There’s something unlikely about the pairing of Scotland and Andalusia – the fine single malts of Scotland’s craggy landscape being matured in barrels shipped from the warmth of Jerez, where orange trees line the streets. Together, however, the raw spirit and these barrels – drenched in the complex flavours of the Sherry they previously held – create something all the more special.  Today you’ll find spirits aged or finished in any number of casks – previously bearers of Bourbon, wine, Port, Madeira and more. Sherry casks are, however, the traditional choice – but why?  Well, largely thanks to the Scots’ penchant for Sherry. The fortified wines of this southern Spanish region have been savoured north of the border since the 16th century, although it was a trend for Sherry and rum punches in its clubs during the 18th century that really caused a rocket in sales. Doubtless this was tied to Scottish interests in Sherry, with bodegas in the hands of the likes of Arthur Gordon and George Sandeman (also of Port fame) .  At the time Sherry was – like most wines – shipped in cask, then bottled on arrival. These barrels wouldn’t be the ones in which the Sherry had been maturing (ie they weren’t part of the solera), but barrels explicitly made and used for transport, holding Sherry for a matter of months as it was shipped from Spain to its final destination. This kept the Scotch whisky industry well stocked with a steady supply of Sherry casks being delivered right to its doorstep.  And producers found that these barrels – thought to have absorbed as much as 10 litres of Sherry – delivered layers of complexity to the spirit that fills them, adding notes of dried fruit, nuts and sweet spice. Of course the sort of Sherry that filled the barrel impacts the style of the final whisky. Biologically aged styles – Fino and Manzanilla – are rarely used, while the nutty, spice and dried fruit notes of Oloroso are the most common choice. Pedro Ximénez or PX – the lusciously sweet, almost treacle-like style of Sherry – lends the richest notes to a whisky.  Gradually, however, regional bodies around the world started insisting wines were bottled at source to protect their wines from possible adulteration. And so in the 1980s, the death knell almost sounded for Sherry-cask-aged whisky, as it became illegal to transport Sherry in cask. This, paired with Sherry’s fall from fashion and therefore decreased production, made Sherry casks rare beasts.   But – to the relief of whisky-lovers everywhere – the industry found a solution. Today, the production of Sherry casks for the whisky industry has become a second avenue of income for Sherry bodegas. The barrels are filled with Sherry with the sole purpose of flavouring the cask – either at the bodega in Jerez, or in Scotland (having shipped the Sherry over).   Technically, there’s no definition of “Sherry cask” under Scotch whisky regulations. While casks have to be made of oak and hold no more than 700 litres, the rules don’t specify how long a cask would have to hold Sherry for the term to be used on the label. In fact, at present, the casks don’t in fact have to hold “real” Sherry – and as a result much of the fortified wine used to season casks is from beyond the borders of the Sherry triangle.  “True” Sherry casks are in high demand. Today they can fetch as much as 10 times the price of a Bourbon cask. Given their expense and rarity, it’s no surprise that producers use these casks many times over. However, with each use the impact of the Sherry flavour is reduced – meaning that “first-fill” casks are all the more special.  With such a long tradition, Sherry-cask-aged whisky isn’t going anywhere – but it’s certainly getting harder to find.  Explore all Scotch or read more Editorial

We trace how Sherry casks came to be used for ageing Scotch whisky, and why they’re increasingly rare and sought-after 

Tracing how Sherry casks came to be used for ageing Scotch whisky, and why they’re increasingly rare and sought-after.

Why Sherry butts are rarer than ever

Cask secrets: why Sherry butts are rarer than ever 

L’en primeur è il sistema di acquisto di vino giovane e non finito, essenzialmente come “futures”. I vini vengono venduti mentre sono ancora in affinamento in botte e spediti, una volta imbottigliati, agli appassionati di tutto il mondo. Bordeaux ha pionierizzato il sistema, e rimane importante nella regione, sebbene l’en primeur si sia ormai diffuso e vini da Borgogna, Rodano, Italia, USA, Australia e oltre siano ora venduti in questo modo. Ma come è iniziato? Sebbene i consumatori acquistino il vino en primeur solo dagli anni ’80, il vino è stato venduto “non finito” ai mercanti per secoli. Tradizionalmente il vino non veniva imbottigliato o venduto dagli châteaux; una volta messo in botte, veniva trasferito ai négociants che lo avrebbero affinato nei loro magazzini nel quartiere dei Chartrons a Bordeaux, e sarebbero stati responsabili della sua vendita e distribuzione – un’attività poco decorosa che non si addiceva ai nobili proprietari dei castelli. Il vino veniva poi imbottigliato a Bordeaux oppure spedito in botte verso mercati come il Regno Unito, per essere lì imbottigliato e venduto ai consumatori. Sebbene oggi Bordeaux possa sembrare lucida e raffinata, con i suoi grandi château, i prati curatissimi e le cantine immacolate, l’industria vinicola della regione non è sempre stata così prospera. A metà Ottocento arrivò la peronospora che devastò gran parte dei vigneti europei, seguita dall’arrivo della fillossera, che uccise le viti e costrinse i produttori a reimpiantare. Quando i viticoltori si ripresero dagli attacchi di Madre Natura, sopraggiunsero la Prima e la Seconda guerra mondiale, portando ulteriori difficoltà economiche. I produttori avevano bisogno di modi per finanziare la loro attività, mentre i mercanti erano sempre alla ricerca di un modo per assicurarsi scorte e il miglior prezzo possibile. Mentre i produttori faticavano, ricorsero alla vendita dell’uva quando era ancora sulla pianta, “sur souche”, concordando un prezzo basato sulla vendemmia precedente e scommettendo sulla qualità finale del raccolto. Le vendite sur souche continuarono fino agli anni ’60 – per poi diminuire quando i produttori rimasero scottati dai 1961, a bassa resa, eccellenti e tristemente sottovalutati. Quando i tempi erano particolarmente duri, gli château – anche gli indirizzi più leggendari – si impegnavano a vendere il loro raccolto fino a 10 anni a un prezzo fisso a un mercante, legandosi a un “abonnement”, garantendosi un livello di reddito base, ma rinunciando a potenziali profitti se o quando i prezzi fossero saliti. Fino a questo punto, le vendite anticipate di vino (o uva) erano avvenute solo ai négociants di Bordeaux, ma la crisi petrolifera del 1973 provocò un cambiamento. Il crollo successivo lasciò produttori, négociants e ogni livello del commercio del vino in disperato bisogno di fondi. Avendo faticato a vendere l’annata 1972, gli château non avevano i soldi per investire nella produzione delle difficili annate ’73 e ’74. La stagione di crescita del 1975 arrivò con condizioni più favorevoli e i vini mostrarono potenziale; campioni furono spediti a Londra perché gli acquirenti potessero assaggiare e vendere. L’en primeur decollò davvero, però, con l’annata 1982 di Bordeaux. Robert Parker aveva iniziato a scrivere la sua newsletter nel 1978, introducendo al mondo il suo sistema di valutazione del vino in 100 punti. Si pronunciò presto con un deciso endorsement dei 1982 e incoraggiando i consumatori a comprarli; quando altri erano meno convinti. Molti, specialmente negli Stati Uniti, colsero l’occasione per acquistare i vini en primeur – e furono puntualmente ricompensati, con l’annata ora considerata leggendaria. La vendita anticipata dei vini alleviò i problemi di flusso di cassa per produttori e négociants, mentre mercanti e consumatori beneficiarono della possibilità di assicurarsi scorte di vini a un prezzo favorevole. Con la crescita delle vendite en primeur, le proprietà divennero aziende molto più redditizie, in grado di reinvestire nei loro vigneti e nelle cantine. Allo stesso tempo, la proprietà delle tenute stava cambiando. Nel 1981, le tasse di successione raddoppiarono, rendendo più difficile per le famiglie mantenere gli château e le aziende – dalle assicurazioni ai beni di lusso e tutto il resto iniziarono ad acquistare proprietà. Sebbene alcune corporation si concentrassero sulla quantità piuttosto che sulla qualità, molte arrivarono con le risorse finanziarie necessarie per spingere la qualità in avanti. Gli anni ’90 videro molte tenute introdurre i secondi vini, consentendo di elevare ulteriormente la qualità del loro Grand Vin, e l’influenza di Parker continuò a crescere. Tutti questi elementi si combinarono per vedere Bordeaux e i suoi vini evolversi rapidamente – dando ancora più motivo per assicurarsi subito una nuova annata. Per i consumatori, l’en primeur offriva un modo per assicurarsi i vini più ricercati ai prezzi migliori. Nelle annate di vertice, i vini offrivano anche ritorni significativi – e ne seguì la speculazione. Il mercato del vino si espanse, con nuovo interesse da parte di acquirenti giapponesi e cinesi. Il mercato esplose quando Hong Kong abolì la tassa sul vino nel 2008. La frenesia aumentò e i prezzi salirono – con le annate più quotate 2009 e 2010 che raggiunsero nuovi, gonfiati massimi. L’en primeur non offriva più il ritorno sicuro di un tempo. La bolla scoppiò. Château, mercanti e collezionisti rimasero tutti scottati, e ora c’è una maggiore consapevolezza della potenziale inflazione del mercato. Questa coscienza e comprensione ha stabilizzato il mercato e reso l’en primeur nuovamente rilevante, fortunatamente senza la speculazione delle annate precedenti. Nel 2012, Ch. Latour annunciò l’abbandono del sistema en primeur – decidendo invece di offrire i vini solo quando pronti da bere, con il 2011 come ultima annata offerta come futures. Fu un colpo significativo per l’en primeur vedere un Premier Cru abbandonare il sistema, ma sebbene si temesse che questo passo potesse aprire le chiuse, nessun altro ha ancora seguito il Premier Cru. Oggi, l’en primeur rimane significativo per Bordeaux. In aprile di ogni anno, il commercio mondiale del vino converge su Bordeaux per assaggiare l’ultima annata (vendemmiata l’anno precedente). Organizzata dall’Union des Grands Crus de Bordeaux, la settimana dei “Primeurs” è una macchina pubblicitaria impressionante, che concentra l’attenzione sulla regione – e mentre i riflettori potrebbero essere puntati sulle proprietà di vertice, c’è un chiaro effetto alone su tutta la regione. C’è stata una tendenza per le tenute a trattenere un po’ più di scorte, alcune delle quali possono essere offerte ex-château in un secondo momento, ma la maggior parte dei Cru Classés vende ancora tra il 70 e il 90% dell’intera produzione en primeur. I benefici per Bordeaux e i suoi château sono evidenti, ma cosa c’è per chi vuole comprare il vino? Molti dei motivi per acquistare en primeur sono immutati. Non ci sono garanzie che si realizzi un ritorno finanziario con l’en primeur, ma inevitabilmente i vini diventano più rari col passare del tempo; quando i vini entrano nella loro finestra di beva, diventano più desiderabili (e spesso aumentano di valore) e, con il tempo, diventano più scarsi, man mano che le bottiglie vengono stappate e l’offerta finita di una specifica annata si riduce. In tal senso, l’en primeur può offrire un modo utile per assicurarsi scorte di vini, in particolare quelli di piccole proprietà molto ricercate che possono essere quasi impossibili da ottenere dopo l’uscita. Acquistare en primeur offre anche una provenienza impeccabile. Il vino si muoverà dalla tenuta al luogo in cui conservate il vostro vino, e poi una sola volta quando verrà prelevato per il consumo, garantendo condizioni ottimali di maturazione e mantenendo il massimo valore qualora decideste di vendere piuttosto che bere. Un ulteriore lusso dell’acquisto en primeur è la possibilità di acquistare qualsiasi formato; non essendo ancora imbottigliato, potete acquistare mezze bottiglie, magnum, jeroboam, imperiali o qualsiasi altra dimensione desideriate con facilità. Anche se i punteggi dei critici influenzano certamente ancora la vendita dei vini, nessuna singola voce ha il potere che Robert Parker aveva ai suoi tempi d’oro. Oggi, ci sono più critici che mai – con singoli autori che si staccano da pubblicazioni più grandi come il Wine Advocate per creare la propria piattaforma, ciascuno con i propri gusti, offrendo prospettive diverse sull’annata – dando, si può dire, ai consumatori più informazioni che mai. Non sorprende che altre regioni abbiano adottato il sistema, con la Borgogna in particolare che ha abbracciato l’en primeur. Le opportunità indubbiamente restano – come dimostra un’annata come il 2019, venduta nel pieno del 2020 e della pandemia di Covid-19. Di fronte a un mercato incerto, i produttori abbassarono i prezzi e i consumatori si precipitarono ad acquistare i vini di Bordeaux. L’annata si rivelò spettacolare, con gli acquirenti giustamente ricompensati per aver investito nei vini. Quando un’annata è buona e il prezzo è giusto, non c’è davvero nulla come il palpabile fermento e l’eccitazione che la stagione dei Primeurs porta nel mondo del vino. Scoprite di più sull’en primeur, compreso come funziona, o sfogliate tutti i vini attualmente disponibili en primeur

Ogni anno, le principali regioni vinicole pregiate offrono i loro vini en primeur, o come "wine futures", ma non è sempre stato così. Sophie Thorpe approfondisce le origini e la storia del sistema, e il suo significato per gli amanti del vino di oggi.

En primeur is the system of buying wine futures: we delve into its origins, history and what it means today for chateaux, negociants merchants and wine-lovers

What is en primeur? Explaining wine futures

Cos'è l'en primeur: le origini dei futures sul vino

Frédéric Barnier – or a rather pixelated version of him – patiently looks down the camera at us, a group gathered to taste a selection of the 2019s from Louis Jadot. Of course, there are technical issues (when does a Zoom ever run smoothly?): but the négociant’s Head Winemaker is used to this “new normal”, his bonhomie translating even via a wireless connection. Louis Jadot is a household name when it comes to Burgundy – producing an extraordinary range of wines across all price points, sold everywhere from supermarkets to, well, FINE+RARE. Its first vineyard – the monopole Clos des Ursules – was purchased in 1826, but today the company owns and works with vineyards from Beaujolais to Chablis, making anything from generic Bourgogne right up to Grand Cru across over 150 appellations. In charge of coordinating everything is Frédéric Barnier – managing the company’s various wineries (including, as of 2019, a new one in Chablis) and a range that never fails to impress, each wine offering a classic example of its terroir. Samples of the 2019s had been shipped express – drawn from the barrel just two days before – and, while there is always a risk that barrel samples won’t travel well, each one shone.  Barnier feels the vintage is defined by its dryness and a late frost – both of which reduced yields. At Jadot, volumes are around half the norm for the whites, and 60-65% of the average for reds. But it was a “beautiful second part of the season”, allowing the fruit to mature, especially the skins – giving the wines a supple tannin structure and incredible ripeness. As we’ve already written of Chablis, however, the dry weather meant that everything in the grape was concentrated – including the acidity. “The grapes were absolutely beautiful,” Barnier explains, “limited in volume, but perfectly balanced.” It’s a direct contrast to 2018, where the vintage was defined by its ripeness but was relatively low in acidity; this is a vintage of “not just maturation, but concentration”, Barnier says. Tasting the wines, it is clear that this is uber-Burgundy – every element turbo-charged yet in perfect balance and not over-done. The fruit doesn’t stray into jammy, and while the alcohols sit between 13.5 and 14.5%, they don’t stand out. “It’s really a special vintage,” says Barnier, an unabashed grin across his face. The ripeness of tannins is, for Barnier, a key element of the vintage’s personality. The “mellowness” he describes, is something he feels is found on Gamay and sometimes on Oregon Pinot, but rarely in Burgundy. Despite the concentration of the wines, “It’s a very easy and approachable vintage,” says Barnier, “but also good for ageing.” With the richness, density and acidity on show, it’s clear the best wines will effortlessly age several decades.  Read more Editorial

Burgundy’s 2019s are unlike any other vintage as Louis Jadot Head Winemaker Frédéric Barnier explained at a recent tasting

Exploring the 2019 Burgundy from Louis Jadot on our marketplace 

Louis Jadot, Burgundy 2019 wine releases

The joys of Jadot: tasting the 2019 vintage

If you haven’t already heard about Baettig, we urge you to read some of our previous coverage of this rising-star producer. Conceived by Francisco Baettig (the winemaker behind Errázuriz, Seña and Chadwick) and Carlos de Carlos (previously Commercial Director at Errázuriz, he now works for Paul Hobbs) over dinner in London in 2010, Baettig is one of Chile’s most exciting projects – crafting site-driven wines from Malleco and the Maule.  The duo spent years seeking out the right site – realising that to find vineyards that met their standards, they’d have to plant them themselves. In 2013 they put their first vines in the ground, planting Burgundy clones of Chardonnay and Pinot Noir in Traiguén, in the Malleco province. Both Francisco and Carlos had family ties to the region – making it seem like fate.  The site, however, wasn’t chosen purely for their emotional connection to the area, but with an eye on sustainability and quality. This is one of Chile’s southernmost wine regions, with red clay, clay loam and volcanic soils, cool conditions, 25% less sunshine than the Central Valley and – most importantly – plentiful rainfall, allowing them to dry-farm the vines and produce restrained, Burgundy-inspired Pinot Noir and Chardonnay with moderate alcohol levels, bright acidity and vibrant fruit. Francisco is clear that the quality of their vine material has been key to their success – as it is only relatively recently that Chile had access to high-quality, clean Burgundy clones.  While Baettig started with Chardonnay and Pinot Noir, the producer has since added Cabernet Sauvignon from old vines in the Maule to the range, unsurprising given Francisco made his name making Chile’s icon wines.  Fourteen years after they first imagined their joint project, we welcomed Francisco to London to look back at the Baettig journey so far – tasting through a vertical and exploring how the project has developed and evolved.  About the Baettig range  There are currently two tiers to the Baettig range, with the idea that a top tier, single-vineyard offering that will be their “Grand Cru” of sorts, is likely to be added in the future. The current range comprises:  Vino de Viñedo: these wines are a vineyard selection designed for earlier drinking, effectively a “village” equivalent. The Chardonnay and Pinot Noir at this level go by the name of Los Parientes (“the relatives”, a reference to the closeness of the different parcels), while the Cabernet Sauvignon is called Los Compadres (“close friends” – a tribute to the growers with whom they’re working). Los Compadres is sourced from various dry-farmed, cool plots in the more coastal areas of the Maule, with the vines all over 30 years in age and some up to 150 years old, creating lively, juicy and intense expressions of Cabernet Sauvignon. The first vintage of the Los Parientes Pinot Noir and Chardonnay was 2019, while the first vintage of the Los Compadres was 2021. These may be the entry point to the Baettig range, and they are made to drink on release, but they also – like good village Burgundy – have capacity to evolve and will only benefit from an extra year or two in bottle.  Selección de Parcelas: their “Premier Cru” equivalent range, made in smaller volumes from specific parcels and built for longer ageing. These wines see a higher proportion of new oak and longer ageing prior to release. The Chardonnay and Pinot Noir are labelled under the Los Primos name (“the cousins”), while the Cabernet Sauvignon is named Los Padrinos (“the godparents”). The Pinot Noir comes from their El Primo, Chuir, and La Cuñada parcels, chosen for their elegance, structure and ageing potential; while the Chardonnay comes from the Triángulo and Llaima parcels, creating mineral, vertical wines that are all about tension. The first Los Primos Chardonnay and Pinot Noir were made in 2016, with the first wide release from 2017, and Los Padrinos was first made in 2022. Volumes of these wines are tiny, with just 300 to 350 cases made of each of the Selección de Parcelas.  About the winemaking The emphasis with Baettig is firmly on expressing site – and as such the winemaking is very “light touch”, allowing the sense of place to shine through in the wines. The style has evolved, with the use of oak reduced a little from the earliest vintages, generally shifting toward less time in barrel, larger casks and smaller portions of new wood. The fruit is all hand-picked and fermented with indigenous yeasts. The cooler sites, combined with the way Baettig farms and when they harvest, produces fruit with naturally low pH, allowing them to use minimal amounts of sulphur (although with sufficient doses to allow the wines to age and be shipped around the world).  For the Chardonnay, it is all whole-cluster pressed and cold-settled, prior to native ferment in old French barriques. Malolactic fermentation on the Chardonnay is left to happen or not, according to the vintage conditions (with often around a third going through). The élevage for all the wines varies according to the vintage, but the Los Parientes Chardonnay normally spends eight to 10 months in cask, with up to 15% new oak, while the Los Primos spends between 10-15 months in barrel with up to 35% new oak. The new oak for the Chardonnay is all larger 300- and 400-litre casks. A portion of the Pinot Noir is whole-bunch fermented (typically 10-20%), with the rest de-stemmed – with fermentation all in used oak. The Los Parientes stays in barrel for around eight to 10 months, with up to 15% new oak; for the Los Primos, it is 15-16 months, with up to 40% new wood – with the new oak all 300-litre barrels.  For the Cabernet Sauvignon, the fruit is all de-stemmed. Fermentation temperatures are low at around 24-28˚C, with maceration for a maximum 20 days, given the natural concentration and structure of the fruit. The Los Compadres is aged for 10 months in French oak (20% new), while the Los Padrinos spends 15 months in 65% new oak (including around a third in larger 300-litre barrels).  Tasting through the range, there is a clear stamp of style – a flinty restraint, with the emphasis on crunchy fruit and minerality, vibrant acidity, moderate alcohols. While some of the earlier vintages might have offered more overt oak in their youth, this has integrated with time in bottle – and the wines offer at most a subtle spicy complexity. They are beautifully judged, pure expressions of Traiguén.   About the vintages 2022: Generally speaking, 2022 was an outstanding vintage. In Malleco, the year was cooler than average. Winter was relatively dry, with little rain in spring and cool conditions including frost in September and October, leading to particularly low yields. Weather warmed up in February before cooling again in March and April, which also saw quite a lot of rain. This resulted in a late harvest of a small crop of fruit, with great intensity, concentration and excellent tension – with high acidity levels retained thanks to the cooler conditions. In the Maule, the season was moderately warm, producing a more generous yield than further south but similarly high quality. The weather here was warmer in December and temperatures close to average from January through to March. Moderate rainfall in March and April refreshed the season and eased the final stage of ripening, with the fruit offering good acidity, colour and aromatic intensity. The 2022s offer an up-front richness of fruit, with good backbone of acidity – in some ways a combination of 2020 and 2021.  2021: The 2021 vintage was a cooler year – producing wines where the emphasis was on elegance, finesse and tension, perfect for the Baettig style. The winter in Malleco was rainy, with 650mm of water over June and July, laying the groundwork for a good budbreak. Spring was dry and reasonably warm, although a late frost in September reduced yields. Summer was cool, with some rain over December and January (90 mm in total across the two months), allowing the fruit to ripen slowly ahead of a late harvest, developing great aromatic complexity and preserving the acidity levels. These should age particularly well.  2020: This was a warmer year versus 2021, producing richer-styled wines. There was plenty of rain in June and July, however this dried up in August, with little rain for the rest of the growing season. Temperatures rose and the hot, dry conditions allowed the grapes to ripen easily, although an early harvest was key to preserve freshness and tension to complement their natural intensity and generosity. Offering a little more flesh, particularly at this more youthful stage, versus the 2021s, the 2020s are juicy and open, yet with everything in balance. The one we’d pick for drinking now, although there is certainly no rush here.  2016: A rainy winter led on to a cool and rainy spring, with later-than-normal flowering and fruit set and a small crop. Summer was dry and largely warm, and the fruit was harvested early, producing wines that combine refreshing acidity and good density of fruit. The 2016 Los Primos Pinot Noir and Chardonnay were never released, the tiny volumes of Baettig’s first crop, so it was a real treat to taste these special bottles, offering a glimpse of the wines’ ageing potential – with both drinking beautifully.  The vertical: tasting Baettig Chardonnay 2022 Vino de Viñedo Los Parientes Chardonnay: This was really showing well, even though it has only just been released. It’s tight, full of energy, with a punch of minerality, bright taut citrus and crisp green apple. It’s lean and sleek, but with a fleshy, juiciness that makes it hard to resist now. A wine that’s singing. Aged for eight months in 15% new oak. Production: 7,254 bottles  2021 Vino de Viñedo Los Parientes Chardonnay: There’s a lick of lime curd on the nose here, with tightly wound greengage emerging with air. It’s pure and linear, driven with its intense, stony purity, but there’s a pleasing fatness to the fruit behind, with a mouth-wateringly juicy finish and long, saline tang to the finish. Aged for 10 months in only used oak. Production: 16,909 bottles  2020 Vino de Viñedo Los Parientes Chardonnay: The warmth of the 2020 vintage, combined with the cool climate of Traiguén and Baettig’s trademark flinty, lean style, has created a gorgeous Los Parientes in 2020. Now with a few years in bottle, it’s drinking beautifully. The wine remains taut – dominated by vibrant citrus that drives through its core, and the bright acidity brings incredible tension. Yet, there’s also a softness to the wine, with a suppleness to the palate and its ample riper stone fruit that flawlessly complements the mouthwatering zest of the long finish. Punches well above its weight. Aged for 10 months in 10% new oak. Production: 15,240 bottles  2021 Selección de Parcelas Los Primos Chardonnay: The 2021 Los Primos is incredibly impressive – and the step up from Los Parientes clear. There’s a creamy, lactic note on the nose, working alongside lemon curd, honeysuckle and bright citrus and green fruit. There’s a lushness to the fruit, with gorgeous length and energy, outstanding tension and an everlasting finish, with stony, saline minerality that lingers long after the wine is gone. You can drink this now, but it will be even better if you can give it a couple of years in bottle. Aged for 15 months in 35% new oak. Production: 3,480 bottles  2020 Selección de Parcelas Los Primos Chardonnay: Much more open now than the 2021, the 2020 Los Primos is rich and concentrated, with riper white peach fruit and honeyed complexity. There’s a softness to the wine, reminiscent of the suppleness of the 2020 Los Parientes, but additional depth here. It’s round and enticing, still with a backbone of taut acidity, and a long finish with just a touch of oak spice. Hard to resist now, drink this over the next five years. Aged for 15 months in 38% new oak. Production: 4,069 bottles  2016 Selección de Parcelas Los Primos Chardonnay: The first vintage of Selección de Parcelas, with the very first fruit from the Baettig vines, and never released. The 2016 is showing some beautiful development, with honey, sweeter plump peach and nutty complexity. Cooked apple and dried mango sit alongside a zing of limey citrus, with a line of bright acidity that runs through the palate and brings lovely energy. Gorgeous. Aged for 16 months in only used oak. Production: 2,160 bottles  Pinot Noir  2022 Vino de Viñedo Los Parientes Pinot Noir: There is 10% whole-bunch in this vintage, and combined with the youth of the wine, it is shining on the nose – with overt pepper spice, floral perfume and stemmy complexity that makes it aromatically enticing. The palate is pure and bright, with juicy but concentrated mulberry and black cherry, with a saline edge and fresh, chalky purity. Incredibly moreish. Aged for eight months in 14% new oak. Production: 13,205 bottles 2021 Vino de Viñedo Los Parientes Pinot Noir: For this cooler vintage, Francisco opted to reduce the portion of whole-bunch fermentation a little. The wine is bright, crunchy and pure, with a lovely restraint from the extended growing season. Floral tones (rose, violet) sit alongside crunchy red fruit, leading to a palate of effortless purity and length. Vibrant, mouth-wateringly fresh with an earthy, saline finish and very fine tannins. Aged for 10 months in 10% new oak. Production: 13,400 bottles  2020 Vino de Viñedo Los Parientes Pinot Noir: This is in a lovely spot right now – sharing the supple texture of its Chardonnay sibling. It is beautifully elegant, with tealeaf aromatics, gentle spice and crunchy berry fruit. Structurally, it is fine-boned – the fine, chalky tannins adding a graceful outline to the mouth-watering fruit. Gloriously fresh, the finish is saline with the slightest hint of smoke. Dangerously drinkable and incredible value. Aged for 10 months in 10% new oak. Production: 15,180 bottles  2021 Selección de Parcelas Los Primos Pinot Noir: This is such a baby at the moment – and clearly needs time to reveal its full potential. It’s much more savoury than the 2020. There’s some gunflint reduction, but beneath that smoky intensity and an earthiness, alongside the subtle florals, bright redcurrant and raspberry. There’s more grip to the tannin, a tightness to the fruit, but the structure and length offer great promise. A wine of tension. Made with 20% whole-bunch fermentation, aged for 16 months in 34% new oak. Production: 3,409 bottles 2020 Selección de Parcelas Los Primos Pinot Noir: It’s immediately evident that this is Baettig’s Premier Cru – with notably more concentration and complexity. The warmer 2020 vintage produced a vibrant and intense wine, with vivid, juicy red cherry and raspberry fruit, complemented by more delicate floral notes. Alongside the impressive weight of fruit, there’s a pomegranate freshness and mineral line, with the slightest hint of smoke and spice, and a framework of superfine, supple tannins. Made with 20% whole-bunch fermentation, aged for 15 months in 38% new oak. Production: 4,102 bottles 2016 Selección de Parcelas Los Primos Pinot Noir: This was, for me, the star of the tasting. The nose was effortlessly complex, shifting between soft florals, spice, violets and crunchy red fruit, with a dried-earth note too. There was a glorious suppleness here, silken and flowing across the palate, with a fine, chalky texture to the tannin, juicy cherry and a subtle, savoury finish. Beautiful. Everything was destemmed in this vintage and the wine aged exclusively in used oak. Production: 1,440 bottles  Cabernet Sauvignon  2022 Vino de Viñedo Los Compadres Cabernet Sauvignon: This is a glorious expression of bright, modern Cabernet – pure and pristine with crunchy red and black fruit, vivid pencil shavings and an herbaceous green-pepper edge. There’s such intensity to the palate, with its tart red berry fruit, mouth-wateringly fresh and juicy. The abundant fruit is framed by graphite tannins, leading on to a spicy finish. Aged in 20% new French oak for 10 months. Production: 17,000 bottles  2022 Selección de Parcelas Los Padrinos Cabernet Sauvignon: The first vintage of Los Padrinos is only offering more since we first tasted it in February. It’s strikingly different to Los Compadres – a much darker, spicier and smokier expression. The two wines share their tension, with firm acidity that forms the backbone of this wine and drives the long finish, as well as gloriously crunchy and fresh fruit. The nose is savoury and brooding at first, but sweeter plum and cassis fruit lurks behind, while there’s a tart, bright bite to the palate. It still feels compact at this youthful stage, the power and gum-drying tannins needing time to unfurl. Aged for 15 months in 65% new French oak. Production: 1,800 bottles  Explore all current listings of Baettig or read more Editorial

Last month, we welcomed Francisco Baettig to London, guiding us through a vertical of his stunning Chardonnay, Pinot Noir and new Cabernet Sauvignon from Chile’s south. Here, we unpack the Baettig story, style and how each vintage of this exciting project is drinking right now

Tasting through a vertical of Baettig’s Chilean wines: Chardonnay and Pinot Noir from Traiguen, Malleco, and Cabernet Sauvignon from the Maule

Baettig vertical, tasting these top Chilean wines

The story so far: Baettig vertical

2005 Charmes-Chambertin, Grand Cru, Dennis Bachelet “Denis Bachelet’s wines are part of our family history, and we have always followed the domaine. My family has been bottling their wines for two generations so we always had access to them and could see the evolution of the estate over the years. Today, Bachelet is considered one of the best domaines in Gevrey-Chambertin, especially for their Premier Cru and exceptional village wine. "They own vines in only one Grand Cru – Charmes-Chambertin, but in my opinion their Charmes is the best. The vines are over 90 years old and situated directly across from Chambertin. The wine is always beautifully calibrated and refined. I drank the 2005 with my family over Christmas; it was perfectly balanced, powerful, concentrated and the tannins beautifully silky. If you can hold off I would say it will reach its full potential in another five years or so, but it’s providing great drinking pleasure now too.” Antoine Ninot, Buyer 
 2017 Grüner Veltliner Smaragd, Ried Honivogl, Franz Hirtzberger, Wachau, Austria “I opened this over the festive period and was blown away by it. It’s probably the best Grüner Veltliner I’ve ever had. The nose was full of white flowers, tropical fruit and apricot. The apricot really made me miss Austria! The best time to visit the Wachau is the flowering of apricot trees in spring – Austria’s sakura.  "On the palate, the fruit continues, matched with spicy notes, minerality and honey. It is rich, and the oak barrels no doubt give it that creamy texture. With three years of age, it was in a perfect spot, but it will be nice to taste this bottle in a few years, the wine has so much potential. In terms of structure, it actually reminds me of Corton-Charlemagne. I had it with creamed chanterelles, utterly delicious!” Magda Riepler, Brand Designer 
2010 Brunello di Montalcino, Caparzo, Tuscany, Italy “After all the stunning 2016 Brunello releases that have been coming out in recent months, it spurred me to explore another great vintage from the region. I was keen to see how the 2010s, now with a bit of bottle age, are developing. My first of the 2010s was Caparzo’s Brunello which still remains remarkably vibrant at 10 years of age, but the tannins are now melding beautifully on the mid-palate and are fully integrated with the fruit.  "The nose needed coaxing to start and, while not exuberant, the measured, perfumed nose is deep and complex and notably clean – roasted cherries, sweet fresh tobacco, pot-pourri, incense, dried lavender, it’s all there! The palate is still taut but pure, with damson fruit dominating, complemented by orange bitters and dark chocolate notes. This is really enjoying its mid-life, still not at full potential but I love the clarity, it’s not drying at all on the finish. It remains pretty compact, but will no doubt unfurl over the next five years.” Gavin Smith, Fine Wine Editor 2004 Aloxe-Corton, Premier Cru, Les Vercots, Domaine Tollot-Beaut “There is something very satisfying catching a wine at its peak. Pop and pour and there is instantly a fragrant nose of cherries, and savoury leather. The tannins are totally integrated on the palate, so silky and fine, and finishes with a touch of mineral freshness. It’s a classic, elegant Aloxe-Corton from an underrated vintage, holding up well and drinking beautifully now. This wine was shipped to me in Hong Kong two months ago and I’m already on my third bottle!” Ken Hui, Senior Account Manager 2014 The Hilt, Chardonnay, Santa Rita Hills, California “With the New Year came another lockdown – I’ve lost track of which number it is – and after a long day of homeschooling and work, I recently enjoyed this bottle of New World Chardonnay. As with most French people, I used to only consider Burgundy for Chardonnay, but I was truly happy to see how well this wine could challenge my favourite region for white wines. I was instantly seduced by its minerality, the toasty oak notes and the slight brioche flavours that wonderfully enhance the white fruit flavours. It has a lovely concentration, but not overripe, and it has a delicious, long finish. I could definitely get used to this as my regular go-to lockdown treat!” Celian Ravel d’Estienne, Portfolio Advisor Read more on our Editorial section

Each month, we ask a handful of our team to pick a wine or spirit they’ve tasted recently – a bottle that surprised, delighted or merely lived up to high expectations. Here’s what they chose

Each month, we ask a handful of our team to pick a bottle that surprised, delighted or merely lived up to high expectations. Here’s what they chose

What our team is drinking

In the glass: what our team is drinking

A year after we went into lockdown, it’s hard to believe we’re still here. At the start of 2020, we were blissfully ignorant about facemasks, hand sanitiser and Zoom – but in a year the world has changed. And the wine trade with it.  Our business revolves not just around the conviviality of sharing good wine with good food, and – most importantly – good company, but on tasting. And the way we’ve tasted – flitting from producer to producer, swanning about in crowded rooms, sipping, swilling and spitting into communal spittoons – is a Covid-19 nightmare.  Of course, we’ve adapted. Bemused couriers now ferry miniature bottles of the latest releases to our team – fascinated by the welcome smiles of those delighted to be receiving a drop of the latest fine wine releases. We’ve (mostly) mastered the mute/unmute for team tastings, managing to find a way to gather virtually, sampling and discussing the precious liquid that is the life-force of our industry. It’s even opened our doors a little wider – allowing our entire team to walk (digitally, at least) amongst the vines at Castello di Ama, for us to soar over the mountains at Promontory, and talk to winemakers far and wide with just the power of an internet connection.   But at this time of year, we’re once more looking ahead to Bordeaux en primeur – the busiest time for our team, when the world’s most prestigious addresses release the nascent new vintage unto the world. Last year’s campaign was unusual: the spring’s uncertainty meant it started in a haze of clamours for the whole thing to be postponed or cancelled. It was rapidly clear that the en primeur week – when the world’s wine trade gathers in Bordeaux to taste the new vintage – wouldn’t be possible, but that didn’t stop the show going on. Instead samples were sent around the world, tasted in kitchens, offices and garden sheds rather than the glamour of Bordeaux’s Classed Growth châteaux. A little later than normal, the campaign proceeded as normal.  Now we find ourselves in a worryingly similar situation, planning for a Covid-era campaign for the 2020s. It looks increasingly unlikely – with a third wave sweeping through France – that we’ll be able to make it to Bordeaux (although we’re trying our best), and if we do that it will be only with a much smaller team. In any other year, we’d have just returned from our first trip to get a feel for the vintage, preparing for a bigger team to go out for en primeur “proper”.  The challenge with en primeur, in particular, is the fragility of these young wines. Drawn from barrel, not yet fully formed, these are relatively unstable samples, not yet braced for a rollicking world-tour. Tasting at a property, with the winemaker, means that everyone tastes the same wine – the wine at its very best, not a bottle that, perhaps, suffered a little on the journey, or has had the fruit dulled by a dose of sulphur to sturdy it for its voyage. When you think about the pressure for these bottles to perform, it’s no surprise that the Rothschild stable opted last year to fly in samples via private jet for an exclusive no-expense-spared tasting at Waddesdon Manor.  For us, at least, the 2019s almost all showed superbly, with 99% living up to their potential – allaying our concerns regarding the delicacy of these Bordelais babes-in-arms.  Of course tasting in the UK also comes with its pros – many of which were well-documented in the wake of last year’s campaign. Rather than rushing from one property to another, it’s possible to linger a little longer over a wine. To revisit it. You can taste – and re-taste – in comparative flights, rather than depending on your tasting memory.   And – while it might not be nearly as fun as a whirlwind week of wining and dining – it’s that assessment which is key. We – and you – depend on us tasting the wines, forming our view of the vintage, to recommend the wines that deserve a place in your cellar.  This year, we are basing our plan on tastings in both Hong Kong and the UK, with samples shipped to our offices, tasted as soon as possible after their arrival. We’ll be tasting in shifts to ensure social distancing, Zooming in winemakers to dig into the conditions and decisions that shaped the wines. It might lack the sheen and sheer fun of traditional en primeur, but the show will go on.   Learn more about Bordeaux or read more Editorial 

Each spring, the wine trade’s eyes turn to Bordeaux for en primeur. But – once more – the campaign looks to be shackled by Covid-19. Here, we look ahead, considering how we’ll be tasting Bordeaux 2020 

Looking ahead to Bordeaux 2020 in another Covid-19 year – and how the wine trade will assess these en primeur wines with travel restrictions still in place

Exploring Bordeaux 2020 in another Covid year

Bordeaux 2020: encore, mon ami 

What is Port? Port is a fortified wine made in the Douro Valley in Portugal. Traditionally the wines were shipped along the river to Oporto (also known as Porto), from which the wine takes its name. A huge number of grapes are permitted for Port production, however, there are five main varieties used: Touriga Nacional (widely thought to be the best grape for Port, giving its name to Quinta do Noval’s top wine, Nacional), Tinta Barroca, Touriga Franca (or Touriga Francesa), Tinta Roriz (aka Tempranillo) and Tinto Cão. The vineyards sit on steep, terraced slopes alongside the Douro river. Thanks to these vertiginous slopes, much of the vineyard work has to be done by hand, with little mechanization possible. The further inland you go – moving east from Oporto – the hotter and drier the climate becomes. The vineyard area is divided into three key regions: Baixo Corgo: The coolest and wettest region which produces the lightest wines. Cima Corgo: With lower rainfall and higher temperatures, this is the traditional area for the best Port wines. Douro Superior: Particularly dry and hot, this lesser-planted region nevertheless can produce very high-quality wines. For red wines, the grapes are trodden – traditionally by foot, but also now by machine – and fermentation is cut short by the addition of neutral alcohol (called aguardente), thereby leaving residual sugar in the wine. Styles of Port 
There are two main types of Port – those aged in bottle and those aged in cask. Those
aged in cask are designed to be consumed upon release, while those aged in bottle need time to mature.  Ruby: The most basic, entry-level Port is Ruby. The wine tends to be aged in cask or tank for two to three years. Bottled while youthful, it’s bold and full of primary fruit, with a fiery kick from the spirit. No need to decant. Reserve: A step up from ruby, this wine is normally aged a little longer (again in bulk rather than bottle), perhaps being made with higher-quality fruit, so that it has more complexity than a ruby Port. No decanting necessary. LBV: Late Bottled Vintage Port comes from a single year, but spends more time maturing in cask (rather than bottle). Bottled between four and six years after its harvest, the wines are designed to be consumed long before vintage Port, but offer some of the complexity of the
style. Some wines are filtered and others aren’t, so it may or may not need decanting. Crusted: This style takes its name from the crust, or sediment, it throws while in bottle. A blend of several years, the wine is – like LBVs – aged a little longer in cask before bottling,
and likewise is designed to offer some of the complexity of vintage Port. Decanting is essential Vintage: The finest Ports come from a single vintage. This style accounts for a mere 1% of production, with the wines only made in certain years from the very best fruit. Traditionally vintages are either “declared” by producers (and therefore it is a year where they make a vintage Port) or not (with the official declaration classically announced on St George’s Day, a year and a half or so after the harvest). There are, however, a few years with “split declarations” where some producers chose one year, and others chose another for their vintage wines. While once there were only three or so declarations each decade, climate change has seen an increasing number of years producing fruit worthy of vintage wines, and therefore an increasing number of declarations. The wines tend to spend two or three years in wood, but are aged mostly in bottle. These
wines are built to last – having lots of tannin, flavour and alcohol. Spending decades in bottle, they develop extraordinary complexity. Because of the high tannin level, these wines throw a lot of sediment and it is essential to decant them. Single Quinta: These are vintage wines from single “quinta” or estate (while Vintage Ports are often a blend of estates), often produced in years that are not officially declared.  Tawny: Tawny Ports are aged oxidatively in cask, and thereby gradually losing colour to develop a “tawny” colour, while also developing nutty, dried fruit and caramel aromas. The longer it is aged, the more complexity it has. (The most basic examples are a blend of ruby and white Port to create the appearance of a Tawny, but none of the same flavour complexity.) Tawny Reserves have seen minimum seven years in cask, while many come with an age statement – 10, 20, 30 or Over 40 years old – indicating the average age of the blend.  Colheita is a Tawny from a single vintage, spending minimum seven years in cask prior to release (although it is often longer). They are designed to be consumed soon after bottling (a long time in bottle can in fact negatively impact the wine’s quality) and no decanting is
necessary, although you may want to chill the wine lightly. Given their oxidative nature, Tawnies can often last longer once open than their red counterparts.  White: White Port is mainly made with the Gouveio, Malvasia Fina and Viosinho grapes. Youthful examples can make for an excellent aperitif, sometimes served with tonic and lemon as a cocktail, but you can also find rare aged white Ports, carrying an age statement that – as with Tawny Port – is the average age of the blend. Best Port vintages of the last 50 years: 1970, 1977, 1983, 1985, 1992, 1994, 1997, 2000, 2003, 2007, 2009, 2011, 2015, 2016, 2017, 2018 Browse Port or read more Editorial 

Rich, complex and deeply rewarding, at its best Port is one of the most age-worthy styles of wine produced today. Here’s a quick guide to the fortified wine – from the various styles made to the best vintages to buy

Port is one of the most age-worthy styles of wine. Here’s a quick guide to the fortified wine from the various styles made to the best vintages to buy

Everything you need to know about Port wine

Everything you need to know about Port

South Africa is one of the most exciting wine-producing nations right now. A new generation – led by the likes of Eben Sadie, the Mullineux, Chris Alheit and many more – has put the Cape firmly on the fine wine agenda. Its pinpoint Chenin Blanc, serious Syrah and laidback winemakers have made it the darling of the industry – yet this modish group of surfer-cum-winemakers seems a world away from the sweet wines of Constantia.  “Constantia Wyn” was South Africa’s original vinous export – savoured by the good and great of the 18th and 19th centuries. Bismarck, Frederick the Great, Louis XVI and George Washington are all noted to have enjoyed it, while Napoleon had vast volumes shipped to him in exile on St Helena (drinking up to a bottle a day) – and it was supposedly the only thing he wished to consume on his deathbed. The wine is mentioned by Dickens, Dumas and Baudelaire, with Jane Austen’s Mrs Jennings in Sense and Sensibility famously recommending it for “its healing powers on a disappointed heart”.  How, then, did such a legendary wine fall from grace? Economic downturn in the second half of the 19th century, followed by the arrival of mildew and phylloxera in the Cape, and the subsequent dominance of the KWV – the state-run cooperative – saw it vanish.  But in 1985, the Klein Constantia property was bought by Duggie Jooste. He replanted the vineyards, built a new winery and worked on overhauling the long-neglected estate. In 1986 he and winemaker Ross Gower produced the first vintage of Vin de Constance – their tribute to “Constantia Wyn” – released in 1990. It was made with Muscat de Frontignan (a particularly thick-skinned clone of Muscat) left to raisin on the vine, producing a luscious sweet wine, with no botrytis influence. It was an instant success – but quality and style was inconsistent, and Vin de Constance was just one wine in the range, rather than a focus.   It was only in 2012 that Klein Constantia embarked on a new chapter. The property had been for sale for a while and, as Vice Chairman Hans Astrom told me, it was “a bit dusty” and severely in need of attention. It changed hands in 2011, with Zdenek Bakala – an American-Czech billionaire – and British banker Charles Harman taking over, merging a year later with the Stellenbosch estate Anwilka, part-owned by Duggie Jooste’s son Lowell Jooste, Hubert de Boüard (of Ch. Angélus) and Bruno Prats (previously of Cos d’Estournel). Matthew Day – who had worked at the property since 2008 – took over as winemaker. While the estate still produces a full range of whites and reds, Vin de Constance is its flagship.  Now, a decade on, the importance of this shift is shining through. Being a “legacy winery” used to be “what got us in the door”, Day explains, but Klein Constantia is no longer trading on its past. The wines made between 1986 and 2012 were experimental, Day notes – with bottlings ranging significantly in sweetness (from 80 to 180g/l residual sugar) – but they were “vital in figuring out where we are going”. His favourites from that era are the 1987, 1991, 1995, 1996 and 2001 (“with 1991 and 1987 being at the top of that list”), but he’s more excited about the wines he’s producing today. “The older Vin de Constances are more in the style of being sweet wines, whereas the newer vintages are just wines,” adds Day.   Since 2012, they have gradually evolved the style, striving for balance and freshness, with increased precision. For Day, the aim is to make “a sweet wine that doesn’t taste sweet”.  The first shifts were in the vineyard, which since the mid-2000s has been farmed sustainably with some organic and biodynamic practices. The team planted more bush vines that ripen and raisin earlier in the season, therefore retaining more acidity. While they used to pick parcels from January to have high-acid components for blending, now – with the bush vines – they can pick a more uniformly ripe crop, yet not sacrifice acidity.  The end goal remains to have as many components as possible for blending, with the harvest team picking in passes and bringing between one and five kilograms of grapes in per day. While the wine used to vary in alcohol and sugar level, they now aim for around 165g/l residual sugar and 14% alcohol – where they think the best balance is found, varying slightly according to vintage.   The 2016 vintage was the first to be made in a new cellar – a practical and hygienic space. As for what actually happens in the cellar, the key changes have been around skin contact and élevage. The must now spends a week on skins, inoculated with a non-saccharomyces yeast to protect them from biological contamination and the development of volatile acidity, extracting all-important flavour compounds, but not phenolics. They then inoculate for alcoholic fermentation, which lasts between one and three months. They also started re-introducing the use of foudre for ageing the wines in 2016. From 2019, the wine will spend its first 1.5 years in new 500-litre barrels (encouraging the evolution of secondary flavours), before being transferred to older foudre for another 1.5 years (giving oak influence but without the ageing effect of micro-oxygenation).   Tasting the 2012 alongside the 2019 highlights the differences. The two vintages were similarly cool, both picked in April, and although the residual sugar is almost identical, the 2019 feels significantly fresher – with a pithy, textured freshness that offsets its sweetness.   This whimsical wine of yore might feel like a counter to the nation’s new wave, but it’s not so, says Day. “For me, Klein Constantia has always been at the forefront of the movement, but in a completely different way. We might not be as trendy as some of the newer producers, but we like to think the work we have done with Vin de Constance over the past decade has shown the world that South Africa has the potential to compete with the best of the best in the world.”   Browse all current listings from Klein Constantia or browse more Editorial

Loved by Dickens, Austen and Napoleon, the sweet wines of Constantia were legendary in the 18th and 19th century. But Klein Constantia – the estate revived in the 1980s – is done with looking back. Sophie Thorpe caught up with winemaker Matthew Day to find out what lies ahead 

Klein Constantia’s winemaker Matthew Day on the evolution of Vin de Constance, South Africa’s most iconic and historic sweet wine

A new era for Klein Constantia’s Vin de Constance

A constant evolution: Vin de Constance

Shippey Vineyards

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Il nostro sito è temporaneamente in manutenzione.

Modalità manutenzione

La pre-autorizzazione di un metodo di pagamento consente al tuo Account Manager di effettuare pagamenti per tuo conto, senza verifica del pagamento.

Pre-autorizza

Questa transazione è stata bloccata per un errore di autenticazione.

Errore di autenticazione

La tua carta di pagamento è scaduta. Controlla i dati e riprova.

Carta scaduta

Fondi insufficienti per saldare l'importo. Controlla i dati e riprova.

Fondi insufficienti

Questa transazione è stata bloccata dal fornitore di pagamenti per possibile attività fraudolenta.

Transazione bloccata

Scegli un metodo di pagamento diverso e riprova.

Errore sconosciuto

mostra tutti gli articoli che attualmente conservi con noi. Questi articoli possono essere venduti, consegnati o trasferiti.

Presso {shortName}

La tua allocazione verrà annullata. Sei sicuro di voler continuare?

Il tuo articolo pre-ordinato verrà eliminato. Sei sicuro di voler continuare?

La tua richiesta di consegna verrà annullata. Sei sicuro di voler procedere?

rappresenta tutti i vini che sono in tuo possesso e che sono stati consumati.

Questo è il prezzo che hai pagato per questo articolo.

Prezzo di costo

Dopo aver aggiunto il nuovo indirizzo, verrai reindirizzato a questa pagina.

Crea un nuovo indirizzo

La tua notifica verrà eliminata. Sei sicuro di voler continuare?

Il prezzo minimo al quale sei disposto a vendere. Se il prezzo di listino scende al di sotto di questo valore, la tua inserzione verrà rimossa.

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).

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