Albiera Antinori is the first woman to take the helm of the Antinori empire. And “empire” isn’t an exaggeration for a dynasty that rose to prominence in the late 13th century, making its fortune in the silk trade, and later banking. The family has been making wine since at least 1385, when Giovanni di Pietro Antinori registered with the winemakers’ guild in Florence. To put that in perspective, that was before the Gutenberg bible was printed, before the fall of Constantinople, before Christopher Columbus set sail for the Americas.   Now, over six centuries later, Marchesi Antinori owns almost 3,000 hectares of vines across 21 estates (plus additional land that is dedicated to forest, olive groves etc) spread across the globe, and is among the oldest family businesses in the world (sitting at number 10 globally). Once part of Italy’s aristocratic elite, the Medici family line may have faded into extinction, but the Antinoris – like the Ricasolis – still hold significant sway.  Looking at Albiera Antinori on my screen, however, it’s hard to tie this pedigree to the woman in front of me. Now aged 58, she – along with her two sisters – represents the 26th generation of the family. Olive-skinned, relaxed and with a gentle smile, she props her glasses back on her head once the inevitable technical issues are resolved, settling back into her chair for our Zoom call. She may be one of the most powerful figures in Italian wine, but you wouldn’t know it.   Harvest is just getting underway as we sit down to talk about her family and its legacy – a time that she remembers fondly as a child. She grew up in Florence, but spent weekends and holidays in Bolgheri or at Tenuta Tignanello in Chianti – and wine was simply part of life. Some of her earliest memories are of the harvest and sipping wine (diluted with a drop of water) over dinner at Tignanello, gathered around the table with her grandfather, Niccolò Antinori, and the rest of the family.  It was when Albiera finished school that wine moved into the foreground. She didn’t yet know what she wanted to do and – with harvest at Castello della Sala was set to start in a few weeks’ time – her father, Piero Antinori, suggested she work there, that way she’d at least be earning some money while she figured things out. “From then on, it’s been a kind of snowball,” she says, smiling. Once the fruit was in, the wines needed making, there were vineyards to be managed and planted, and soon she was travelling, telling the world about the wines her family made. She had fallen down the rabbit hole.  Has she ever wondered about the path not taken? No, is the short answer, she tells me – and she’s been able to combine her other passions with work for Antinori. Take architecture: she has overseen the construction of 12 wineries during her tenure, working closely with the team to develop the perfect building for each.   She officially took the reins of the business in 2017 – but, as the eldest, she almost fell into the role of CEO. She may be at the top of the figurative tree, but it’s a family business through and through. She works closely with her sisters, both of whom are Vice Presidents (Alessia oversees the winemaking and Allegra manages the company’s various restaurants). Their father Piero – now approaching 90 – is still in the office every day too.   The Antinori name has long been associated with boundary-pushing. Albiera’s grandfather Niccolò was one of the first to stir things up in Chianti. In 1924, he put Bordeaux varieties in the family’s Villa Antinori Chianti – a scandalous act at the time. Niccolò’s brother-in-law was Mario Incisa della Rocchetta, who planted Cabernet Sauvignon on his wife’s Tenuta San Guido estate in 1944. The wine was made for family and friends at first, but when Piero Antinori (Niccolò’s son and Albiera’s father) took over running the family business in 1966, he saw the potential. Giacomo Tachis, the Antinori winemaker, started making the wine and ageing it in new French oak. By 1971, Piero had persuaded his uncle to release the 1968 vintage commercially: Sassicaia – and the Super Tuscan movement – was born. It wasn’t long before Piero followed with his own offering, releasing the first vintage (1971) of Tignanello – a blend of Sangiovese and Cabernet from their eponymous estate in Chianti Classico – in 1978. Solaia soon followed (first made in 1978).  “The equilibrium between innovation and tradition is always something very delicate,” says Albiera. The family’s revolutionary spirit lives on, but she’s aware that their history, legacy and tradition is “a real asset” – one that shouldn’t be overlooked in today’s global wine market. While once they had to force the world to acknowledge the quality of Italian wine, now their focus on celebrating local varieties and creating wines that are true to their terroir. That remains true across their estates – no longer just in Tuscany, but from Puglia to Piedmont, as well as beyond – with properties in Chile and California (including Stag’s Leap Wine Cellars). At its core, however, their philosophy can be summed up in one word, she says: quality.  The next generation is already on board, with Albiera’s children Vittorio and Verdiana working alongside her. Their journey was totally different – going to university, taking master’s degrees and gaining experience at wineries around the world – a more conscious step into the family business. There was, however, no denying their fate.  Being an Antinori, Albiera says, “means a responsibility towards the people that work with us, towards the history that we have, and towards the land that we farm… a solid and constant commitment to doing things well, to doing things with intelligence, to do things that are long-lasting”. After six centuries in the business and a portfolio of estates around the world, that responsibility continues to grow – but it’s a duty the Antinoris seem uniquely suited to handling.  The new vintage of Solaia (2022) is now available  Explore all current Antinori listings or read more Editorial 

The Antinoris are one of Italy’s most famous families. As the new vintage of Solaia is released, we caught up with Albiera Antinori – the 26th-generation CEO and President of her family firm

Sitting down with Albiera Antinori – CEO of Marchesi Antinori, company that created Super Tuscan Tignanello to find out more about their wine dynasty 

Talking to Albiera Antinori about the family’s wine empire 

The Antinori empire 

After the elegance of 2018 and the power of 2019, the 2020 vintage in Montalcino had a lot to live up to.  As Cerbaiona’s Matthew Fioretti told me, “On paper, it looks like a good vintage.” Statistically speaking, the median temperature was good, the rainfall plentiful without being excessive – it looks perfect. But the year was much trickier than those numbers suggest, and one that tested producers.  For Castiglion del Bosco’s Cecilia Leoneschi, it was the first vintage where she really felt the effects of climate change in Montalcino – with 64 days without a drop of water over the summer, something she’d never seen before. It was, she emphasised, a vintage that varied significantly across the appellation – especially between lower and higher altitudes – as was reinforced by our conversations about the year.  Nicola Vaglini (Pieve Santa Restituta) emphasised how important rain in the preceding winter was, replenishing water reserves, which were topped up by additional spring showers. The season started with even budbreak in temperate conditions. Frost hit in late March – striking northern parts of the region most acutely (Vaglini reported losing 15% in some sites), although most escaped unscathed.  The season continued, satisfyingly uneventful, until July, when the weather shifted. It became very warm, with spikes of heat – reaching 38 and even 40°C. In these brief but powerful heatwaves, the vines shut down and development stalled. Fioretti noted how he saw base leaves drop, meaning the grapes were no longer shielded from the full force of the sun. Despite the heat, Poggio di Sotto’s Leonardo Berti commented how relieved he was that temperatures didn’t hit over 40-41°C, as has now become relatively normal in Castelnuovo dell’Abate – a mark of the changing climate.  In among these heatwaves were sudden downpours – rain that fell hard and fast, with up to 100mm falling over three hours, arriving too quickly for the soils to absorb meaningfully, and causing flooding issues (at Cerbaiona, they were left with 20cm of water in one of their cellars). This is one of the reasons why, Fioretti argues, the year’s statistics are so misleading. Although there was technically an average volume of rainfall, the conditions meant that it was – at Cerbaiona – effectively a drought year, because so little made it to the vines’ roots.  Leoneschi explained how at Castiglion del Bosco, they are increasingly using cover crops to help retain water in the vineyard. They generally have less rain – shielded by Mount Amiata on one side and coastal winds coming from the opposite direction – but didn’t see major water stress in 2020. At Poggio di Sotto, Leonardo Berti commented that 2020 provided just the right quantity and quality of rain, falling at times that didn’t disrupt work in the vineyard.   The weather cooled off in late August, with rain falling at the end of the month. At Poggio di Sotto, they’ve been using a clay spray (zeolite) for several years – spraying the canopy to help protect the leaves against rain in the run-up to harvest, something Berti noted was particularly helpful in 2020. Lower-altitude sites saw more rain versus those higher up the region’s slopes. Cecilia Leoneschi explained how the diurnal shift in the final stage of the growing season was key to the vintage for her, allowing the fruit to ripen fully.   Mid-September saw heavier rain – and this provides a divide in terms of harvest dates, with some choosing to pick before and others after. At Poggio di Sotto, where harvest is always early, they started bringing fruit in around 4th September – relatively late for them, Berti explained, as the cooler August weather had slowed ripening by around a week. Nicola Vaglini reported a wave of warmer weather from 5th to 15th September, with rapid sugar accumulation in the grapes, and they started to harvest on 15th. At both Cerbaiona and Castiglion del Bosco, the harvest commenced on 20th September, while some producers – such as Casanova di Neri – held out even longer.   Cerbaiona’s Fioretti emphasised how important it was to manage yields in 2020, with it being all too easy to over-crop and have green tannins. Most producers agreed that multiple passes were essential this year. At Castiglion del Bosco, Leoneschi explained how even within the same plot they were harvesting vines up to 12 days apart – reflecting the stress of the season.  By early October, all the fruit was in the winery, and most producers said sorting was key – whether by hand or machine, to remove any sunburnt or shrivelled grapes, especially those that also may not have ripened fully.   The risk was potentially high alcohol and hard tannins, from the heat of the year. Extraction was a focus of winemakers’ efforts in the winery – being careful not to overwork the must. At Cerbaiona, Fioretti emphasised how a three-day cold soak helped bring out “the exuberance of the fruit”, and he kept the fermentation at a cool maximum of 26°C, moving it as little as possible, and taking it off the skins as soon as it was dry (after just seven to 10 days).   By contrast, Leonardo Berti opted for a long but gentle extraction – allowing the wine to stay on its skins for 50-55 days, only wetting the cap as needed during that period; an opposite approach to 2019 where he could pump over as much as he wanted, such was the phenolic ripeness. At Castiglion del Bosco, Leoneschi noted how she used bâtonnage to build complexity (not structure), stirring the fine lees after malolactic to create a fine and elegant, but not full wine.  For Berti (Poggio di Sotto), he kept their 2020 Brunello in cask for three years (the norm for them, two years is the legal minimum), while a vintage like 2019 spent an additional 10 months in wood. Many producers seemed to stick to the minimum 24 months in oak, wanting to capture the wines’ fruit and freshness as much as possible. Some feel that even that is too long – a sentiment echoed in other parts of Italy when it comes to cask ageing (such as Barolo), with producers suggesting that these minimum requirements are no longer compatible with the climate and style of wines being produced today.  Despite the heat, the 2020s seem to have surprised producers – offering more freshness than they might have expected. It is clear that the best are open and approachable wines, with plenty of fruit and freshness – although this isn’t consistent across the region.  For Fioretti, the vintage doesn’t quite reach greatness – the phenolics limiting it, not quite having the finesse of the best years. That said, the resulting wine is open and fruit-forward, with moderate, sweet tannins, giving great pleasure already; it is, as he says, “good to go” – a modest appraisal of a fantastic wine this year.  Berti at Poggio di Sotto describes 2020 as “a compromise between the elegance of 2018 and the power of 2019” – and more approachable than either. He thinks perhaps it’s closest to the legendary 2016, not quite as structured, but with more elegance and immediacy. Both Vaglini and Giacomo Neri (Casanova di Neri) suggested the vintage is a blend of 2015 and 2016, with finesse, elegance and expressive bouquets, as well as good acidity. Leoneschi echoed this, emphasising the precision and density of aromatics, but added that 2020 is a particularly terroir-driven year – one where site speaks louder than the producer.  The 2020 vintage doesn’t reach the absolute heights of a year like 2016, and it’s important to be selective. The best wines, however, have an immediate charm and elegance that – as Fioretti said – should not be underestimated. These are still serious wines. Giacomo Neri perhaps put it best, describing 2020 as “an underdog vintage” – one that is set to surprise people over the next two decades.  Explore all current 2020 Brunello di Montalcino listings or read more about Italy 

The epitome of fine Sangiovese, Brunello di Montalcino has rapidly become a staple for collectors. As the latest vintage is released, Sophie Thorpe caught up with some of the region’s top producers to dive into the 2020 growing season and the wines it produced 

We talk to top producers about the 2020 vintage in Brunello di Montalcino and the elegant, open wines the year produced 

Discover the 2020 vintage in Brunello di Montalcino 

Brunello di Montalcino 2020: vintage overview 

The world’s fine wine regions famously exist where the climate is just warm enough for grapes to reach ripeness. The ever-warming climate, however, has greatly increased this likelihood, with good-to-great vintages now convincingly outweighing the poorer ones.  Despite this, vintage variation remains an important factor in fine wine and when contrasting 2016, 2017 and 2018 in Piedmont, you see there are still strong variations in climate. The pitfalls of a vintage could arguably be even greater, in that these regions are no longer only concerned by wet, cooler conditions but also by the perils of excessive heat and drought. While hotter conditions can drastically affect yield and quality, the 2017 vintage in Piedmont seems to show that – despite these risks – vines are better at handling the heat. 
Following on from an almost perfect 2016 growing season in Piedmont, 2017 was always going to play second fiddle. The 2017 and 2018 vintages were certainly not as straightforward and – in fact – the two together offer completely contrasting growing seasons which produced totally different results, with 2017 hot and dry, 2018 cool and wet. Despite initial concerns regarding the heat in 2017, the wines – now in bottle – are surprisingly fresh, yet with richly concentrated fruit. Giuseppe Vaira sums it up best: “2017 is a vintage that defies logic.  It was the driest vintage on record and the earliest picking dates of the last five years. Yet, the wines are surprisingly vivid, fresh and still introverted: the opposite of what you would expect from a warm year.” For Giovanni Angeli at Massolino, the 2017s are similar to the 2015s, but with more “energy and freshness”, a pleasant surprise considering the year’s hot, dry conditions. Visiting Piedmont in early 2018, I remember how concerned winemakers were about the past summer. They were shocked by the extreme conditions, registering as the hottest and driest summer since 2003; yet, as Ferruccio Grimaldi and Giovanni Angeli noted, alcohol levels remained normal – particularly for the Nebbiolo.  Grimaldi believes this is because the vines shut down during the hottest period and stopped producing sugar. More surprising was that acidity remained high, something Grimaldi attributes to low levels of malic acid in the grapes. This might sound counter-intuitive, but it is the tartaric acid in grapes that provides freshness, while malic acidity in fact lessens the sense of freshness. For Grimaldi, low malic acidity signifies two things: the grapes reached an excellent degree of ripening, while also retaining healthy levels of tartaric acidity. Grimaldi also noted that, despite the heat in the day, the nights were cooler than other hot vintages – potentially another factor that helped preserve the acidity and freshness in the wines.  Emanuele Baldi from Prunotto pointed out that another possible saviour of the vintage – albeit to the detriment of the year’s yield – was frost. A mild winter prompted early budbreak, meaning vines were significantly advanced when the region was hit by frost. This led to huge losses particularly for the white varieties Moscato and Arneis, but also for lower-lying plots of Nebbiolo, where frost pockets formed.  The fruit that escaped was all from the higher vineyards, sites which naturally preserved more acidity thanks to their altitude. For Vajra, there were three key factors to 2017’s success: the diurnal temperature swing, the lack of rain (which caused a limited intake of potassium and thus better retention of acidity), and a gentle, fresh September which set the stage for Nebbiolo’s tannins to fully ripen. The biggest threat for the season was the lack of water, the risk being that without adequate water the grapes would become shrivelled and overripe. Massolino tried to counter the drought by not trimming the canopy (providing shade) and breaking off superficial roots, forcing the remaining roots to go deeper in search of water.  “We learned a big lesson from this vintage,” says Angeli. “The vines are much more flexible than we imagined.” Moreover, the season highlighted the region’s marl soils important role as a water regulator. “They are like a big sponge that’s able to catch the water during winter and spring, and release it slowly during the rest of the season avoiding stress to the vines,” explains Angeli. The region was blessed again with welcome rain in late August and September, allowing the vines to find equilibrium, completing the full cycle of vegetative growth while also the fruit to ripen fully (both in terms of sugar and phenolic ripeness). While Nebbiolo production was down by around 15 to 25% for some producers (due to the spring frosts and drought), the grapes that survived were beautifully ripe. The 2017 vintage will be remembered for its early harvest, but the results are excellent. “The 2017 Barolo are rich, fresh and fruity wines,” says Grimaldi, “and more ready to drink now compared to 2016 vintage.” Massolino’s Angeli agrees: “The wines already have soft, smooth tannins with a complex and sweet mid-palate.” For Baldi, the wines have fantastic concentration and, more importantly, they are not flabby.  They may not have the structural prowess of the 2016 and will not age as well, but Baldi believes they will drink beautifully over the next 10 to 15 years. Vaira notes the warmth of the year gave the wines “an extra layer of density and mid-palate richness… but what I love about these wines,” he says, “is the quality of the texture and almost a sappy freshness that keeps everything in balance.” Particularly from Vajra’s cooler sites, Giuseppe believes the top 2017s will have sensational ageing potential, especially in comparison to other similarly warm vintages. The 2017 vintage might have been challenging in terms of heat and drought, but such conditions are likely to be more prevalent in the years to come. The good news is that the vines seem to be adapting to these warmer vintages and vignerons are learning how to cope with them – producing some excellent wines that defy logic, remaining remarkably fresh and age-worthy. 
The vintage in brief: Hot and dry conditions – yet the wines have surprising freshness Yields reduced by frost and drought particularly in lower-lying sites Supple tannins that make the wines approachable already Ripe yet fresh wines that offer good medium-term drinking Browse all Barolo or read more Editorial 

With the release of the 2017 Barolos fast approaching, Gavin Smith spoke to some of the region’s leading producers – Giovanni Angeli from Massolino, Giuseppe Vaira from Vajra, Emanuele Baldi from Prunotto and Ferruccio Grimaldi – about the vintage, its extreme conditions and the surprising results

The Barolo 2017 vintage is beyond all expectations. We explore the year that defies logic and the wines are surprisingly vivid, fresh and introverted

Barolo 2017 vintage report 

Barolo 2017: vintage report

At this time Barolo was typically sold either by cask and blended by Alba merchants or in demi-john glass containers. On returning from the First World War, Giacomo Conterno had a clear vision that he wanted to produce a top cuvee that showed just how well Nebbiolo could perform if only the finest grapes were selected from top vintages and aged extensively in cask giving the wine more intensity, structure and ageing potential. We look into how the wine has developed over its 100-year existence and explore some of the legendary vintages. Barolo in fine wine terms is a relatively modern phenomenon. Whilst there are records of historic bottles of Barolo being produced as far back as the 1880s, for instance a bottle of Bourgogno Barolo 1886 was sold at an auction in 1972, there were very few producer-named Barolos being bottled at the time and no one making a Riserva style.  For the first 54 years of Monfortino, up to the now legendary 1978 vintage, the wine was
made from entirely purchased grapes. Whilst the winemaking in the family dates back to the early 18th century they did not own any vineyards until 1974. As Barolo’s reputation gained in status, grape prices were increasing and the fruit became less easily available as more and more growers began to bottle their own wine. It was at this point Giovanni (Giacomo's son) knew if they were to stay in business they needed to buy land.  He purchased the 14-hectare plot of Cascina Francia, a west-to-southwest-facing vineyard that ranges from 350 to 440 metres in altitude located on the southern limits of the Barolo region in the Serralunga range of hills. It has the Falletto vineyard (famous for Bruno Giacosa’s single vineyard site) nearby to the north on the Serralunga side. The first vintage of Monfortino produced entirely from the Francia vineyard is the much-celebrated 1978 vintage which was produced from just four-year-old vines. Ever since, all of the Barolo wines from Giacomo Conterno (Barolo “Francia”, Barolo Riserva and Barolo Riserva “Monfortino”) have been produced exclusively from the Francia vineyard.  Giacomo was then joined in the business by his two sons, Giovanni and Aldo, however, their differing ideas about how Barolo should be produced meant that Aldo split from his family to start his own winery, which represents a more modern style of winemaking. The estate is now run by Giacomo’s grandson Roberto, who continues to drive this estate from strength to strength. In 2008 Roberto Conterno bought three hectares of the famed Cru vineyard of Ceretta, producing the first Barolo from the vineyard with the 2010 vintage. Another addition to the
Conterno portfolio came in 2015 with the purchase of 6 hectare plot of which 3.5 hectares are dedicated to Barolo production in the Arione vineyard that neighbours Conterno’s Francia vineyard to the south. Roberto released just three barrels of Barolo Arione from the 2015 vintage. On tasting the two wines Monica Larner states, that if the Francia vineyard produces wines of “elegance” then the Arione vineyard produces “power”. The estate also produces a highly rated Barbera D’Alba. Since the 1978 vintage, just 18 vintages have been made. The wine continues to be made in the same traditional method throughout, ageing the wine in large 200 – 7500 litre oak barrels. The minimum cask ageing for the Monfortino is seven years. Top modern vintages Of the 100-point rated 2010 Barolo Monfortino Riserva, Antonio Galloni writes that this wine is “utterly compelling…nuanced and vivid on the palate, the 2010 Monfortino possesses remarkable finesse and power. Classic Monfortino notes of dried rose petal, leather, licorice and incense develop beautifully in the glass as the wine literally takes hold of all the
senses…. A vivid, thrilling wine, the 2010 will soon take its place among the greatest Monfortinos ever made.”  The quality of the wine produced at this estate is so consistently high, especially of the Monfortinos, that Galloni writes that: “readers will have much fun debating which is the greatest Monfortino of recent years." Could it be the 1996, 1999 or 2002 for their huge structure and classicism? Or, is it 1997 for its opulence? What if the dark horse 1998 and 2000 steal the show? Personally, I adore the 2001 and 2004 for their completeness, but the 2004 is the sexiest of them all.” Some of the best vintages at this estate have been 1978, 1990, 1999, 2001, 2002, 2004, 2006, 2010. Monfortino 1961 To celebrate 100 years of Cantina Conterno since the first harvest we cracked open a 1961 Monfortino. Whilst this wine is now seriously developed, its retention in acidity and viscous
richness was quite extraordinary at 60 years old. Tasting through the bottle as it developed in the glass, the wine’s aromatics ebbed and flowed from earthy, savoury ferrous notes to wafts of beautiful floral perfume, sweet tobacco, dry spice and fresh leather. There was plenty going on in the palate too – candied and dried orange rind, bitters, dried cherry, fig, licorice and tamarind notes. This is perhaps more of a museum piece today but the retention in structure at 60 years old is impressive. Read more Editorial 

Giacomo Conterno’s Monfortino is the most celebrated and famous Barolo in the world. It is also said to be the first-ever producer-named Barolo made in the Riserva style, the first vintage being made in the 1920s. 

Exploring how Giacomo Conterno's fabled Montfortino Barolo wine has developed over the past 100 years

Monfortino, the world's most celebrated Barolo

Behind the bottle: Monfortino

Class act: Saint-Emilion Top of the list this year was our investigation of rifts and rivalry in Saint-Emilion. Although the region produces some of the world’s finest wines, recently the region’s name has become associated with lawsuits and scandal, the ranking of its leading estates dogged by controversy. We spoke to Saint-Emilion’s leading figures about a classification in crisis, and what the future holds for its class of 2022. Read more Burgundy 2020: an exceptional year Second up is our overview of Burgundy 2020. Talking and tasting with top producers up and down the Côte d’Or, it’s clear 2020 was an extraordinary vintage. For many, it was their earliest harvest – with pickers amongst the vines in mid-August. But the wines produced belie the year’s warm conditions. We dig into the unique growing season, the wines – and the reasons behind the vintage’s surprising success. Read more Barolo 2017 Coming in third was a look at Barolo 2017. Italy as a whole has been earning more attention from fine wine lovers – and deservedly so. As the 2017 Barolos started to be released, we spoke to Vajra, Prunotto, Mussolino and Grimaldi about the vintage – one that suffers from following the superb 2016. Read more Neal Martin: striking a chord Fourth in 2021’s final five was our interview with Neal Martin. He doesn’t fit the mould of most wine writers. Nor does he want to. While the Essex-born critic was Robert Parker’s protégé, he has always been determined to hit the right note with his writing – one that will resonate with a wider audience. We caught up with the Vinous author to find out how he preserves both his independence and irreverence. Read more Lisa Perrotti-Brown MW on the evolution of Bordeaux Last, but far from least, is another critic – this time Lisa Perrotti-Brown MW. Last week, the critic left her post as Editor of the Wine Advocate, after 13 years at the publication. We spoke to her in May about the styles, and trends, that have shaped Bordeaux over two decades. Read more Explore more Editorial

Over the past 12 months, we published almost 100 articles. We covered everything from fine tea and truffles to the latest advances in viticulture, interviewing leading figures across the wine and spirits industry. Here are the five that proved most popular

The five most popular features we published in 2021, from interviews with leading critics to in-depth vintage reports

The biggest stories published in 2021

The biggest stories of 2021

The 2018 vintage in Montalcino is certainly one to get excited about – particularly for those who love fresh, floral vintages packed with tension. Vintages like this are becoming ever rarer in today’s warming climate, and therefore all the more precious. Despite the pleasing results, the growing season was far from easy. A very wet and then humid spring and summer made it very demanding for vignerons – but the results are much better than expected, with some stunning wines.  While it might not have the power of 2015 or the structural intensity of 2016, the wines have fantastic energy and elegance, and plenty of acidity making it a versatile vintage that can be enjoyed in its youth or will age well. “I will certainly be cellaring many bottles of 2018 myself,” says Canalicchio di Sopra’s Francesco Ripaccioli, a vigneron but also a Brunello collector, who always gives an insightful description of the vintage. Ripaccioli believes that this “fresh” vintage might be overlooked by critics looking for power, but he sees many similarities with 2008. That vintage passed with little fanfare on release but proved to mature into a stunning year that aficionados just can’t get enough of these days. Certainly, for Ripaccioli, the 2018s share 2008’s purity and, while it doesn’t have the structure of his favourite overlooked vintage 2013, it has many similarities to this year as well.
 For Riccardo Talenti, 2018 is “a classic year” reminiscent of the Brunello of the 1990s. “The wines have excellent acidity, well-built and persistent tannins with a very fresh base of fruit.” For Sabina Sassetti (Livio Sassetti), the vintage produced wines with “extremely soft, elegant tannins and great aromatic extraction”.
 There is a lovely transparency to the vintage and single-vineyard sites really prove their mettle – offering very distinct interpretations dictated by terroir. Argiano’s single-vineyard Vigna del Suolo, Canalicchio di Sopra’s Vigna Casaccia and Casanova di Neri’s Tenuta Nuova are all outstanding examples.
 Giacomo Neri was surprised by the 2018 Tenuta Nuova’s “quality of tannic texture, depth, persistence and the salinity”, something he believes “has been manifesting for some years in an increasingly intense way”, and really came to the fore in 2018. For him, the wines are “not wide but long, fresh, with great scents, complexity, elegance and have great ageing potential”. For Poggio di Sotto, the wines are “rich in aromas and structure, very recognisable and characterful with good acid and alcohol content”. 
 The season started with plenty of rain in the winter months which was much needed following the drought conditions of the blistering 2017 summer. This helped re-balance the water reserves in the soil and the cold winter allowed the vines to reach adequate dormancy. Budburst and flowering all happened with little mishap, and yields looked very healthy. Spring and summer remained moderate in temperature with just one heat spike in July where temperatures reached 35-36˚C. From mid-June to the end of August temperatures sat around, but rarely exceeded, 30˚C, keeping the vine in good health with no shutdown, encouraging the berries to reach full phenolic ripening and no scorching of berries.
 Cerbaiona’s Matthew Fioretti emphasised how the rainy spring and humid weather that followed resulted in downy mildew which would go on to cause difficulties in the vineyards right up until harvest. And there was a lot of rain. Poggio di Sotto’s Maarten Leereveld noted that by the end of May they had already exceeded the rainfall for the whole of 2017. Sabina Sassetti highlighted that great attention was required in the vineyard to maintain concentration. If there was any concern it was the combination of high yields and moderate temperatures that meant grapes could struggle to achieve full sugar ripeness – so most producers did a green harvest in August to offset this.  Ripaccioli is a firm believer that a vintage is best judged by the last 30 days prior to harvest and, despite ambient weather for much of the year, two significant rainstorms on 1st and 17th September impacted the harvest. Unlike in 2017 where the dehydration of the berries was a problem, the grapes swelled following the rain, with dilution of flavour and structure a danger. While it no doubt had some impact, it was heavily moderated by strong westerly winds that blew throughout September. In fact, Ripaccioli explained how the grapes lost 30% of their berry weight in the two weeks prior to harvest thanks to the wind’s dehydrating effect.  
For Giacomo Neri of Casanova di Neri, the distinct diurnal temperature shifts leading up to harvest resulted in a slow and constant ripening of the grapes. It meant the wines built up aromatic complexity and retained high levels of acidity, giving the wines a lovely freshness. 
With its high-altitude vineyards, the strong, warm, westerly winds in September were very welcome for Biondi Santi, really helping dry out the vines and grapes following the rain. Biondi Santi was able to start harvesting as early as 16th September. 
For many, harvest was typically delayed by around five days to encourage the grapes to reach full ripeness. Berry-by-berry selection was necessary to ensure optimum results for what was potentially a large crop with uneven levels of ripeness. Despite the potentially high yields, the final numbers in terms of production throughout Brunello saw 2018 volumes among the lowest of the last six years, around 25% below 2016 and 2017, and similar to 2019 (set to be released next year). Green harvesting and extensive selection at harvest was clearly adhered to. At Canalicchio di Sopra this meant 10% of grapes were removed at sorting – compared to just 1% in 2016.   
 Sassetti Livio Pertimali 
Sassetti delayed harvest until 10th October. They felt the mild September and later harvest enabled them to bring in very healthy grapes that had “finally” reached perfect ripeness.
With all the grapes in, the numbers were impressive – both alcohol and pH levels were the same at Canalicchio di Sopra as they were in 2016. It is a pH level that is one of the lowest in recent years – giving the wine a great level of freshness and huge ageing potential. The Canalicchio wines sit at 14.5% alcohol – as is typical – thanks to the removal of more dilute berries at sorting.  Tasting a wide range of 2018s, the wines generally have an immediate appeal. The texture is noticeably elegant and there is lovely clarity to the fruit. The wines are medium-bodied, making them immediately seductive and, in some, there are lovely floral, perfumed, almost Pinot-Noir-esque aromatics. The best wines are full of energy. This is certainly a vintage of sophistication, creating wines with transparency, fine textural elegance, plenty of tension and impressive length. Producer styles and picking dates (from fresh to raisined fruit) still tend to dominate over and above vintage influence. Those who managed to balance the freshness with concentration and keep the oak in the background, produced excellent wines. Very few were lacking concentration and the best have great length, a tensile, racy appeal and beautiful, lifted aromatics. The 2018s will bring lots of drinking pleasure.  Brunello di Montalcino 2018: the vintage in brief A reference vintage for high-quality, cooler, fresher Brunello Great aromatic flair with strong floral and spice notes Polished, elegant, resolved tannins make the wines approachable fairly young A versatile vintage with high acidities providing long ageing potential Riservas were typically not made, meaning the best fruit will be found in the normal Brunello bottlings The opposite in style to the riper, more powerful 2015 and 2019s (released next year) Similar in character to 2008 or 2013 Our favourite 2018 Brunello di Montalcino wines so far Poggio di Sotto, Poggio Antico, Canalicchio di Sopra, Altesino, San Polo, La Fiorita, Cortonesi, Talenti, le Potazzini, Argiano 
Browse all Brunello di Montalcino listings or read more Editorial

The 2018 vintage in Montalcino was challenging for producers, but the wines have exceeded all expectations. After extensive tastings of the wines and conversations with producers, we explore the growing season, what defines 2018 Brunello di Montalcino and share our favourite wines

Exploring the challenging 2018 vintage in Montalcino that produced wines that have exceeded all expectations

Vintage guide to 2018 Brunello di Montalcino

Brunello di Montalcino 2018: elegant and age-worthy

For a long time, Tuscany was known merely for its squat jugs of rustic Chianti, almost inevitably in quaint straw baskets; thin, insipid wines that are a shadow of what the region has proven it can produce today.  While Chianti had once been known for making fine wine – having been the first region to have geographical limits defined for wine production back in the 18th century – its reputation had, by the mid-1900s, been ruined. The area for production had been expanded in the 1930s, far beyond the historic heart of the region, encompassing lesser vineyards. The appellation rules encouraged producers to favour quantity over quality, with yields as high as 85hl/ha allowed, and specifying that red blends had to include a minimum 10% (and up to 30%) white grapes, with as little as 50% Sangiovese. Winemakers took advantage of high-yielding Trebbiano to bulk out the once-famous wines.  But one man changed all that. Enter Mario Incisa della Rochetta, a man who had been brought up tasting Claret with his grandfather. In 1944 – missing the taste of Bordeaux and inspired by the good wines his friend Duke Francesco Salviati was making near Pisa – he decided to plant a vineyard on his wife’s Tenuta San Guido estate in Bolgheri, on Tuscany’s coast, two hours west of Siena.   Identifying a stony site that sat at over 1,000 feet above sea-level, he took Cabernet cuttings from Salviati, and planted his first vines. The resulting wine was consumed only by family and friends, seen as overly green by the locals. But Incisa della Rochetta was encouraged by the results, and decided to plant more vines lower down the slope, and closer to the sea, in 1965.  His nephew Piero Antinori – who had recently taken over the family business – realised the potential of the wine, and the Antinori winemaker Giacomo Tachis started making the wine. Influenced by time in Bordeaux, Giacomo filled the cellar with new French barriques – small barrels that were a radical move away from Italy’s traditional large, old casks made with Slavonian oak. In 1971, Piero convinced Mario to release the 1968 vintage commercially and a star was born: Sassicaia.  Being 100% Cabernet Sauvignon, aged in new French oak and from Bolgheri – a region that at the time didn’t have a DOC – Sassicaia was labelled with the lowest official classification for Italian wine, “vino da tavola” or table wine. It rapidly won praise from critics and consumers, commanding a serious price that was at odds with its lowly classification. Where Sassicaia led, others followed. In 1978 Piero Antinori released the first vintage (1971) of Tigananello – a blend of Sangiovese and Cabernet grown in the heart of Chianti Classico. Bordeaux authority Emile Peynaud advised on the project, suggesting that the appellation’s stipulated white grapes were abandoned and that it be aged in new French oak. Falling outside Chianti’s rules, it too was sold as a vino da tavola.  Piermario Meletti Cavallari founded Grattamacco in 1977, and was the first to feature Bolgheri on the label, featuring this then little-known region in larger font than even the wine’s name itself. Piero Antinori’s brother Lodovico established Tenuta dell’ Ornellaia in 1981, planting Cabernet and Merlot. A flight of Chianti producers followed suit – ripping up the appellation’s rulebook to make cuvées with international grapes like Cabernet, using 100% Sangiovese, and/or French oak: Le Pergole Torte, Flaccianello, Cepparello, Percarlo, Fontalloro and more all pushed the boundaries of what was possible in Tuscany – but didn’t (and couldn’t) bear the region’s name on their labels. These wines – the “Super Tuscans”, as they became known – were soon being recognised the world over. In 1978 Hugh Johnson organised a blind tasting of the world’s best Cabernets for Decanter. Pitted alongside the First Growths, it was Sassicaia that came out on top. The 1985 vintage of Sassicaia became legendary when Robert Parker – who had just risen to fame – gave it 100 points. In 2001, 1998 Ornellaia was named Wine Spectator’s Wine of the Year. These wines were putting two fingers up to Italy’s appellation system as they sold for the same price as Grands Crus Classés, despite their vino da tavola status.  In a bid to stem the tide of these ultra-premium table wines, the Italian authorities started to make changes. In the late 1990s and early 2000s, Chianti amended its appellation rules to try and reclaim the wines, allowing more variation in the winemaking, with no white grapes required and allowing 100% Sangiovese wines. But the damage was done, with the Super Tuscans already established as their own brand. Few returned to the fold to use the Chianti name on their label – a region that producers felt didn’t, then or now, have a reputation that aligned with the quality of these world-class wines.   The likes of Sassicaia, Tignanello and Ornellaia drew the international wine market’s eye to Italy. Bold, big, rich wines that won critics points, the Super Tuscans arguably turned the tide for the nation, garnering praise – and proving that Italy’s wines could compete on the world stage. Today, critics and consumers are looking beyond these iconic names to explore Italy’s extraordinary viticultural heritage, with the terroir-driven styles of Barolo, Barbaresco, Montalcino, Etna and more starting to find the spotlight. But Tuscany’s rebellious streak continues, with a new wave of producers – such as Bibi Graetz – producing wines that are bottled defiantly as IGT Toscana. While there’s plenty more competition, the Super Tuscans remain some of the country’s finest and most collectable wines. The Super Tuscans you need to know While there’s no set definition for a Super Tuscan, and there are many that could take the title, here’s our pick of the most famous wines. Sassicaia: The first Super Tuscan, made by Tenuta San Guido, in Bolgheri; it’s a blend of Cabernet Sauvignon (85%) and Cabernet Franc (15%), and is the only single estate in the whole of Italy to have its own DOC, Bolgheri-Sassicaia. Tignanello: A rival to Sassicaia in terms of fame, and also put under the sporlight by Piero Antinori, Tignanello comes from Chianti. It was the first to blend Sangiovese with Cabernet. Solaia: Tignanello’s sibling, Solaia is the reverse in blend – with Cabernet taking the lead, complemented by a smaller proportion of Sangiovese. Ornellaia: Created by Piero Antinori’s brother Lodovico, with advice from André Tchelistcheff, it’s a Cabernet-led Bordeaux blend. The property has changed hands over the years and is now owned by the Frescobaldi family. Masseto: The other wine created by Lodovico Antinori: although planning originally to work just with Cabernet, Tchelistcheff identified the hill of Masseto as ideal for Merlot. The fruit from this site was bottled separately as a pure Merlot for the first time in 1986 (although the 1987 was the first vintage released), and today Masseto operates separately from the Ornellaia estate, having its own winery and identity. Grattamacco: Another of the earliest Super Tuscans, this is Cabernet blended with Sangiovese. Piermario Meletti Cavallari purchased an abandoned vineyard in 1977 which was all Sangiovese, but he later grafted over with Cabernet. He was one of the first producers to feature Bolgheri on the label of his wine. Montevertine Le Pergole Torte: This was one of the earliest expressions of pure Sangiovese from Chianti, aged in French and Slavonian oak. The first vintage of this was 1977, a blend of fruit from the estate’s best vineyards. Fontodi Flaccianello della Pieve: The first vintage of Flaccianello was 1981. Originally a single-vineyard expression, since 2001 it’s been a blend of the best grapes from the estate, but remains 100% Sangiovese, classified as Colli Toscana Centrale. The proportion of new oak has been toned down, and a portion of the wine goes into amphora. Isole e Olena Cepparello: This pure Sangiovese was first made in 1980, and today only sees around a third new oak, with a small proportion of American oak. It’s notable that it is bottled both under screwcap and cork, with Paolo di Marchi a strong believer in the benefits of screwcap. San Giusto a Rentennano Percarlo: First made in 1983, this 100% Sangiovese comes from the estate’s best vineyards. Fèlsina Fontalloro: Made with vines falling in Chianti Classico and Chianti Colli Senesi, this pure Sangiovese was first made in 1983. Castello di Ama L’Apparita: Narrowly beating Masseto to be the first 100% Merlot made in Tuscany (with the first vintage 1985), the 1987 vintage of L’Apparita famously beat Pétrus, Le Pin and several other Merlots in a blind tasting which was judged by a panel including Michel Rolland in 1992. Querciabella Camartina: First made in 1981, this was originally a blend of mainly Sangiovese with Cabernet in support, but the blend has reversed over time. Bibi Graetz Testamatta & Colore: Bibi’s top wines are elegant expressions of Tuscany’s indigenous grapes, sourced from old vines at high altitudes. Testamatta is pure Sangiovese, while the flagship Colore is Sangiovese with a touch of Colorino. Explore all Tuscan wines or discover more Editorial

Sassicaia, Tignanello, Ornellaia: these fabled Super Tuscans are some of the world’s most desirable wines – kickstarting Italy’s fine wine renaissance, re-defining its reputation and proving what was possible. But how did these lowly table wines rise to the top of the fine wine ranks?

Exploring how the fabled Super Tuscans Sassicaia, Tignanello and Ornellaia have re-defined Italian wine's reputation.

Learn more about Super Tuscan wines

The Super Tuscans: everything you need to know

Barolo remains the most important region in the world for Nebbiolo. This variety is one of the world’s most sensitive and difficult to grow, rarely found outside Piedmont. While there are a handful of other high-quality enclaves across Piedmont including Valmaggiore (24km north of Barolo) and the cooler sites of Gattinara and Ghemme – collectively known as Alto Piedmont (or Alto Piemonte), nowhere else matches Barolo and neighbouring Barbaresco for complexity and ageing potential.  The wines are typically pale ruby in colour with grippy tannins, high acidity and a flavour profile of red cherry, mulberry, camphor and rose petal. The grape’s almost transparent character (similar to Pinot Noir) makes it a great transmitter of terroir – producing many nuanced styles, flavours and aromas – from the most delicate and floral to the most structured and mineral, and everywhere in between. It is this complex variety within such a small region that makes the grape, and the varying communes of Barolo, so interesting. Barolo has a cooler microclimate compared to nearby Barbaresco, resulting in a longer ripening season. While this means it is more sensitive to vintage variation, in the best years the wines reach highs unmatched anywhere else. Dry Barolo has been produced in the region since the mid-1800s. A wine that was a favourite amongst the aristocratic families of the Savoy dynasty, it is thought to have been first produced in this style by King Carlo Alberto’s estate in nearby Pollenzo. The aristocracy bankrolled wine production in Barolo, helping the pioneering winemakers at the time – such as Staglieno and the French oenologist Oudart – improve the quality and reputation of the wines. Their aristocratic link earned Barolo the nickname “the king of wines and the wine of kings”. Understanding the variety of styles of Barolo to a large extent depends upon where the grapes are grown. The landscape of Barolo is made up of many small undulating hillsides where exposition, topography and altitude all play important roles in the final character of a wine made in a specific part of the region or vineyard. Historically the sub-regions were not so important, largely due to the fact that Barolo wines existed exclusively as blends of fruit from across the region (often including grapes from the vineyards of Barbaresco). The 1961 vintage, however, represents a significant turning point when both Prunotto and Vietti released single-vineyard Barolos from Barolo Bussia and Rocche di Castiglione. While it was common knowledge amongst the local grape brokers which parts of the valley produced the best Nebbiolo, it wasn’t until the 1970s when these place names first came to print in Luigi Veronelli’s map. At the most basic level Barolo is divided into two valleys: the Central Valley and the Serralunga Valley. The Central Valley – including sub-regions of La Morra, Barolo and Novello – produce a more approachable style, noted for their fragrance and elegance, thought to be due to the distinct blue-grey marl content in the Tortonian soils found in these vineyards. The Serralunga Valley – with its sub-regions of Serralunga d’Alba and Monforte d’Alba – tend to create more powerful, tannic, concentrated wines due to the higher content of clay, limestone and sandstone found in the Serravalian soils. In Castiglione Falletto there is a richer concentration of sandstone and this is generally thought to produce a middle ground between the more structured character of the Serravalian soils and the elegance brought about by the Tortonian soils.  While these variations in soil throughout the sub-regions play some part in the differences in the structure and flavour profile of different Barolos, this is just one factor and should be understood as broad generalisations. The complex terroirs are defined not just by the soils, but by the varying expositions, altitudes, viticutural techniques, clones, pruning and winemaking methods which vary from estate to estate – making it impossible to provide a completely definitive profile of each area.    
A guide to Barolo's communes  There are 11 village communes within the Barolo DOCG: La Morra, Barolo, Castiglione Falletto, Serralunga d’Alba, Cherasco, Diano d’Alba, Grinzane Cavour, Monforte d’Alba, Novello, Roddi and Verduno. Below you’ll find a guide to the distinctive style of the main communes, as well as the best growers from each.  La Morra Wines from La Morra can be some of the most perfumed Barolo, typically with soft, smooth tannins. It is believed that the fine sandy soil of the region is behind the wines’ elegance. As the largest Barolo subregion, however, La Morra is the most diverse both in style and quality. Typically, these wines can be much more approachable in youth and tend to fair better in cooler vintages. Top producers in the region include Roberto Voerzio – who makes a unique style for the region, with strict pruning leading to miniscule yields and austere, tannic wines with long ageing potential. Poderi Oddero is more typical for the commune, producing bright, fruity Barolos with distinctly elegant tannins. Elio Altare is known for more modern-style Barolos which are matured both in traditional large barrels, as well as smaller barriques, and some new oak for their single-vineyard wines. Top vineyards: Brunate, Cerequio, Rocche dell’Annunziata Barolo Similar to La Morra, the Barolo sub-region produces broad, open, velvety Barolo but often with a bit more structure and concentration than those from La Morra. The region is home to some of the most historic sites, including Cannubi – a Cru that was singled out as an exceptional site even before the creation of the Barolo appellation (with the earliest bottled example of this site dating back to 1752). It is also home to some of the most respected producers in the region, who make markedly different styles of Barolo – further confirming that location is only part of the puzzle. Fierce traditionalists Bartolo Mascarello famously don’t make single-vineyard wines but their blended Barolo remains one of the region’s finest. Guiseppe Rinaldi’s winery is also staunchly traditional in their winemaking, seeing cross-commune blends as the ultimate expression of Barolo. winery is also staunchly traditional both in their winemaking, and blending of vineyards, seeing cross-commune blends as the ultimate expression of Barolo. Luciano Sandrone is more modern in style, the wines made in an elegant style that is more approachable in youth but also offers fantastic ageing potential – making them some of the region’s most collectable. Top vineyards: Cannubi, Ravera, Bricco delle Viole Castiglione Falletto  Although situated in the Serralunga valley, Castiglione Falletto falls somewhere in the middle between the elegant and fragrant qualities of La Morra and Barolo, and the boldness and concentration of Serralunga and Monforte. This is due to the aspect of the best slopes here, where the vines have maximum exposure to the sun, meaning riper fruit and added concentration. Giuseppe Mascarello produces one of Barolo’s most famous single-vineyard wines from the Monprivato Cru. Traditional in style, the wine is fermented in tank and aged in large oak. Vietti – a true pioneer of single-Cru Barolos – is also based here, as it has been since the 1800s. This estate has not only some of the best label designs in the world, but access to some of the finest Crus in Barolo, including Ravera, Rocche di Castiglione and Brunate. Top vineyards: Rocche di Castiglione, Fiasco, Villero Serralunga d’Alba  Serralunga is defined by its high concentration of Sant’Agata soils. Growers here talk about the vines feeling pain, as the harder soils put more stress on the vine, producing wines of great depth and power – as well as some of the highest tannin levels and the most full-bodied Barolos of any region. The wines can often have a distinctive bitter orange aroma. The wines are solid and typically austere, but can also be incredibly elegant and expressive, some of the most terroir-driven and long-lasting Barolo. By far the most famous and revered wine from Serralunga is Giacomo Conterno’s Monfortino. Monfortino was in fact the first ever producer-named Barolo made in the Riserva style, with the first vintage made in the 1920s (today it comes from the Cascina Francia Cru). Although based in Barbaresco, Bruno Giacosa produces two of Barolo’s most revered wines from the Serralunga Cru of Falletto, released only in top vintages. These are two of the most consistent expressions of top single-vineyard Nebbiolo in Barolo. Top vineyards: Cascina Francia, Falletto, Ornato Monforte d’Alba Defined by concentration and structure, the soils in Monforte d’Alba contain more clay than limestone – the opposite of Serralunga. The resulting wines tend to have more volume on the palate and boldness, making them the most concentrated Barolos. The wines exhibit classic rose petal, clay pot, clove, camphor and cardamom aromas, and particularly bold tannins. Look out for bottlings from Elio Grasso whose Case Matè Barolo comes from Ginestra. Bussia is one of the most famous, but also largest Crus, producing many different styles. The best part of the vineyard is Upper Bussia; a natural amphitheatre with varying expositions, when combined it produces wines of fantastic complexity. For the ultimate insight into the vineyard, try the wines of Aldo Conterno – who makes five separate bottlings all from the Bussia Cru. Top vineyards: Bussia, Ginestra, Mosconi Browse all Barolo or read more Editorial 

Age-worthy yet terroir transparent, Barolo is a fascinating region. Its complex, varied terroir often draws comparisons with Burgundy. Here we delve into “the king of wines and wine of kings” – from its aristocratic beginnings to the villages, vineyards and producers to look out for.


Your guide to “the king of wines and wine of kings” – Barolo: from its aristocratic beginnings to the villages, vineyards and producers to look out for.

Your definitive guide to Barolo 

Giacomo Grimaldi

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