Stockist/Retailer: tannico.co.uk

(2024) Fruit was fermented using 40% whole clusters and manually punched down twice a day. The wine was aged in French oak barrels (40% new), for 20 months. There's a polish to this wine aromatically, a sheen of chestnut and briar over black cherry, but a suggestion of minty herbs, rose-hip and real fragrance. Medium-bodied and supple, the fruit is in the red spectrum, but dense and fleshy, juicy red plum and a lift of raspberry to the acidity. The oak here is very classy; polished and dark, giving this some spice and cedar, and with taut, creamy tannins, good length and finesse. Price and stockist for a previous vintage at time of review.

(2024) Inama is a well-known name for Soave, but here we have 100% Carmenère grown onhigher, south/south-east slopes of iron-rich clay over limestone. It was matured in 35% new French oak barriques, plus second use barrels, for 12 months. It spends around 30 months in total being matured, before being released onto the market. There's a plush and sophisticated feel to this wine immediately, notes of violet and cassis over cedar with some tapenade notes. Velvety and smooth on the palate, the creamy black fruit is firmed by dusty tannins, and perfectly pitched saline acidity. Coffee and chocolate bottom notes complete a convincing picture.

(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) 100% Pinot Noir. Carlo says his valley always gives very aromatic Pinot, in both dry and sparkling wines - even the freshly picked grapes have pronounced strawberry and red fruit aromas. This coppery-pink wine certainly has some strawberry on the nose, also a touch of truffly smokiness, a hint of white pepper too. It is indeed aromatic. The wine is Brut, but in the mouth has a dry, small redcurrant fruit character, a little custardy richness, but the acid here from vineyards at over 400 metres is key. Flavourful rosé, and precise.

(2023) A Brut Chardonnay from volcanic and sandstone soils with a little limestone that rests on lees for 32 months. Lively in the glass, the aromas suggest a lightly honeyed, nutty then stone fruit character with a zesty brightness. Dry and elegant on the palate, its mostly about that lemony fruit and the wine stays precise to the finish with a hint of stony minerals perhaps.

(2023) This Pinot dominated blend (80%) with Chardonnay was one of my favourites, four years on the lees enriching the extremely low dosage wine with autolytic biscuit and brioche, and very sparky lemon fruit on the nose. The palate is clean lean, without being harsh; just a poised, elegant wine with good length and balance, the freshness and appetising character never in doubt.

(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.

(2023) Six thousand bottles of this super-premium Chianti Classico were produced, the wine spending 20 months in 500-litre French oak barrels plus 15 months more in bottle before release. On chalk and gravel soils, this block of the vineyard was planted in the 1970s, and San Felice say the wine has 20 years+ of ageing potential. An ethereal aspect to this wine, there is suggestion of a fresh forest after the rain, also a wisp of smokiness along with firm cherry and raspberry fruit. Lots and lots of juiciness here, mouth-watering, agile, defying its 14.5% alcohol. That shows just a touch in the finish, but the whole picture is so fresh, balanced and delicious.

(2023)

(2022) Composed of 70% Chardonnay and 30% Pinot Noir, this was fermented in steel but the finest musts then matured six months in French oak. The wine then spends a minimum of five years on the lees plus five more in bottle before release. Very fine mousse, with a custard apple creaminess, some yeasty biscuit notes and a fat lemony fruit. With virtually no residual sugar it is taut, driven by citrus, and though there's a certain lean, wiry character, it is not mean or under-fruited. It is all about mouthwatering citrus and acid thrust, but the inherent ripeness avoids any suggestion of lacking generosity.