Stockist/Retailer: T. Wright

(2026) From loamy clay soils, the blend was fermented in stainless steel then aged 16 months in a combination of French and American oak  barrels. There's a balsamic quality on the nose, the combination of oak and plummy, ripe fruit I suspect, with wood smoke and even a touch of strawberry. The palate has rich, full fruit and plenty of sweetness, really juicy and the oak now creamy and supple along with ripe tannins and balancing acidity. Closed with a DIAM 10 cork, suggesting the producer is confident it will age for a decade. Watch the video for more information.

(2023) TERROIR: From mountain vineyards on volcanic soil, there's much more of a flint and waxy, paraffin nuance to this wine. Fruit is punchy and vibrant, lime-streaked and very zesty, it has a peppery and salty aspect too, and a long finish.

(2022) From a vineyard classed as experimental - although it has been run by CAVIT since the 1980s. Here a number of varieties and clones are grown for their agronomists and winemaker to experiment. Chardonnay has been planted in Trentino since it was an Austrian territory. This is barrel-fermented and aged until the May following harvest, then best barrels are selected for this cuvée. Lightly toasty and spicy on the nose, oak relatively obvious but topped by fresh lemon verbena fruitiness. Palate quite cool and clean, again it is citrus and yellow apple that carries the palate, acidity quite tangy and lightly salty perhaps.

(2019) Based upon the 2014 vintage.  Aroma of slightly unripe pear on the nose with hints of white pepper.  The palate has a crunchy red fruit feel, interplaying with a tangerine grip.  A little bitter on the finish, perhaps a wine that needs to recover from its disgorgement? Leave in your cellar for around six months, and drink from 2019 until 2021.