Cortonesi (La Mannella)


Production: 35,000 bottles

The "La Mannella" farm, owned by the Cortonesi family, covers a surface of 56 hectares, 8 of which are especially devoted to the production of "Brunello di Montalcino", 2 to olive trees and the remaining ones are occupied by vast forests. Its wine-making activity started at the beginning of the seventies and its vineyards are placed in one of the most valuable areas of the region, both north and south-east from Montalcino. It is a young company, in fact their first bottled vintage is from 1990.

It is strictly a family business and works very much according to the traditions, employing only modern technologies that help in enhancing the quality of the Brunellos. The favourable location of its vineyards and the rocky soils where they are planted all contribute to the making of a deep and elegant Brunello suited also for a long ageing. Alongisde the Brunello, Cortonesi produce a Brunello Cru "Poggiarelli", Rosso di Montalcino, Grappa di Brunello and in the very best years a Brunello Riserva.


Castello di Vopaia

Radda in Chianti

Certified Organic

Production: 30,000 bottles

Today, as the eleventh century, the village is intimately involved in the wine-olive oil production, because the fermentation room and wine cellars, the vinsantaia and bottling, and the mill orciaia modern-yet-still housed in the basement, in the halls, churches desecrated and in buildings of the village, joined together by an amazing "wineduct" underground. Volpaia, is thus not a mere "theatre for tourists", but the centre of a complex rural activities which are directly or indirectly linked to all the inhabitants of the village.

Visiting the cellars of Volpaia is a unique experience that will guide you through all the palaces and churches of the village.


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Fabio Oberto

La Morra, Barolo

Production: 100,000 bottles

For most of his life Fabio's father Andrea Oberto had two jobs: lorry driver and farmer. Indeed after a long, exhausting week of work, undoubtedly driven by his great passion for the land, Andrea would still find the energy to work on the three hectares of vineyards in La Morra he inherited from his father. His son, Fabio Oberto who runs operations and handles the estates cellars is just as passionate and he credits his fathers dedication and sacrifice to reach that sought-after “success”.

Humbly he tells "I, and many of my generation – children of winemakers who, like Andrea Oberto, have dedicated their lives to this craft – have a great responsibility: that of continuing the work of these extraordinary people. People who never gave up when faced with difficulty or defeat, who never lost faith in themselves or their passion for their work.

When you look down from the town of La Morra, one of the finest production areas for Barolo, a few kilometres from Alba (Cuneo), in the heart of Piedmont, the rolling hills do indeed look like neatly interwoven tongues of earth. At an altitude of 513 metres, La Morra retains the charm of its Medieval origins and boasts a winemaking heritage of outstanding importance: the characteristics of the area differ from hillside to hillside, giving rise to exceptional sensory variety between different wines of the same type.

Piero Busso

neive, Barbaresco

Production: 45,000 bottles

Certified organic

In the heart of the Langhe, in some of the most famous crus of Barbaresco (Albesani, Balluri, Gallina and San Stunet), you'll find the vines of Piero Busso. Founded by Piero's father in 1953, the winery is now run by Piero, his wife Lucia, his daughter Emanuela and his son Pierguido, who manage all phases of production from their organically farmed vineyards to the winery.

Each vineyard has its own parcels and each parcel its own vinification and tank. Such a rigorous selection is done in order to highlight the quality and uniqueness of each type of soil on the property.

Most wines mature in large oak barrels and a few of them in barrique barrels always paying the outmost attention not to hide the wines originality but to exalt their uniqueness. The vineyards cover an area of 10 hectares and they produce an average of 45.000 bottles of wines a year.

Giacomo Vico

Canale, Roero

Production: 100,000 bottles

The cellars of Giacomo Vico date back to as far as the end of the 19th century, when around 1890, although there are no official documents testifying to the exact year Giacomo Vico himself started producing and selling wine under his own name.

All the vineyards, acquired over these years, are located in the Roero area and specifically in the municipalities of Canale, Vezza d'Alba and Castellinaldo at an altitude between 200 and 300m on steep hills of sandy and calcareous soil. 

The Roero is home to Arneis, a thrilling white wine, dry, full bodied displaying notes of pear and apricot. 

Today, as it was at the very beginning, the search for quality characterizes the wines of Giacomo Vico, a most prominent figure from the Roero wine-making area.




 Borgo del Tiglio

      Brazzanno in Friuli

     35,000 bottles

Borgo del Tiglio produces benchmark white wines from the Collio appellation in Friuli, North east Italy . The winemaking style adopted by owner and wine maker Nicola Manferrari seeks to obtain wines with delicate properties, complex and balanced, with tendencies to mature well over time. This balance is sought at every phase of the wine making process. Complexity is achieved by blending many seperately produced lots so as to enhance their diverse original characteristics. When the wines are ready for bottling, the different lots are carefully chosen so as to create the desired charachteristics as closely as possible.

The soils are formed by the break up of sub soil consisting of sandstone and strata of marl although there are considerable differences in the terrior of vineyards facing the ocean and those that face the mountains. To highlight the influence of "terrior", Nicola since 1982 has kept the grapes from each of his plots separate during the wine making process and records data on both the grapes and the wine during this time.

Nicola produces three equally impressive ranges of white wines each year. The first being the standard "Collio" range of Chardonnay, Malvasia, Sauvignon and Friuliano and a blend known simply as the Collio Bianco. The second range labelled "Selezione" is the best individual barrel of that vintage selected by Nicola himself. Lastly the flagship wine Studio di Bianco is a blend of the best Friuliano, Sauvignon and Riesling on the estate.   These wines are all near perfect. Nicola's wines are one of only a handful of collectable Italian white wines and have a cult like following among famous restaurateurs, wine collectors and enthusiasts. These are must haves for any true lover or collectors of fine wines.




Valdobbiadene, Veneto

Production: 550,000 bottles

Graziano Merotto’s farm has strong ties to the land around Col San Martino, a Prosecco DOCG wine producing area where vines have been cultivated for more than 2000 years. Graziano Merotto works his vines by hand following in a rich tradition passed down through the generations from father to son and as far back as the early 1900's Agostino Merotto was well known for the quality of his Prosecco.

The production area includes fifteen small municipalities and covers about 20,000 hectares. Vines are grown only on the sunniest parts of the hills at an altitude between 50 and 500 metres above sea level, while the northern sides of the hills are mainly covered in woodland.The only exception are the precious Cartizze grapes which are harvested naturally by a well-trusted supplier from his own vines in the exclusive Cartizze zone. The land is difficult to cultivate yet charming with its high vineyards on steep hillsides where it can be hard simply to stand up, never mind work.

Merotto have won Italy's highest honour for wine for 5 consecutive years with the flagship wine "Fondatore Graziano" awarded 3 Gambero Rosso. The key to Merotto's success can be traced back to 2004 where it was decided that the strictest vineyard selection and practices must be adhered to. It's this simple principle that has led to Merotto's International reputation as Italy's finest Prosecco. 



San Pietro in Cariano, Veneto

Production: 250,000 bottles

The “La Brigaldara” winery is located outside the village of San Floriano in the Valpolicella area to the north of the city of Verona in Northeastern Italy. It perches on a slope at the mouth of the Marano Valley, one of the four valleys which make up the “Classico” area of this well-known wine producing region.

The estate covers 50 hectares of land covering both property, vineyards and olive groves. Adjacent to the villa which is used as a home by the Cesari family, the farmhouse, built in a traditional style which a characteristic porch, houses the recently modernized winery. Each year Brigaldara produces approximately 250.000 bottles from the grapes grown on its 50 hectares of vineyards.

The winery philosophy has always been to produce quality wines which are representative of the land in whicht they are produced. Because of this, we constantly strive to achieve balance in the vineyards and never force the plants to overproduce. The key moment which influences the quality of our wines is the start of the harvest. This moment is determined by constantly monitoring our vineyards to ensure that we harvest at just the right moment.





Liugi Tecce

Irpinia, Campania

Production: 10,000 bottles

Luigi Tecce's 4ha wine estate is located 550 metres high among Campania Irpinian hills on the border of the Castelfanci & Paternopoli villages on calcareous rocky soils overlain with a smattering of volcanic dust. The area is famous for producing fine Aglianico grape that is then vinified as Taurasi DOCG. Similar terrain indeed to that of Serralunga D'Alba, Piedmont, giving wines that are richly intense but also with a scintillating structure for longer ageing.

Since 1997 Luigi's been bottling the fruit from his oldest, 80 year old vines (trees!) from Paternopoli as the damsen fruited Taurasi DOCG, while nearby younger Castelfranci vines provide the juice for his earlier drinking, racy raspberry fruited Campitaursini DOC.

Vinification takes places without intervention in large open chestnut vats for Taurasi & stainless-steel for Campitaurasini; invecchiamento/ageing in large Gamba slavonian botte for 24 months. Since 2009 he's been playing with amphora.  Production is limited and no pesticides are used either in the vine or cantina, so giving an authentic artisanal expression of Campanian Aglianico.

Villa Diamante

Montefredane, Campania

Production: 8,000 bottles

The story of Villa Diamante begins far away from the vine-covered rolling hills of Irpinia, east of Naples: late founder and winemaker Antoine Gaita grew up in Belgium, where his father had immigrated to work in the coal mines. After developing a passion for wine at a young age, Antoine felt the need to return to his roots so he settled back in the Campania town of Montefredane, along with his New Jersey-born wife Diamante, also a returning migrant. In 1996 they established Villa Diamante, and began to bottle organically grown Fiano di Avellino from the hillside surrounding their home. Unlike most vineyards in the area, their meager 3 hectares of Fiano face north, favoring a slow and steady ripening marked by hot days and cool nights. Antoine's primary goal was to allow the high-altitude limestone terroir of Montefredane to express itself by avoiding the use of chemicals in the vineyard while maintaining a non-interventionist approach in the cellar. Antoine experimented constantly, with his background in chemistry driving his methods as his perennial desire for improvement provided a quasi-academic thrill.

Antoine tragically and unexpectedly passed away after an illness in early 2015. With the help of a consulting enologist, Diamante remains committed to ensuring his legacy lives on as a true pioneer of artisanal, terroir-driven Fiano di Avellino. Respecting the methods he championed in the vines and cellar, Antoine's family continues to craft top-quality wines that remain among the most soulful and long-lived whites of southern Italy.

After whole-cluster pressing, the juice is either inoculated from a wild yeast starter culture (pied de cuve) or with cultured yeasts selected from the vineyard, depending on the vintage. Nothing is hurried in the winemaking, as the wine completes its malolactic fermentation and ages extensively sur lie to acquire stunning mouthfeel and glorious complexity. After a year-long élevage in stainless steel, during which a natural clarification takes place, the “Vigna della Congregazione” is bottled unfined and unfiltered, with only a small dose of sulfur. The wine is an exercise in finesse, showcasing Fiano’s potential for purity and longevity along with its striking, ever-evolving aromatics. Villa Diamante’s Fiano is a unique wine, from its delicate floral perfume and mineral character in youth to the pristine texture and smoky, nutty notes it develops with bottle age.


Giovanni Montisci

Mamoiada, Sardinia

Production: 6,000 bottles

Cannonau (aka Grenache) is grown all over Sardegna, but the town of Mamoiada, in the heart of the island’s mountainous interior, could be considered one of its grand cru sites. Planted at dizzying altitudes on soils of sandy decomposed granite, the grape finds a grandiose expression that channels Barolo while rivaling, in its own way, the finest Grenaches from Châteauneuf or Priorat.

With a mere two hectares of vines and a radically artisanal approach to his craft, Giovanni Montisci has established himself as one of Mamoiada’s foremost ambassadors. Unsatisfied in his job as a mechanic, he turned his full attention to cultivating tiny vineyard plots inherited from his wife’s family, ultimately bottling his first wine from the 2004 vintage. He has since earned a cult-like following for his powerful and distinctive Cannonaus from organically farmed old vines grown up to 650 meters elevation. The chilly nights here allow for slow and steady ripening, preserving precious acidity and favoring rich, complex wines perfumed of wild fruit, flowers, Mediterranean herbs, and spices—a truly compelling translation of this extreme terroir, which shines alongside the hearty local cuisine of Sardegna’s mountains.

Giovanni’s wines are the product of his painstaking attention to detail, from the meticulous work among his ancient alberello-trained vines to the gorgeous Quintarelli-inspired labels adorning each bottle. All of his wines, including the fleshy dry Moscato and deep, vinous Cannonau rosato, are fermented spontaneously, aged in neutral wood, and bottled unfined and unfiltered with minimal SO2. “Barrosu”, his flagship Cannonau, perfectly embodies the rugged beauty of these mountainous highlands, while the Riserva “Franzisca”, from 85-year-old vines, displays astonishing finesse for such a potent, structured red—proof that Sardegna is capable of much, much more than the simple quaffer.


San Giovenale

Blera, Lazio

Production: 8,000 bottles


San Giovenale is an amazing project created by Emanuele Pangrazi, a Roman by origin who has such a strong passion about his territory and it's wine. Together with famous enologist Marco Casolanetti (who created wines for Kurni & Oasi Degli Angeli) they decided to plant vineyards in Blera, a beautiful valley in Northern Lazio between Rome and the Coast.

The sweeping exposed valley and maritime influences from the sea lead to vineyards bring planted with Carignan, Grenache, Syrah, Cabernet and Tempranillo. The philosophy of the owner and the winery is to take care of the territory and to produce a wine of quality rather than quantity. The winery is certified biological and is utilizing geothermal energy.

San Giovenale produce almost entirely just one wine 'Habemus' a sensational blend of Grenache, Syrah and Carignan sourced from young vines which are influenced by the sea breezes from the Tyrrenean . The grapes are hand-picked, vinified separately, destemmed and soft-pressed within 1 hour from harvest. This is a meticulous process and the results are evident in the wine. As this instantly opens it releases expressive aromas of ripe blackberries, plums, exotic spices, black olive, floral and crushed stones all coming together beautifully in the glass. This full-bodied, structured red continues to impress with its wonderful velvety texture and excellent overall balance and concentration through the finish. Overall, this is an impressive effort which is making a bold statement for the quality of wine in Lazio.


The Castelfeder Winery was founded in 1969 by Alfons Giovanett, who had attended the renowned wine school in San Michele all’Adige.
The small private winery originally lay in the center of Neumarkt/Egna in the south of Alto Adige and processed mainly red grapes of the Lagrein, Pinot Noir and Schiava varieties.

In 1989 the founder’s son, Günther Giovanett, took over the management of the winery and at the same time, relocated the operations to the small village of Kurtinig/Cortina in the very south of Alto Adige. The purchase of new vineyards and close collaboration with other winegrowers in the area offer Günther new possibilities of producing great wines through careful selection of the best production areas and focused cultivation of choice varietals; a job he performs with enthusiasm.

The effort of Günther and his wife Alessandra is confirmed by the decision of their two children Ivan and Ines, who both changed their passion into work. A true family business with the goal of producing outstanding wines in a special region of Italy.