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Eric Rodez ferments the vast majority of his blend in barrels—a commitment to texture—while reserve wines spanning multiple vintages add layered complexity to this Grand Cru cuvée
Amélie Berthaut uses partial whole-cluster fermentation and restrained extraction to emphasize finesse
made in the traditional Portuguese style with aging in old Portuguese oak
Serious Alvarinho from the excellence territory of Monção e Melgaço—Portugal's northernmost wine region
this Dolcetto comes from the Bricco Lago vineyard in Monforte
Domenico Clerico, Barolo Ciabot Mentin Ginestra, 2005 92924OFFER Eric Rodez ferments the vastA masterwork from Domenico Clerico, one of Barolo's most respected modernist voices. Ciabot Mentin, from the celebrated Ginestra hillside in Monforte d'Alba, delivers layers of sweet spices, menthol, violets, and dark fruit on a powerful, sculpted frame. Now nearly twenty years old, the massive tannins have integrated beautifully, revealing underlying architecture of tar, smoke, and licorice. A wine that rewards patience and will continue evolving
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