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This is a Masseto that is its own now with balance and harmony. It shows delicate chocolate and berry character with hints of hazelnut. Medium to full body. Long silky finish. Drink now.James Suckling | 96 JSTasted next to the 2002, the 2005 Masseto is perhaps a bit edgier, with an extra kick of tannic intensity that gives the wine its sense of direction and a good kick of energy too. I very much admire the tension in the 2005, a wine built on freshness, aromatic depth and mid-weight structure. Cool, rainy weather towards the end of the season resulted in a late harvest that took place between September 14 and 30.Antonio Galloni | 95 AGFruit was picked later than normal and the Masseto Merlot does indeed show mature aromas of black cherry, ripe blackberry, earthy iron and polished stone. The intensity and purity are amazing and the wine is sophisticated, soft and very rich on the finish. It is already showing beautiful evolution in the glass.Wine Enthusiast | 95 WEThe 2005 Masseto (Merlot) is simply gorgeous. A wine of extraordinary class and personality, it remains very primary in its dark fruit, licorice, cassis and toasted oak. It offers notable concentration and well-integrated tannins, all of which convey an impression of awesome harmony, finesse and balance. The tricky growing season seems to have been less of an issue for the Merlot, particularly in the old-vine Masseto Centrale vineyard. The 2005 Masseto has been superb every time I have tasted it thus far. As is often the case, the wine requires at least a few years of bottle age before it becomes approachable. Anticipated maturity: 2012-2025.Robert Parker Wine Advocate | 94 RPAn exotic bouquet reveals floral, spice, cherry compote and truffle elements. A Masseto that’s all about elegance, with a silky texture, wild berry fruit, firm tannins and bright acidity. This still has some tannins to give, but is delicious now. Fine length. Merlot.—Non-blind Masseto vertical (October 2017). Drink now through 2033. 2,660 cases made, 550 cases imported.Wine Spectator | 94 WS

Displays loads of mint, eucalyptus, currant and meat on the nose. Full-bodied, with masses of fruit, yet reserved and structured. Mouthpuckering now from all the tannins, but this will give incredible pleasure in years to come. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best after 2014. 6,250 cases made.Wine Spectator | 97 WSThis fourth flight brings us into what I consider a real Golden Era for Solaia that started with the 2004. A young, potent wine, the 2006 Solaia out of magnum still needs quite a bit of time. Even so, its towering stature is evident. A rush of blackberry jam, grilled herbs, espresso, licorice and spice builds as the 2006 shows off its explosive energy and drive.Vinous Media | 96 VMA clarity and brilliance to this Solaia now with plums, light chocolate and meat. Full body and round and soft tannins. Juicy and delicious. Just right now where it shows the fruit and light tertiary qualities on the nose and palate. Excellent.James Suckling | 95 JSMostly Cabernet Sauvignon and Sangiovese (with a small touch of Cabernet Franc), Solaia’s winning card is texture. The wine is soft, velvety and penetrating in the mouth with succulent flavors of blackberry, creamy cassis berry, chocolate and tobacco. Thick extraction and quality fruit craft a memorable wine that will last many long and happy years in your cellar.Wine Enthusiast | 95 WEThe estate’s 2006 Solaia is a big, powerful offering loaded with ripe blackberry jam, herbs, minerals and French oak. Like all of the 2006s from Antinori, the Solaia remains extraordinarily dense and primary. Readers will have to be patient with this wine and give it plenty of bottle age before the full range of its aromas and nuances blossom fully. Solaia is 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc. Anticipated maturity: 2014-2026.Robert Parker | 94 RP

The 2007 Sassicaia (Cabernet Sauvignon) explodes onto the palate with masses of rich, opulent fruit that caress the palate with gorgeous length and a seamless beauty that is hard to fully capture. Dark wild cherries, plums, spices, minerals and herbs develop in the glass. This is an especially bold, perhaps slightly uncharacteristic Sassicaia in its extroverted personality, but it is beautiful all the same. The inner perfume and sweetness carries through the long finish, where the sheer weight and glycerol of the fruit leaves a lasting impression. The 2007 is more than a worthy follow-up to the profound 2006. While it may lack that wine’s freshness, structure and potential longevity, the 2007 is immensely appealing today, and should drink beautifully pretty much out of the gate. That said, Sassicaia is always the most restrained of Bolgheri’s heavy hitters. This is a superb effort from Tenuta San Guido.Antonio Galloni | 95 AGThis iconic Italian wine from Bolgheri’s landmark Sassicaia vineyard (characterized by little rocks, or “sassi”) offers an elegant bouquet comprised in equal measure by mineral, fruit and spice nuances. The wine consists of 85% Cabernet Sauvignon and 15% Cabernet Franc and the finish is long, smooth and very fine. This is an ageworthy wine that should not be opened before 2018.Wine Enthusiast | 95 WEHere’s a wine of power, determination and confidence—as far as first impressions go. The 2007 Bolgheri Sassicaia leaves little hidden behind the curtain. It presents a frank and straightforward array of bold fruit, spice, leather and tobacco-like aromas that emerge from the bouquet with energy and force. The aromas are complete and genuine. The palate, however, offers more space for interpretation and review. It is finessed and nuanced, thus requiring more time to fully comprehend and appreciate. Silky tannins are followed by fine textural smoothness and a long finish. The outgoing nature of the aromas make for a fascinating contrast against the inward and reticent nature of the mouthfeel.Robert Parker Wine Advocate | 94 RPVery enticing aromas of spices, meat and berries. Full-bodied and juicy, soft and velvety, with a long, succulent finish. Best after 2011. 20,000 cases made, 3,000 cases imported.Wine Spectator | 93 WSThis is classy on the nose with subtle currant, sweet tobacco, cigar box and dried flowers. Cassis too. Full body, with refined tannins and a solid core of fruit. Polished and very pretty. Long and delicious already. But you have to wait on this. It has so much more to give. Try after 2015.James Suckling | 93 JSThere’s tension in this vintage of Sassicaia, its rich, generous fruit held within a tight, lean structure. Fresh scents of flowers and herbs come up from under the ripe fruit, tamped down again by a meaty smokiness that hints at Brett. Youthful and inaccessible, this gains clarity with air, as it will in the cellar. One of Italy’s most sought-after collectibles, this is suited to aging ten years or more. Kobrand, Purchase, NYWine & Spirits | 92 W&SA splash of sweet strawberry purée just slightly indicating the age of this wine, and it is a vintage that is already drinking well. Beautiful, dancing acidity and some attractive red fruits. But it doesn’t have the full complexity of the 2008 vintage. It has a complex array of tertiary aromatics and flavours, with full leather and soft black truffle. Gentle, with softly lingering flavours.Decanter | 91 DEC

Aromas of juniper, rosemary, thyme and Szechuan peppercorn segue to strawberry, cherry and rose hip flavors in this elegant red. Intense and balanced, with the structure to develop over the next two decades. Shows excellent depth and length. Best from 2022 through 2043. 833 cases made, 500 cases imported.Wine Spectator | 97 WSCompared to 2014, the 2013 vintage was a breeze from a farming and winemaking point of view. A relatively stress free growing season tends to transmit more clarity and intensity to the finished product. That's the impression I get when I taste the savory, rich and sophisticated 2013 Brunello di Montalcino Riserva. Some 10,000 bottles were released. This wine delivers thick ripeness with bold cherry aromas that are folded into spice, leather and tangy black licorice. This wine achieves a higher level of aromatic intensity compared to the elegant Altesino 2014 Brunello di Montalcino Montosoli (which I actually preferred at this tasting). However, my impression is that this riserva from 2013 will ultimately offer a more fruitful and interesting bottle evolution five to ten years from now.Robert Parker Wine Advocate | 94 RPThis offers an array of light and bright cassis and other blue-fruit notes with wild herbs and raspberry leaf. Then, a smooth, fresh and approachable palate carries a supple, smooth and velvety core on fine, even tannins. Drink or hold.James Suckling | 93 JSLinear and made in a focused style, this fragrant red has aromas of camphor, rose, thyme and new leather. The racy palate offers sour cherry, star anise, menthol and wild herb set against taut fine-grained tannins and vibrant acidity. Drink 2023–2033.Wine Enthusiast | 93 WE

Underbrush, new leather, wild herb and dark-skin berry aromas meld with balsamic whiffs of eucalyptus. The full-bodied firmly structured palate evokes raspberry compote, black cherry marinated in spirits, tobacco and star anise set against a backbone of close-grained tannins. This will age for decades. Drink 2023–2043.Wine Enthusiast | 96 WEThe 2013 Sugarille is more classic in style than the Rennina yet is still a ripe, sexy beast of a Brunello. Ripe cherries, red currants, spice, and balsamic notes all flow to a concentrated, medium to full-bodied effort that has nicely integrated acidity, solid mid-palate depth, and enough ripe tannins to keep it drinking nicely for 10-15+ years or more. It’s a beautiful wine.Jeb Dunnuck | 95 JDDeep red-ruby. Delicate aromas of flinty red cherry and herbs complicated by hints of mocha and lifted by a bright violet topnote. Dense, rich and concentrated but light on its feet, offering a very polished mouthfeel thanks to serious but noble tannins that nicely frame the refined, steely red fruit flavors. Finishes long and very elegant. Just like the 2013 Brunello Rennina, this also has 15% alcohol but is so well balanced that you can hardly tell (unlike with the Rennina). Knockout young Brunello from Gaja, one of the very best in memory.Vinous Media | 95+ VMA very aromatic red. Typical sangiovese aromas of cherry and rose petal with hints of bark. Full body, firm and silky tannins. A racy linear line runs through it. Tight and firm now. Give it two or three years to soften.James Suckling | 94 JSThe single-vineyard 2013 Brunello di Montalcino Sugarille has a tighter core and a blacker heart compared to the Rennina. This wine is momentarily more difficult to penetrate and comprehend. It makes a more abrupt first impression but then relaxes and reveals more of its character only after it has spent extra time in your company. Then, it becomes suddenly exuberant and loud. This is a dynamic expression of Sangiovese with bold ripe fruit, spice and balsam notes to carry it forward during cellar aging. This vintage offers firmness and strength. Some 20,000 bottles were produced (of both Sugarille and Rennina, respectively).Robert Parker Wine Advocate | 94 RPA mix of sweet plum, cherry, bouillon and graphite aromas and flavors, all backed by a solid structure, this is dense and tightly wound, with terrific balance and a long, focused finish. Best from 2022 through 2036. 400 cases imported.Wine Spectator | 94 WS

A vibrant example of the region. Very attractive creamy texture, almost like milk chocolate, velvety and sweet. On the palate there is a wild, garrigue type character with oregano and spice, and a leathery, tobacco finish. Drinking Window 2021 - 2035.Decanter | 93 DEC

Very attractive combination of dried fruit and spices with black cherries and plums. Aromas of flowers and sandalwood, too. Full-bodied and very refined, yet intense, with plush, velvety tannins that are wonderfully integrated and intertwined with the fruit. Ripe center palate. Tight at the end, suggesting the need for some serious bottle age. Very structured. Try after 2025.James Suckling | 97 JSThe 20th anniversary bottling of Testamatta made, from the 2019 vintage, in brand new winemaking facilities in Florence. This just shines from the moment it’s poured. Layered and complex this is a gem of a wine filled with cherry, raspberry, damson and caramel notes alongside a savoury edge that makes it so moreish. Tannins that support but don’t overwhelm give a nice overall weight to the palate while the flavous linger on the long finish. Made from old vines on stony soils on the Tuscan hilltops. Grapes are selected and sourced from the best five vineyards, which are divided into parcels and harvested up to eight times. Fermentation is in open-top barriques for the smaller parcels and in barrels or stainless steel for the larger ones without any temperature controls. Maceration for 7-10 days then moved into old barriques for 20 months.Decanter | 96 DECA pure expression of Sangiovese, the Bibi Graetz 2019 Testamatta is a wine in constant evolution. Bibi has added 17 more hectares of vineyard to the program, with 12 hectares in Fiesole (north of Florence) and 5 hectares in San Donato in Colle (south of Florence) with 70-year-old vines. The base of the wine sees fruit from old vines planted in the 1950s in the cool-climate Lamole subzone of Chianti Classico. These new terroirs bring a lot more aromatic nuance and complexity to the wine with perfumed blue flower, candied orange peel, wet earth and plumy black fruit. White Alberese soils add a strong chalky mineral signature to the finish of this elegantly streamlined and linear Tuscan red.Robert Parker Wine Advocate | 94 RPDelicate aromas of red berry, sunbaked earth and dark spice shape the nose along with a whiff of Mediterranean scrub. Bright and elegantly structured, the linear palate features juicy Marasca cherry, crushed raspberry and baking spice framed in polished tannins. Drink through 2029.Wine Enthusiast | 92 WEA sleek, well-delineated red, delivering cherry and raspberry flavors on an elegant frame. Fresh, and builds nicely on the mineral- and floral-laced finish. Drink now through 2028. 10,000 cases made, 2,500 cases imported. Wine Spectator | 90 WS

Alessandro Mori’s wines are easy to spot in a blind tasting thanks to the soaring intensity and vibrant Sangiovese aromas they display. They are truly one of a kind. A wine that sees a relatively short and hot fermentation, the Il Marroneto 2019 Brunello di Montalcino respects local winemaking tradition and remains true in spirit. The steep verticality of the bouquet evokes almost-carbonic or lifted aromas of bright cherry, strawberry shortcake, lilac and heritage rose. You get straight to the heart of Sangiovese. The tannins are extremely fine and powdery and the freshness of the fruit is beautifully intact. This wine really pops in 2019.Robert Parker Wine Advocate | 97 RPThere is nothing shy about the 2019 Brunello Di Montalcino at this initial tasting from the barrel, and it feels nearly complete at this youthful stage. It is generous and jumps from the glass with explosive fruit of blackberry, cassis, crushed violets, and smoky earth. Full-bodied, with a polished and rounded texture, it offers ripe, velvety tannins and is forward, with a sunny and ripe profile. At this point, it feels as if this wine will be more accessible early on, although with significant aging potential.Jeb Dunnuck | 94-97 JDIacopo Mori described the 2019 vintage as ‘perfect, no disease...lots of fantastic grapes,’ when he visited Decanter in December 2023. Indeed, 2019 is looking superb across the board. Il Marroneto’s Brunello di Montalcino 2019 has the most incredible scent; an enticing waft of aromatic cherry and fragrant violets. In the mouth it’s supremely precise, with a silky texture and sweet red fruits. Intense, chiselled and sapid, there’s a bewitching pureness and delicacy here. Delicious.Decanter | 97 DECA cascade of bright cherry, rose buds, lavender and cedary spice wafts up from the whimsically perfumed 2019 Brunello di Montalcino. This is surprisingly juicy yet quite complex, with hints of zesty orange and vibrant acidity that add tremendous energy as crisp clove-inflected red fruits drench the senses. It finishes with cheek-puckering tannins, yet they are sweet and round. The 2019 tapers off spicy and fresh, leaving lingering mint, violets and sweet herbal tea notes. Don’t be fooled by its energy and approachability; the 2019 holds a massive amount of power in reserve. This is a spell-binding Brunello from Il Marroneto.Vinous Media | 95 VM

This Messorio 2019 from Le Macchiole is a delightful wine. It has plenty of sweet oak spice aromas with vibrant cassis and a hint of blackcurrant leaf. The nose is shy at first and is not revealing much at the moment, but it is concentrated, and you can tell there is plenty to come. On the palate it is tangy, lively, and vibrant with a lovely texture and quality to the tannins. The 2019 is more concentrated that the 2018 and has huge potential to be really fine and age well for at least 15-20 years. This 100% Merlot comes from a 2.5-hectare plot and the typical production is 10000 bottles. Drink 2024 – 2047.Wine and Spirits | 98 W&SThis Messorio 2019 from Le Macchiole is a delightful wine. It has plenty of sweet oak spice aromas with vibrant cassis and a hint of blackcurrant leaf. The nose is shy at first and is not revealing much at the moment, but it is concentrated, and you can tell there is plenty to come. On the palate it is tangy, lively, and vibrant with a lovely texture and quality to the tannins. The 2019 is more concentrated that the 2018 and has huge potential to be really fine and age well for at least 15-20 years. This 100% Merlot comes from a 2.5-hectare plot and the typical production is 10000 bottles. Drink 2024 – 2047.The Wine Independent | 98 TWIThe stunning Le Macchiole 2019 Messorio is all Merlot from a special 2.5-hectare plot with a classic mix of Bolgheri soils featuring clay, silt, sandstone and limestone. The wine ferments in concrete and finishes in new barrique for 18 months. I spoke with proprietor Cinzia Merli about Merlot, and she concedes that this early-ripening grape suffers the most because of climate change. However, the winemaking team works extra hard for balance and elegance notwithstanding. This beautiful wine releases perfumes of cherry, blue flower, iris root, crushed stone and slate. Well-balanced oak tones add power and texture to the full-bodied close. 11,000 bottles were released.Robert Parker Wine Advocate | 97+ RPThe 2019 Messorio marries the natural opulence of Merlot on the Tuscan Coast with a feeling of finesse I don’t think I have ever seen here before. There is plenty of depth and resonance, but none of the heaviness that was so in vogue for many years. Dark cherry, plum, spice, mocha and lifted floral notes build into the racy, exotic finish. (Originally Published in March 2022)Vinous Media | 97 VMWell-marked by new oak at this stage, with vanilla and toasty spices wrapped around a core of plum, black cherry, earth and cedar. Graceful and balanced, turning firmer on the persistent finish. This is all about the purity of fruit, finesse and length. Decant now or age this 2-3 years. Merlot. Best from 2024 through 2038. 920 cases made, 75 cases imported.Wine Spectator | 97 WSBlackberry, oyster shell, iodine and black olive. Some cumin and thyme, too. Full-bodied with a very tight palate of firm tannins and fresh, minerally blue fruit. Needs time to open and show its true potential. Try after 2025.James Suckling | 96 JSBright cassis, straw and graphite on the nose - these are all the more open-knit characters typical of Merlot in the solarity of Bolgheri. The concentration of fruit packs a punch on the dense and fleshy palate, with a tight oaky, slightly chalky, austere character alongside velvety tannins and a graceful cedar wood finish. Assertive yet integrated acidity keeps the alcohol in balance. Great ageing potential.Decanter | 95 DECLe Macchiole is always identifiable by its death-defying acts of balance and the Messorio is no exception. Cherries, cranberries, wild herbs and soil on the nose carry through onto the palate before pepper, charred meat and a juicy spiciness come out on the finish. Tannins that are unwinding with ease and a discernible heat keep things exciting; a delight right now but watching what happens next will be worth the wait. Wine Enthusiast | 95 WE

Violets and lavender with dark fruit and hints of dark chocolate. Sophisticated nose. Medium-bodied with fine tannin structure that gives this finesse and beauty. It’s very long and goes on for minutes. Precision. 68% sangiovese with the rest in cabernet franc and cabernet sauvignon. Drinkable but better in three or four years.James Suckling | 97 JSThe 2020 Tignanello is so primary, so intensely fruit-driven, that it almost tastes like a barrel sample. A burst of red Sangiovese fruit opens first, followed by hints of blood orange, cinnamon, spice, dried flowers and mocha develop later. Time in the glass brings out striking dimensions. In 2020, Tignanello is wonderfully sleek and racy, with fine tannins that lie below a core of bright, sculpted fruit. The balance here is just sublime. I can’t wait to revisit the 2020 with age. "We are gradually increasing the Cabernet Franc in Tignanello to balance the greater richness that today’s warmer seasons are giving to our Sangioveses," Antinori CEO Renzo Cotarella told me.Vinous Media | 96 VMNewly on the market now, the 2020 Tignanello shows a gorgeous bouquet with an upfront and accessible personality. Right off the bat, you get dark cherry, dried raspberry, spice, toasted almond and citrusy blood orange. The blend is normally 75% to 80% Sangiovese with 7% Cabernet Franc. The grape in between, making up 13% to 18%, is Cabernet Sauvignon. This vintage is very pretty and won’t require a long wait. The tannins are sweet and silky. “Tignanello proves itself as a great vineyard site in both the challenging and the classic years,” says Managing Director Renzo Cotarella. Annual production falls between 300,000-350,000 bottles.Robert Parker Wine Advocate | 95 RPClearly not the greatest of Tignanellos, but still a fine wine in its own right. One of the founding super Tuscans, this rendition features chunky, grapy, flowery aromas backed by blackberry and black cherry flavors. It’s plump, maybe a bit heavy and oaky, but still worthy of its reputation. Wine Enthusiast | 90 WE

The 2020 Ornellaia is 50% Cabernet Sauvignon, 28% Merlot, and the rest Cabernet Franc and Petit Verdot, raised in 70% new French oak for 18 months, with another 12 months in bottle prior to release. Flush with herbs and menthol, blackberry, and cedar, it is full bodied and fills the sides of the mouth with rounded fruit of luxurious plum, black cherry, and toast, with supple and velvety tannins. Drink 2026-2046.Jeb Dunnuck | 96 JDBlack bramble fruit on the nose, heady, expressive, forward and open. Aromatic and inviting - on the riper, jammy side. Lithe and supple, this has an energy and weight giving plush tannins but with an austere, mineral grip. A curious combination but one that serves to give a round, interesting mouthful with both balsamic black and sweet blue fruits with touches of wet stone, cola and liquorice. Dark and brooding, a little sombre right now, clearly powerful with concentration and you can tell it’s been well worked - feels controlled but still quite tense and constricted. The overall texture is sublime and I do love the dark sticky liquorice and bitter orange zest but this isn’t quite giving the wow factor. Nice layering, linear and pure, tannins a touch dry on the finish. Refined and austere. Has a touch of ripe jamminess that detracts a little from the charming elegance you know this wine can have. 5% Petit Verdot completes the blend.Decanter | 96 DECThe 2020 Bolgheri Superiore Ornellaia is made with Cabernet Sauvignon and Merlot with small percentages of Cabernet Franc and Petit Verdot. It opens to an impenetrable, full-bodied approach with dark fruit, pencil shaving, toasted oak, Spanish cedar, campfire ash and iron ore. For sure, this is an especially concentrated and oak-driven vintage of this iconic wine. It absolutely requires more aging time. It feels quite tight and firm in its youth. The concentration is abundant.Robert Parker Wine Advocate | 95 RP

The Masseto 2021 Massetino is mostly Merlot with a touch of Cabernet Franc for good measure. The wine (packaged in a heavy glass bottle) is very richly concentrated and layered. You see (and taste) the opulent texture of the wine as it slowly coats the glass. Quality fruit is matched by carefully selected oak, and the intensity of both builds on the palate. This vintage is poised for especially long cellar aging. This vintage of Massetino (2021) scores neck-in-neck with the current vintage (2020) of Masseto.Robert Parker Wine Advocate | 96 RPSweet berries with violet and rose aromas. Raspberries. So perfumed. Medium-bodied with very fine velvety tannins that run the length of the wine. Vibrant at the end. Second wine of Masseto. Best ever. Drink in 2027 but already a joy to taste.James Suckling | 96 JSThe 2021 Massetino is a supremely elegant and gracious wine. Silky tannins caress a core of blackberry, espresso, mocha, licorice, cloves and lavender. All the elements are so nicely balanced in this super-appealing, racy second wine from Masseto,Vinous Media | 94 VMElegant and vibrant, this red flows nicely, building to a long, spice-tinged aftertaste. Boasts blackberry, black currant, violet, cocoa, mineral and fresh herb flavors that ply its length, while lively acidity and powdery tannins provide structure. Focused and approachable now, yet will be better in a year or two. Merlot and Cabernet Franc. Best from 2024 through 2033.Wine Spectator | 94 WSTasting note not provided | 94 W&SThe 2021 Massetino, 90% Merlot and 10% Cabernet Franc, is deep garnet-purple in color. After a swirl or two, it explodes from the glass with bombastic notes of stewed black plums, boysenberries, and blackberry pie, followed by hints of Indian spices, licorice, and fragrant soil. The big, concentrated, full-bodied palate is jam packed with black fruit preserves, framed by velvety tannins and oodles of freshness, finishing long and spicy.The Wine Independent | 94 TWIDried herbs and dried flowers on the nose with quite dominant oaky scents. Ripe black fruit and abundant tannins, not so rich or fleshy but massy in the mouth, wide, giving a large structure which supports the expression. This is smooth and bright with grip and intensity but you can really feel the alcohol here and it detracts from any kind of delicate nuance with toasted spices, coffee, dark chocolate and cedar at the fore. Heady and overt, powerful, though sleek and layered, the tannins are great and the fruit feels both cool and ripe but there’s an underlying sense of heat from start to finish. Malolactic fermentation in French barriques (50% new) then 12 months ageing after which the 90% Merlot and 10% Cabernet Franc was blended and returned to barriques for three months before bottling. Winemaker Gaia Cinnirella.Decanter | 93 DEC