(2023) 100% Pinot Nero from vineyards at 410 metres, this spends three years on the lees. Lots of toasty brioche, spnething that reminds me of fairground toffee apples. The palate feels just a touch astringent; the acid a little too pithy for its own good perhaps, but that doesn't detract too much from a salt-licked, bracing wine with some mid-palate texture and ripeness.

(2023) From one of the highest vineyards at 540 metres above sea level, 100% Riesling that spends 24 months on the lees. It is Brut Nature, with minimal dosage, and has telltale notes of candle wax and herbs, a lightly buttery background. Lots of sheer, lean, mouth-watering citrus, staying focused and tight into the finish.