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Flag bearer of the new Spanish viticulture, Alvaro Palacios has built its reputation with its Priorat wines, including the flagship Ermita. In 2000, he returned to take care of the family property located east of the Rioja appellation. Over 100 hectares, the vineyard has been divided equally between grenache and tempranillo in organic conversion since 2015.

Propiedad, a high-end cuvée produced only in the great vintages (if not folded in La Montesa): the oldest vines (40 to 90 years old), long vatting, 14 months' maturation, without filtration before bottling, rated 92/100 by Vinous in 2015.

Along with Aldo Conterno, Angelo Gaja and Renato Ratti, Cantina Vietti is one of the estates that revived Barolo in the early 1960s, practicing plot selection above all else. Bought in 2015 by an American (Krause family), a new impulse is given to the Estate which, with more financial means, has acquired several highly qualitative plots in the heart of the Barolo. The wines of Vietti are distinguished by their contained power and stylish depth, qualities that are only revealed after about ten years of aging (except for Perbacco, which is more quickly accessible).

Antonio Galloni, the most qualified American taster to comment on Italian wines, places Vietti at the absolute top of Piedmont and the entire peninsula. 

Along with Aldo Conterno, Angelo Gaja and Renato Ratti, Cantina Vietti is one of the estates that revived Barolo in the early 1960s, practicing plot selection above all else. Bought in 2015 by an American (Krause family), a new impulse is given to the estate which, with more financial means, has acquired several highly qualitative plots in the heart of the Barolo. The wines of Vietti are distinguished by their contained power and stylish depth, qualities that are only revealed after about ten years of aging (except for Perbacco, which is more quickly accessible).

Antonio Galloni, the most qualified American taster to comment on Italian wines, places Vietti at the absolute top of Piedmont and the entire peninsula. 

The Sottimano family estate is the most Burgundian of Piedmont's producers: small vineyard (18 ha) made up of parcels scattered over the Barbaresco appellation, vines aged between 25 and 60 years, natural fermentation using indigenous yeasts, maturing for one year on lees for malolactic fermentation, no use of sulphur until the final bottling without filtering or fining. All Sottimano wines are distinguished by fine, fresh fruit and soft tannins.

Nice entry into the range with the Langhe (rated 90/100 in 2020 by Galloni) gathering the young vines (15 years old) of their different vineyards.

The Sottimano family estate is the most Burgundian of Piedmont's producers: small vineyard (18 ha) made up of parcels scattered over the Barbaresco appellation, vines aged between 25 and 60 years, natural fermentation using indigenous yeasts, maturing for one year on lees for malolactic fermentation, no use of sulphur until the final bottling without filtering or fining. All Sottimano wines are distinguished by fine, fresh fruit and soft tannins.

Nice entry into the range with the Langhe (rated 90/100 in 2020 by Galloni) gathering the young vines (15 years old) of their different vineyards.

The Sottimano family estate is the most Burgundian of Piedmont's producers: small vineyard (18 ha) made up of parcels scattered over the Barbaresco appellation, vines aged between 25 and 60 years, natural fermentation using indigenous yeasts, maturing for one year on lees for malolactic fermentation, no use of sulphur until the final bottling without filtering or fining. All Sottimano wines are distinguished by fine, fresh fruit and soft tannins.

The plot-based cuvées (1.5 ha maximum) express the diversity of terroirs and exposures like the Burgundian "climats":
- Pajoré, with its limestone subsoil, is structured by beautifully velvety tannins;
- Fausoni has finesse and elegance;
- Currà, the only south-facing terroir, is richer, riper and has a longer ageing potential.

The Sottimano family estate is the most Burgundian of Piedmont's producers: small vineyard (18 ha) made up of parcels scattered over the Barbaresco appellation, vines aged between 25 and 60 years, natural fermentation using indigenous yeasts, maturing for one year on lees for malolactic fermentation, no use of sulphur until the final bottling without filtering or fining. All Sottimano wines are distinguished by fine, fresh fruit and soft tannins.

The plot-based cuvées (1.5 ha maximum) express the diversity of terroirs and exposures like the Burgundian "climats":
- Pajoré, with its limestone subsoil, is structured by beautifully velvety tannins;
- Fausoni has finesse and elegance;
- Currà, the only south-facing terroir, is richer, riper and has a longer ageing potential.

The Sottimano family estate is the most Burgundian of Piedmont's producers: small vineyard (18 ha) made up of parcels scattered over the Barbaresco appellation, vines aged between 25 and 60 years, natural fermentation using indigenous yeasts, maturing for one year on lees for malolactic fermentation, no use of sulphur until the final bottling without filtering or fining. All Sottimano wines are distinguished by fine, fresh fruit and soft tannins.

The plot-based cuvées (1.5 ha maximum) express the diversity of terroirs and exposures like the Burgundian "climats":
- Pajoré, with its limestone subsoil, is structured by beautifully velvety tannins;
- Fausoni has finesse and elegance;
- Currà, the only south-facing terroir, is richer, riper and has a longer ageing potential.

The Sottimano family estate is the most Burgundian of Piedmont's producers: small vineyard (18 ha) made up of parcels scattered over the Barbaresco appellation, vines aged between 25 and 60 years, natural fermentation using indigenous yeasts, maturing for one year on lees for malolactic fermentation, no use of sulphur until the final bottling without filtering or fining. All Sottimano wines are distinguished by fine, fresh fruit and soft tannins.

The plot-based cuvées (1.5 ha maximum) express the diversity of terroirs and exposures like the Burgundian "climats":
- Pajoré, with its limestone subsoil, is structured by beautifully velvety tannins;
- Fausoni has finesse and elegance;
- Currà, the only south-facing terroir, is richer, riper and has a longer ageing potential. His 2016 was rated 95+/100 by Galloni "Currà captures all the magic and mystery that are the essential qualities of a first-rate Nebbiolo. I loved it."

A historic property (formerly the farm of the Grand Dukes of Tuscany), Fèlsina is one of Chianti's leading producers and, as such, is entirely dedicated to Sangiovese (100% of its vineyards), which finds one of its most accomplished expressions here. Across all its vintages, Fèlsina demonstrates a keen sense of balance and finesse, a stubborn determination to preserve the freshness of the fruit by avoiding any jammy notes, and above all, consistently fair prices.

Since 1967, Berardenga has been the estate's basic vintage, fruity, full-bodied (despite its translucent colour) and immediately flavourful.

A historic property (formerly the farm of the Grand Dukes of Tuscany), Fèlsina is one of Chianti's leading producers and, as such, is entirely dedicated to Sangiovese (100% of its vineyards), which finds one of its most accomplished expressions here. Across all its vintages, Fèlsina demonstrates a keen sense of balance and finesse, a stubborn determination to preserve the freshness of the fruit by avoiding any jammy notes, and above all, consistently fair prices.

Rancia is their finest Chianti Classico vintage, a selection of the oldest vines (minimum 25 years old).

Small estate but the most representative of all Tuscany: because Gianni Brunelli gathers two complementary terroirs (2 ha on clay in the north of the appellation, 4.5 ha on schist and limestone in the south), because it is 100% sangiovese, because it is advised by the local oenologist Paolo Vagaggini (like a third of the Tuscan properties). Here, they don't produce a whole host of wines, but only a Rosso and two Brunellos, the classic and (only in great vintages) the Riserva.

As Mr. Guido (Vinous) wrote in November 2021 "Gianni Brunelli, a producer who continues to prove that Brunello di Montalcino is a world-class vineyard".

Small estate but the most representative of all Tuscany: because Gianni Brunelli gathers two complementary terroirs (2 ha on clay in the north of the appellation, 4.5 ha on schist and limestone in the south), because it is 100% sangiovese, because it is advised by the local oenologist Paolo Vagaggini (like a third of the Tuscan properties). Here, they don't produce a whole host of wines, but only a Rosso and two Brunellos, the classic and (only in great vintages) the Riserva.

As Mr. Guido (Vinous) wrote in November 2021 "Gianni Brunelli, a producer who continues to prove that Brunello di Montalcino is a world-class vineyard".

Small estate but the most representative of all Tuscany: because Gianni Brunelli gathers two complementary terroirs (2 ha on clay in the north of the appellation, 4.5 ha on schist and limestone in the south), because it is 100% sangiovese, because it is advised by the local oenologist Paolo Vagaggini (like a third of the Tuscan properties). Here, they don't produce a whole host of wines, but only a Rosso and two Brunellos, the classic and (only in great vintages) the Riserva.

As Mr. Guido (Vinous) wrote in November 2021 "Gianni Brunelli, a producer who continues to prove that Brunello di Montalcino is a world-class vineyard".

The story of Luca d'Attoma in Tuscany is similar to that of Stéphane Derenoncourt in Bordeaux. First of all, Luca d'Attoma is one of the most famous oenologists in Italy, having worked since 1991 as a consultant in mythical estates such as Tua Rita or Macchiole. In 2000, he decided to create his own vineyard, Duemani, which quickly became a cult in Tuscany (first Italian wine rated 100/100 by Robert Parker). The 7 hectares cover a natural amphitheater 9 km from the Mediterranean, facing west, with soil (clay and stone) very low fertility. The vineyard is fully biodynamic (Demeter).

Suisassi, 100% Syrah, aged in French oak barrels (70% new). An energetic Syrah, at once firm, soft and fresh, in a ripe and rich expression.

The 2016 and 2018 vintages were scored identically by A. Galloni (Vinous): 95/100 for Duemani and 96/100 for Suisassi.

The story of Luca d'Attoma in Tuscany is similar to that of Stéphane Derenoncourt in Bordeaux. First of all, Luca d'Attoma is one of the most famous oenologists in Italy, having worked since 1991 as a consultant in mythical estates such as Tua Rita or Macchiole. In 2000, he decided to create his own vineyard, Duemani, which quickly became a cult in Tuscany (first Italian wine rated 100/100 by Robert Parker). The 7 hectares cover a natural amphitheater 9 km from the Mediterranean, facing west, with soil (clay and stone) very low fertility. The vineyard is fully biodynamic (Demeter).

Suisassi, 100% Syrah, aged in French oak barrels (70% new). An energetic Syrah, at once firm, soft and fresh, in a ripe and rich expression.

The 2016 and 2018 vintages were scored identically by A. Galloni (Vinous): 95/100 for Duemani and 96/100 for Suisassi.

In the 1920s, the Marquis Incisa della Rochetta wanted to create a "noble" wine, i.e., one that was close to the taste of Bordeaux wines. On his estate of Tenuta San Guido, located in Maremma (coastal Tuscany), he had Cabernet Sauvignon (85% today) planted, convinced by their racy tannic structure and their durability. The climate, cooled by the sea breeze from the Mediterranean 5 km away and by the altitude (100 to 400 m), is particularly conducive to a slow maturation of the Cabernet berries.

All the wines of Tenuta San Guido are built around Cabernet Sauvignon as the main grape variety, combined with another minority variety. Sassicaia, a pioneer in the super-Tuscan movement that followed, gained international recognition in 1971 and has never lost it since.

Guidalberto, a step above Difese, is a Cabernet-Sauvignon/Merlot blend with a Medoc-like profile, elegant and distinguished while remaining greedy.

Dirk Van der Niepoort, a talented Port producer, is an unusual character: quirky, visionary and intuitive. Twenty-five years ago, he set out to introduce the quality of the wines of northern Portugal, while remaining faithful to Portuguese know-how and grape varieties. He has created a plethora of vintages (more than 50!) highlighting here a terroir, there a grape variety or unconventional winemaking. Faithful to ancestral Portuguese traditions, Mr Van der Niepoort makes his red wines by blending local grape varieties: touriga nacional, touriga franca, tinta roriz, alfrocheiro, baga, jaen...

The term Vinho Verde originally referred to young and fresh wines and applied to both whites and reds. It has long been synonymous with white wines with a formidable acidity because they come from still green grapes. Mr. Van der Niepoort created this Dócil cuvée to demonstrate that a good Vinho Verde could be "docile". Vinified and matured in stainless steel vats, this wine made from the Loureiro grape variety on a granitic terroir offers a refreshing, crisp and fresh palate with floral (hawthorn, fern) and fruity (green apple, grapefruit, lime) aromas. And only 11° because the Vinho Verde appellation is not granted to wines titling more than 11°5.

Dirk Van der Niepoort, a talented Port producer, is an unusual character: quirky, visionary and intuitive. Twenty-five years ago, he set out to introduce the quality of the wines of northern Portugal, while remaining faithful to Portuguese know-how and grape varieties. He has created a plethora of vintages (more than 50!) highlighting here a terroir, there a grape variety or unconventional winemaking. Faithful to ancestral Portuguese traditions, Mr Van der Niepoort makes his red wines by blending local grape varieties: touriga nacional, touriga franca, tinta roriz, alfrocheiro, baga, jaen...

The term Vinho Verde originally referred to young and fresh wines and applied to both whites and reds. It has long been synonymous with white wines with a formidable acidity because they come from still green grapes. Mr. Van der Niepoort created this Dócil cuvée to demonstrate that a good Vinho Verde could be "docile". Vinified and matured in stainless steel vats, this wine made from the Loureiro grape variety on a granitic terroir offers a refreshing, crisp and fresh palate with floral (hawthorn, fern) and fruity (green apple, grapefruit, lime) aromas. And only 11° because the Vinho Verde appellation is not granted to wines titling more than 11°5.

António Madeira, a French engineer of Portuguese origin, decided in 2010 to return to the land of his ancestors, the Serra da Estrela. On this magnificent granite plateau considered to be the “terroir of the grands crus” of the Dão, António cultivates his plots of old vines (over 50 years old) planted with more than 30 grape varieties in a very hands-off manner. (more than 30 grape varieties). With moderate alcohol levels, his wines, which are more infused than extracted, have very pure aromatic expressions supported by delicate structures. A Burgundian version of Portuguese wines.

The Grand Blanc de Madeira, 75% Siria and 25% other indigenous Portuguese grape varieties, is a blend from 15 granite-soiled plots with very old vines (between 60 and 120 years old). Its refreshing acidity, remarkable minerality and moderate alcohol content (12%) bring it close to a great Chablis.

António Madeira, a French engineer of Portuguese origin, decided in 2010 to return to the land of his ancestors, the Serra da Estrela. On this magnificent granite plateau considered to be the “terroir of the grands crus” of the Dão, António cultivates his plots of old vines (over 50 years old) planted with more than 30 grape varieties in a very hands-off manner. (more than 30 grape varieties). With moderate alcohol levels, his wines, which are more infused than extracted, have very pure aromatic expressions supported by delicate structures. A Burgundian version of Portuguese wines.

Delicate on the palate, Tinto is full-bodied and luscious with delicious fruitiness. A very fine entry-level wine, predominantly made from black Alfrocheiro grapes.

António Madeira, a French engineer of Portuguese origin, decided in 2010 to return to the land of his ancestors, the Serra da Estrela. On this magnificent granite plateau considered to be the “terroir of the grands crus” of the Dão, António cultivates his plots of old vines (over 50 years old) planted with more than 30 grape varieties in a very hands-off manner. (more than 30 grape varieties). With moderate alcohol levels, his wines, which are more infused than extracted, have very pure aromatic expressions supported by delicate structures. A Burgundian version of Portuguese wines.

Vinhas Velhas is a blend of different parcels of old vines from the estate. Composed of more than 20 different grape varieties (Mencia, Baga, Tinta Amarela, etc.), it is the wine that best represents António's work, with a full-bodied, dense and creamy palate, with notes of tart black fruits.

António Madeira, a French engineer of Portuguese origin, decided in 2010 to return to the land of his ancestors, the Serra da Estrela. On this magnificent granite plateau considered to be the “terroir of the grands crus” of the Dão, António cultivates his plots of old vines (over 50 years old) planted with more than 30 grape varieties in a very hands-off manner. (more than 30 grape varieties). With moderate alcohol levels, his wines, which are more infused than extracted, have very pure aromatic expressions supported by delicate structures. A Burgundian version of Portuguese wines.

Vinhas Velhas is a blend of different parcels of old vines from the estate. Composed of more than 20 different grape varieties (Mencia, Baga, Tinta Amarela, etc.), it is the wine that best represents António's work, with a full-bodied, dense and creamy palate, with notes of tart black fruits.

António Madeira, a French engineer of Portuguese origin, decided in 2010 to return to the land of his ancestors, the Serra da Estrela. On this magnificent granite plateau considered to be the “terroir of the grands crus” of the Dão, António cultivates his plots of old vines (over 50 years old) planted with more than 30 grape varieties in a very hands-off manner. (more than 30 grape varieties). With moderate alcohol levels, his wines, which are more infused than extracted, have very pure aromatic expressions supported by delicate structures. A Burgundian version of Portuguese wines.

A Centenaria, the vines—which are well over a century old (120 years)—grow on granite soil, producing a powerful wine with an endless finish and very fine tannins. It has a balance very much in the style of Côte-Rôtie

Taylor’s is the most famous producer of so-called ‘English-style’ Port wines – that is to say, crisp, refined and elegant – whilst Graham’s, the other great historic Port house, represents the Portuguese style, which is sweeter and smoother.

Vintage Port comes from their three quintas: Vargellas (for elegance and complexity), Terra Feita (for richness and body) and Junco (for its fruity power).

Only by blending wines from all three quintas can Taylor’s produce their classic Vintage Port, the flagship of their range (not to be confused with single-quinta Vintages, which are less well-rounded, such as Vargellas 2022 or Terra Feita 2019). The simultaneous declaration of all three quintas as Vintage is a rare event (it has happened only 16 times in the last 50 years, and not once between 2018 and 2024).

Austere in its youth, with intense depth and excellent structure on the palate, Taylor’s Vintage Port – the very quintessence of a great Port wine – is capable of ageing for decades, reaching its full potential after 15 years of ageing.

Taylor’s is the most famous producer of so-called ‘English-style’ Port wines – that is to say, crisp, refined and elegant – whilst Graham’s, the other great historic Port house, represents the Portuguese style, which is sweeter and smoother.

Vintage Port comes from their three quintas: Vargellas (for elegance and complexity), Terra Feita (for richness and body) and Junco (for its fruity power).

Only by blending wines from all three quintas can Taylor’s produce their classic Vintage Port, the flagship of their range (not to be confused with single-quinta Vintages, which are less well-rounded, such as Vargellas 2022 or Terra Feita 2019). The simultaneous declaration of all three quintas as Vintage is a rare event (it has happened only 16 times in the last 50 years, and not once between 2018 and 2024).

Austere in its youth, with intense depth and excellent structure on the palate, Taylor’s Vintage Port – the very quintessence of a great Port wine – is capable of ageing for decades, reaching its full potential after 15 years of ageing.

Taylor’s is the most famous producer of so-called ‘English-style’ Port wines – that is to say, crisp, refined and elegant – whilst Graham’s, the other great historic Port house, represents the Portuguese style, which is sweeter and smoother.

Vintage Port comes from their three quintas: Vargellas (for elegance and complexity), Terra Feita (for richness and body) and Junco (for its fruity power).

Only by blending wines from all three quintas can Taylor’s produce their classic Vintage Port, the flagship of their range (not to be confused with single-quinta Vintages, which are less well-rounded, such as Vargellas 2022 or Terra Feita 2019). The simultaneous declaration of all three quintas as Vintage is a rare event (it has happened only 16 times in the last 50 years, and not once between 2018 and 2024).

Austere in its youth, with intense depth and excellent structure on the palate, Taylor’s Vintage Port – the very quintessence of a great Port wine – is capable of ageing for decades, reaching its full potential after 15 years of ageing.

Taylor’s is the most famous producer of so-called ‘English-style’ Port wines – that is to say, crisp, refined and elegant – whilst Graham’s, the other great historic Port house, represents the Portuguese style, which is sweeter and smoother.

Vintage Port comes from their three quintas: Vargellas (for elegance and complexity), Terra Feita (for richness and body) and Junco (for its fruity power).

Only by blending wines from all three quintas can Taylor’s produce their classic Vintage Port, the flagship of their range (not to be confused with single-quinta Vintages, which are less well-rounded, such as Vargellas 2022 or Terra Feita 2019). The simultaneous declaration of all three quintas as Vintage is a rare event (it has happened only 16 times in the last 50 years, and not once between 2018 and 2024).

Austere in its youth, with intense depth and excellent structure on the palate, Taylor’s Vintage Port – the very quintessence of a great Port wine – is capable of ageing for decades, reaching its full potential after 15 years of ageing.

Taylor’s is the most famous producer of so-called ‘English-style’ Port wines – that is to say, crisp, refined and elegant – whilst Graham’s, the other great historic Port house, represents the Portuguese style, which is sweeter and smoother.

Vintage Port comes from their three quintas: Vargellas (for elegance and complexity), Terra Feita (for richness and body) and Junco (for its fruity power).

Only by blending wines from all three quintas can Taylor’s produce their classic Vintage Port, the flagship of their range (not to be confused with single-quinta Vintages, which are less well-rounded, such as Vargellas 2022 or Terra Feita 2019). The simultaneous declaration of all three quintas as Vintage is a rare event (it has happened only 16 times in the last 50 years, and not once between 2018 and 2024).

Austere in its youth, with intense depth and excellent structure on the palate, Taylor’s Vintage Port – the very quintessence of a great Port wine – is capable of ageing for decades, reaching its full potential after 15 years of ageing.

When Adrien David-Beaulieu, owner of Château Coutet, met the Shinko family, Japanese masters of soy sauce, he was inspired to produce soy sauces in Saint-Emilion. The manufacturing process is reminiscent of wine-making: fermentation of soy beans and wheat grains, maceration (up to 7 months) and aging (up to 18 months).

By importing from Japan the famous koji mushroom responsible for fermentation, selecting an organic cereal producer 14 km from his farm and a salt-maker on the Ile de Ré (the quality of the salt is a determining factor in soy sauce), Adrien David-Beaulieu has been proud to succeed in producing 'premium', local soy sauces since 2023. With their sweetness, intensity on the palate and aromatic complexity, these homemade sauces, which have nothing in common with industrial concoctions, bring all dishes (meat, fish, broths, marinades, vegetables...) into aromatic universes as original as they are rich in umami.

Black is the classic, full-bodied soy sauce, 50% wheat and 50% soy, aged 18 months in oak barrels.