Philosophy
Every year Andrea tastes hundreds of well-known and lesser-known producers in the region and in Italy in general and for each year he chooses only the products that most excited him, from a single producer maybe even just a wine, sometimes only that of the same barrel or lot to be sure of the same quality. This approach is in some ways unusual for others, it gives more freedom of choice without imposed constraints and it is an indication of absolute guarantee for the customer.
For 2020, among the selected wines we mention:
Lombardy Wines:
- Valtellina reserves Boffalora 2016, one of the best expressions of Nebbiolo Chiavennasca, a small production by a young emerging producer
- Pinot Noir Marcel Zanolari 2013, another small and unusual production in the region, from Biodynamic viticulture.
- Rosso di Valtellina Nove di Mattia Franzina 2018, a gem among the reds of Valtellina, with passage in 10 hl oak barrels , already pleasant as of now but with equally good aging potential
- Franciacorta Extra Brut Faccoli, one of the best bubbles in the region, great minerality and almost no dosage.
Other Regions:
- Amarone della Valpolicella Sterza 2015, from the heart of Valpolicella a relatively young company that is making itself known with great products.
- Barolo Brunate Marengo2016, historical company from 1899, great vintage for Brunate, one of the most appreciated Cru of La Morra.
- Brunello di Montalcino Padelletti 2015, a few thousand bottles in this great vintage for a traditional Brunello with a history of 450 seasoned years.
- Noble of Montepulciano Salco 2015, another great Sangiovese, here called gentle blackthorn. Salco is the cru of Salcheto, a company that is becoming increasingly known for its great wines, for organic viticulture and corporate sustainability.
- Morus Alba Vignai Da Duline 2017, great organic white wine from the blend of Istrian Malvasia and Historic Friulian Sauvignon with the right amount of aging in barrique.
- Pas dosé Riserva Fongaro 2011, great classic method 100% durella grapes and more than 60 months on the yeasts.
