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

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?

The Rhône Valley has enjoyed a consistent string of vintages over the last decade or so. The Northern Rhône in particular has seen a prolific set of back-to-back vintages stretching to 2015. The Southern Rhône has managed to produce excellent wines during this time too, but yields have been badly affected in the last few years; thankfully, 2020 gave them a healthy crop. Producers compare 2020 to 2006, 2010, 2016 and even 1990 – all memorable, age-worthy vintages with great character. Similarly, to 2016, 2020 was an “easy” growing season throughout the valley. Good rainfall at the beginning of the year set up the vines nicely for a hot, dry summer, with no mildew or rot in the vineyards. For Ch. de Beaucastel's Marc Perrin, “It was difficult to find something wrong with the vintage.” If anything, he noted the strong winds in Châteauneuf-du-Pape, particularly in the northern part, saw high levels of evaporation, which brought greater concentration to the grapes but reduced the yields. Despite this, production levels were much higher than the challenging 2017, 2018 and 2019 vintages (with severe drought in 2019, poor flowering and huge mildew outbreaks in 2018 and frost in 2017 seeing yields badly affected in the appellation). Stéphane Usseglio noted how successful flowering was in 2020, particularly for Grenache, setting up for good yields overall. Although the summer saw hot daytime temperatures, cool nights helped retain a noticeable freshness and balance to the wines in 2020, compared to the richer, more tannic wines of 2019, noted Perrin. There was no pressure to rush the harvest with any impending disruptions to the weather, and no serious rainfall arrived until long after everything had been picked. The higher yields and clement weather meant Usseglio could afford to wait, allowing for concentration to build up and pick at optimum ripeness. In the Northern Rhône, there hasn’t really been a below-average vintage since 2014. Recent years have, however, seen a new normal when it comes to daytime temperatures and resulting alcohol levels (which regularly hit 14-14.5%). According to Chapoutier, though, the vines have adapted and, even with more sun intensity and higher temperatures, are consistently producing balanced wines with great acidity. While in numbers 2020 might compete with the heatwave of 2003, the resulting wines are very different thanks to the way the vines have adapted over the last 20 years. Nicolas Champagneux agrees and believes the acidities of his Côte-Rôtie are getting higher along with the alcohol, balancing the wine. In the Southern Rhône, 2020’s alcohol levels are very similar to previous warm years but the wines, according to Usseglio, “have a better freshness”. He thinks this is thanks to the winter water reserves, helping maintain a sufficient flow of nutrients to the vines to see them through the summer. Usseglio’s vines didn’t shut down at all – something he thinks is at least in part due to his biodynamic farming. It is this practice, he believes, that has contributed to “high mineral salt concentrations, and hence more freshness and mineral structure in the wines”. Both the whites and reds we have tried from the Northern and Southern Rhône are hard to fault. The whites from Chapoutier were exceptional. While Beaucastel’s Marc Perrin has a slight preference for the reds in the Southern Rhône, the whites we tasted were very elegant, pure, highly concentrated and beautifully balanced. The reds have fantastic richness, resolved tannins and freshness too. For Nicolas Champagneux, 2020 is “a typical sun-blessed year” for the Northern Rhône, comparing it to 2018. “This vintage offers a nice combination of fruit purity and terroir expression with rather solid structure and good acidities,” he says. He thinks the vintage will be “long-lived, while offering enjoyable wines in their relative youth” . For Perrin, the red wines’ balance, intensity and concentration remind him of 1990 and 2010. The wines are quite approachable, yet also have the potential for long ageing. For Usseglio, 2020 is a “terroir-driven vintage, offering elegant, vibrant wines”. For him 2020 has “a splendid fruit purity” and “good concentration”, but is fresher, with better aromatics than recent warm vintages. “I find the wines very enjoyable. I have to say maybe a hybrid between the silky, lush fruit of the 2016 and the mineral core of the 2010.” That’s a combination that will no doubt get any fine wine collector excited. This is a vintage not to miss. The vintage in summary Outstanding vintage Compared to some of the best vintages in the last 20 years – 2016, 2010, 2006, 1990 Balanced, concentrated and fresh reds Ideal growing season saw few issues in the vineyard Early-season rainfall kept the vines hydrated through the hot and dry summer Cool night-time temperatures extended the ripening season, retaining plenty of acidity/ freshness in the grapes Ambient weather throughout harvest allowed winemakers to pick at optimum ripeness Healthy yields saw good volume and good quality grapes in both the Northern and Southern Rhône Read more Editorial

Speaking with some of the region’s top vignerons in both the Northern and Southern Rhône about 2020, it is smiles all round. Not since the outstanding 2016s has there been such universal praise for a vintage. 

Not since the outstanding 2016s has there been such universal praise for a wine vintage in the Rhone Valley. Producers compare 2020 to 2006, 2010, 2016 & 1990

Rhône 2020 vintage report

Rhône 2020: the stars align

Xavier Vignon could best be described as a maverick winemaker whose inquisitive mind and extraordinary experiments have taken him on journeys all around the world, working on some of the must cutting-edge developments in today’s burgeoning wine scene. Initiated into oenology from a scientific background he has always had the benefit of operating free from the shackles of tradition yet now in his 40th year as a winemaker, his wealth of experience has seen him integrate his science with sensibility, developing an appreciation of producing wine in its most natural form.  We spoke to an initially noticeably weary Xavier Vignon, who is still recovering from a fairly serious bout of COVID-19. However, as soon as he starts to talk about his current projects he becomes distinctly more animated as he begins to describe all the fascinating projects he is currently working on.  This is a vigneron who clearly cannot stay still for long and has a huge drive and enthusiasm for his work. In fact, in his early days as a vigneron he was on the move all over the world working in Australia, South Africa, New Zealand, California for half of the year whilst returning to his native France to work through the harvest in the northern hemisphere. He carried out 40 harvests in 20 years.  His winemaking career started in Champagne before exploring the other wine regions of France, working in Alsace and Bordeaux among others. Coming from a family of stonemasons whose philosophy was to travel when young, he was encouraged to explore the world before settling down. These travels and the variety of experiences working in oenology from one country and climate to the next are surely a vital part of the puzzle for Xavier’s success as a winemaker. It was the Rhône Valley that finally stopped him in his tracks. Admitting he had never really
been interested in the wines of the Southern Rhône, hence the reason he arrived there later in his career, only to find that it had everything he was looking for. A huge variety of terroirs, varying altitudes, an array of grape varieties. This meant lots of freedom in blending (reminding him of his work in Champagne) lots of work on tannins (harking back to Bordeaux) and working in warmer climates of the new world. He was well-prepped to take on the region, setting up his own laboratory and consultancy practice initially advising for 20 – 25 winemakers before it expanded to over 500 in the region. Minerality, water and wine Xavier’s technical skills certainly helped many traditional vignerons to develop their wine
for global export but it also gave Xavier a tremendous opportunity to explore the multitude of wines throughout the region. Xavier became fascinated with things that were clearly evident in tasting so many wines of the region, which his scientific background couldn’t always explain. “Minerality” for example, is a term bandied around wine circles everywhere you go. We all know it exists but science cannot tell us what it is. It is not clear that we even all think it is the same thing, Xavier claims.  He was part of an extensive global research paper exploring what consumers and wine professionals identify as “minerality”. The study interviewed 5,000 consumers and 5,000 professionals resulting in no clear evidence that people were talking about the same thing. The only clear answer was that Chablis had minerality! Half the study thought more about smell, 50% thought about flavour. There is no definition still states Xavier. But this began his fascination with water and for him the key to understanding the secrets of minerality – despite him knowingly accepting he had no scientific data to prove it. This was his first step towards trusting his sensibilities over scientific analysis. For him you need to look to water to understand minerality. 85% of wine is water, water is
a huge proportion of what we taste, he states. Xavier looks to mineral water companies, even beer and whisky companies who have invested much more analysis on the affects of water, than the wine industry, largely because they have more money to do so, but also because water plays a much bigger role in their taste profile (in beer water is 90-95% water compared to wine which technically is 100% grape juice).  In their analysis of mineral salt, bottled mineral waters from different parts of the world have distinctly different levels of each mineral affecting the flavour of the water. Beer companies have also accepted that their beers made in different factories around the world taste different depending on where they are made because of the composition of the water. Whisky famously is obsessed by the quality of its water in regard to the final flavour profile of each distillery.  "So why not wine too?", asks Xavier. In different parts of the Rhône he identifies how high levels of silica in a wine makes the wine taste more acidic. How different chloride minerals provide a flavour of salinity in the wine, magnesium creates bitterness and so on. Scientific analysis doesn’t register the difference, but the difference is extraordinarily apparent when tasting. The effect of water is intrinsic, Xavier believes, to the strong mineral flavours of the Southern Rhône. The wines of the region could never taste like they do elsewhere because of the effect of the mistral. The mistral wind in places (particularly Châteauneuf-du-Pape) is so strong that it evaporates water from the berries, heightening the concentrations of mineral salts the grapes have absorbed in the water from the ground whilst the water evaporates from the berries. Xavier believes Gigondas, where the vines tend to be more protected from the mistral due to the protection of the hills, is less mineral for that reason. Xavier’s fascination with the effects of water on wine was a big reason why he began his
Arcane series, a set of one-off wines that are produced with minimal manipulation. He looks back at some regions he has worked in, stating parts of California and Australia require one to one and a half tonnes of irrigated water just to produce one bottle of wine. This is crazy! Whilst we have the science and technology for this to work, it doesn’t make sense. The Arcane Series of wines by Xavier The first wine made from the Arcane series was called “Le Diable” – translates as “the devil”. It came about when one of the vignerons he was advising took him to a high altitude Mourvèdre vineyard. The winemaker now in his eighties had struggled his whole life to get the Mourvèdre this high up to ripen, never achieving the results to use in his final wine. Xavier convinced the vigneron not to harvest the grapes with the rest of his crop, to leave the grapes on the vine and to see what happens.  It was 2015, a very late harvest already Xavier recalls but this extended Indian summer caused something in the vineyard they couldn’t believe. As the grapes continued to ripen and sugars increase, the acidity also started to go up as well! They had never seen anything like it. Xavier convinced the grower to sell him the grapes and produced the wine made just from these grapes. Xavier took the wine back to the elderly grower, who on tasting the wine began to cry. In his lifetime he had never been able to produce a wine from the vineyard, particularly not a 100% Mourvèdre!  Xavier named it Le Diable, the nickname of the Mourvèdre in the Southern Rhône because it was so difficult to ripen. Xavier knew that what happened in 2015 was unlikely to be repeated. This was a wine that made itself. It was vines in the perfect place at the perfect time and this is what he wanted the Arcane series to represent. Ever since, the Arcane series (now in its 6th and 7th cuvee to be released in the next few weeks) are complete one offs never to be repeated. The story behind the Arcane series informed Xavier’s winemaking philosophy ever since. Whilst he believes we can use science and technology to manipulate wines, he wanted to move away from this, preferring nature to tell him where and when he should make the wine. That hasn’t stopped him experimenting however and there are plenty of other cuvées that
show off Xavier’s inquisitive scientific brain operating at full speed. He is currently working with a winery in Turkey that wants to produce a wine free of any manipulation. Not only organically and biodynamically grown, natural yeasts etc but they even want the fermentation and maturation vessel to have no impact on the wine – he came up with the “vinarium” – a dark glass tank for fermentation and maturation – a natural product that does not infuse any flavour in the wine.  His next experiment is to get rid of closures altogether by extending the neck of the bottle and melting the glass at the top to seal the wine without any other material such as cork to affect the flavour. He eventually wants to create individual wines from individual vines!  He is experimenting with ageing wines both in the ocean and with his own invention of submerging a tank of wine within another bigger tank of wine. He does this with his Châteauneuf-du-Pape Cuvée Ange, comparing the process to a baby in a womb, completely protected from the outside world.  He believes you can age wine like this for 50 years without any need for sulphides or racking because there is 100% humidity and an even atmospheric pressure on the wine all the time. It’s an expensive operation and for the moment not possible for all his wines. But the level of experimentation and inquisitiveness gives you a good impression the sort of lengths Xavier will go to to push the boundaries of modern winemaking. He has no problem blending a Châteauneuf-du-Pape with a Côtes du Rhône village cuvee to make it a better wine only for it to be downgraded to a Vin de France because a Châteauneuf-du-Pape cannot be included in a blend and be titled Côtes du Rhône Villages. His interest lies in how it tastes, accentuating the multifaceted variety and complexity that exists in the Southern Rhône, rather than the traditional restraints of the appellation system. This is a maverick whose wines today are some of the most exciting in the Southern Rhône. Discover all Xavier Vignon listings or read more Editorial

Based in the Southern Rhône for the last 25 years, Xavier Vignon has amassed a huge following from critics and consumers alike, with his wines often scoring in the high nineties, yet remaining extraordinary value. We caught up with him to find out the secrets to his success

Southern Rhône winemaker maverick Xavier Vignon on the secrets to his success and high-scoring wines

Xavier Vignon, a Rhône wine innovator

Xavier Vignon: A Rhône radical

It was the vision of Jacques Perrin in particular – who farmed the property organically from 1950 onwards – that cemented Châteauneuf-du-Pape’s Château de Beaucastel reputation. Today his sons – Jean-Pierre and François – are at the helm, with fifth-generation Marc, Pierre, Thomas, Cécile (Jean-Pierre’s children) and Charles, Mathieu and César (sons of François) also all work full-time at the estate. All seven of the children worked in wineries around the world before returning to the family estate.  A visionary estate The estate was one of the first in Southern Rhône to become organic (in 1950) and then biodynamic (in 1974), making the vineyard better prepared than most for the climate change effects over the last 30 years.  “Beaucastel is the largest Châteauneuf-du-Pape estate in one contiguous plot and it stands at the most northern limit of the appellation. It is a vineyard which is therefore very exposed to the Mistral winds, which has a huge cooling-down effect,” Emmanuel explains, protecting the vineyard from extreme temperatures.  The vineyard is based on a limestone bench covered by a rather atypical mix of clay and sand, topped with diluvium “galets roulés” (pudding stones). It is an incredible terroir that, Emmanuel explains, “allows us to combine power and finesse even in the driest vintages. It has always been considered a benchmark terroir in the area and was in fact a cru before the Châteauneuf appellation was created.”  
The biodynamically farmed old vines have also helped offset the ever-increasing drought pressures in the region. “We are extremely fortunate to have older vines,” Emmanuel says. “The galet roulés covering our vineyards also help prevent water evaporation. So all in all we’ve managed to make great wines even in warmest and driest vintages.” That hasn’t stopped the domaine, however, from continuing to adapt their methods to better cope with the ever-present threat of climate change. “We are learning more and more every year and continue to implement changes we deem necessary.” Alcohol levels in the region have undoubtedly risen, an effect that the estate looks to counter. 
When Jacques Perrin was in charge, he created a very specific vinification technique which he later patented. He would heat up the must to 80˚C, to start fermentation quickly while allowing Jacques to use less Sulphur, helping fix the colour of the wine, particularly with the Mourvèdre grape which has a tendency to lose colour with age. But this method also reduced the greener flavours in the wine, that came from less ripe grapes. 
Today’s climate, however, does not face the same issues, with consistently riper fruit. As a result François and César have phased out this technique, instead opting to whole-berry fermentation, and even whole-cluster ferments for varieties like Syrah, to naturally reduce alcohol levels. These days they also pick earlier, opting for more freshness whereas in the past it was always the goal to maximise ripeness, something that no longer is an issue for the region.  “The estate is always looking at ways to counter the issues of climate change,” Emmanuel continues. “For example, some of the younger Syrah vines are today producing very powerful wines so we are either co-ferment with some Grenache, reincorporating some of the stems in the vat or carry out whole-cluster fermenting,” helping to find better balance in
the wines. In the vineyard too, the team is constantly looking for ways to improve. “We recently tried spraying clay on leaves to limit photosynthesis,” Emmanuel says. The initial experiments have proved positive, but it is still too early to see the long-term effects on the wine
and requires further testing. 
But this experimental approach is everywhere in the property. They continuously make alternate blends that they age in the Beaucastel cellar and over time compare with their main cuvées to see how well the final blend develops versus a different potential version of
the same wine: Emmanuel states the cellars are full of these experiments. 
The domaine has also been assessing how the Beaucastel wines age with different fining techniques. “We do a lot of comparative tastings and assessing of older experimentations. For example, we recently did a horizontal of Château de Beaucastel 1996, where each bottle was fined differently, and identified which fining technique works best for ageing the wine – this is crucial in the development of our knowledge and helps us to make sure decisions taken in the moment are the best ones for the future.” 
Hommage à Jacques Perrin What is distinctive about Château de Beaucastel and the Hommage cuvée in particular is the high proportion of Mourvèdre in the blend. The Hommage is typically made up of 60% Mourvèdre. Emmanuel explains, “Hommage is from our Courrieux lieu-dit parcel, where Mourvèdre was first replanted (post-phylloxera) in 1910. As Mourvèdre is such a late-ripening
varietal, Château de Beaucastel needs an outstanding Indian summer to hope for an Hommage vintage. The decision thereafter is taken during the blending tastings. 
“When tasting the foudre of Courrieux back in 1989, François and Jean-Pierre were overwhelmed by the outstanding quality and knew that it had to be bottled on its own. Jacques Perrin’s intuition for the best blend from the estate revolved around a dominant proportion of Mourvèdre. As a tribute to their visionary father, they followed his instinct and
dedicated this unique cuvée to him.”  Production remains tiny despite the huge demand for the wine. In recent vintages, production has been around 6,000 bottles per year. The only difference in the vinification process of Hommage versus their other cuvées is an extra six months’ ageing in 4,000-litre foudres. All the winemaking is fairly hands-off, vinifying all the varieties separately apart from the Muscardin, Vaccarèse and Terret Noir which – due to the tiny quantities – are co-fermented. The reductive varieties – Syrah and Mourvèdre – are fermented in open-top wood fermenters and the remaining oxidative varieties are fermented in concrete tanks prior to the all-important blending sessions with the family.  The 2018 vintage has already been fantastically reviewed, awarded a potential perfect 100 points from the Wine Advocate, with reviewer Joe Czerwinski describing it as “full-bodied
but incredibly silky, combining great purity, richness and length into a seamless, elegant package that should give immense pleasure for decades to come.” The success of the 2018 vintage, according to Emmanuel, was “down to the perfect ripening conditions in mid-October, allowing them to bring the grapes of this late-ripening variety in at perfect maturity – 2018 was fantastic for Mourvèdre.” 
The grapes of the Southern Rhône 
Château de Beaucastel proudly uses all 13 permitted varieties of the Châteauneuf-du-Pape appellation. Some even say 18 varieties, since varieties like Grenache, Terret, Clairette and Piquepoul all have a black, pink and grey clone of the variety mixed within the vineyards. “Each variety brings its own attributes that differ depending on the vintage, but also depending on the amount you use or the blend you make,” says Emmanuel. “For example, when you open a young Beaucastel, it’s very Grenache-driven, even when there is a similar percentage of Mourvèdre. It’s only few years later that Mourvèdre will finally come to the
fore, revealing game, leather and savoury characteristics. “Individually, Mourvèdre brings power and structure, but when you open an older Beaucastel it delivers freshness and silkiness. Grenache Noir brings kirsch, plum and cassis fruitiness. Syrah adds color, tannin and spices, and when blended with Mourvèdre and Grenache it
brings truffle notes.  Counoise can be considered the Pinot Noir of Châteauneuf-du-Pape and has a distinctive white pepper note. Cinsault adds freshness, Muscardin and Vaccarèse are very floral and add freshness, Terret Noir is light even in colour and adds acidity. The white varieties of Roussanne and Grenache Blanc bring elegance and freshness. Clairette is very aromatic and brings unctuosity. Bourboulenc adds tension with notes of almond and vanilla, Piquepoul richness and Picardan adds a lot of bouquet.   “For us it is very important to have all the varieties to make an elegant and balanced wine. However, above all, it is the knowledge and the art of blending, passed on from generation to generation of the Perrin family, that is the key to understanding the real expression of Château de Beaucastel terroir.” With experimentation at the heart of the Perrin philosophy, the infinite potential of blends when using so many grapes in the wine keeps the extended Perrin family busy monitoring their blending decisions as the wines develop with age. With the 2018 Hommage, it looks like
all their experimentation is paying off. Explore all current Château de Beaucastel listings or browse more Editorial 

Châteauneuf-du-Pape’s Château de Beaucastel dates back to the 16th century, but it was only after the Perrin family took control of the estate in the early 1900s that it became one of the most iconic and well-respected wine producers in the Southern Rhône.

Exploring the largest Châteauneuf-du-Pape estate, Château de Beaucastel, and how it became one of the most iconic and well-respected Southern Rhône producers

Château de Beaucastel, beyond tradition

Château de Beaucastel: Beyond tradition

Bordeaux è incredibilmente variegata, con stili di vino estremamente diversi nelle sue denominazioni. Qui, vi sveleremo tutto ciò che c'è da sapere su ciascuna delle principali sottoregioni e sulle migliori tenute di ciascuna.

Explore Bordeaux, subregions, their wines and top estates – in Saint-Estephe, Pauillac, Saint-Julien, Margaux, Graves, Pessac-Leognan, Pomerol, Saint-Emilion 

Your guide to Bordeaux’s subregions, wines and top producers

La tua guida alle sottoregioni di Bordeaux

La vendemmia 2023 nella Valle del Rodano è stata – come altrove in Francia – calda e secca, ma non così calda come il 2022. L’autunno precedente è stato piovoso, ma da gennaio a marzo 2023 non è praticamente caduta pioggia (infatti, non è caduta una goccia tra il 21 gennaio e il 21 febbraio). 
 La pioggia è arrivata a metà maggio e ci sono stati frequenti piccoli rovesci fino alla fine di giugno, fornendo appena abbastanza acqua per evitare stress idrico significativo. Fioritura e allegagione sono avvenute senza problemi, ma con il proseguire dei rovesci, è comparsa la minaccia di peronospora e marciume nero, che hanno richiesto gestione per evitare danni al raccolto. 
 La fine di agosto ha portato una nuova sfida, con un’ondata di caldo che ha visto le temperature raggiungere i 40-42°C per due settimane. Sono stati segnalati problemi di maturazione bloccata e la morte di giovani viti, ma fortunatamente il clima si è raffreddato e settembre ha offerto un notevole sbalzo termico giornaliero, aiutando a mantenere aromi e acidità in vista della vendemmia. I vini bianchi sono stati raccolti principalmente ad agosto, prima della fine dell’ondata di caldo, mentre la vendemmia dei rossi è avvenuta durante un’estate indiana, con l’ultima uva raccolta intorno a metà ottobre. 
 Il Rodano settentrionale ha affrontato sfide aggiuntive, con grandine a Cornas, Crozes-Hermitage e Saint-Joseph, seguita il 18 settembre da piogge torrenziali – oltre 100 mm in una sola notte. La parte settentrionale dell’appellation ha evitato questo diluvio, con soli 20 mm. Ecco cosa dicono i critici sui vini. Jeb Dunnuck Jeb Dunnuck sta gradualmente pubblicando i suoi rapporti sul Rodano 2023, iniziando da Châteauneuf-du-Pape e Gigondas. 
A Châteauneuf-du-Pape, il 2023 è “un’altra vendemmia solida”, scrive, offrendo “una serie di vini maturi ma non eccessivi, puri e affascinanti con molto da amare”. Li trova più fruttati in modo scuro e più freschi rispetto ai “solari ed esuberanti 2022”, con uno “stile morbido, pieno ed elegante e un bell’equilibrio complessivo”. Non sono intensamente concentrati, dice, ma “brillano per il loro stile equilibrato, stratificato e seducente”. Combinano freschezza e profondità, e sono “alla pari, se non leggermente superiori, ai 2022”, afferma Dunnuck, ritenendo che avranno anche maggiore longevità rispetto ai 2022 – paragonandoli stilisticamente ai vini del 2020, 2018 o 2012. Pur non essendo “veramente eccezionali”, i bevitori troveranno “una ricchezza di bellissimi vini”. 
 Per quanto riguarda Gigondas, ritiene i vini “puri, eleganti e splendidamente equilibrati” – ricordando il 2020 o il 2012, “più freschi ed eleganti dei 2022”. La vendemmia è stata la prima in cui i bianchi erano ammessi nell’appellation, e questi sono altamente raccomandati – “bianchi splendidamente freschi, concentrati ma focalizzati, che mostrano il carattere calcareo e minerale dell’appellation”. 
Esplora i rapporti, le note e i punteggi di Jeb Dunnuck sul suo sito (solo abbonati). Drink Rhône – John Livingstone-Learmonth Finora, John Livingstone-Learmonth ha pubblicato solo riflessioni sul Rodano settentrionale del 2023, dove lo giudica “buono” ma non “spettacolare”. I rossi hanno “livelli ragionevoli di tannino”, mentre i bianchi, scrive, sono “un acquisto sicuro”. 
 A Cornas, scrive, i vini hanno accessibilità, ma non hanno “struttura o sostanza per competere con le annate longeve come il 2015 o il 2019”. Ritiene che i vini piaceranno a un pubblico moderno, equilibrati con tannini raffinati e i migliori destinati a essere bevuti in oltre 20 anni, sebbene sia consigliato un acquisto selettivo. A Crozes-Hermitage, questo è particolarmente vero, avverte Livingstone-Learmonth, evidenziando sia peronospora che grandine, anche se i migliori sono impressionanti – con “tannini compatti” e “contenuto elegante”, con potenziale di valutazioni a cinque stelle. I 2023 di Côte-Rôtie sembrano distinguersi, aromatici con alcol moderato, anche se non eccessivamente strutturati. I risultati, secondo Livingstone-Learmonth, sono “molto soddisfacenti”, con “esuberanza piacevole e abbondanza di frutta” – vini che prevede di bere per circa 25 anni. Esplora il rapporto completo, le note e i punteggi di John Livingstone-Learmonth sul suo sito (solo abbonati). Decanter – Matt Walls Sia nel nord che nel sud della regione, la vendemmia ottiene un modesto 3,5 su 5 da Matt Walls di Decanter. Sottolinea quanto siano stati “cruciali” i rovesci di maggio e giugno in un anno altrimenti caldo e secco, anche se hanno portato pressione da malattie. 
 A differenza di altre vendemmie recenti, Walls evidenzia l’approcciabilità dei 2023 – perfetti da bere in attesa di altre annate (incluso il 2022). Dice che i vini sono forse comparabili in qualità ai 2022, ma molto più aperti. Nel Rodano settentrionale e meridionale, ritiene che i bianchi siano più coerenti dei rossi – offrendo “intensità, freschezza ed energia”. 
 I rossi sono di qualità più variabile. Nel sud, si trovano “vini succosi, accessibili e da bere giovani”, dice, “maturi con tannini morbidi e acidità gentile”, ma “con espressione dettagliata del terroir”. Pur essendo Châteauneuf-du-Pape eterogeneo (alcuni vini con scarsa acidità e alto grado alcolico), Vinsobres, Lirac, Beaumes de Venise e Rasteau hanno eccelso quest’anno. Consiglia di prestare attenzione ai vini con Mourvèdre in assemblaggio, che portano “benvenuta fibra”. 
 Nel Rodano settentrionale, la situazione è stata più difficile. La grandine ha colpito Saint-Joseph, Cornas e Crozes-Hermitage, e il 18 settembre c’è stata una forte pioggia che ha danneggiato le vigne e causato diluizione. Côte-Rôtie, Condrieu e Saint-Joseph settentrionale hanno evitato la tempesta (20 contro 100 mm altrove) producendo vini “eccellenti”, secondo Walls. Molti rossi del Nord sono freschi e morbidi, ma ci sono “Côte-Rôtie” di gran qualità, e Cornas offre vini “minerali e rinfrescanti” distintamente erbacei. Walls nota anche numerosi bianchi vibranti e freschi, specialmente a Hermitage, dove i bianchi supereranno in longevità i rossi. 
Esplora il rapporto completo, le note e i punteggi di Matt Walls su Decanter (solo abbonati). Wine Advocate – Yohan Castaing Yohan Castaing non ha ancora pubblicato la copertura completa della vendemmia 2023 nel Rodano, ma ha fornito due rapporti sui bianchi di Châteauneuf-du-Pape e Gigondas, la prima annata in cui i bianchi sono ammessi secondo le regole dell’appellation. In generale, ritiene che i bianchi del Rodano meridionale 2023 siano “aromatici ed eleganti, con acidità brillanti, cuore ben definito e buon potenziale di invecchiamento”. A Châteauneuf, i profili aromatici ricordano il 2022 e considera i vini molto buoni o eccellenti, con acidità che “bilancia la potenza naturale e i tipici livelli di pH elevati delle varietà meridionali”. Lo attribuisce in parte a maggiore precisione in vigneto e cantina, sebbene alcuni vini “mancano ancora di dinamismo e tensione”. 
 I primi bianchi a portare il nome dell’appellation Gigondas (provenienti da circa 12 ettari di vigneti bianchi) offrono “uno scorcio promettente” di ciò che verrà. Favorisce le pure espressioni di Clairette dei complessi suoli di Gigondas, anche se l’uva rappresenta ancora almeno il 70% dell’assemblaggio. Tuttavia, i 2023, secondo Castaing, hanno “freschezza, tensione e complessità straordinarie”, esemplificando “l’eleganza e la purezza che Gigondas Blanc ricerca, bilanciando struttura e vivacità”. 
 Esplora il rapporto completo, le note e i punteggi dei bianchi di Châteauneuf-du-Pape e Gigondas su Wine Advocate (solo abbonati). Vinous – Nicolas Greinacher A Châteauneuf-du-Pape, Nicolas Greinacher di Vinous trova che il 2023 “promette di essere un anno delizioso sia per i rossi che per i bianchi”. Coprendo la stagione di crescita, nota che i siti più argillosi hanno avuto migliori risultati rispetto ai suoli più sabbiosi, trattenendo l’umidità chiave durante il caldo dell’anno. Ritiene i rossi di questa appellation da buoni a molto buoni, più accessibili dei 2022, e “sebbene generalmente non destinati a durare quanto i 2022, i migliori 2023 sono fatti per durare”. Li trova “attraenti”, “profumati” e “succosi”. Per i bianchi, li considera generosi nello stile – pari ai rossi in qualità, con acidità più brillante rispetto ai 2022. 
 Nel Rodano settentrionale, i rossi sono – scrive – “sorprendentemente freschi, calmi ed equilibrati”, con frutta matura e “tannini gentili”. Non sono strutturati e longevi come i 2022, ma più aperti e accessibili in gioventù, con “vini eccellenti in ogni appellation destinati a durare”. Côte-Rôtie si distingue quest’anno per vini “inquietantemente eleganti”, mentre Cornas offre vini di “austerità granitica, polposità, audacia e concentrazione aromatica elevata” (pur non essendo “blockbuster”). Saint-Joseph è più vario, mentre i bianchi di Condrieu sono per lo più “vivaci, freschi ed espressivi, sebbene non precisi ed eleganti come nel 2021”. 
 Esplora i rapporti completi, note e punteggi su Châteauneuf-du-Pape e Rodano settentrionale su Vinous (solo abbonati). jancisrobinson.com – Alistair Cooper MW e James Lawther MW James Lawther MW ha coperto il Rodano settentrionale e Alistair Cooper MW il Rodano meridionale per jancisrobinson.com. A nord, Lawther trova il 2023 “più elegante e accessibile” rispetto al potere e concentrazione delle annate 2018, 2019, 2020 e 2022. I rossi hanno generalmente basso alcol (massimo 13%), con pH relativamente alti, ma risultano molto freschi, con tannini morbidi e frutta “succosa e golosa” – offrendo un profilo più “classico”, secondo lui. Côte-Rôtie ha prodotto alcuni dei migliori vini della vendemmia, più coerenti di Cornas, Crozes-Hermitage (entrambi con grandine) o Saint-Joseph, pieni di “equilibrio e fascino anche se non destinati a lungo invecchiamento”. 
 Al sud, la storia è diversa, secondo Cooper – un anno definito da condizioni calde e secche. Pur producendo alcuni “rossi di altissima qualità” a Châteauneuf-du-Pape, la selezione è fondamentale, con alcuni vini troppo dolci e alcolici, sebbene i migliori siano eccellenti, con potenza e concentrazione. I migliori bianchi dell’appellation offrono freschezza e mineralità, anche se alcuni tendono alla morbidezza, rendendo le date di raccolta cruciali. Cooper nota qualità variabile in Vacqueyras e Gigondas – per quest’ultima in parte a causa dei suoli più sabbiosi, meno capaci di trattenere acqua nell’anno secco. In generale, tuttavia, i crus meridionali hanno prodotto “vini in gran parte di buona qualità” – con Cairanne, Lirac e Rasteau in particolare ospiti di “vini equilibrati e attraenti in abbondanza”. 
Esplora i rapporti completi, note e punteggi su jancisrobinson.com (solo abbonati). Aggiorneremo questa sezione man mano che saranno pubblicati altri rapporti.

L'annata 2023 è stata tutt'altro che facile nella Valle del Rodano, ma ha chiaramente prodotto vini affascinanti. Mentre i critici pubblicano i loro resoconti sull'annata, riassumiamo cosa dicono dell'annata e dei suoi vini, da Châteauneuf-du-Pape a Côte-Rôtie.

As the Rhone starts to release its 2023s, here’s what the world’s leading critics–Jeb Dunnuck, Decanter, Vinous, the Wine Advocate–are saying about the wines 

Rhone 2023 – what the critics are saying 

Rodano 2023: il verdetto della critica

Southern Comfort

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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).

Southern Comfort

Filtro

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