{"title":"Piedmont Wine","description":"\u003cp\u003ePiedmont, in Italy's north-west beneath the Alps, is home to Barolo and Barbaresco, two of the world's great reds made from Nebbiolo: pale in colour yet powerful, with rose, tar and cherry aromas and firm tannins that soften over years. Barbera and Dolcetto provide juicy, approachable everyday reds, while Gavi and Arneis make crisp whites. The region's cooking, rich with truffle, slow-braised meats and fresh egg pasta, is the perfect partner.\u003c\/p\u003e","products":[{"product_id":"2021-barolo-gavarini-chiniera-elio-grasso","title":"Barolo Gavarini Chiniera, Elio Grasso 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCrushed violets, red cherry and an earthy undertone on the nose. Powerful but finely drawn: supple tannins give it lift, and the finish runs long on black tea and liquorice. Nebbiolo 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eElio Grasso walked away from a banking career in the 1970s to make wine from his family's vines in Monforte d'Alba, moved to 100% estate bottling and in 1978 released three single-vineyard wines — Gavarini Chiniera among them. His son Gianluca joined in 1995 and runs the estate today. Of its 45 hectares only 18 are planted; the rest is kept as forest and grassland rather than turned over to more vines. Gavarini Chiniera faces south at 400–450 metres on limestone and sand, with vines 35–45 years old farmed without chemical treatments. The wine spends 30–32 days on its skins and is aged in large 25-hectolitre Slavonian oak casks. In 2021 a wet winter, a long fine summer with cool nights and a late-September harvest gave small, healthy berries and wines of real structure and balance.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, game, mushroom or truffle dishes and aged cheese. Built to age: critics place the drinking window from the late 2020s into the 2040s, so decant it if opening young. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Elio Grasso","offers":[{"title":"Default Title","offer_id":58459167293823,"sku":"HNW-5306421A","price":93.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/53064-elio-grasso-barolo-gavarini-chiniera-nebbiolo-web-vr.png?v=1789760903"},{"product_id":"2025-gavi-dei-gavi-black-label-la-scolca","title":"Gavi Dei Gavi, Black Label, La Scolca 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWhite flowers and almond on the nose, then a vivid, intense palate of orange and citrus carried by a salty minerality. Light in body at 12% and taut through the middle, with flint, almond and walnut on a long, fresh finish. Cortese.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLa Scolca has worked the Cortese grape at Rovereto di Gavi since 1919, and the Soldati family's Gavi Dei Gavi is the wine that made the estate's name. The vineyards lie in the commune of Gavi on a patchwork of red clay, white and marly soils mixed with sand and silt, cooled by the proximity of the sea and the Libeccio winds, and the fruit for this bottling is selected from sixty-year-old vines trained to Guyot and cordon spur. The grapes were pressed gently and fermented plot by plot with wild yeasts at cool temperatures in stainless steel, the fermentation running on the lees, after which the wine rested an extended period on those lees with no oak at all and was clarified by natural sedimentation.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10C. It suits grilled prawns, vitello tonnato, salt cod fritters or a simple risotto with lemon and herbs. Drink over the next five years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"La Scolca","offers":[{"title":"Default Title","offer_id":58476399722879,"sku":"HNW-5304125A","price":35.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5304125A.jpg?v=1789921745"},{"product_id":"2025-gavi-di-gavi-serre-dei-roveri-san-silvestro","title":"Gavi di Gavi, Serre dei Roveri, San Silvestro 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCitrus and white flowers on the nose, then a lean, stony palate with lemon-pith bite and a long, tangy close. Light in body and high in acidity, dry, with a little texture picked up from time on the fine lees. Cortese 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSan Silvestro has made DOC and DOCG wines from its estate winery in the commune of Novello, in Piedmont, since 1871, and is now run by cousins Paolo and Guido Sartirano, the fourth generation of the founding family; the estate's vineyards hold Equalitas certification for sustainable cultivation. The Cortese for this wine grows on hillsides around the town of Gavi, in the Alessandria area, where marl and fossil-rich soils and wide day-to-night temperature swings build acidity and aromatic detail, and the fruit is picked by hand at optimal phenolic ripeness. The grapes were gently pressed and fermented in stainless steel at controlled temperatures, then the wine rested in tank on its fine lees to gain texture before bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10°C. Good with grilled prawns, sea bass with lemon, a goat's cheese salad or a simple pesto pasta. Drink over the next two to three years, while the citrus is at its brightest. No decanting needed. Sealed with a technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"San Silvestro","offers":[{"title":"Default Title","offer_id":58476400247167,"sku":"HNW-5228125A","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5228125A.jpg?v=1789921634"},{"product_id":"2025-dolcetto-dalba-dei-grassi-elio-grasso","title":"Dolcetto d'Alba dei Grassi, Elio Grasso 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCrunchy red fruit and wild berries, with a lift of aromatic herbs behind them. Light and fresh on the palate, juicy rather than weighty, the tannins fine and sitting right inside the fruit. Dolcetto.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eElio Grasso has been in family hands for generations, beginning as a grape-selling business before Elio himself left a banking career in the 1970s to make wine, took the estate to 100% bottling of its own fruit and in 1978 released three single-vineyard Crus: Gavarini Chiniera, Ginestra Casa Maté and Rüncot. His son Gianluca joined him in 1995 and runs the estate today, modernising vineyard and cellar while keeping traditional practice. Of its 45 hectares only 18 are under vine, the rest held as forest and grassland for the sake of the ecosystem rather than turned over to more planting. The Dolcetto sits on a south-facing slope at 280 metres on clay and limestone, Guyot-trained at 4,500 vines per hectare and averaging thirty years old, farmed with cow and green manure and no chemical treatments, with massal selection used for propagation since the estate began. Fermentation ran with selected yeasts in temperature-controlled stainless steel and daily pump-overs for gentle extraction, malolactic conversion followed, and the wine stayed in tank without any oak until bottling in April.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14–16°C. It suits salami and cured meats, tajarin with butter and sage, roast chicken, or a young Toma. Drink over the next two or three years while the fruit is at its most vivid; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Elio Grasso","offers":[{"title":"Default Title","offer_id":58476401099135,"sku":"HNW-5306125A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5306125A.jpg?v=1789921603"},{"product_id":"2019-gavi-dei-gavi-black-label-limited-edition-la-scolca","title":"Gavi Dei Gavi, Black Label Limited Edition, La Scolca 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWhite flowers, almond and a mineral tone on the nose, then a complex, intense palate of orange, citrus and salty minerality. Light in body at 12% and taut with high acidity, layered with flint, almond and walnut on a lingering finish. Cortese.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLa Scolca has worked the Cortese grape at Rovereto di Gavi since 1919, and the Soldati family's Gavi Dei Gavi is the wine that made the estate's name; this limited edition is bottled only in the finest vintages. The vineyards lie in the commune of Gavi on red clay, white and marly soils mixed with sand and silt, cooled by the proximity of the sea and the Libeccio winds, with the fruit selected from sixty-year-old vines trained to Guyot and cordon spur. The grapes were pressed gently and fermented plot by plot with wild yeasts at cool temperatures in stainless steel, the fermentation running on the lees, after which the wine rested an extended period on those lees with no oak and was clarified by natural sedimentation. 2019 was a warm year: a dry start, then good spring rainfall and a hot summer with regular rain, before a balanced September brought the fruit to full phenolic ripeness.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12C. It handles richer dishes than most Gavi will take: roast turbot, chicken with lemon and capers, trofie al pesto, or a young pecorino. Already showing well, and worth drinking over the next five years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"La Scolca","offers":[{"title":"Default Title","offer_id":58476401394047,"sku":"HNW-5304019A","price":42.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5304019A.jpg?v=1789921745"},{"product_id":"2024-timorasso-derthona-vietti","title":"Timorasso, Derthona, Vietti 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePear and peach with a floral lift and a thread of honey, all held over a mineral freshness. Medium-bodied and smooth, the texture creamy from lees stirring, the acidity bright because the wine was kept from malolactic fermentation. Timorasso 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Vietti family has made wine at Castiglione Falletto in the Langhe since the 1800s, when Carlo Vietti founded the winery, and was among the first to bottle single-vineyard Barolo crus, beginning with Rocche di Castiglione in 1961; the Krause family bought the estate in 2016 and added new crus, including land in Colli Tortonesi. Derthona takes its name from the local dialect word for the town of Tortona, and the Timorasso, an ancient Piedmontese variety that was close to extinction in the 1980s, is hand-harvested from sites in and around Monleale facing southeast to southwest on calcareous marl. The grapes were destemmed and gently pressed, fermented with selected yeasts mostly in ceramic vessels with smaller portions in stainless steel and large oak casks, then matured for ten months in those same vessels with frequent batonnage; malolactic fermentation was avoided to hold the crisp style.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12C. Good with roast chicken, veal in a creamy sauce, grilled langoustines or a hard alpine cheese. Drink over the next five to ten years; no decanting required. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Vietti","offers":[{"title":"Default Title","offer_id":58476402147711,"sku":"HNW-5278724A","price":38.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5278724A.jpg?v=1789921745"},{"product_id":"2019-barolo-riserva-costa-di-bussia","title":"Barolo Riserva, Costa di Bussia 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eExotic spice, dried flowers and a herbal edge over deep, baked fruit, savoury rather than polished, in the traditional Barolo mould. Full-bodied at 14.5%, with a heavy concentration of sweet, smooth tannin coating the palate and high acidity carrying a long, savoury finish. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Sartirano family has owned and run Costa di Bussia since 1988, in the Bussia cru near the village of Monforte d'Alba, and the estate's fifteen hectares take in the vineyards of Campo dei Buoi and Campo del Gatto. Bussia's clay soils are rich in the minerals that give the wine its structure and complexity, and the slopes are steep enough that machinery is impractical, so the vines are tended by hand; the estate is farmed under SQNPI-certified integrated crop management, and every bottle comes from the eleven hectares immediately surrounding the cellar. Vinification ran in small fermentation tanks with delicate pumping over, drawing out flavour and tannin while oxygenating the wine, which then spent a minimum of thirty-six months in 5,000-litre Slovenian casks and a further period in bottle before release.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18C and decant an hour ahead. It wants braised beef cheek, roast guinea fowl, mushroom risotto or a well-aged Castelmagno. Drink now or keep it for fifteen years and more. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Costa di Bussia","offers":[{"title":"Default Title","offer_id":58476403097983,"sku":"HNW-5212619A","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5212619A.jpg?v=1789921752"},{"product_id":"2022-barbera-dalba-bajet-pedemontis","title":"Barbera d'Alba, Bajet, Pedemontis 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe red fruit scented with cinnamon, vanilla and a twist of black pepper. Medium-bodied and neatly balanced, with Barbera's bright acidity, supple tannins and a juicy finish. Barbera 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003ePedemontis is a family business farming 260 hectares of vineyard, forest, truffle ground and hazelnut groves in the hills of Roero and the Langhe, much of it marginal land saved from abandonment and patiently brought back into use. Thirteen hectares are mature vineyard, with two younger plots coming on, planted to local varieties — Barbera, Nebbiolo, Arneis and Favorita — under what the estate calls closed-cycle viticulture: a team of thirty donkeys roams the rows feeding on the wild grasses and returns its compost to the soil, and the forests offset the estate's carbon. Bajet comes from a single sandy, calcareous plot of 0.55 hectares at 270 metres with a south-westerly aspect, Guyot-trained and cultivated with as little intervention and canopy work as possible, picked by hand into small baskets. After destemming the grapes fermented with wild yeasts at low temperature in stainless steel vats over eight weeks, then rested more than five months on fine lees in tank to hold on to the purity of the fruit. Bajet is Piedmontese dialect for the young conscript soldier, and the wine is made in that spirit, for early drinking.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 15–16°C. Good with tagliatelle al ragù, pork chops, a mushroom risotto or a plate of medium-aged cheese. Bottled under a DIAM closure, so it opens reliably; drink it over the next two or three years while it is fresh, and no decanting is needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Pedemontis","offers":[{"title":"Default Title","offer_id":58476404834687,"sku":"HNW-5201522A","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5201522A.jpg?v=1789921799"},{"product_id":"2021-barbera-dalba-superiore-betlem-pedemontis","title":"Barbera d'Alba Superiore, Betlem, Pedemontis 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack plum and blackberry, intense and opulent, the oak reading as warm spice rather than sweetness. Medium-bodied but richly built at 14.5%, with fine tannin, the high acidity Barbera always carries, and real weight on the finish. Barbera 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003ePedemontis farms 260 hectares of vineyard, forest, truffle ground and hazelnut grove on the hills of Roero and Langhe, much of it marginal land rescued from abandonment, with thirteen hectares of mature vines and two younger plots; the estate works a closed-cycle model in which thirty donkeys graze the wild grasses between the rows and fertilise them in turn. Betlem is a single hectare on the Betlemme hill in the commune of Priocca, on the border with San Damiano d'Asti, sitting at 270 metres with a south-westerly aspect, its mostly calcareous soil running about 130cm deep over rock and mixing limestone, rock salt, sand and clay with chalky sulphuric formations. The hand-picked fruit was destemmed and fermented in stainless steel with native yeasts and light pump-overs, four weeks on the skins, followed by two weeks of malolactic conversion and eleven months of maturation, seventy per cent in French oak tonneau and thirty per cent in barrel. Spring frosts cut the 2021 yield, but a hot, dry season drawing on winter snowmelt brought the fruit to excellent ripeness at harvest.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18C, with half an hour in a decanter. Try it with a rare ribeye, sausages and lentils, tagliatelle al ragu, or a plate of salumi and Toma. Drink over the next five to ten years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Pedemontis","offers":[{"title":"Default Title","offer_id":58476405195135,"sku":"HNW-5201721A","price":39.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5201721A.jpg?v=1789921752"},{"product_id":"2024-nebbiolo-langhe-brezza","title":"Nebbiolo, Langhe, Brezza 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRed berry fruit laid over rose, violet, red liquorice and a twist of orange peel. Silky and fresh in the mouth, medium-bodied, the texture smooth and the finish dry and salivating rather than grippy. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Brezza family own 12.5 hectares of vines around Barolo — plots in Cannubi, Castellero and Sarmassa, the two-hectare Santa Rosalia estate just outside the Barolo DOCG zone between Diano d'Alba and Alba itself, and further vines at Monforte d'Alba and Novello — all farmed with an environmentally minded approach and certified organic since the 2015 vintage. This Nebbiolo comes from a two-hectare vineyard planted in 1991 near the town of Barolo and organically farmed since 2010, sitting at 300 metres with a westerly aspect that catches the afternoon sun; the vines are the Lampia clone on K5BB rootstock, Guyot-pruned and espalier-trained at 3,700 per hectare, green-harvested and thinned by hand to concentrate the fruit, with green manure and cut cover crop returned to the soil and only copper and sulphur used when needed. Winemaker Enzo Brezza works traditionally and with minimal intervention: the hand-picked grapes were destemmed, crushed and fermented at controlled temperature in stainless steel with six to ten days of maceration, malolactic conversion followed at 18–20°C, and the wine rested in tank until the following spring, without oak and with the smallest possible addition of sulphur. Many of the wines here, this one included, are sealed with a glass Vinolok to hold their freshness.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16°C. It goes with roast veal, tagliatelle with butter and sage, guinea fowl, or a young Castelmagno. Drink over the next two to three years; it needs no decanting, though half an hour in the glass opens the aromatics. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Brezza Giacomo e Figli dal 1885","offers":[{"title":"Default Title","offer_id":58476405293439,"sku":"HNW-5261224A","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5261224A.jpg?v=1789921799"},{"product_id":"2024-barbera-dasti-palas-michele-chiarlo","title":"Barbera d'Asti, Palás, Michele Chiarlo 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePomegranate and red cherry lead, clean and lifted, with a faint savoury note sitting behind the fruit. This is the lighter, fresher end of Barbera - bright acidity, soft tannin and no oak at all - dry and vibrant through to an elegant finish. Barbera 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMichele Chiarlo is one of Piedmont's best-known estates, founded in 1956 by the man himself and now run by his sons Alberto and Stefano, with holdings that take in the Cannubi and Cerequio vineyards in Barolo; the estate's vineyards are sustainably cultivated and hold Equalitas certification, and in 2025 Chiarlo was named European Producer of the Year at the Sommelier Wine Awards. Palás comes from vineyards in the southern part of Asti, where the soil is clay and limestone with a good sand content, planted on easterly to south-easterly slopes, Guyot trained and picked by hand at optimum maturity. Fermentation took place in temperature-controlled stainless steel with ten days of maceration on the skins, the cap kept wet by a gentle shower system at 16-18°C; after malolactic conversion the wine stayed in stainless steel for at least eight months, which is what keeps the fruit so direct.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe lightly chilled, at 14-16°C. Good with salami and other cured meats, pasta in a simple tomato sauce, roast chicken, or a plate of hard cheese. Drink over the next three to five years. No decanting required. Sealed with a screwcap. Suitable for vegetarians.\u003c\/p\u003e","brand":"Michele Chiarlo","offers":[{"title":"Default Title","offer_id":58476405490047,"sku":"HNW-5215724A","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5215724A.jpg?v=1789921661"},{"product_id":"2023-barbera-dalba-trevie-vietti","title":"Barbera d'Alba, Trevìe, Vietti 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe red cherry at the core, with delicate vanilla and violet around it. Smooth and rounded, medium-bodied, the oak fully absorbed and sweet tannins carrying a long, persistent cherry finish. Barbera 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Vietti family have made wine in the heart of the Langhe since the 1800s, when Carlo Vietti founded the winery in the medieval village of Castiglione Falletto. At the end of the 1950s Alfredo Currado, husband of Luciana Vietti, introduced the idea of single-vineyard crus in Barolo and Barbaresco, and in 1961 Vietti bottled one of the very first, Rocche di Castiglione; known locally as the father of Arneis for reviving that near-extinct variety, Alfredo also began putting works of art on the labels in 1974. Their son Luca Currado Vietti carried the estate through the 1990s, and after the Krause family bought Vietti in 2016 they worked alongside him until his retirement in 2023, adding renowned crus in Barolo, Barbaresco and Colli Tortonesi. In 2022 Antonio Galloni of Vinous named Vietti Winery of the Year. Trevìe draws principally on three Langhe crus — Castiglione Falletto, Monforte d'Alba and La Morra — whose limestone-clay soils, with pockets of fine silty marl and clayey sediment, suit Barbera well; the Guyot-trained vines are 28 to 43 years old, low-yielding, planted at around 4,500 per hectare, sustainably cultivated and picked by hand as each site reaches maturity. Every parcel was vinified separately in stainless steel over about two weeks with frequent délestage and daily pump-overs for a softer, fruitier juice, went through malolactic conversion in tank, then spent roughly a year split between used barriques, large oak casks and steel.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. Good with braised beef, sausage and lentils, tagliatelle al ragù or aged Toma. It is bottled under a DIAM closure, so it opens cleanly; give it half an hour in a decanter and drink over the next three to five years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Vietti","offers":[{"title":"Default Title","offer_id":58476406145407,"sku":"HNW-5279023A","price":29.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5279023A.jpg?v=1789921799"},{"product_id":"2023-barbera-dalba-vigna-scarrone-vietti","title":"Barbera d'Alba, Vigna Scarrone, Vietti 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe red and black cherry, with vanilla and sweet spice drawn from the barrel. The palate is full and generous, carrying rich tannins and enough fresh acidity to keep everything in balance through a long finish. Barbera 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Vietti family has made wine from the heart of the Langhe since the 1800s, when Carlo Vietti established the winery in the medieval village of Castiglione Falletto; in 1961 the estate produced one of the very first single-vineyard Barolo crus, and in 2016 the Krause family took ownership. The fruit here is drawn from the single vineyard of Scarrone in Castiglione Falletto, planted at 6,500 vines per hectare on limestone and clay with a south-eastern aspect that takes the warm afternoon sun, and picked by hand at optimum phenolic ripeness. Fermentation ran with selected yeasts in open stainless steel at 26 to 28°C, followed by a further week of maceration, malolactic conversion in oak and eighteen months in French oak barriques, of which 20% were new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. It suits braised beef, sausage with lentils, mushroom risotto and hard alpine cheeses such as Toma. Drinking well now and over the next five to eight years; an hour in a decanter opens it out. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Vietti","offers":[{"title":"Default Title","offer_id":58476406210943,"sku":"HNW-5279823A","price":49.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5279823A.jpg?v=1789921746"},{"product_id":"2021-barbaresco-nubiola-pelissero","title":"Barbaresco, Nubiola, Pelissero 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSweet red fruit with the classic Barbaresco florals and a dried-herb undertow, turning velvety across the palate before a finish that dries in the way Nebbiolo does. Full-bodied at 14.5%, firmly tannic and high in acidity, the lees stirring showing as texture rather than weight. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Pelissero family has farmed at Treiso, in the heart of the Barbaresco DOCG, for generations, and has bottled its own wine since Luigi Pelissero started in 1960; his son Giorgio, who came to the cellar after studying oenology, now makes the wines across 42 hectares of SQNPI-certified sustainable vineyard. Nubiola draws Nebbiolo from six small parcels spread across Treiso, Barbaresco and Neive, planted between 1980 and 2004 at 5,000 vines per hectare and sitting between 200 and 400 metres on layers of sandstone and blue marl laid down by an ancient seabed, with the Tanaro river running through the hills and shaping the microclimate. The wine takes its name from a 1330 agricultural treatise in which a Bolognese jurist described a black grape called Nubiola, the variety known today as Nebbiolo. Fermentation ran with wild and selected yeasts in temperature-controlled stainless steel with lees stirring for complexity and texture, after which the wine spent 22 months in a mix of small barriques and 50-hectolitre casks, and a minimum of twelve months in bottle before release. The 2021 season opened mild and wet, then held fine through spring and summer with average temperatures and cool nights, giving small berries of high polyphenol content at harvest.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18C and decant for an hour. It goes with braised short rib, roast duck, agnolotti in butter and sage, or Castelmagno with walnuts. Drink over the next ten to twenty years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Pelissero","offers":[{"title":"Default Title","offer_id":58476406374783,"sku":"HNW-5278021A","price":41.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5278021A.jpg?v=1789921753"},{"product_id":"2024-dolcetto-dalba-costa-di-bussia","title":"Dolcetto d'Alba, Costa di Bussia 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCherry and blueberry with a wild-berry edge, and the dry almond snap that marks out good Dolcetto on the finish. Smooth and velvety in the mouth, light in body, with moderate acidity, a gentle grip of tannin and a faint spice note at the end. Dolcetto 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCosta di Bussia has been owned and run by the Sartirano family since 1988, on the Bussia slope near the village of Monforte d'Alba, and holds SQNPI certification covering phytosanitary practice, irrigation and full traceability of the fruit; the estate takes in fifteen hectares of the Campo dei Buoi and Campo del Gatto vineyards. The Dolcetto comes from a single south-east facing plot of 0.83 hectares, planted between 2000 and 2007, Guyot trained and held to a maximum of 90 quintals, on soils that shift between marl-clay and sandstone-marl within the same sub-zone. The grapes were fermented with selected yeasts in stainless steel at 24-25°C over five days, went through malolactic conversion to soften the palate, and rested six months in tank before bottling, with no oak at any point.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe lightly chilled, at 14-16°C. Good with cured meats, mushroom risotto, sausage with lentils, or a mild washed-rind cheese. Drink over the next two to three years, while the fruit is at its freshest. No decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Costa di Bussia","offers":[{"title":"Default Title","offer_id":58476406538623,"sku":"HNW-5221624A","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5221624A.jpg?v=1789921686"},{"product_id":"2025-nebbiolo-gavarini-elio-grasso","title":"Nebbiolo, Gavarini, Elio Grasso 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eIntense, crunchy red fruit with violet and black pepper around it, and a balsamic lift on the finish. Bright acidity and grippy tannins give it a firm, full frame, with no oak laid over the top to soften the edges. Nebbiolo.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eElio Grasso has been in family hands for generations, beginning as a grape-selling business before Elio himself left a banking career in the 1970s to make wine, took the estate to 100% bottling of its own fruit and in 1978 released three single-vineyard Crus: Gavarini Chiniera, Ginestra Casa Maté and Rüncot. His son Gianluca joined him in 1995 and runs the estate today, modernising vineyard and cellar while upholding traditional practice. Of its 45 hectares only 18 are under vine, the rest held as forest and grassland for the sake of the ecosystem rather than turned over to more planting. The Nebbiolo faces south between 350 and 380 metres on a loose, limestone-based soil that drains freely while holding enough moisture to sustain the vines, Guyot-trained at 4,500 vines per hectare and averaging twenty years old, farmed with cow and green manure in place of chemical treatments and propagated by massal selection, as everything here has been since the estate began. Fermentation ran with selected yeasts in temperature-controlled stainless steel with daily pump-overs for gentle extraction of flavour, colour and tannin, malolactic conversion followed, and the wine stayed in tank without any oak until bottling in April and May.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. Try it with roast beef, braised rabbit, a mushroom risotto, or aged Toma and Castelmagno. Drink over the next five to ten years; an hour in a decanter helps the tannins settle while it is young. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Elio Grasso","offers":[{"title":"Default Title","offer_id":58476406964607,"sku":"HNW-5306225A","price":30.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5306225A.jpg?v=1789921799"},{"product_id":"2024-barbera-dasti-le-orme-michele-chiarlo","title":"Barbera d'Asti, Le Orme, Michele Chiarlo 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe cherry and redcurrant with a dusting of spice and a wild-herb lift on the finish. Medium-bodied and rounded, dry, with Barbera's high acidity keeping everything fresh and easy tannin underneath; three months in oak adds a little depth without covering the fruit, and the close is gently savoury. Barbera 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMichele Chiarlo is one of Piedmont's best-known estates, founded in 1956 and now run by the founder's sons Alberto and Stefano, with holdings that take in the Cannubi and Cerequio vineyards in Barolo; in 2025 it was named European Producer of the Year at the Sommelier Wine Awards. Le Orme takes its name from Orme su La Court, the estate's artistic park, and the fruit comes from there and from Montemareto and Costa della Monarche in the Asti area, on the sedimentary marine soils known as Astiane Sands - calcareous clay marl with lime, sand and a notable magnesium content. Each vineyard block was picked fully ripe and fermented separately in stainless steel over ten days on the skins, the cap submerged by a gentle shower system; after malolactic conversion the wine was racked and aged in a combination of stainless steel and oak, with three months of that in oak, and the maturation ran to sixteen months including time in bottle.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with braised beef, sausage and polenta, pasta with a meat ragù, or aged Toma and other hard alpine cheeses. Drink over the next three to five years. No decanting required. Sealed with a screwcap.\u003c\/p\u003e","brand":"Michele Chiarlo","offers":[{"title":"Default Title","offer_id":58476407128447,"sku":"HNW-5211924A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5211924A.jpg?v=1789921712"},{"product_id":"2025-chardonnay-educato-elio-grasso","title":"Chardonnay, Educato, Elio Grasso 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFresh herbs and delicate white flowers over lemon tart, with peach, apple and pear filling the middle. The oak and sweet spice are woven in rather than laid on, and with no malolactic to soften it the finish stays crisp and mineral. Chardonnay.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eElio Grasso has been in family hands for generations, beginning as a grape-selling business before Elio himself left a banking career in the 1970s to make wine, took the estate to 100% bottling of its own fruit and in 1978 released three single-vineyard Crus: Gavarini Chiniera, Ginestra Casa Maté and Rüncot. Gianluca Grasso joined his father in 1995 and runs the estate today, modernising vineyard and cellar while upholding traditional practice; of its 45 hectares only 18 are under vine, the rest kept as forest and grassland rather than turned over to more planting. The Chardonnay flourishes on a southeast-facing slope at 380 to 400 metres, on a slightly sandy, limestone-based soil that drains well and lends a mineral edge, where the diurnal swing concentrates flavour while holding the freshness. The vines are around thirty years old, planted at 4,500 per hectare and trained on a Casarsa system — a tree-like structure with a permanent cordon at about 1.60 metres that leaves only a few small, well-exposed bunches — and farmed with cow and green manure and no chemical treatments. After full destemming, fermentation began four to five days later, a third in temperature-controlled stainless steel, a third in new French oak barriques and a third in one-year-old barriques; malolactic fermentation was avoided to preserve the wine's freshness and it matured for seven months.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Good with roast chicken, sea bass, a creamy risotto or a young pecorino. Drink over the next five to ten years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Elio Grasso","offers":[{"title":"Default Title","offer_id":58476407816575,"sku":"HNW-5306025A","price":31.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5306025A.jpg?v=1789921799"},{"product_id":"2025-gavi-del-comune-di-gavi-white-label-la-scolca","title":"Gavi del Comune di Gavi, White Label, La Scolca 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eZesty citrus and stone fruit over a stony, mineral base, closing on the bitter-almond note that marks out good Gavi. Dry and delicate rather than weighty, light in body, with high acidity and a long, refreshing finish. Cortese.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLa Scolca has been making wine at Rovereto di Gavi since 1919 and built its name on the Cortese grape, which the Soldati family turned into Gavi dei Gavi. The estate sits in the Alessandria province, in the Alto Monferrato, across a patchwork of red clay, white soils, marl and alluvial land; within the Gavi commune the ground is detritus-based and mixed through with sand and silt, the proximity of the sea and the Libeccio wind keep the fruit fresh, and the tuffaceous soil supplies the minerality. The grapes for this bottling come from young vineyards in the heart of Rovereto, the part of the commune known as the Gran Crù of Gavi, trained by Guyot and cordon spur under the rules of the Gavi DOCG; the estate holds SQNPI certification and farms with natural fertilisers and copper sulphate rather than chemical products. The grapes were gently pressed and the must fermented sur lie with wild yeasts at cool temperatures in stainless steel, then aged for an extended period on its lees without any oak, with clarity reached by natural sedimentation.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10°C. Try it with oysters, fritto misto, a lemony risotto, or young pecorino. Drink over the next two to three years. No decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"La Scolca","offers":[{"title":"Default Title","offer_id":58476409258367,"sku":"HNW-5304225A","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5304225A.jpg?v=1789921739"},{"product_id":"2024-roero-arneis-le-madri-michele-chiarlo","title":"Roero Arneis, Le Madri, Michele Chiarlo 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePeach and tropical fruit with acacia blossom above them, and a dry, savoury, faintly saline close. Silky and elegant on the palate rather than sharp, medium in body, with moderate acidity and a little texture picked up from time on the lees. Arneis 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMichele Chiarlo is one of Piedmont's best-known estates, founded in 1956 and now run by the founder's sons Alberto and Stefano, with holdings that take in the Cannubi and Cerequio vineyards in Barolo; in 2025 it was named European Producer of the Year at the Sommelier Wine Awards. Le Madri comes from a small south-facing hillside plot in Roero, on the left bank of the Tanaro directly opposite the Barbaresco zone on the other side of the river, where calcareous marl and sandy soils with traces of clay suit Arneis - a delicate variety that was on the verge of extinction and is now enjoying a revival. Fermentation took place with natural yeasts in small temperature-controlled stainless steel vats at 16-18°C to hold on to the variety's perfume, and the wine was then refined in tank on its lees for three months, gaining texture and complexity, before bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 9-11°C. Good with trout, chicken in a cream sauce, vitello tonnato, or a salad with toasted hazelnuts. Drink over the next two to three years. No decanting needed. Sealed with a DIAM closure.\u003c\/p\u003e","brand":"Michele Chiarlo","offers":[{"title":"Default Title","offer_id":58476412010879,"sku":"HNW-5211024A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5211024A.jpg?v=1789921765"},{"product_id":"2020-barolo-cannubi-brezza","title":"Barolo, Cannubi, Brezza 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWild berries and cassis, with violet, liquorice, dried ginger and a herbal edge behind. Full-bodied and firmly built, the tannins fine-grained rather than hard, closing long and smooth. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Brezza family work 12.5 hectares split between the commune of Barolo — Cannubi, Castellero and Sarmassa — the two-hectare Santa Rosalia estate just outside the DOCG zone, and further plots at Monforte d'Alba and Novello; the estate has been certified organic since the 2015 vintage. The Cannubi holding runs to 1.4 hectares, planted in 1994 with further plantings in 2003 and farmed organically since 2010, sitting at 250 metres on a south-easterly aspect where two of the four geological formations of Barolo meet, the Sant'Agata Fossil Marl and the Diano Sandstone, with Lampia and Michet clones at 3,700 vines per hectare. Winemaker Enzo Brezza works with minimal sulphur, macerating for a further ten to fifteen days with frequent pump-overs, taking the wine through malolactic conversion in cement at 18°C, then twenty-four months in Slavonian oak barrels of 15 to 30 hectolitres; around 9,000 numbered bottles were cellared for a year at 15°C before release.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Good with braised beef, roast veal, game birds, wild mushroom tagliatelle and aged Castelmagno. Drinking now and over the next five to ten years; give it an hour in a decanter. Sealed with a Nomacorc technical closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Brezza Giacomo e Figli dal 1885","offers":[{"title":"Default Title","offer_id":58476412371327,"sku":"HNW-5261620A","price":52.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5261620A.jpg?v=1789921772"},{"product_id":"2020-barbaresco-vanotu-pelissero","title":"Barbaresco, Vanotu, Pelissero 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRaspberry and cherry, lifted by rose, sage, mint and thyme. Velvety in texture and full-bodied, with sweet, finely worked tannins and a finish that keeps going. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Pelissero family have farmed in the Langhe for generations from Treiso, in the heart of the Barbaresco DOCG; Luigi Pelissero first bottled the estate wines in 1960 and his son Giorgio, an oenologist, now works the 42 hectares of sandstone and blue marl, cultivated sustainably and certified by SQNPI. Vanotu is the most prestigious of their vineyards, named with the Piedmontese diminutive of Giovanni, Giorgio's grandfather and its previous owner; it produced its first wines in 1960, was replanted in 1964, and lies between 300 and 350 metres facing due south on the border of all three Barbaresco municipalities, Treiso, Barbaresco and Neive, well ventilated near the top of the hillside and particularly rich in limestone. The wine was vinified under controlled temperature with wild and selected yeasts, then aged 20 to 22 months in barriques, 80% of them new, followed by nine months in bottle. The 2020 season opened mild and dry, was slowed by rain through May and June that restocked the soil's water reserves, and was made by a mild, dry September that carried the fruit to perfect ripeness.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. It takes braised beef, roast duck, veal with porcini, tajarin with butter and sage, and aged Castelmagno or Parmigiano. Drinking now and over the next five to ten years; give it an hour in a decanter. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Pelissero","offers":[{"title":"Default Title","offer_id":58476414763391,"sku":"HNW-5278220A","price":77.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5278220A.jpg?v=1789921799"},{"product_id":"2019-barolo-cerequio-michele-chiarlo","title":"Barolo, Cerequio, Michele Chiarlo 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eMature red fruit with leather, cloves and liquorice, and a lift of wild mint, eucalyptus and fine spice above it. Silky in texture but tightly woven underneath, the tannins fine and the finish long and harmonious. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMichele Chiarlo is among Piedmont's most established houses, founded in 1956 by Michele Chiarlo and now run by his sons Alberto and Stefano, working several of the region's finest sites including the Cannubi and Cerequio vineyards in Barolo; in 2025 the estate was named European Producer of the Year at the Sommelier Wine Awards. Cerequio is a single vineyard on the hillside between the villages of La Morra and Barolo, covering just three hectares at 320 metres with a south to south-westerly aspect, on Tortonian and Helvetian calcareous marl of over 30% sand, poor in organic matter but rich in iron and magnesium. The Guyot-trained vines are planted at 4,500 per hectare and thinned at the end of summer to five or six bunches each, farmed to the V.I.V.A. Sustainable Wine certification and picked by hand. Fermentation took place on the skins in 55-hectolitre oak vats over two weeks at 27 to 30°C, with a gentle shower system used to wet the cap, after which the wine spent two years in average-sized oak casks and a further year in bottle. The 2019 season brought a mild, dry winter, heavy April and May rain that delayed flowering but restored the soil's water reserves, a hot and dry June and two rainfalls in July that saved a vintage at risk of drought, giving a late, classic harvest of low quantities and outstanding quality.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Braised beef cheek, roast venison, truffled tajarin and aged Castelmagno all suit it. Drinking now and over the next ten to twenty years; decant an hour or two ahead.\u003c\/p\u003e","brand":"Michele Chiarlo","offers":[{"title":"Default Title","offer_id":58476415517055,"sku":"HNW-5215519A","price":117.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5215519A.jpg?v=1789921829"}],"url":"https:\/\/www.edkawines.com\/collections\/piedmont-wine.oembed","provider":"Edka Wines","version":"1.0","type":"link"}