(2019) Delightful, pale lemon/straw colour. Chardonnay-dominant, refined mousse, light, blossom and gently biscuity nose, with lemon and pear. The palate also shows that little biscuity, creamy richness, such sweet and ripe fruit, lemon and peach, then a very fine, fresh finish with precise acidity to give some backbone. Dosage is 6.5g/l.

(2015) The striking feature of Ferghettina's Milledi cuvée (there's a cheaper straight 'Brut' too) is its bottle. Researched and designed by winemaker Matteo Gatti, its beauty is more than skin deep: Gatti claims the square sides allow two and a half times greater lees contact as the wine lays in the cellars compared to traditional bottles. It is a Blanc de Blancs made from 100% Chardonnay, aged 36 months on the lees with a dosage of 7g/l and 12.5% alcohol. Fresh, herby and lightly toasty, it is open and lightly oxidative in style, lovely fruit sweetness coming through with some honey on the palate, a gentle mousse and very good length and clarity.

(2015) The first of two 'Satèn' wines, a distinct Franciacorta style, always made from 100% Chardonnay and bottled at slightly lower pressure, giving a satiny mouthfeel. This was also part-fermented in small oak barrels, aged 36 months, and has 7.5g/l dosage and 12.5% alcohol. Soft, with pear-like fruit on the nose, some exotic fruit hints and the slighly reduced pressure giving a creamy quality to the mousse and palate. Sweet fruit, almost a confectionery quality, but the silkiness conceals a very tight, fresh acid balance.

(2015) Our fourth straight Chardonnay wine, also a Satèn, this time from 2009. Around 40% of the blend is fermented and aged in small oak barrels, and it spends a full 40 months on the lees. The dosage is 7.5g/l and the alcohol is 13.5%. More herbaceous, with more of a bruised apple character, a touch of smoke and minerals too. Juicy and taut on the palate, the mineral complexity shines here, layering of gentle toast and smoke and a bittersweet grapefruit pith finish.

(2015) Another 100% Chardonnay wine, 20% was fermented in French oak barrels and it again has zero dosage, with 13% alcohol. It spends up to 40 months on the lees, and is cool and cris on the nose, subtle vanilla and a floral touch, but seems taut with an apple core dryness. On the palate is is sophisticated and dry, with orange and apple brightness, a touch of toast, and a lively, bright and limey finish.

(2014) Made by Simone's uncle. 90% Chardonnay, 10% Pinot and a burnished golden colour, with a touch of caramel and bruised fruit, lots of apple and spice and pastry. Delicious, rich and sumptuous sweetness. The palate has such lovely full fruit, and such a delicate lacework of acidity, giving this a long, fresh and balanced character. Absolutely gorgeous stuff, drinking fantastically, but from the Majolini's library cellar.

(2014) In the last 33 years this cuvée has been produced only nine times. According to Mattia it represents "the 'behaviour' of owner Vittorio Moretti: genuine, straightforward and masculine." The blend is 48% Pinot Noir, 52% Chardonnay from 25-year-old vineyards. It spends seven years on the lees and is 60% fermented in oak. Lovely bright colour. Custardy and gentle on the nose, with a certain meatiness and depth, there's a lemon rind lift and a nuttiness - complex stuff, with unfolding layers. The palate is dry, with a big lime and fresh orange blast of riper citrus - not lemon, but touching the more tropical side of citrus, with a steely, salty core of mineral freshness and dryness. Long, shimmering stuff, and powerful.

(2014) 100%chardonnay, 20% of which was fermented and aged in big old barrels. Made with 7g/l of sugar and a low pressure of 4.4 bar, it spends 36 months on the lees. The nose offers gentle toast and honey with lots of creamy richness and buttered Brazil nut notes. The palate has huge natural sweetness, and that silk and butter fatness is beautifully cut through by slicing grapefruit acidity. Delicious stuff, fishing with lively citrus freshness.

(2014) Only 6g/l of sugar for this 100% chardonnay cuvée that spends 36 months on the lees. Bold yellow/gold. Beautiful smoky minerality, less honey than the Satèn, and has a cool sense of precision as well as fruit intensity. The palate shows that smoky, flinty mineral style, the fruit sweetness is very pronounced: a really full and rich style but the grapefruit sharpness of the finish punches through the concentration.

(2014) Comes from the oldest vineyards, 30 years old and at 400 metres altitude, giving a very low yield. It is given 60 months on lees. All chardonnay, with a low yield of 40hl/ha, around 40% is fermented in 450-litre barrels. Lovely light gold colour. Brazil nuts and butter flood from the nose. A honey and vanilla weight and yet such pleasing mint leaf and floral nuances. Luxurious on the palate, it retains that pleasing green herb edge, with delicious toast and authority. Not austere, but dry and salty on the finish.