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It's not every day that you get the chance to taste a wine that actually represents the history of an appellation. And not just any wine. But of one of the most beloved in the world, Chianti Classico. This honour is granted to us when we are lucky enough to come across a bottle like this. Villa Antinori Chianti Classico DOCG Riserva, in fact, is one of the historic labels of the Antinori house, created in 1928 by Marquis Niccolò. A wine produced to be aged and improved over time, since then it has found its place in the most prestigious cellars of embassies, royal houses, grand hotels and restaurants. It is made from Sangiovese grapes, for once flanked by other complementary varieties. The grapes are first destemmed and then softly crushed, to initiate alcoholic fermentation and maceration that lasts for about 12 days. At the end of malolactic fermentation, the blend is made, which is then left to age in barrels until spring. Intense ruby red in colour, the nose has notes of small red fruits, currants and raspberries that blend well with notes of cherries and a slight woodiness. In the mouth it is harmonious and round. Very fresh and tannic, it has a very pleasant finish. It goes well with game dishes, but also (and perhaps above all) with the more classic bistecca alla fiorentina.

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It is not every day that one has the opportunity to taste a wine that in fact represents the history of a denomination. And not just any appellation. But of one of the most beloved in the world, Chianti Classico. This honour is granted to us when we are lucky enough to come across a bottle like this. Villa Antinori Chianti Classico DOCG Riserva, in fact, is one of the historic labels of the Antinori house, created in 1928 by Marquis Niccolò. A wine produced to be aged and improved over time, it has since found a place in the most prestigious cellars of embassies, royal houses, grand hotels and restaurants. It is made from Sangiovese grapes, for once flanked by other complementary varieties. The grapes are first destemmed and then softly crushed, to initiate alcoholic fermentation and maceration that lasts about 12 days. At the end of malolactic fermentation, the blend is made, which is then left to mature in barrels until spring. Intense ruby red in colour, the nose has notes of small red fruits, currants and raspberries that blend well with notes of cherries and a slight woodiness. In the mouth, it is harmonious and round. Well fresh and tannic, it has a very pleasant finish. It goes well with game dishes, but also (and perhaps above all) with the more classic Florentine steak.

Gavi di Gavi DOCG Monterotondo di Villa Sparina is a structured and long-lived white wine, produced from pure Cortese grapes from a highly prized estate cru. Monterotondo, in fact, represents the highest expression of Gavi, obtained from selected grapes harvested only in a historic vineyard located in a particularly favourable area. The grapes are then vinified separately using artisanal procedures and, at the end of the transformation, the wine matures for no less than 24 months in the cellar, developing complexity and elegance. Golden yellow in colour with a beautiful sheen and good consistency, the nose has aromas of yellow fruit, citrus fruits, white flowers and minerals. On the palate, however, it is fresh, savoury, mineral and very persistent, with a long, vibrant finish. A wine capable of ageing well in the cellar, it can evolve excellently over time. This is demonstrated by the historical vintages kept by the winery, from 1997 to the present day. On the table it goes well with fresh cheeses, white meats, fish and shellfish. Nor is it wrong to propose it as a meditation wine.

In the heart of the Modenese plains, in Sozzigalli di Soliera, in the river Secchia's alluvial soils, Elettra, Metodo Classico Rosé, 100% Lambrusco Grasparossa is born. These particular alluvial soils, rich in silt and sand, give the wine minerality and structure. The temperate climate of the area, with cold winters and hot summers, on the other hand, favours optimal ripening of the grapes, guaranteeing a perfect balance between sugars and acids. An indigenous Modenese variety known for its strong character and marked freshness, Grasparossa is harvested early in September, strictly by hand, to best preserve the precious characteristics of the grapes. Vinification follows the classic method, in full respect of tradition. The grapes are softly pressed and only the first-pressing must is used to obtain a wine with a soft colour and refined aroma. Fermentation takes place at low temperatures, preserving the freshness and fragrance of the fruit. Bottle re-fermentation on yeasts follows, giving Lambrusco Grasparossa its characteristic effervescence. In the glass, it has a pale pink colour, enhanced by a fine and persistent perlage. On the nose, a delicate bouquet of bread crust and white fruit anticipates a dry, decisive and fresh taste, which conquers the palate with its harmony and balance. Perfect for enhancing the flavours of Modenese tradition, it goes well with cured meats, boiled meats, white meats and all typical local dishes. Also ideal as an aperitif.

A great wine never comes about by chance. But, as in this case, it is often the result of painstaking research and careful experimentation. But let us proceed with order. We are talking about a Brunello di Montalcino DOCG, and this is already an indication of quality, produced by Villa Poggio Salvi. We are on the southern slope of the Montalcino hillside. Here the winery's technicians have subjected the 20 hectares of estate vineyards to a strict zoning process, identifying the plots with the best characteristics. This work resulted in Pomona, a woman's face and grape hair, the Roman goddess of fruit and symbol of the winery. In fact, the Sangiovese grapes come from a single 'cru', a plot considered to be the flagship of the most outstanding characteristics for Brunello di Montalcino. The grapes from this plot, where the plants have an average age of about 20 years, are harvested at the beginning of October, by hand in boxes, and vinified separately. It begins with a pre-maceration phase for 8 days, with fermentation at a controlled temperature. After racking, the wine matures for about 30 months in 30 hectolitre Slavonian oak casks, before bottling and a further period of refinement in glass of about 4 months. Brilliant ruby red in colour, the nose is pleasantly harmonious and intense, with nuances of red fruit and spices. In the mouth, then, it is complex and enveloping, with well-presented elegant tannins that guarantee long ageing. Moreover, the producers are ready to bet that, if stored well, a bottle of this Brunello can easily continue to evolve for over 30 years. All that remains is to try it.

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An interesting wine, this Caspagnolo. The result of a classic Tuscan blend, with the ever-present Sangiovese, softened by a small percentage of Merlot. The result is soon described. An immediate and pleasant wine. Perfect companion to a steak (Florentine-style, of course) but also to a slice of country salami. A generous and balanced wine. A glass that doesn't tire but, on the contrary, it complains if it remains alone for even a few minutes. In the glass, the colour is the beautiful and lively one of a wine that is ready immediately. The nose is dominated by notes of ripe red fruit, with strawberry and currant. A slight reminder of underbrush and a hint of sweet spice. In the mouth, finally, it's full-body is revealed immediately. Rich and intense in its flavours, it leaves a warm sensation in the mouth after swallowing. Pleasant tannins, soft and well ripe.

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Let us start with a fact. The 2016 was rated by the Consorzio del Brunello as a 5-star vintage. The maximum. This means that the wineries that decided to produce a Riserva that year, as in this case, had the reasonable certainty of obtaining a great wine, capable of ageing for a long time and giving great satisfaction for years to those who had a bottle in their cellar. The one proposed here is Villa Poggio Salvi's Brunello di Montalcino Riserva DOCG, the result of painstaking research dedicated to obtaining a wine of even greater structure than the vintage Brunello di Montalcino. Sangiovese grosso in purity, the grapes used in this case come from vineyards between 20 and 35 years old, with a magnificent south-westerly exposure. We are over 300 metres above sea level, where the climate is hot but slightly mitigated by beneficial currents coming directly from the sea. Harvested between the end of September and the first days of October, by hand in boxes, the grapes are quickly delivered to the cellar to begin processing. It begins with a pre-maceration phase lasting 8 days, followed by fermentation, at a controlled temperature, in temperature-controlled steel tanks. After racking, the wine is then passed into Slavonian oak casks of 30, 60 and 100 hectolitres for the very slow maturation process that ends after no less than 40 months. This is followed by bottling and a further period of ageing in steel for at least 6 months. Intense ruby red in colour with garnet reflections, this Brunello di Montalcino amazes for the breadth and complexity of its bouquet, where notes of ripe fruit, almost under spirits, and tertiary aromas in slow but continuous evolution, such as liquorice, cocoa and coffee, can be perceived. In the mouth, however, it is pleasantly savoury and full, characterised by a distinct freshness. Pleasant notes of red fruit, soft tannins well present and pleasant acidity suggest that this is a wine capable of maturing (and well) for a very long time. Even 40 years or more. Will we have the patience to wait ‘ Hardly!

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it's always a pleasure to uncork a Brunello. When it tastes this good, it's even better! Powerful and complex aromas, notes of fruit in alcohol that are typical of this vintage; on the palate it is round and balanced. Majestic, elegant, a must-have!

Villa Sparina's Metodo Classico Brut Blanc de Blancs is a true Piedmontese excellence. A sparkling wine of great elegance and refinement, it is produced from pure Cortese grapes. A bottle that certainly does not go unnoticed, thanks to its refined design, with a label rich in precious details that reflects the refinement and elegance of this sparkling wine. The result of a long maturation on the lees, this Brut rests on the lees for a minimum period of 42 months, a process that enhances its complexity and harmony. A very fine and persistent perlage, the nose surprises with an explosion of aromas, with notes of fresh fruit and floral hints that blend perfectly in the mouth to create a balanced, mineral and very pleasant wine. Fresh and full, it offers a long and persistent finish. The Villa Sparina Brut is certainly not afraid to be put to the test. From aperitifs to fish first courses, it also goes well with fish or white meat main courses. If desired, however, it can also be served with fresh fruit desserts.

Lambrusco di Sorbara Frizzante Secco DOC Primovo by Villa di Corlo, a wine that perfectly reflects the local winemaking tradition. Freshness and flavour. Tradition and modernity. Sorbara grapes ripen on medium-textured soils tending to loamy with alluvial sediments of the Secchia river. A soil rich in minerals, capable of giving the wine structure and complexity. Sorbara is an indigenous Modenese grape variety known for its elegance and finesse. The grapes are harvested by hand when fully ripe and, once in the winery, undergo a short cold maceration on the skins to extract the most delicate colour and aromas. This is followed by fermentation in temperature-controlled stainless steel to preserve the wine's freshness and liveliness. A month of bottle ageing gives the finished Lambrusco its characteristics of freshness and effervescence. Ruby pink in colour, it seduces the nose with its characteristic scent of violets, anticipating a dry, savoury and fresh taste that conquers the palate with its harmony and balance. Its delicate effervescence gives a pleasant sensation of vivacity, making it a perfect wine for any occasion. Lambrusco di Sorbara Frizzante Secco DOC Primovo enhances the flavours of Modenese tradition. It goes well with hors d'oeuvres, cured meats, tortellini in broth, roast and boiled meats, but also with fish dishes such as fried fish.

With a bottle like that, it is impossible not to notice this Barbera del Monferrato DOC. It is proposed by Villa Sparina, European Winery of the Year 2021 according to the prestigious American magazine Wine Enthusiast. The bottle is the result of a long innovation project, developed with designer Giacomo Bersanetti, and is inspired by an ancient vase found during the winery's restructuring excavations. For years, it has been the most recognisable symbol of all Villa Sparina wines. A pure Barbera, from the estate's vineyards in Monterotondo, in the province of Alessandria, located between 300 and 320 metres above sea level, the harvest is justifiably late and starts around mid-October. Vinified in steel, at the end of the transformation, the wine also undergoes malolactic fermentation. Barbera del Monferrato Villa Sparina is recognisable by its bright ruby red colour and very fine bouquet. These characteristics are given by the complete and perfect ripening of the grapes. This intense and fruity Barbera, with juicy notes of raspberry, is appreciated for its fresh and soft taste, as well as for its pleasant persistent finish.

The grapes are the same as for Brunello Annata and Brunello Riserva, which you should already know. If you missed them, after adequate penance you can make up for it with this unbeatable Rosso di Montalcino. Young and immediate, perfect for everyday consumption throughout the meal without sacrificing the makings of a great wine.