It is hardly news that Sandrone’s Dolcetto is one of the region's finest, most complex examples. The consistent quality of this wine—its purity, silky texture, fine tannins and balance—only comes with perfectly ripe fruit from top sites. In this case, the sites are also high, bringing added freshness to the layers of fruit. From estate vineyards in Monforte d’Alba, Sandrone draws from Castelletto and Cascina Pe Mol. In Novello, there is the Rocche di San Nicola vineyard and the whitish marls of Ravera, whose easterly exposure contributes perfume and aromatic complexity. Joining these sites is fruit from Rivassi and Crosia in the commune of Barolo. Vine age is another key to the quality, averaging over 50 years.

Typically, 11 different parcels contribute to the blend, and any fruit that does not make the grade is sold off. Each parcel is vinified separately before blending, and the wines age in tank. In short, this is about as close as Dolcetto comes to Nebbiolo-level depth and class.  

Sandrone’s layered, polished Barbera is drawn from four sites: Cascina Pe Mol, (mentioned above); Ravera and Rocche di San Nicola (in Novello); and Albarella (in Barolo). At 350 to 450 metres, these are some of the region's highest, most exposed vineyards, bringing superb freshness and vibrancy to this wine. To balance the structure and acidity for which this wine is noted, Sandrone matured the wine in 500-litre tonneaux (40% of which are new). The estate has special, untoasted barrels made in Burgundy for this cuvée to ensure the wood impact is as discreet as possible. When the wine is young, some wood shows through on the nose, and it is seriously classy oak. With age, the integration is seamless. Crafted from small, concentrated berries this year, it’s a fleshy yet fluid Barbera—expect juicy waves of macerated blueberry with complex hints of white pepper and a dusting of spice from the Monforte vines. True to form, there is great class on offer here.

Valmaggiore is a magical, three-hectare, amphitheatre-shaped vineyard in the Roero area of Piemonte. Now that Roero is rising in prominence, we can truly recognise what a pioneer Luciano Sandrone was when he established Valmaggiore some 30 years ago. Nobody was talking about Roero at the time, but Sandrone recognised its potential, having worked with Roero parcels during his time as cellarmaster of Marchesi di Barolo. The risks were enormous; establishing an extremely steep vineyard (50% gradient in places) with such sandy soils (quick to dry out and erode) was always going to be a huge challenge, with no guarantee of quality. The land would also need to be terraced and replanted, requiring major investment. And all this in a place outside the Barolo region that no one believed capable of greatness. Luciano Sandrone begged to differ.

The site is farmed meticulously and organically, and strict sorting occurs each year to reach the level of purity and intensity we see in the glass. Fermentation takes place in tank, with malolactic fermentation and maturation in old French demi-muid (with 9-12 months aging). Over the years, this wine has developed a passionate following in Australia and deserves every plaudit. It is a unique wine of tremendous perfume, chalky texture and finesse, with an elegance and prettiness quite distinct from the denser, darker, more structured styles produced in the clay-rich soils of Barolo and Barbaresco.

Valmaggiore is a magical, three-hectare, amphitheatre-shaped vineyard in the Roero area of Piemonte. Now that Roero is rising in prominence, we can truly recognise what a pioneer Luciano Sandrone was when he established Valmaggiore some 30 years ago. Nobody was talking about Roero at the time, but Sandrone recognised its potential, having worked with Roero parcels during his time as cellarmaster of Marchesi di Barolo. The risks were enormous; establishing an extremely steep vineyard (50% gradient in places) with such sandy soils (quick to dry out and erode) was always going to be a huge challenge, with no guarantee of quality. The land would also need to be terraced and replanted, requiring major investment. And all this in a place outside the Barolo region that no one believed capable of greatness. Luciano Sandrone begged to differ.

The site is farmed meticulously and organically, and strict sorting occurs each year to reach the level of purity and intensity we see in the glass. Fermentation takes place in tank, with malolactic fermentation and maturation in old French demi-muid (with 9-12 months aging). Over the years, this wine has developed a passionate following in Australia and deserves every plaudit. It is a unique wine of tremendous perfume, chalky texture and finesse, with an elegance and prettiness quite distinct from the denser, darker, more structured styles produced in the clay-rich soils of Barolo and Barbaresco.

A blend of several small parcels of vines from several communes, Le Vigne is Sandrone’s ode to the classic Barolo-wide blend that was once the norm. All the sites that contribute to Le Vigne are markedly different from each other in terms of altitude, soil and exposure, and together provide a broad overview of Barolo in a given year. 2020 was the second year to include Nebbiolo from Sandrone’s new holding in Le Coste di Monforte. Sandrone has been farming this Monforte d’Alba site since 2000. So, from this vintage, Le Vigne includes fruit from five communes: Barolo, Serralunga d’Alba, Novello, Castiglione Falletto and Monforte d’Alba.

The fruit ferments spontaneously in tank before malolactic fermentation and aging in mainly used 500-litre French oak casks. Like Aleste, approximately 20-30% of the grapes ferment as bunches, with a very high percentage of whole berries in the destemmed portion (thanks to a state-of-the-art destemmer). The macerations are managed very carefully, and the bottling occurs relatively early as Luca Sandrone wants to capture the finest tannins and as much fruit purity as possible (another key to understanding the wines produced here). So, time on skins varied from 15 days to up to three weeks. Total time in oak was 20-22 months, and the wine was, as always, bottled unfiltered.

It’s hard to remember a time when a young Le Vigne tasted so alluring out of the gates. It is fresh, translucent and totally inviting from the off, with sweet red berries, strawberry, dried orange and cedar woven throughout a finely sculpted palate framed by ripe, chalky tannins. It’s a knockout Le Vigne. 

A blend of several small parcels of vines from several communes, Le Vigne is Sandrone’s ode to the classic Barolo-wide blend that was once the norm. All the sites that contribute to Le Vigne are markedly different from each other in terms of altitude, soil and exposure, and together provide a broad overview of Barolo in a given year. 2020 was the second year to include Nebbiolo from Sandrone’s new holding in Le Coste di Monforte. Sandrone has been farming this Monforte d’Alba site since 2000. So, from this vintage, Le Vigne includes fruit from five communes: Barolo, Serralunga d’Alba, Novello, Castiglione Falletto and Monforte d’Alba.

The fruit ferments spontaneously in tank before malolactic fermentation and aging in mainly used 500-litre French oak casks. Like Aleste, approximately 20-30% of the grapes ferment as bunches, with a very high percentage of whole berries in the destemmed portion (thanks to a state-of-the-art destemmer). The macerations are managed very carefully, and the bottling occurs relatively early as Luca Sandrone wants to capture the finest tannins and as much fruit purity as possible (another key to understanding the wines produced here). So, time on skins varied from 15 days to up to three weeks. Total time in oak was 20-22 months, and the wine was, as always, bottled unfiltered.

It’s hard to remember a time when a young Le Vigne tasted so alluring out of the gates. It is fresh, translucent and totally inviting from the off, with sweet red berries, strawberry, dried orange and cedar woven throughout a finely sculpted palate framed by ripe, chalky tannins. It’s a knockout Le Vigne. 

A blend of several small parcels of vines from several communes, Le Vigne is Sandrone’s ode to the classic Barolo-wide blend that was once the norm. All the sites that contribute to Le Vigne are markedly different from each other in terms of altitude, soil and exposure, and together provide a broad overview of Barolo in a given year. 2020 was the second year to include Nebbiolo from Sandrone’s new holding in Le Coste di Monforte. Sandrone has been farming this Monforte d’Alba site since 2000. So, from this vintage, Le Vigne includes fruit from five communes: Barolo, Serralunga d’Alba, Novello, Castiglione Falletto and Monforte d’Alba.

The fruit ferments spontaneously in tank before malolactic fermentation and aging in mainly used 500-litre French oak casks. Like Aleste, approximately 20-30% of the grapes ferment as bunches, with a very high percentage of whole berries in the destemmed portion (thanks to a state-of-the-art destemmer). The macerations are managed very carefully, and the bottling occurs relatively early as Luca Sandrone wants to capture the finest tannins and as much fruit purity as possible (another key to understanding the wines produced here). So, time on skins varied from 15 days to up to three weeks. Total time in oak was 20-22 months, and the wine was, as always, bottled unfiltered.

It’s hard to remember a time when a young Le Vigne tasted so alluring out of the gates. It is fresh, translucent and totally inviting from the off, with sweet red berries, strawberry, dried orange and cedar woven throughout a finely sculpted palate framed by ripe, chalky tannins. It’s a knockout Le Vigne. 

The name of the wine may have changed, but Sandrone’s flagship Barolo is still, and will remain, 100% Cannubi Boschis, the Barolo vineyard synonymous with this grower. The Boschis subzone sits near the northern end of the Cannubi hill directly across from the Sandrone cellars. Sandrone farms 1.9 hectares of 40-year-old vines in the Cru, which has a particularly good south and southeast exposure in a small amphitheatre or “conca” that helps hold warmth in the early morning. Its soils are sea deposits of calcareous clay with sand and, therefore, have excellent drainage.

Highlighting the uniqueness of the wines from this terroir compared to the rest of the Cannubi hill, Alessandro Masnaghetti’s L’Enciclopedia delle Grandi Vigne del Barolo writes: “The wines, in general, have good body, much elegance, and more polished tannins than other Cannubi wines.” The winemaking is identical to Le Vigne, aside from a little longer on skins. While both are extraordinary, the stylistic contrast is clear as day. Where Le Vigne is lifted and perfumed, arcing towards the sky, Aleste is of the earth: a deeper, darker, textured and yet more mineral Barolo.

Sandwiched between two classical vintages, the beautifully scented and textured 2020 Aleste is a lesson in harmony, youthful generosity and flesh. It’s not as structured as 2019 and possesses slightly less core intensity than 2021.  Instead, we have an almost Gevrey-like Barolo of aromatic complexity and a palate offering layered flavours of marasca cherry, dark stones and spice complemented by long, gentle tannins. Class before power and a wine of great finesse.

The name of the wine may have changed, but Sandrone’s flagship Barolo is still, and will remain, 100% Cannubi Boschis, the Barolo vineyard synonymous with this grower. The Boschis subzone sits near the northern end of the Cannubi hill directly across from the Sandrone cellars. Sandrone farms 1.9 hectares of 40-year-old vines in the Cru, which has a particularly good south and southeast exposure in a small amphitheatre or “conca” that helps hold warmth in the early morning. Its soils are sea deposits of calcareous clay with sand and, therefore, have excellent drainage. 

Highlighting the uniqueness of the wines from this terroir compared to the rest of the Cannubi hill, Alessandro Masnaghetti’s L’Enciclopedia delle Grandi Vigne del Barolo writes: “The wines, in general, have good body, much elegance, and more polished tannins than other Cannubi wines.” The winemaking is identical to Le Vigne, aside from a little longer on skins. While both are extraordinary, the stylistic contrast is clear as day. Where Le Vigne is lifted and perfumed, arcing towards the sky, Aleste is of the earth: a deeper, darker, textured and yet more mineral Barolo.

Sandwiched between two classical vintages, the beautifully scented and textured 2020 Aleste is a lesson in harmony, youthful generosity and flesh. It’s not as structured as 2019 and possesses slightly less core intensity than 2021.  Instead, we have an almost Gevrey-like Barolo of aromatic complexity and a palate offering layered flavours of marasca cherry, dark stones and spice complemented by long, gentle tannins. Class before power and a wine of great finesse.

The name of the wine may have changed, but Sandrone’s flagship Barolo is still, and will remain, 100% Cannubi Boschis, the Barolo vineyard synonymous with this grower. The Boschis subzone sits near the northern end of the Cannubi hill directly across from the Sandrone cellars. Sandrone farms 1.9 hectares of 40-year-old vines in the Cru, which has a particularly good south and southeast exposure in a small amphitheatre or “conca” that helps hold warmth in the early morning. Its soils are sea deposits of calcareous clay with sand and, therefore, have excellent drainage. 

Highlighting the uniqueness of the wines from this terroir compared to the rest of the Cannubi hill, Alessandro Masnaghetti’s L’Enciclopedia delle Grandi Vigne del Barolo writes: “The wines, in general, have good body, much elegance, and more polished tannins than other Cannubi wines.” The winemaking is identical to Le Vigne, aside from a little longer on skins. While both are extraordinary, the stylistic contrast is clear as day. Where Le Vigne is lifted and perfumed, arcing towards the sky, Aleste is of the earth: a deeper, darker, textured and yet more mineral Barolo.

Sandwiched between two classical vintages, the beautifully scented and textured 2020 Aleste is a lesson in harmony, youthful generosity and flesh. It’s not as structured as 2019 and possesses slightly less core intensity than 2021.  Instead, we have an almost Gevrey-like Barolo of aromatic complexity and a palate offering layered flavours of marasca cherry, dark stones and spice complemented by long, gentle tannins. Class before power and a wine of great finesse.

Made from a unique clone of Nebbiolo (now officially called Vite Talin) that Luciano Sandrone began slowly propagating after identifying it in 1987, this groundbreaking wine is one of his great legacies. It was an instant sensation when first released in 2013, receiving 100-point reviews from Antonio Galloni and Monica Larner.

Luciano had noticed one vine in his rented plot of Le Coste, Barolo, behaving in a very surprising manner. This vine produced much smaller bunches and berries and was less vigorous than the plants around it. It also had leaves with a different morphology.

He took cuttings and planted the vine in several different spots to see if it would behave the same way. It did, so in 1991, Luciano and his brother (vineyard manager Luca Sandrone) began planting cuttings taken from these vines in two Crus: Drucà and Rivassi. Later, Sandrone acquired the original parcel of Le Coste and planted it out with Vite Talin, so there are now three tiny sites.

In 2017, the vines were finally verified by DNA testing, and the results were surprising. Not only were the vines indeed Nebbiolo, but they turned out to be a unique strain that had never been identified before. The Sandrone family named this strain Nebbiolo Vite Talin: ‘Talin’s vine’. (Talin was the name of the grower who originally owned the vine.)

Barbara Sandrone tells us the berry size of the Talin vines is half that of normal Nebbiolo. In an average year, a Vite Talin berry weighs less than a gram, whereas a berry from Cannubi weighs 2.2 grams. The resulting juice is considerably denser, and the winemaking is adapted to include extended macerations, three years in large 2,500-litre botti and a further three years in bottle before release.

Generally, you can expect a darker, more mineral and ferrous wine. It is more classic in structure and personality—encouraged by traditional vinification—yet offers great finesse and complexity. This unique wine marks another remarkable chapter in the history of this estate.

The Sandrone family runs an outstanding museum program called Sibi et Paucis. This Latin name translates roughly as “for the few and favoured”. Each year, about 10 to 15% of the production of their Nebbiolo wines (Le Vigne, Aleste and Valmaggiore) is held back in the winery’s underground cellars under optimal aging conditions to provide this producer’s long-term clients with aged-release wines that are closer to maturity.

It was Luciano Sandrone’s dream that one day, all his wines would be released only when they were ready to drink. Currently, the Sibi et Paucis wines are re-released six years after the vintage for Valmaggiore and 10 years after the vintage for the Barolos. It is a wonderful initiative, and each release comes with a stamp on the label to differentiate it from the original release.

Below are the third-party notes pertaining to the re-released wines, i.e. they are all recent tastings and reviews. Having tasted the wines on more than one occasion, we can say categorically that they are all singing. In what was clearly a challenging year, Sandrone’s outstanding 2014 wines were among the highlights of the vintage (as many of our clients will already attest). Many journalists were quick to dismiss the year given the difficulties of the growing season, yet the best estates far outperformed initial expectations. As a winemaker friend of ours once said: “Time cuts out all the bullshit.” 

“It’s easy to focus on the great years,” Luciano told us when his 2014s were first released. “But the wines we make from the challenging years bring me the most satisfaction, the ones that make me the proudest.” Only an estate run by a driven perfectionist could reach such heights (the Sandrone family employed 38 people for farming when the average harvest at this time required only 22 pairs of vineyard hands). Waiting for the right moment to harvest, being willing to undertake a strong green harvest, and making a strict selection during the vintage all paid dividends. 

The Sandrone family runs an outstanding museum program called Sibi et Paucis. This Latin name translates roughly as “for the few and favoured”. Each year, about 10 to 15% of the production of their Nebbiolo wines (Le Vigne, Aleste and Valmaggiore) is held back in the winery’s underground cellars under optimal aging conditions to provide this producer’s long-term clients with aged-release wines that are closer to maturity.

It was Luciano Sandrone’s dream that one day, all his wines would be released only when they were ready to drink. Currently, the Sibi et Paucis wines are re-released six years after the vintage for Valmaggiore and 10 years after the vintage for the Barolos. It is a wonderful initiative, and each release comes with a stamp on the label to differentiate it from the original release.

Below are the third-party notes pertaining to the re-released wines, i.e. they are all recent tastings and reviews. Having tasted the wines on more than one occasion, we can say categorically that they are all singing. In what was clearly a challenging year, Sandrone’s outstanding 2014 wines were among the highlights of the vintage (as many of our clients will already attest). Many journalists were quick to dismiss the year given the difficulties of the growing season, yet the best estates far outperformed initial expectations. As a winemaker friend of ours once said: “Time cuts out all the bullshit.” 

“It’s easy to focus on the great years,” Luciano told us when his 2014s were first released. “But the wines we make from the challenging years bring me the most satisfaction, the ones that make me the proudest.” Only an estate run by a driven perfectionist could reach such heights (the Sandrone family employed 38 people for farming when the average harvest at this time required only 22 pairs of vineyard hands). Waiting for the right moment to harvest, being willing to undertake a strong green harvest, and making a strict selection during the vintage all paid dividends. 

The Sandrone family runs an outstanding museum program called Sibi et Paucis. This Latin name translates roughly as “for the few and favoured”. Each year, about 10 to 15% of the production of their Nebbiolo wines (Le Vigne, Aleste and Valmaggiore) is held back in the winery’s underground cellars under optimal aging conditions to provide this producer’s long-term clients with aged-release wines that are closer to maturity.

It was Luciano Sandrone’s dream that one day, all his wines would be released only when they were ready to drink. Currently, the Sibi et Paucis wines are re-released six years after the vintage for Valmaggiore and 10 years after the vintage for the Barolos. It is a wonderful initiative, and each release comes with a stamp on the label to differentiate it from the original release.

Below are the third-party notes pertaining to the re-released wines, i.e. they are all recent tastings and reviews. Having tasted the wines on more than one occasion, we can say categorically that they are all singing. In what was clearly a challenging year, Sandrone’s outstanding 2014 wines were among the highlights of the vintage (as many of our clients will already attest). Many journalists were quick to dismiss the year given the difficulties of the growing season, yet the best estates far outperformed initial expectations. As a winemaker friend of ours once said: “Time cuts out all the bullshit.”

“It’s easy to focus on the great years,” Luciano told us when his 2014s were first released. “But the wines we make from the challenging years bring me the most satisfaction, the ones that make me the proudest.” Only an estate run by a driven perfectionist could reach such heights (the Sandrone family employed 38 people for farming when the average harvest at this time required only 22 pairs of vineyard hands). Waiting for the right moment to harvest, being willing to undertake a strong green harvest, and making a strict selection during the vintage all paid dividends. 

The Sandrone family runs an outstanding museum program called Sibi et Paucis. This Latin name translates roughly as “for the few and favoured”. Each year, about 10 to 15% of the production of their Nebbiolo wines (Le Vigne, Aleste and Valmaggiore) is held back in the winery’s underground cellars under optimal aging conditions to provide this producer’s long-term clients with aged-release wines that are closer to maturity.

It was Luciano Sandrone’s dream that one day, all his wines would be released only when they were ready to drink. Currently, the Sibi et Paucis wines are re-released six years after the vintage for Valmaggiore and 10 years after the vintage for the Barolos. It is a wonderful initiative, and each release comes with a stamp on the label to differentiate it from the original release.

Below are the third-party notes pertaining to the re-released wines, i.e. they are all recent tastings and reviews. Having tasted the wines on more than one occasion, we can say categorically that they are all singing. In what was clearly a challenging year, Sandrone’s outstanding 2014 wines were among the highlights of the vintage (as many of our clients will already attest). Many journalists were quick to dismiss the year given the difficulties of the growing season, yet the best estates far outperformed initial expectations. As a winemaker friend of ours once said: “Time cuts out all the bullshit.”

“It’s easy to focus on the great years,” Luciano told us when his 2014s were first released. “But the wines we make from the challenging years bring me the most satisfaction, the ones that make me the proudest.” Only an estate run by a driven perfectionist could reach such heights (the Sandrone family employed 38 people for farming when the average harvest at this time required only 22 pairs of vineyard hands). Waiting for the right moment to harvest, being willing to undertake a strong green harvest, and making a strict selection during the vintage all paid dividends. 

A blend of several small parcels of vines from several communes, Le Vigne is Sandrone’s ode to the classic, Barolo-wide blend that was once the norm. All the sites that contribute to Le Vigne are markedly different from each other in terms of altitude, soil and exposure, and together provide a broad overview of Barolo in a given year. The 2013 Le Vigne includes fruit from four communes: Barolo, Serralunga d’Alba, Novello and Castiglione Falletto. Regarding the winemaking, wild yeast fermentation begins in tank before malolactic conversion and aging in mostly used, 500-litre French oak casks. Approximately 20-30% of the fruit is fermented as bunches, with the destemmed portion having a very high percentage of whole berries. Time on skins varied from ten days to up to one month. Total time in oak was 20-22 months and the wine was, as always, bottled unfiltered. 

A blend of several small parcels of vines from several communes, Le Vigne is Sandrone’s ode to the classic, Barolo-wide blend that was once the norm. All the sites that contribute to Le Vigne are markedly different from each other in terms of altitude, soil and exposure, and together provide a broad overview of Barolo in a given year. The 2013 Le Vigne includes fruit from four communes: Barolo, Serralunga d’Alba, Novello and Castiglione Falletto. Regarding the winemaking, wild yeast fermentation begins in tank before malolactic conversion and aging in mostly used, 500-litre French oak casks. Approximately 20-30% of the fruit is fermented as bunches, with the destemmed portion having a very high percentage of whole berries. Time on skins varied from ten days to up to one month. Total time in oak was 20-22 months and the wine was, as always, bottled unfiltered.

The Sandrone family runs an outstanding museum program called Sibi et Paucis. This Latin name translates roughly as “for the few and favoured”. Each year, about 10 to 15% of the production of their Nebbiolo wines (Le Vigne, Aleste and Valmaggiore) is held back in the winery’s underground cellars under optimal aging conditions to provide this producer’s long-term clients with aged-release wines that are closer to maturity.

It was Luciano Sandrone’s dream that one day, all his wines would be released only when they were ready to drink. Currently, the Sibi et Paucis wines are re-released six years after the vintage for Valmaggiore and 10 years after the vintage for the Barolos. It is a wonderful initiative, and each release comes with a stamp on the label to differentiate it from the original release.

Below are the third-party notes pertaining to the re-released wines, i.e. they are all recent tastings and reviews. Having tasted the wines on more than one occasion, we can say categorically that they are all singing. In what was clearly a challenging year, Sandrone’s outstanding 2014 wines were among the highlights of the vintage (as many of our clients will already attest). Many journalists were quick to dismiss the year given the difficulties of the growing season, yet the best estates far outperformed initial expectations. As a winemaker friend of ours once said: “Time cuts out all the bullshit.”

“It’s easy to focus on the great years,” Luciano told us when his 2014s were first released. “But the wines we make from the challenging years bring me the most satisfaction, the ones that make me the proudest.” Only an estate run by a driven perfectionist could reach such heights (the Sandrone family employed 38 people for farming when the average harvest at this time required only 22 pairs of vineyard hands). Waiting for the right moment to harvest, being willing to undertake a strong green harvest, and making a strict selection during the vintage all paid dividends. 

The Sandrone family runs an outstanding museum program called Sibi et Paucis. This Latin name translates roughly as “for the few and favoured”. Each year, about 10 to 15% of the production of their Nebbiolo wines (Le Vigne, Aleste and Valmaggiore) is held back in the winery’s underground cellars under optimal aging conditions to provide this producer’s long-term clients with aged-release wines that are closer to maturity.

It was Luciano Sandrone’s dream that one day, all his wines would be released only when they were ready to drink. Currently, the Sibi et Paucis wines are re-released six years after the vintage for Valmaggiore and 10 years after the vintage for the Barolos. It is a wonderful initiative, and each release comes with a stamp on the label to differentiate it from the original release.

Below are the third-party notes pertaining to the re-released wines, i.e. they are all recent tastings and reviews. Having tasted the wines on more than one occasion, we can say categorically that they are all singing. In what was clearly a challenging year, Sandrone’s outstanding 2014 wines were among the highlights of the vintage (as many of our clients will already attest). Many journalists were quick to dismiss the year given the difficulties of the growing season, yet the best estates far outperformed initial expectations. As a winemaker friend of ours once said: “Time cuts out all the bullshit.”

“It’s easy to focus on the great years,” Luciano told us when his 2014s were first released. “But the wines we make from the challenging years bring me the most satisfaction, the ones that make me the proudest.” Only an estate run by a driven perfectionist could reach such heights (the Sandrone family employed 38 people for farming when the average harvest at this time required only 22 pairs of vineyard hands). Waiting for the right moment to harvest, being willing to undertake a strong green harvest, and making a strict selection during the vintage all paid dividends.