Xiao-Li Meng, professore di Statistica Whipple V. N. Jones a Harvard e fondatore e direttore responsabile di Harvard Data Science Review, si è lasciato ispirare da uno studente per combinare vino e statistica — ottenendo intuizioni ben oltre quanto entrambi si aspettassero.

From wine tastings to data science, Xiao-Li Meng explores how statistics reveals simplicity in complexity – one glass, experiment, and insight at a time.

Wine, statistics & serendipity: A Harvard journey

Semplicità nelle statistiche, complessità nel vino, il resto nei biscotti della fortuna.

Inside Burgundy – Jasper Morris MW  Côte de Beaune  Jasper Morris MW’s first assessment of Burgundy 2024 reveals a vintage of extreme adversity yet unexpected classical poise, particularly for whites. An “exceptionally wet year,” marked by poor flowering, mildew pressure, and limited sunshine, made 2024 one of the most challenging recent seasons. Conditions worsened moving north, with the Hill of Corton and northern Beaune hardest hit, while mid-slope vineyards benefited from better drainage and earlier flowering. Harvest was tightly compressed between 12–16 September.  Despite the difficulties, Morris calls 2024 “much more applicable” as a return to classic Burgundy than 2021, especially for whites, where quality is “relatively homogenous” and characterful. He found wines defined by citrus, fresh apple, and, at their best, “rapier-like acidity” and tension. These whites will be “accessible early,” though he warns buyers to avoid those lacking backbone and energy.  Reds are more mixed and occasionally fragile, yet the finest examples show charm and harmony. Morris highlights “aromatic pinots that could make you smile at first sniff,” with unusually refined tannins, aided by a return to a classical 100-day ripening cycle. Village wines and well-managed premiers crus represent the sweet spot of the vintage.  Chablis  Chablis faced the harshest conditions in 2024: floods, frost, hail, and relentless rain, with total rainfall reaching 634 mm and many organic producers harvesting below 10 hl/ha. Some, like Guillaume Vrignaud, “made hardly any wine and sold it off.” Morris expected “green… ugly and flawed” wines but found most were sound and “less fragile than their 2021 counterparts.” While few are truly great, many show classic Chablis character—crisp, defined, with “crushed oyster shell” notes. Best for short- to medium-term drinking, 2024 in Chablis demonstrates resilience and surprising drinkability after a punishing season.  Côte de Nuits  In the Côte de Nuits, Morris sees 2024 as a vintage of delicacy rather than power. Harvest ran 12–16 September, with Nuits-St-Georges hit hard by rain and further north affected by uneven conditions and hail. Losses came mostly from coulure rather than mildew, especially around Gevrey-Chambertin. Whole-bunch fermentation and reduced stem use were key, and while some wines need time to integrate, many show light, perfumed character. “If you like dark coloured powerful wines… there is nothing here for you,” notes Morris. Only 2% of wines achieve top accolades, making careful selection essential.  Explore Jasper Morris MW’s reports, notes and scores on his site (subscribers only)  Vinous – Neal Martin  Neal Martin portrays 2024 as a season of extremes, where relentless rain, frost, and mildew tested every winemaker. Flowering was uneven, yields sharply reduced (Pinot Noir suffered most) and frost damaged parcels from Marsannay to Clos de Vougeot. As one winemaker reflected, “Each day in the vineyard felt like a battle,” capturing the relentlessness of the season. Tiny harvests demanded meticulous vineyard work and careful vinification, with whole-bunch decisions critical: “2024 was not a vintage to play recklessly with stems.”  A sunny, warm August offered salvation, allowing grapes to reach phenolic ripeness. Martin notes it “enabled some to capture the brightness and freshness of vibrant red fruit where Pinot Noir reaches its apex” and lent Chardonnays “razor-sharp tension and delineation.” Whites show energy and mineral clarity, while reds are delicate, transparent, and expressive rather than powerful.  Despite the challenges, skill and perseverance triumphed. Careful vineyard management and thoughtful vinification produced wines of elegance, freshness, and charm. As Martin concludes, “The bottom line is that 2024 is an endlessly fascinating vintage that will enamour the small number who imbibe the fruits of much labour.”  Explore Neal Martin’s reports, notes and scores on the Vinous site (subscribers only)  Burghound – Allen Meadows  Allen Meadows’ Burghound report describes 2024 in the Côte de Nuits as a vintage of extreme difficulty and delicate character. Following “rain, rain, and yet more rain,” growers faced poor flowering, rampant mildew, and historically tiny yields, with clusters sometimes reduced to 15–20 berries. Meadows notes that “the variability in 2024 is that of 2023 squared,” making disease control, rigorous sorting, and careful vinification essential to preserving quality.  Despite the challenges, the best wines are “ultra-fresh, wonderfully energetic, impeccably well-balanced and the most transparent reds we’ve seen since 2010.” Alcohol levels are modest, around 12.5–13%, enhancing clarity and finesse rather than weight or power. Harvest ran from 16–21 September, slightly later than the traditional 100-day rule, allowing vines to achieve ripeness amid persistent rainfall.  Vinification emphasized restraint: light extraction, reduced stem use, and careful temperature control preserved purity and avoided harsh tannins. Minor faults, mostly reduction from copper or sulfur sprays or slight volatile acidity, rarely detract. Meadows notes some wines are “too skinny or too lean,” but the best display crystalline transparency that “puts the intrinsic terroir on parade.”  Most wines suit mid-term cellaring: villages and premiers crus are approachable in 4–8 years, while top grands crus can age 10–15. Stylistically, 2024 reds are elegant and energetic, rewarding careful selection in a year of extreme variability.  Explore Allen Meadows’ reports, notes and scores on the Burghound site (subscribers only) Jancis Robinson – Jancis Robinson Jancis Robinson MW sums up 2024 as “nightmare… misery… exhausting… unremittingly grim,” with “gruesome” final yields. Heavy rain and unusually low temperatures during flowering severely damaged Pinot Noir, particularly in the Côte d’Or, while Chardonnay fared slightly better. Many vignerons abandoned organic viticulture for systemic sprays to save their crops. Pierre-Yves Colin-Morey achieved “respectable, but most unusual for 2024” yields of 35–40 hl/ha only by switching early.  Losses were severe: reds down up to 80%, whites about 30%. Robinson notes that “the cool summer meant acidities were high, and successful reds could be described as pretty, but never concentrated,” with pale color and barely perceptible tannins. Late August brought some warmth, raising sugar levels, though many producers still had to chaptalise. She warns this is “a vintage to drink relatively early,” emphasizing elegance over opulence, fragility over power.  Cellar work was complicated by tiny harvests. Half-full tanks increased the risk of oxidation or stuck fermentations. Oak use was moderated, though some grands crus required up to 50% new barrels to fill them. Extraction and whole-bunch fermentation were carefully managed, with co-fermentation across parcels common.  Despite the challenges, Robinson highlights successful producers including Bertrand Bachelet, Yvon Clerget, Comte Armand, Philippe Colin, Sérafin, and Joseph Drouhin. Regions south of the Côte d’Or fared better, producing more generous, sophisticated wines. She frames 2024 as “a triumph of resilience over nature,” rewarding careful selection and precision in the cellar.  Explore Jancis Robinson's reports, notes and scores on her site (subscribers only) Jancis Robinson – Matthew Hayes  Matthew Hayes describes 2024 as a vintage “all over the shop,” marked by extreme scarcity, mildew pressure, and uneven quality across the Côte d’Or. Some estates, like the newly launched Domaine Henri Rebourseau, produced nothing, while others managed only tiny parcels. Yet Hayes notes, “producers actually had some wine; the second relief was that these had turned out better than feared.” Quality varies by village, vineyard, and even row, making careful selection essential.  The season was relentlessly difficult. Pinot Noir struggled with coulure, millerandage, and mildew, while Chardonnay fared slightly better thanks to earlier flowering. Organic producers faced doubled labor and costs, with some switching to synthetic sprays to save their harvests. Final yields were punishingly low, with red grape losses up to 85%. Harvest began in mid-September, balancing ripeness with botrytis and powdery mildew risks.  Winemaking focused on tiny lots, cautious extraction, and moderate oak. Reds are elegant, medium-bodied, and dominated by red fruit, while whites show precise acidity and finesse. Hayes notes, “This is not the Pinot Noir we have recently come to expect.”  Scarcity keeps prices high, yet the best wines are balanced and surprisingly drinkable. As Hayes concludes, “The bottom line is that 2024 is an endlessly fascinating vintage that will enamour the small number who imbibe the fruits of much labour.”  Explore Matthew Haye’s reports, notes and scores on the Jancis Robinson site (subscribers only) Decanter – Charles Curtis MW Pommard & Volnay 2024: Early-drinking Pinot Noir   Charles Curtis MW highlights Pommard and Volnay as the standouts in 2024, a vintage where Pinot Noir struggled across Burgundy. The northern Côte de Beaune largely avoided the worst rain and mildew, producing wines with the lush, supple fruit the region is known for. Pommard ranges from firm and tannic to approachable, while Volnay shows silky, expressive character.  Yields were exceptionally low: Paul Zinetti of Comte Armand recorded just 15 hl/ha, and Paul Négrerie of Château de Pommard 14 hl/ha. Careful extraction was key to avoid green tannins, producing wines of elegance over ripeness. Frédéric Lafarge notes that Volnay’s 2024 shows purity and terroir expression, comparing it favorably to 2021: “2024 showed more finesse and complexity due to the longer vegetative cycle.” Overall, the vintage is lighter than usual, suited to earlier drinking, though the best wines from top producers can age five to ten years.  Best Value Burgundy 2024 Wines   Finding value in 2024 requires a selective approach, as low prices rarely coincide with scarce wines. Curtis recommends starting with regional appellations, particularly the Hautes-Côtes of Nuits and Beaune, where top performers include Bourgogne Hautes-Côtes de Nuits Les Dames Huguette (Dufouleur) and Bourgogne Hautes-Côtes de Beaune blanc (Guiton).  Further south, the Côte Chalonnaise offers excellent options, with Maison Chanzy (Bouzeron), Domaine Belleville (Rully), Château de Chamirey (Mercurey), and Domaine du Cellier aux Moines and Domaine Stéphane Aladame (Givry/Montagny) standing out. Curtis also praises the Mâconnais for Chardonnay, noting “bright acidity, fresh fruit, and solid structure,” with Pouilly-Fuissé in particular shining.  In short, 2024 may be small in volume, but careful exploration of Pommard, Volnay, the Hautes-Côtes, southern Burgundy, and the Mâconnais reveals wines that combine quality, typicity, and attractive drinking windows.  Explore Charles Curtis MW’s reports, notes and scores on the Decanter site (subscribers only) Wine Advocate – Kristaps Karklins
 Kristaps Karklins portrays 2024 in Chablis as a season of extreme attrition, marked by frost, hail and what he calls “historic mildew pressure—among the highest ever recorded.” Yields dropped by “60% to 70% on average,” with some estates losing entire crus, including Dauvissat’s Séchet, Montée de Tonnerre and Les Clos. By late August, rainfall had reached “around 600 millimeters, compared with the average 380,” making healthy fruit scarce and rigorous sorting decisive. Growers who waited to harvest were rewarded with “greater texture and mid-palate amplitude,” while early picking risked under-ripeness and dilution.  Despite the hardships, barrel tastings reveal notable successes. The finest 2024s are “classical Chablis,” defined by tension, clarity and site transparency, and approachable earlier than most vintages. While they cannot rival the concentration of 2023 or 2022, Karklins suggests they may delight purists more than a random selection of riper years. “No one would call 2024 a historic vintage,” he concludes, yet among the best producers the wines are “unmistakably, even nostalgically Chablisien,” rewarding careful selection with freshness, character and authenticity.  Explore Kristaps Karklins reports on the Wine Advocate site (subscribers only) Wine Advocate – William Kelley In a shorter spotlight on Verget and Domaine Guffens-Heynen, William Kelley describes 2024 as wetter and more overcast season following the warmth of 2022 and 2023, though mercifully spared the frost damage that scarred 2021 and 2016. Volumes are reduced, but quality is “solid,” and some wines “transcend the vintage,” reaching levels of maturity that are unusual for such a challenging year. Jean-Marie Guffens likens the domaine’s 2024s to 1998, a vintage that performed better in the Mâconnais than in the Côte de Beaune.  The true stars for Domaine Guffens-Heynen, however, are the bottled 2023s. Kelley ranks 2023 alongside 2020 as one of the finest vintages for domaine in the last 10 to 15 years and among the best of Guffens’s career. If the 2020s are “almost neoclassical” in style, the 2023s are more flamboyant, setting up a compelling contrast between two outstanding expressions of the domaine that will invite comparison for decades to come.  Explore William Kelley’s reports, notes and scores on the Wine Advocate site (subscribers only) Discover and shop the releases from this year's vintage or read the rest of our coverage of Burgundy 2024 here

The critics are starting to declare their verdict on the 2024 vintage. Here’s your crib-sheet to what the leading names, including Jasper Morris MW, Neal Martin, Allen Meadows, Jancis Robinson, William Kelley and more are saying about the latest Burgundy vintage.

Discover expert insights on Burgundy’s 2024 vintage from the top industry critics. Your essential guide to the latest vintage verdicts.

Burgundy 2024 – what the critics are saying

Burgundy 2024: the critics’ verdict

Andrew Jefford isn’t like other wine writers. Browse his Instagram account and you’ll find not a bottle in sight. Check his Twitter and you’ll find a steady, quiet stream of haiku – or, as he prefers to describe them, “short texts”. These feeds are – like Jefford –gently honest; absent of ego, flash and fanfare. His prose is poised and purposeful, each word carefully considered yet never weighed down by pointed effort. He is a rarity in the world of wine: a writer whose (main) topic happens to be wine.  “I was always a huge reader. It always meant more to me than anything else,” Jefford tells me, thinking back to his childhood. But wine was omnipresent. As the son of a priest, it was a part of family life, consumed “on high days and holidays”.   “I remember first tasting Champagne with my brother, at the age of 10 or 11,” he says. “It was the first tasting note we agreed on: it tasted like vomit. Things got better from then on, happily.” The slight, wiry wine writer smiles, seeming almost sheepish about the wines that he’s since enjoyed.  Aged 16, Jefford decided to start making wine – brewing up grape juice concentrate and whatever else he could find– to supplement supplies at Sunday lunch. The transformative effects of fermentation hooked him – but it was the concept of terroir that reeled him fully in.  He was working at a local hospital, but after his shift – armed with The Penguin Book of Wines and André Simon’s A Wine Primer – he’d venture out to browse the shelves of “French Wine Farmers”, a wine shop in Norwich. He vividly recalls taking home a bottle of Chianti and being struck by the magic of travelling through a glass. “That’s full of wine. And every drop in there came from a vine in Tuscany. I’m drinking Tuscany!” he recalls thinking.“ And I’ve still not got over that. It’s amazing.”  Wine took a back seat when he set off to study English at the University of Reading, before embarking on both a Masters and PhD. The lure of words led him into publishing – a background which, along with his academic approach, defines his writing today. He spent four years “editing mediocre copy into something readable” – but eventually had had enough, and leapt at the chance to write a book on Port.  From there, he wrote articles for Margaret Rand in Wine Magazine, then Decanter, where he’s now a Contributing Editor and his monthly column is the stuff of legend. He was, for a number of years,The Evening Standard’s drinks writer, penned features for The Financial Times and is a regular in The World of Fine Wine. He’s authored several books – including the deservedly totemic The New France. Published in 2002, it looked beyond Burgundy and Bordeaux, shining a light on the nation’s varied wine scene at a moment when it was going through a revolution. If that wasn’t enough, he’s dabbled in radio, presenting for BBC Radio Three and Four.   While wine might be his mainstay, he’s written extensively on whisky and other spirits (including his respected book on Islay, Peat Smoke and Spirit), as well as travel and perfume. But writing, rather than any particular topic, is his real trade. His editorial experience has been key: his prose is intelligent, considered and a masterclass in eloquent economy – something that he finds all too often lacking elsewhere.   Two of Jefford's most famous books: The New France (2002) and Peat Smoke and Spirit (2004) “One of the problems is that a lot of [wine writing] is online, so there aren’t space constraints,” he decries. “[Wine writing] tends to attract quite large egos. They do write three times more than they need to – because they think it’s all wonderful.” It’s perhaps the lack of ego in Jefford’s writing that sets it apart. He seems to approach any topic unbiased and open – still with the wide-eyed joy of that first bottle of Chianti. Wine remains, to him, “dead exciting”.   “It’s a great shame that fairly early on the rest of the journalistic world decided that wine was a ghetto,” Jefford laments. “It embraced wine with gusto initially – probably in the 1990s – then it all got very boring once we passed 2000 and they just asked everybody to offer recommendations and that’s it. Newspapers are no longer a great school for wine writing in the way that they once were.” It is an industry, he feels, sorely in need of imagination. “There’s such a weight of detail to communicate that people never get their head above the waves of the detail.” And that detail, the intricacies of wine – or “its enormous apparatus of geekdom” – are the challenge. He hopes that his latest book, Drinking with the Valkyries – a collection of his work from the last 15 years, “could climb out of the wine ghetto – to anybody who enjoys language, enjoys storytelling, enjoys the interrelation of place and flavour that wine can offer”.  But, by his own admission, wine is “never going to be a mass market popular subject”. While the industry was long obsessed with finding its own “Jamie Oliver” – someone to bring wine to the masses, food is an essential part of life – “whereas wine need be a part of nobody’s life”.   Wine has, undoubtedly, come a long way – “vastly democratised” – but he worries about the “top end of things”, where wine has become so exclusive as to be “almost a plutocracy”. Wine criticism, for him, is intricately linked to the category’s self-imposed segregation, with “its relentless focus on points, excellence and things being better than other things – hierarchy, rather than difference”.  He’s long been vocal about scoring, feeling like Hugh Johnson that – although they may be of practical use to consumers, who undoubtedly want them – they are “philosophically untenable” and “disempowering”.  “You’re being misled to some extent if you think the 96-point wine is always better than the 94-point wine. It’s miles more complicated than that,” says Jefford, who scores wines reluctantly.“ And very often the 89-point wine can be better than either the 96- or 94-point wine.” His advice to wine drinkers is simple: “Trust your palate.”  Despite his impressive resume and effortless intellect, Jefford’s modesty shines through in our conversation – as we dash from the dangers of climate change (“Misery throughout the Third World – but the Bordelais and Bourguignons are raking it in”) to a fascinating co-fermented 15-variety blend from a Lirac estate (Ch. de Montfaucon’s Vin de Mr le Baron). And while the 66-year-old might be softly pensive in the written – and spoken – word, there’s such energy to the man himself.  He’s invariably described as a wine thinker, a philosopher-cum-writer, as well as – of course – a poet; but it’s impossible to pigeon-hole Jefford, his ideas, or his voice.  Andrew Jefford’s book Drinking with the Valkyries, published by Académie du Vin Library, is out now.

Andrew Jefford is one of the world’s greatest wine writers. As his latest book – Drinking with the Valkyries – is released, Sophie Thorpe caught up with the wordsmith to talk about his career so far, the art of writing and why he’s so against scoring 

Andrew Jefford – one of the world’s most famous wine writers – on his career, the art of writing and why he’s so against scoring wine

Sitting down with wine writer Andrew Jefford

Andrew Jefford: wielding words

This year sees the release of the 20th vintage of Cheval des Andes – Cheval Blanc’s operation in Mendoza. Since the team from the legendary Saint-Emilion estate embarked on the venture with Terrazas de los Andes, 25 years ago, much has changed – and this is the start of a new era for the property. What was once a working concept has taken root.  “This is the beginning of our adult life,” says Technical Director Pierre-Olivier Clouet. “We have a real identity today.” It’s taken a quarter-century for the property to shake off the uncertainty of youth and find firm footing – something that hasn’t necessarily been easy.  “We made mistakes,” Clouet confesses. Not having a historic reputation to rely on, the team at Cheval des Andes had sought out high scores, chasing points to prove their worth. But, in a still Parker-dominant era, that meant making wines with “ripe grapes, a lot of extraction, a high level of alcohol – you [had] to show the muscle to explain that you are a great wine”, explains Clouet. “For a long time, the recipe was in the cellar; nobody cared where the vines were.” Now, however, that’s all changed.  From 2011, the team started shifting focus to the vineyard, working more closely with their French counterparts and vice-versa. The arrival of Lorenzo Pasquini (now the man at the helm of Ch. d’Yquem) in 2015 was key to the transition, as Cheval des Andes started to focus on a shared vision of fine wine – one that is about freshness, balance and ageing potential, and one that defines Cheval Blanc.  Only with a few wrong turns, however, can you be sure you’re on the right path – and Clouet is clear that those first 16 years, figuring out what Cheval des Andes should and could be, has been “super important” in helping them build “something with real sincerity, real authenticity”. Most importantly, Cheval des Andes is not intended to be, nor is a copy of Cheval Blanc: “It is, in our mind, absolutely an Argentine wine,” says Clouet.  The original 31-hectare vineyard is in Las Compuertas in Luján de Cuyo, a subregion of Mendoza. It is on these clay-dominant soils at around 1,000 metres’ altitude that Pierre Lurton discovered a plot of ungrafted Malbec in 1998. Planted in 1929, the vine material pre-dates phylloxera, descended from a selection imported to Argentina in 1852 – back when the grape dominated Bordeaux. This selection is key to the DNA of Cheval des Andes and, along with the huge diurnal shift, produces Malbec that is fresh, precise, perfumed and delicately structured. For Clouet, the “true” Malbec is closer to Pinot Noir in style – more floral than fruit-led, vibrant and even ethereal.  In 2001, the team purchased an additional parcel in La Consulta in the Uco Valley, at higher altitude and with more gravel-driven soils, a cooler site that has an even more significant diurnal swing in temperature. While they once might have used only a fraction of the estate to produce the flagship wine, they have moved to using as much as they can – to create a pure expression of the entire property, declassifying only plots that don’t fit in the blend or meet their stringent quality standards.  All 50 hectares are farmed with the same philosophy as their vines in Saint-Emilion – employing extensive cover crops, trees scattered throughout the vineyard, and with the same incredible attention to detail and focus on sustainability. “We work with the same vision and the same conviction,” says Clouet. One key difference, of course, is that irrigation is essential in this part of Argentina – but, here again, they’ve changed tack over the last decade or so. Rather than traditional modern drip irrigation where necessary water would be eked out drop by drop over the season as needed (“too artificial”, Clouet tells me), they irrigate extensively over the winter to ensure the soils are replenished fully between seasons (as well as help protect ungrafted vines against phylloxera), then – on a plot by plot basis – when the vines are starting to suffer, they give the vines around 40mm of water (still via drip irrigation), over 24-48 hours, replicating a day or two of steady rainfall.  They’ve reduced the height of the canopy (the engine of the vine for sugar production), while using trees, cover crops and minimal leaf-pulling to avoid sunburn. They’ve started pruning each vine according to its vigour, and are now picking significantly earlier – as much as two months earlier than 15 years ago. With this detail in the vineyard, the challenge is simply to guide the fruit through the winery: “No mistakes is enough in the cellar,” says Clouet.  In some ways, the wine echoes Cheval Blanc. While the Saint-Emilion property blends Cabernet Franc and Merlot, Cheval des Andes focuses on Malbec and Cabernet Sauvignon – the Malbec bringing freshness and silkiness that complements the backbone of powerful Cabernet. And the Cheval Blanc style, one of restraint and precision, shines through in recent vintages of the wine – and especially the soon-to-be-released 2021. As Clouet tells me, “Our vision is absolutely delicacy, freshness, balance, ageing potential, complexity.” Unlike Cheval Blanc, however, which needs 10 years in bottle to start even hinting at its potential, Cheval des Andes offers an immediacy – something that Clouet is clear doesn’t inhibit its ability to last; the 2021, for example, can be drunk now, but will evolve over the next 25 years at least, he tells me.  Even the association with the Cheval Blanc name doesn’t make Cheval des Andes an easy sell to fine wine lovers; but that, says Clouet, is part of what makes it fun – a challenge for the team to be pushed. Even better, his team gets the chance to learn and make wine not just once a year, but twice, as well as gaining additional insight on how Cheval Blanc might adapt to climate change. But Cheval des Andes isn’t just an intellectual exercise (that is merely an added bonus), Clouet firmly believes in the potential of this site – something they’re now finally beginning to realise. Browse all current Cheval des Andes listings or read more Editorial 

For 25 years, Cheval Blanc – one of Saint-Emilion’s leading names – has been crafting wine in Argentina. We sat down with Pierre-Olivier Clouet to find out more about the project today, and why the 2021 vintage is the most exciting to date

Technical Director Pierre-Olivier Clouet on the start of a new chapter at Cheval des Andes, the Argentinian wine project from Saint-Emilion’s Cheval Blanc

Turning the page at Cheval des Andes

Ispirata da un russo, prima prodotta da un ungherese, poi da un francese e poi da un tedesco, la tradizione enologica di Masseto è stata decisamente internazionale, almeno fino ad ora. Da gennaio 2024, la principale azienda produttrice di Super Tuscan e gemella di Ornellaia ha avuto il suo primo autoctono al timone: Marco Balsimelli, nato ad Arezzo, non lontano da Siena, ha preso le redini dal direttore di produzione di lunga data Axel Heinz. 
Balsimelli vanta un illustre pedigree, avendo vissuto a lungo a Bordeaux, lavorando presso Gruaud Larose e, dal 2010, al fianco del celebre Eric Boissenot come enologo consulente per molte delle principali aziende della regione, ma l'opportunità di lavorare a Ornellaia e Masseto – nomi iconici della sua terra d'origine toscana – era un'opportunità che non poteva rifiutare. 
Fu André Tchelistcheff (enologo di origine russa di Napa Valley) a suggerire per primo a Lodovico Antinori che una particolare collina della tenuta di Ornellaia sarebbe stata perfetta per il Merlot. Tchelistcheff, consulente di Antinori, riconobbe il potenziale di quel terreno di argilla blu, lo stesso che è sinonimo di Pétrus. All'epoca, negli anni '80, il Merlot era scarsamente piantato in Toscana e rimaneva una quantità sconosciuta nella regione, con solo Castello di Ama, con sede più nell'entroterra del Chianti Classico, che possedeva alcune viti (oggi utilizzate per il suo vino di punta, L'Apparita). Ciononostante, il team di Ornellaia si arrischiò e piantò la maggior parte dei sette ettari di terreno argilloso nel 1984 (ulteriori impianti furono effettuati nel 1995). 
La ​​prima annata di Merlot da questa tenuta fu prodotta nel 1987: nacque il Masseto. Il nome deriva da "masso", che in italiano significa roccia, per i grandi ammassi di argilla simili a massi che punteggiano la superficie del vigneto. Non ci volle molto perché il vino ottenesse riconoscimenti internazionali, con Wine Spectator che assegnò all'annata 2001 100 punti, e il suo posto nella storia del vino si consolidò. Sebbene Tchelistcheff sia stato consulente fino al 1989, sostituito da Michel Rolland dal 1991, l'ungherese Tibor Gál fu il primo enologo della proprietà. A Gál successe Thomas Duroux (ora di Ch. Palmer), che nel 2005 passò il testimone ad Axel Heinz, l'enologo di origine tedesca che aveva preceduto Balsimelli. Anche la proprietà è cambiata di mano nel corso degli anni: la famiglia Mondavi ne ha acquisito una quota nel 1999, prima di acquistarla direttamente da Lodovico Antinori e venderla alla famiglia Frescobaldi, che ha acquisito la piena proprietà di Ornellaia e Masseto dal 2005. 
Molto potrebbe essere cambiato, ma il terroir è rimasto immutato. "È un sito davvero speciale", mi dice Balsimelli. L'argilla, fondamentale, domina lo strato superficiale del terreno, che è profondo solo circa un metro. Quando piove, l'argilla si gonfia, rendendo quasi impossibile lo sviluppo delle radici delle viti. Gli alti livelli di sodio nei terreni non fanno che accentuare il problema. "Per le radici, è una battaglia quotidiana", dice. È questa lotta, secondo lui, che si può assaporare nei frutti concentrati e ad alta acidità di questo sito. 
Anche il clima è fondamentale, trovandosi a soli 10 chilometri dal Mar Tirreno. Le fresche brezze marine fanno sì che la temperatura sia di circa 5 °C inferiore a quella della Toscana centrale, con un calo di circa 15 °C tra il giorno e la notte. Combinando questo con la luce riflessa dal mare, si ottiene una lunga stagione vegetativa, che preserva aromi e acidità, ma favorisce la maturazione fenolica: vini che combinano profumo e potenza. Circondato dai boschi, c'è un motivo per cui Masseto è gestito come un progetto completamente separato da Ornellaia, con una propria identità unica, anche se ha sempre condiviso un enologo (e, fino al 2019, una cantina) con la tenuta gemella. 
Per Balsimelli, il progetto ha rappresentato una nuova sfida. L'abbandono del ruolo di consulente – non più un semplice consulente prima di passare al progetto successivo, ma un semplice sostenitore di ogni decisione – aggiunge un nuovo peso di responsabilità. "Passo molto tempo a riflettere sulle questioni tecniche e sulle conseguenze", mi dice. Poiché la maggior parte del suo lavoro con Boissenot si era concentrato sulla Rive Gauche di Bordeaux, concentrandosi su blend a base di Cabernet provenienti da tenute più grandi, lavorare con una piccola proprietà, concentrandosi su un solo vitigno e diverse sottoparticelle, è un puzzle completamente diverso. L'approccio, per lui, è molto più borgognone, incentrato sull'espressione della purezza del sito e della sua argilla blu. "Bisogna essere perfetti con un solo tipo di terreno e un solo vitigno", spiega. La ricerca della perfezione è iniziata molto tempo fa a Masseto e oggi le viti hanno un'età media compresa tra i 20 e i 30 anni. Sono anche passati dal cordone speronato all'alberello, una tecnica sperimentata per la prima volta nel 2008, che hanno scoperto aiutare a mitigare gli effetti del riscaldamento globale (reagendo meglio in condizioni di siccità e proteggendo i frutti dal calore del sole). Coltivato biologicamente dal 2012, è stata posta particolare attenzione anche alla promozione della biodiversità in tutto il sito, anche utilizzando colture di copertura per ridurre la compattazione del suolo, aumentare l'organicità c e trattenere l'umidità nei terreni. 
La prima annata di Balsimelli è stata la 2024, che non uscirà prima del 2027. Ma è chiaramente entusiasta del sito, così come di come può modificare e migliorare un vino già lodato dalla critica e dai consumatori. "Quando assaggi vecchie annate di Masseto, puoi percepire l'eredità, assaporare il terroir", afferma – ed è esattamente ciò che vuole fare in futuro, incanalando la filosofia di Boissenot: comprendere un pezzo di terra e trovare la soluzione migliore per esprimerlo nel bicchiere. Per lui, quella soluzione consisterà nell'accentuare l'eleganza del vino. 
Fa notare come ci fosse – in tutto il mondo del vino – una tendenza verso basse rese e alti livelli di maturità nei primi anni 2000, ma le sue annate preferite sono quelle che hanno visto un maggiore equilibrio. Il 2006, ad esempio, è il suo preferito al momento: un anno con più precipitazioni, più vigore e, a suo dire, più energia. È un'annata che, a suo avviso, è "la chiave per il futuro". 
Il sito è in grado di maturare rapidamente e Balsimelli intende concentrarsi sulla freschezza, magari anticipando un po' la vendemmia, riducendo l'estrazione e abbassando le temperature di macerazione. Il 2022 è l'annata che uscirà a settembre: un vino che, a detta di Balsimelli, dimostra quanto sia buono il sito, performando anche in condizioni difficili come la calda stagione vegetativa del 2022. È, a suo dire, "la magia di Masseto". Magia che sia, ma Balsimelli è determinato a valorizzare ulteriormente questa tenuta speciale. 
Esplora tutti gli annunci attuali di Masseto o leggi altri articoli editoriali

Spesso considerato il Petrus d'Italia, il Masseto è un vino senza eguali. In vista della nuova uscita, abbiamo incontrato Marco Balsimelli, oggi alla guida, per parlare di questo sito speciale e di cosa riserva il futuro al Super Tuscan.

Talking to the Super Tuscan’s new Production Director Marco Balsimelli about Masseto, Ornellaia sibling estate and its unique Merlot wines

The magic of Masseto - Marco Balsimelli

La magia del Masseto

Situata nel cuore della Côte d’Or, la collina di Corton domina il paesaggio, ma i suoi vini, soprattutto i bianchi, sono spesso sottovalutati. Abbiamo incontrato i principali produttori della zona per esplorarne il pedigree e il potenziale, tra vini potenti e di grande longevità.

Discover the pedigree and potential of the hill of Corton’s whites – the fine Chardonnay from Corton-Charlemagne, Charlemagne and Corton Blanc 

Exploring Corton-Charlemagne, Charlemagne and Corton Blanc 

Corton-Charlemagne: il Grand Cru del futuro?

Ch. Cheval Blanc is one of the finest producers in Bordeaux. The Saint-Emilion estate’s Cabernet Franc-dominant blends are consistently among the top wines of any vintage and under the tenure of Pierre-Olivier Clouet, the wines are only getting better. Listening to how Clouet talks about the property, the experiments, the confidence to talk about mistakes as much as successes, goes a long way in understanding why. This is someone who eats, drinks and sleeps Cheval Blanc – obsessively looking to better the wine. Cheval Blanc’s other Saint-Emilion property, Ch. Quinault l’Enclos has become an important test bed for developments at Cheval Blanc, and means the estate has seen a huge amount of investment over the last few years. Clouet accepts it is a “simpler” terroir compared to its sibling, but that challenge has pushed the team to explore the effects of terroir and varieties at a micro level. Since taking over the estate in 2008, Clouet felt that Quinault l’Enclos struggled to reach the standards he expected. Between 2009 and 2011, he admits their results were so-so. By 2012 they felt they had captured more freshness and balance in the wine, but they still didn’t have the density they felt the terroir was capable of producing.  Clouet knows they can’t simply make another Cheval Blanc at Quinault l’Enclos. Cabernet Franc, for instance (the backbone of Cheval Blanc), is a “fussy grape”, says Clouet, and just doesn’t work on the sandy/gravel terroir at Quinault. “The terroir also doesn’t have the clay soils that can help polish the mid-palate, and the tannins can become too rustic if we extract too much,” he explains. It is a fine balancing act and, while Merlot dominates in this terroir, they are finding success planting more Cabernet Sauvignon. Tasting the 2018 Quinault l’Enclos, the wine has the restrained touch synonymous with Cheval Blanc – something that is even more notable given the hot vintage. The fruit is firmly in the purple and blue spectrum and lovely violet, floral aromatic notes add complexity. The tannins are compact and impressively refined, and Clouet is clearly happy that in their 10th vintage at the estate, they have found the elegance and mid-palate density they have long been searching for. Alongside Quinault and the Grand Vin at Cheval Blanc, there is also the estate’s little-seen second wine, Le Petit Cheval. Clouet is keen to emphasise that Le Petit Cheval is purely a second wine: “It is made simply to make Cheval Blanc better.” It is the vintage that dictates how much Petit Cheval is made. In 2015 and 2022, for example, there was no Petit Cheval as the quality was so consistent it all went in the Grand Vin. Typically, Le Petit Cheval represents just 10% of the estate’s production, while 15% is typically sold off in bulk – mainly press wine, none of which is ever used in the Grand Vin. The Grand Vin, therefore, typically represents around 75% of production. In 2020 the blend for Petit Cheval was, unusually, 59% Cabernet Franc. It was a challenging vintage for the variety and less therefore went into the Grand Vin. For Clouet, 2020 was not as good as 2018 or 2019, and the growing season was not as conducive to good Cabernet Franc. Despite Clouet’s criticism of the vintage (“over maturity on the nose and underripe on the palate”), the 2020 Petit Cheval is a great wine. Notable power combines with big tannins and just a tiny hint of rusticity, but it has the refined touch of Cheval, a lovely, earthy, savoury quality and a long finish. Located in northwest Saint-Emilion, on the border with Pomerol, Ch. Cheval Blanc neighbours a number of high-profile estates, including Ch. Figeac to the south, and Pétrus and Vieux Château Certan in Pomerol. Its position between Pomerol and Saint-Emilion (while not on its limestone plateau) makes it a unique site in the appellation. Of the estate’s 39 hectares there is also tremendous variation in terroir. It is divided into 53 plots across 10 different soil types – clay, sand and gravel in varying proportions. For Clouet, it is this diversity that defines it. Many of the key components of the winemaking process have not changed since 1832, insists Clouet, however technology has allowed the team to increase the precision and purity of each bottle. “It’s the same picture, but with more pixels; we’re simply increasing the resolution of the wine,” Clouet explains. These days there is meticulous care and attention to detail at every stage of production, from the vineyard to picking each plot when the grapes are precisely “al dente”, right through to bottling.  Tasting through benchmark vintages underlines the success of this fine-tuning and the underlying style of the property. The 2018 is one of the great wines of the estate. Even in its infancy, the wine has incredible depth and a breath-taking density of tannins that are already seamlessly integrated – quickly followed by a surge of energy and an overriding freshness on the finish that gets the blood pulsing. Clouet describes Cheval Blanc as being shy at first, accelerating on the mid-palate – and that certainly comes through in the 2018, with a lovely lift on the finish. There is so much detail to the fruit with plenty of rich, concentrated black and red fruit flavours along with liquorice and menthol notes from the Cabernet Franc. The purity is outstanding and is hard to fault. Now with eight years in bottle, the 2015 is starting to reveal its quality, with the first hint of development beginning to show with lightly medicinal notes, beautifully delicately smoked oak tones and lifted floral violet aromas. The tannins again are seamless, yet dense. There is an unctuosity and fatness to the 2015 on the mid-palate, yet it is so fresh for the vintage. This is juicy and rich but with graphite mineral notes too. The density and detail is extraordinary. And the signature rush of energy and overriding freshness on the long finish is there. Although the 2012 Cheval Blanc doesn’t have the power or the intensity of the 2015, it is no less arresting. It is full of energy and has developed fresh tobacco notes and leather tones. The mid-palate remains really juicy, rich and pure. The tannins are again totally integrated with a mineral, minty note on the finish that has the Cheval Blanc lift. Finally, the 2009 – a wine that has legendary status among collectors: it is an incredible wine to taste, but noticeably different to the 2012, 2015 and 2018. The oak treatment and extraction is different and quite clear when tasted side by side. There is a touch more chalkiness to the tannins – not as seamless as the modern vintages – and they are more drying on the finish. Clouet notes that they certainly extracted more back then and the oak tannins are also more present, as is the toasting of the oak which has also been reduced in recent years. The power, freshness and energy is classic Cheval Blanc, but the refinement of the modern vintages shows that even at this level of quality there is room for improvement. There are few vignerons with such a meticulous approach to winemaking as Pierre-Olivier Clouet, whose fearless experimentation with one of Bordeaux’s most iconic wines has taken Cheval Blanc to new heights. It is only by tasting the wines side by side that you can really experience how this wine has developed over the last 15 years or so. It is a trend that mirrors much of what is happening in Bordeaux, with less extraction and more subtle oak, but few vignerons have discovered their magic recipe quite so astutely as Clouet at Cheval Blanc. Read more about Bordeaux, find out more about our events or browse all listings from Cheval Blanc

Under the direction of Technical Director Pierre-Olivier Clouet, Ch. Cheval Blanc has reached new levels of precision. Tasting through a selection of benchmark vintages with the man himself, we explore how the top Saint-Emilion estate is managing to further refine its impressive wines

Exploring the evolution of Chateau Cheval Blanc – the top Saint-Emilion wine estate – under the direction of Pierre-Olivier Clouet via a vertical tasting

Fine-tuning perfection at Cheval Blanc

Cheval Blanc: fine-tuning perfection

We caught up with the dynamic winemaker about how to define the undefinable – and why it’s determined to lead the appellation into a new era Saint-Emilion has always been difficult to define. Unlike other top terroirs of Bordeaux – Margaux with its silky tannins and aromatic flair, Pauillac with its graphite minerality and structure, and Pomerol’s opulent, rich palate – the profile of Saint-Emilion has never been so easy to identify. Beyond that, the wines can be frustratingly inconsistent in quality too, making it Bordeaux’s most idiosyncratic appellation. Beyond the variation in quality and flavour profile, a political splintering of the appellation in the last few months, resulting in three of the four Premier Grand Cru Classé A wineries (Cheval Blanc, Ausone and Angélus) withdrawing from the classification has brought further turmoil to this seemingly troubled appellation. “Perhaps,” Ch. Cheval Blanc’s Technical Director Pierre-Olivier Clouet begins, “the many idiosyncrasies of Saint-Emilion are easier to understand, when you realise it is the largest appellation in France, consisting of over 800 growers on nearly 6,000 hectares of vineyards.” Put in context, the second largest commune in France, Châteauneuf-du-Pape, is almost half that area at 3,300 hectares. Given its large area, Saint-Emilion doesn’t have the same homogeneity of soil as Bordeaux’s other appellations and it is this, Clouet believes, that goes some way in accounting for the region’s variety. While many of the top estates are situated on the limestone plateau, on the outskirts of the historic town itself, the appellation’s borders stretch way beyond this most prevalent feature and cannot be accurately defined by limestone alone. This is no more evident than with Cheval Blanc – arguably the most atypical estate in Saint-Emilion. “If the DNA of Saint-Emilion is Merlot grown on limestone, it is bizarre that Cheval Blanc is in the appellation at all,” Clouet chuckles. “We grow Cabernet Franc on clay!” Cheval Blanc sits at the appellation’s limits, four kilometres away from the limestone plateau, bordering Pomerol. But Cheval Blanc is not such an easy fit with Pomerol either. “We should have a monopole appellation,” jokes Clouet. His point is serious, however, Cheval Blanc straddles both the Right Bank’s top terroirs, yet is not typical of either. It certainly makes Cheval Blanc more difficult to explain, admits Clouet, compared to the other great estates of Bordeaux that can be defined by their parity of variety and terroir. “Pétrus is Merlot on clay soils. Lafleur is Cabernet Franc on gravel. Ausone is Cabernet Franc on limestone. Latour is Cabernet Sauvignon on clay. But Cheval Blanc is impossible to know like that, because of its range of soils,” Clouet explains. For Clouet, this multi-faceted personality gives Cheval Blanc great flexibility and is a key reason for the estate’s success and consistency. “We think we are very lucky because we can play on the two parts of the Right Bank,” he says. “Every time it’s a vintage for Merlot, we blend for Merlot. When climatic conditions are better for clay, we play with clay, so we can play with the identity of the vintage.” Cheval Blanc has 53 plots on 10 different soil types – clay, sand, gravel in varying proportions – and grows Cabernet Franc, Cabernet Sauvignon and Merlot. For Clouet, the DNA of Cheval Blanc is its diversity. “We are an orchestra, not a soloist. We need all our musicians to play the music.” Perhaps then, Cheval Blanc’s wide-ranging terroir makes it a fitting mascot for the heterogeneous nature of the Saint-Emilion appellation. Despite Cheval Blanc’s recent withdrawal from the classification system, Clouet is keen to emphasise that the Saint-Emilion appellation is important, and something they should continue to defend and invest time and money in. The wines of Saint-Emilion are all linked by the place – and this is much more important than variety or blend, which he feels other regions have wrongly placed emphasis on. “Each bottle of wine should tell the story of that place,” says Clouet. However varied Cheval Blanc’s terroir may be, it’s undeniable that the wine captures a distinct sense of this place. Indeed, beyond a small increase in its holdings in 2012 encapsulating a neighbouring vineyard, it is one of the few châteaux in Bordeaux whose perimeters have barely changed in 150 years. For Clouet, however, the appellation is about more than terroir, there is a “dynamic spirit” at the heart of Saint-Emilion. While not so easy to define, Clouet believes it is an appellation that has greater flexibility than others. It is often cited as the most Burgundian of the Bordeaux communes, due to the high number of small estates and the sheer number of vignerons, something which makes it a “dynamic place” in Clouet’s eyes. “It never stops thinking how to change,” he says. This, he believes, provides some great advantages. “Smaller estates have the capacity to move quickly. This is arguably the most vigneron-led place in Bordeaux.” Such dynamism in the past has certainly seen Saint-Emilion leading trends in the region, both good and bad – depending on your point of view. The garagiste movement in the early 2000s, for examples, is a fashion that continues to divide the region. But Clouet believes Saint-Emilion is an appellation ahead of its Bordeaux counterparts, leading in sustainability and the trend towards freshness and delicacy, and terroir-driven wines. That said, there’s no “recipe”, he says. “Each and every château has to find its own balance.” But, he warns: “We need to be careful and not go too far one way or the other. A new recipe is to pick too early, another is to use too little oak.” He quotes Coco Chanel, “fashion changes, style endures” – each producer should find their own identity, their own style and stay true to it. It’s essential to be opened minded, he says – but to never copy others, follow a recipe or chase trends. The current move in Saint-Emilion to plant more Cabernet Franc is a perfect example, for Clouet, where fashion is being followed foolishly. “Cabernet Franc today is probably the most trendy variety in the world. I don’t know any winemaker who doesn’t talk to us about Cabernet Franc. It seems to be the solution to global warming, but I think it is completely the opposite,” he says. For Clouet, Cabernet Franc has no capacity to adapt: in the right soil it produces top wine, but in average soil the results are terrible. The hot 2020 vintage, for Clouet, proves his point – with producers favouring Merlot over Cabernet Franc, even when the latter dominates their vineyards, pointing to Lafleur and Ausone, as well as Cheval Blanc. The warm, dry conditions didn’t favour the modish variety – and an overreliance on Cabernet Franc planted in the wrong place could prove disastrous in the face of climate change. For the already atypical estate, Cheval Blanc is looking instead at further diversifying. While Cabernet Franc is key to its identity, the estate has shifted from once having Merlot on gravel and Cabernet Franc on clay to have “everything, everywhere”. “We want to multiply the diversity,” Clouet explains. Diversification is at the heart of everything Cheval Blanc stands for today, laid out in their recently published manifesto – a clear statement of intent that unless Bordeaux moves away from monocultural farming, its future is at risk. “In the last 10 years agriculture was a problem,” says Clouet, “but I think agriculture could be the solution.” He gives carbon dioxide as an example: while there’s too much in the atmosphere, trees, vines and cover crops can be used to capture it. Clouet believes the manifesto is not just a piece of paper or marketing pamphlet, but a roadmap to show how a more sustainable approach is possible. “The biggest problem in the 20th century for agriculture was not just pesticides but monoculture.” While Cheval Blanc will continue to only earn money with their wines, admits Clouet, other crops and livestock will be used to provide “resilience, a capacity to decrease disease and problems in the vineyard”. Clouet goes on to explain how 50 years ago, trees were removed from vineyards to make it easier for tractors, but prior to this vines, trees and other plants co-existed. “Organic production is not enough today,” says Clouet, who does not want to simply return to the past. “We want to take the best of modernity.” Cheval Blanc is not organic because it believes that copper, permitted and widely used in organic viticulture to fight mildew, is more harmful than a synthetic alternative. “It’s common sense,” says Clouet. “When you use organic methods to tackle mildew you have to spray every week – it is nonsense. We try to think sensibly. The solution will be through science and research. We shouldn’t go just with philosophy. We need to be agronomic and practical to find a solution.” If the spirit of Saint-Emilion is about dynamic change, then it is fitting that the appellation’s most recognised estate is leading the charge to revolutionise the region’s approach to viticulture and safeguard its future. For Cheval Blanc, agriculture is at a crossroads. “Viticulture is at the mercy of climate change and the drastic reduction in biodiversity,” states Cheval Blanc in its manifesto. Over the last few years Cheval Blanc has been transforming its vineyards into permacultures – interplanting trees, plants, other fruits and vegetables, as well as introducing animal grazing, flower farming and beekeeping to the vineyard in an attempt to ensure soil fertility, promote diversity and capture carbon. Reading about the latest political spat over the current Grand Cru Classé system, the endless court cases and corruption charges, you would be forgiven for thinking that the spirit of Saint-Emilion is imploding. But it is the spirit of Saint-Emilion, according to Clouet, that unites this somewhat idiosyncratic appellation. Beyond the classification chaos lies a heterogenous band of vignerons, united by their diversity and dynamic approach. With the release of its manifesto, could Cheval Blanc unite the troubled appellation, with growers working together towards a fully sustainable, future-proof Bordeaux? Cheval Blanc certainly hopes so.

Saint-Emilion is arguably Bordeaux’s most idiosyncratic appellation. But, as Cheval Blanc’s Pierre-Olivier Clouet tells us, it’s the region’s heterogeneity that makes it so exciting.

Defining Saint-Emilion and the way forward for the appellation. Cheval Blanc’s Clouet tells us, it’s the region’s heterogeneity that makes it so exciting.

Strength in diversity: the winemaking at Cheval Blanc

Strength in diversity: Cheval Blanc

Domaine Pierre Andre

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mostra tutti gli articoli che hai pre-ordinato, inclusi i vini en primeur, e tutti gli articoli nella tua watchlist.

Futures

È possibile impostare un prezzo minimo per gli articoli in vendita basato su una percentuale del valore netto unitario attuale.

Puoi impostare un prezzo di mercato per gli articoli che stai vendendo basato su una percentuale del valore netto unitario corrente.

mostra tutte le azioni che hai effettuato sugli articoli nel tuo Portafoglio.

raggruppa ogni azione per tipo - Acquisto, Vendita, Consegna e Trasferimento in entrata - così è chiaro a colpo d'occhio cosa è successo a ciascun articolo.

Storico

mostra tutti gli articoli attualmente in transito da o verso {shortName}.

In transito

La consegna locale è gratuita per ordini superiori a 1.800 HK$ (in un'unica destinazione). Per ordini inferiori a questo importo, la consegna costa 150 HK$ fino a quattro casse e 50 HK$ per ogni cassa aggiuntiva.

Le spedizioni partono da €15 in Italia e da €45 verso la Svizzera e il resto d’Europa per un massimo di 48 bottiglie (75 cl). I costi variano in base alla destinazione. Per spedizioni più grandi è possibile richiedere un preventivo.

La data indicata di seguito è quella in cui il tuo ordine verrà spedito dal nostro magazzino locale. La data di consegna finale, insieme ai dettagli completi di tracciamento, ti verrà fornita una volta che il nostro team avrà elaborato la tua richiesta.

Puoi organizzare il ritiro presso il nostro negozio al 22° piano, 8 Wyndham Street, Central Hong Kong.
Gli orari di ritiro sono dalle 9:30 alle 18:00, da lunedì a venerdì.

Puoi organizzare il ritiro presso il nostro magazzino STI INTERNAZIONALE SPA, in Viale del Lavoro 57, 37051 Bovolone, Verona.
Gli orari di ritiro sono dalle 8:30 alle 12:30 e dalle 13:30 alle 17:30, dal lunedì al venerdì. Siamo chiusi nei giorni festivi.

Questo è il valore di mercato stimato attuale per questo articolo.

I prezzi impostati manualmente verranno sovrascritti. I vini già inseriti non sono interessati.

Aggiorna tutti i vini non inseriti al prezzo di mercato corrente.

Imposta tutto al prezzo di mercato

rappresenta tutti i vini attualmente presenti nel tuo Portafoglio che non sono conservati con noi. Premi l'icona

La mia cantina

Nome

Prezzo netto

Nuovo portafoglio disponibile

Nuovo portafoglio

Non hai alcuna fattura in questo momento.

mostra tutti gli articoli del tuo Portafoglio che sono attualmente sul mercato.

In vendita

mostra tutti gli articoli attualmente presenti nel tuo Portafoglio. Da questa pagina puoi eseguire azioni individuali su di essi.

Panoramica

mostra tutti gli articoli attualmente in attesa di un'azione da parte dell'utente.

In sospeso

Questo è il prezzo di mercato dinamico dell'articolo al netto del margine di negoziazione.

Questo è l'importo del profitto che riceverai se la tua inserzione verrà venduta.

I pagamenti pre-autorizzati consentono transazioni automatiche per tuo conto, garantendo pagamenti fluidi e senza complicazioni. Questo permette di elaborare addebiti ricorrenti, abbonamenti o pagamenti programmati senza approvazione manuale ogni volta.

Il numero di casse che desideri mettere in vendita

Il tuo articolo del catalogo verrà archiviato. Sei sicuro di voler continuare?

I tuoi articoli del catalogo verranno archiviati. Sei sicuro di voler continuare?

Prima di richiedere la consegna, puoi modificare la quantità per ciascun articolo nella tua selezione qui sotto.

*Il prezzo di mercato è dinamico e può variare. Al momento della vendita, dal prezzo finale sarà detratta una commissione di negoziazione del 10%.

Prezzo di mercato totale*

Il prezzo fisso personalizzato al quale desideri vendere ciascun articolo.

Dividi in {caseSize} singole bottiglie da {bottleSize}cl.

Titolo

mostra tutti gli articoli che attualmente conservi con noi. Questi articoli possono essere venduti.

Disponibili per la vendita — gli articoli conservati con {name} sono idonei per essere inseriti nel marketplace.

Profilo

Questo articolo si trova presso FINE+RARE.

Questo articolo si trova presso FINE+RARE HOME Hong Kong, ed è disponibile per la consegna o il ritiro in sede. La maggior parte delle consegne a Hong Kong può essere effettuata entro 3 giorni lavorativi; la data esatta sarà comunicata al momento dell'organizzazione della consegna. Le consegne internazionali richiedono tempi più lunghi, ti preghiamo di contattarci per maggiori dettagli.

I vini venduti en primeur saranno rilasciati dal produttore dopo limbottigliamento, tipicamente 18 mesi dopo la fine della cosiddetta campagna. Il tuo vino sarà poi conservato da FINE+RARE in un deposito doganale fino a quando deciderai di richiederne la consegna.

Ci riforniremo di questo articolo al prezzo garantito dalla nostra rete di fornitori e organizzeremo una spedizione rapida a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma in genere per un approvvigionamento rapido sono 2-4 settimane.
 Una volta confermato l'ordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato all'arrivo dal nostro team di esperti e le fotografie sono disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

Reperiremo questo articolo attraverso la nostra rete di fornitori e ne organizzeremo la spedizione a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma una stima media è di 6-12 settimane.
 Una volta confermato lordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato al momento della ricezione dal nostro team di esperti, con fotografie disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

Domaine Pierre Andre

Filtro

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