to high nineties in the American journals, if that's your thing: 94/100 in Wine Enthusiast for the 2021, 96/100 WE and 96/100 in Wine Spectator for the 2019, 95/100 in WE for the 2017 etc, etc. "Lustrous mid ruby. Serious and slowly opening up. Lots of minerals and subdued fine cherry fruit. Lush, cool yet ripe perfumed red fruit with long, sandy tannins. Great balance and length and very fine". 17.5/20 Walter Speller on jancisrobinson.com July 2025 "Vibrantly intense and vividly pure, this must-try pick gushes with crushed raspberry, candied violet and fragrant wild herbs. It feels as light as a feather yet crams in buckets of red berries with an evocative undertow of baked earth and stony minerals. Gorgeously fluid and energetic, it flows seamlessly, dispersing suede-like tannins all over the mouth. Absolutely moreish! Enrico Rivetto chooses the more restrictive Nebbiolo d'Alba denomination to distinguish this amphora-aged version from his more classically crafted Langhe Nebbiolo. It spends a full six months on skins and is bottled with less than 60ppm of SO2". 93/100 Michalela Morris, Decanter Magazine June 2025 An absolute, slept-on beauty that we are very proud to bring to the UK.

A great value offer. A superb 'Classico' Barolo wine in the superb 2019 vintage that is still under £40. A LOT of wine for the money. You really cannot go wrong here. "The 2019 Barolo has a pretty bouquet that is laced with light fruit, licorice and lots of blue flower. On the palate, the wine is mid-weight and lively. This is a nice expression of classic Nebbiolo that shows depth and elegance. It ferments with ambient yeasts and sees 40 days of extended maceration with submerged cap. This 29,400-bottle production represents a blend of fruit from seven sites: Altenasso and Solanotto in Castiglione Falletto, a part of Cerretta, the younger part of Bricco Voghera where the vines are from 55 to 60 years old, part of San Rocco, and Cerrati and Broglio in Serralunga d'Alba". Wine Advocate 93/100 "From 5.5 hectares in Castiglione Falletto, including a selection from Bricco Voghera - from which Luigi and Lorenzo Scavino usually pick the grapes for their Riserva. Here is a Barolo full of details: intense sweet violet and cinnamon aromas with smoky minerality, pomegranate and red currants. The freshness on the nose is allied to a lot of sucrosity on the palate, with lifted acidity and firm, dusty and even slightly rustic tannins. Good concentration for a village Barolo, and one of the greatest price-quality ratios". Decanter 92/100

The winery’s finest. After three years of barrel aging abd two in bottle, Barolo can be considered a "Riserva". Enrico selects his Barolo Riserva exclusively from a select few barrels of the vintage that show a greater aging potential. The extra years of ageing guarantee greater smoothness of the tannins and it has intensified the aromatics of leather, red fruit, balsamic and orange oil. Tremendously complex and very deep and satisfying Barolo for the ages. Drink from now until 2060. "Serralunga d’Alba. Mid ruby with orange tinges. Softly perfumed and complex nose with peppery raspberry and sour cherry. Juicy, nervy red fruit and raspberry on the palate, elegant and with long, coating tannins. Elegant and expressive. Pretty irresistible". 17.5/20 Walter Speller on jancisrobinson.com "Fine, resolved, quiet, furry. Lovely breathing grace... great classic Barolo is like smelling or inhaling someone else's breath (someone healthy who you love!) Very classic ... there is quiet tar, there are hints of rose. Smooth, supple, serene. Fine leather is always an allusion. There is a warmth and wealth and seize of fruit. Smooth, serene on the palate. Mouthfilling, lovely bright acidity grafted to fine-milled tannins. Perfect combination of the sweet and the dry. Amazing how 'young' Barolo becomes 'mature' so quickly. It's heady and ripe but so light, graceful and tiptoe to sip. Hard to fault but as in the past you sort of run out of adjectives to hymn as well". 94-95 Andrew Jefford

Simon Coulshaw makes natural wines: no cultured yeast, enzymes, chemical tannins or fining product and farming with respect to the environment, although the domaine isn't certified organic. A funky red/white first appeared after the frost effected 2021 harvest. A much lower white crop than normal and a far fresher red one, led to this one-off cuvee from Roussanne, Grenache, Viognier and Syrah. It's fragrant, it's juicy, it's fun. It's has no adds whatsoever, not even any sulphites at bottling. This return in 2024 sees the small harvest of rich Viognier added to majority Grenache of the lighter, perfumed variety and also the whole production of Simon's 120yo Cinsault vineyard. Absolutely gorgeous wine that is a steal at this price.

This embodies finesse with its rich, gourmet and wonderfully unique character. The perfect Amontilado from DO Montilla-Moriles, combines elegance with complexity and has a sensory appeal which shows a definite sense of place.

For 300 years, the Richter family has owned and farmed vineyards in the central Mosel area. Working 16ha of vines, they have consistently produced some of the region’s best Rieslings. The deep valley, cut through the landscape by the Mosel river, has some of the wine world’s most impressive yet precipitously sloping vineyards. From younger parcels in premier and grand crus including Brauneberger Juffer, Himmelreich and Treppchen, all grapes are of Qmp status. Quite simply a perfect essence of young, ready to enjoy Mosel style at a deeply tempting price.

The Guimberteau family has owned the Château Franc-Baudron estate since 1923. This is a vineyard on a human scale where each generation has left its footprint on the family heritage. Since 2010, the new generation of Château Franc-Baudron, Charles and Sophie Foray, have embarked on an environmental approach by converting the entire vineyard to organic farming. The area hosts bee-hives, uses plants for treatments (horsetail, nettle and ferns) and seeds flowers to encourage biodiversity of wildlife in the vines. They have begun implementing new winemaking techniques by using minimal inputs to express at its best the nature of the grapes and the type of soil. Most of the family’s plots of Montagne Saint-Emilion are located on a clay-limestone plateau. Certified Organic. 14.5% ABV Deep ruby. Pretty aromas of cherry and blackberry, vanilla. Medium -bodied and appealing, good light extraction leaves the fruit and acid to the fore and will be accessible young. Excellent value.

Pech Mege is a silky, focussed wine showing deep red fruits and the fresh minerality which is a characteristic of the schist soil of their vineyards.

Grenache Blanc, a charming but overlooked variety, offers really lovely green apple fruit with a lovely acid snap. Viognier brings scent and lushness.

Manuele Priolo is THE MAN in Roero. He is an extremely intelligent man who knows Roero like no other. Manuele is as an experienced enologo who has worked with many growers and understands like no other every terroir of Roero. On top of this understanding, Manuele is a true fine wine lover. The (2000 bottle) cuvee produced from this heroic vineyard 'Anime Nere' sits on a ridge of the Rocche in Monteu Roero - a small, registered heroic vineyard with south-facing slopes of 35 to 50% and terraces taller than people - this site is literally Manuele's back garden. The Rocche is an incredible rock formation; a series of cliffs and valleys carved by the old path of the Tanaro River. The vineyard itself is comprised of Sabbie di Asti (sand) and Argilla Azzurra dello Zancleano (blue marl). With its steep pitch and literal cliffs on the sides of the vineyard, Vigneto Eroico is one of the most extreme sites in the region. Growers once prized difficult land like this, then turned to easier, inferior sites for ease of production. The appreciation is coming back as more sites such as this are reclaimed each year. Manuele planted the broader vineyard in 1990 via massale selection from a sub-plot with vines from the early 1950s. The Nebbiolo clone from that older plot is unique to Vigneto Eroico and is not known to exist anywhere else: it's unusually well-adapted to drought, requires a longer growing season, and yields wine with low alcohol. It's currently being studied by a famous ampelographer, Anna Schneider, for classification as a new clone of Nebbiolo. It’s also believed to be indigenous to Roero, an adaptation that fits the region - Roero is more arid than Barolo or Barbaresco, and a drought-resistant Nebbiolo clone would have emerged where one was needed. The clone's properties matter more every year as the climate shifts, and once it's properly classified and named, Manuele plans to offer cuttings to any vigneron in the region.

Wonderful and characterful juicy red full of Languedoc sunshine produced from beautiful Merlot, Carignan, Marselan and Mourvèdre from the family's own vineyards. Our partners for many years.

This Syrah blend with soft black fruits and spice has been shaped by the sunbaked rocky soils of the Languedoc hinterland. A herbal, spicy bouquet is followed by youthful red cherries and supple mineral character derived from the schist rich soils.