I. Distractions In 1987, when I was 18 and a dollar was worth more than twice as much as it is today, I started reading magazines: M, Esquire, GQ. Nearby, in our somewhat cultured Texas town, a new bookstore opened in a cavernous space that had formerly housed the shag-carpeted roller skating rink of our childhood. Through the front windows, which had before been darkly tinted to give the place an alluring den-of-prepubescent-iniquity vibe, now streamed bright, clean light, showcasing a look and layout that would become the interior design gestalt of today’s national-chain, big-box book superstore. The rows upon rows of open, dustless shelving bearing a veritable warehouse of volumes; the ceiling hung with its industrial innards on display; the enfilade of check-out cubicles; and the wall – the great wall – that displayed a preposterous-to-behold assortment of glossies, quarterlies, journals, newsweeklies, fanzines, tabloids, almanacs, and all other flora and fauna of magazines arrayed upon a rack perhaps 50 feet long.  I went in there to look for a book. I liked books, and, one day, I was sure I wanted to write one. But I got distracted and bought a magazine instead – that August’s issue of GQ, which still stands out in my mind as a thing of formative significance. At that time, the zeitgeist was defined by a Walkman-wearing version of the American Renaissance Man – the highly-ambitious, status-obsessed, money-motivated, health-nut known as a Yuppie. No magazine positioned itself more authoritatively in defining this new sociological creature’s lifestyle than GQ, and it did it with whiter teeth, snappier suspenders, better accessories, bigger polka dots and more caffeine in the ink of its display copy.  I remember that issue less for the photos by Richard Avedon or Steven Meisel, the words of Martin Amis or Frederick Exley, than for this: Erzeugerabfüllung. It was one of the longest, strangest strings of letters from the Roman alphabet I had ever seen. Neither did it seem designed to come out of someone’s mouth. But there it was in Alan Richman’s Wine & Spirits column, accompanied by a lovely still-life photograph of his topic: two bottles of Riesling Kabinetts on a white, sun-dappled tablecloth. Richman’s main point – made almost 35 years ago – still holds true: estate-bottled, table-quality German wines remain some of the least expensive, most delicious wines in the world, chiefly because – then as now – the labels, as he wrote, “cannot be understood by anyone who is not a part-time oenophile, linguist and cartographer”. One US dollar in Richman’s pocket, as I have already said, bought what roughly two-dollars-and-fifty-cents does today; what he was on the hunt for was a good dry white in a range that would now cost somewhere between 12 and 30 bucks, and he easily accomplished that by finding a dealer in New York City who carried a good selection of wines from the Mosel and Rheingau. At the time, I didn’t know the meaning or significance of any of this, but it staked a claim in my brain. The only wine I had ever tasted was the one served at our Episcopal church during Eucharist on Sundays. The flavour it had was of a strange, super-concentrated jam that somehow warmed your upper body. Even as a young kid, I liked it. But the adjectives these German bottles were squeezing out of Richman – “citrus-like”, “honeyed”, “tart-sweet” – weren’t close to describing what was in that chalice, even if you believed in transubstantiation. Was it because Richman’s wine was white, and the parish’s was red? Perhaps, but both colours of grape juice bottled by Welch’s tasted pretty much the same to me. No, I sensed there was something – a lot – I had to learn, and, along with the romance and beauty of the labels, and the contextual air of well-bred taste and cultural with-it-ness featured on the other pages, this, I feel sure, was the decisive moment, the true origin point, when I came to believe that among the many extraordinary things that make life worth living, not just words but wine reigns at the top.  I warned you about distractions, didn’t I? Because that would be my excuse for now informing you, as a quite apropos footnote, that, yes, there was something unusual about our church’s Communion wine. It was, as I have confirmed with the church, actually port (Taylor’s Tawny, to be more accurate), cut, according to tradition, with water. There is a good and fascinating reason for this. In 1701, when the War of the Spanish Succession kicked off, France also became an enemy of England, and its wines, as a result, were no longer made available for import. The Anglican Church searched for and found a replacement, the fortified wines of its new ally, Portugal, and port continues to be an acceptable option to pair with the Host.  II. Distillations A satisfying story, not unlike a satisfying life, is one that surprises you with the mystery of its unfolding. A thing pulls in a certain direction long enough to reach the proximity of something else which then turns toward a new destination. I had actually gone into that bookstore, as I said, to look at books. But I came out, even though I didn’t yet know it, with a different compass point. Within a few years, shortly after graduating from college, in 1992, I got hired by The New Yorker, where I stayed for almost nine years. I then met my future wife, who wisely laughed at the thought we might be able to survive in New York City on my meagre salary, so I went to Vogue, and soon after became the founding editor of Men’s Vogue. After 23 issues, and four years, the financial crisis laid an axe to many magazines, including that one. Eventually, I took on the editorship of Town & Country. Then, finally, in 2016, I moved up to Esquire, the magazine, as it happens, that didn’t offer me a job when The New Yorker did, and became that storied magazine’s editor in chief, until – well, you best read about that in The New York Times.  As far as distractions go, magazines were a good one. They made me who I am, gave me a tremendously worldly education, honed my taste, introduced me to all manner of accomplished people, required me to build quite a wardrobe, and paid me pretty well to do all of this, often with a glass of wine not far out of the picture. There was really no other way I would have ever got to taste all the bottles I have (a lot of the big names people whisper about from Burgundy and Bordeaux, Champagne and also Piedmont, Tuscany and Napa). I built a modest cave à vin of my own by buying the Smith Haut Lafittes of the world way before hedge-fund hoi polloi ran up the prices, and by having access to rare offerings, like 12 bottles of Fiorano, the legendary white wine Alberico Boncompagni Ludovisi, prince of Venosa, made before ripping out all his vines. I smelled the musty perfume of Margaux in the cellar as I watched the workers rack the wine by candlelight. I lured Jay McInerney away from the Wall Street Journal to become my wine columnist; and I once stood in Bordeaux’s town square, tight on 2002 Pétrus, trying with great focus to commune with the statue of Michel de Montaigne while my French friend, a true oenophile, extolled the majesty of the Big Mac’s special sauce.  As the editor of a magazine, curiosity is your profession, even to the point of distraction. Editors – writers, too – are prone to it. It’s a hazard of the gift, and having a jumble of ideas, if you’re any good, is key to making a magazine of any real intellectual or creative daring. Now as a husband and father of three, working from home and trying to be ‘present’, and a still youngish former editor and occasional micro-influencer trying to stave off the solitude to fathom and plot the next phase of a fruitful future, this skill of mine, the strength of which became even more magnified over two decades, is something of a family project.  The way I most often hear the word ‘distraction’ now, for instance, is when it’s being hurled at me in verb form by my wife or daughters accusing me of being more of a phone-enslaved screen vegetable than they are. (I respectfully disagree.) But it’s a sore point for two reasons. One, what I did as an editor is, in a nutshell, now what a smartphone essentially does. Not very imaginatively, of course, and not with taste or charm or originality, but with a bloody, money-grubbing ruthlessness that stalks every step of our digital peregrinations and doesn’t give a twist if the algorithms that are its brain make us its slave by retrofitting our attention spans for kindergarten.  The smartphone – not the former me or any of my fellow kind still in the media biz – is now the true croupier of culture, dealing out a targeted shuffle of Pavlovian temptations to the point of daily mental exhaustion. And, though this thing is in many ways my personal nemesis, I am, against every fibre of my being, too often its obedient servant. Aiming not to live according to the famous line by T.S. Eliot – “distracted from distraction by distraction” – I recently decided to at least take a serious inventory of my favourite ones, both those of the pre-digital sort (tennis, The Walking Dead, checking the mailbox, my sock collection) and those of the post-digital sort (the any and everything I do because my phone wants me to). Then I caught myself watching tennis on my phone and realised this might be harder than I thought. It’s enough to drive a person to drink, thank god! With that in mind, I like to keep a special something for the occasion around, in this case – what else? – two bottles of Riesling Kabinett, for it had struck me as more than a little weird that I’ve probably tasted fewer than a handful of German wines in my entire life. Part of the reason is that those I had were bad, and, like a lot of other simpletons about this great wine region of the world, I’d come to think of Riesling as a cloying elixir equal parts green Jolly Rancher, apple cider vinegar, and hairspray. This, I knew, was wrong, not true and, in terms of wine equity and inclusion, on the wrong side of history. But, if you happen to live in a place like I do – a bourgie swathe of Connecticut bordering New York City where the shops cater heavily to Cali-Fran-Taly banker’s tastes – it might take you a few stops to find what Richman recommended, an erzeugerabfüllung (estate-bottled) Kabinett (wine made from grapes with a minimum must weight/sugar content) Riesling, and when you do it will probably be coated in a fine sift of years-old dust. I bought a green (Mosel) bottle for US$16 and a brown (Rhine) bottle for US$20, both handsomely labelled. I opened them a few minutes ago and took several investigative swigs. The words bright, invigorating and snappy came to mind. One is indeed sweeter, and, though not my usual jam, it is tamped by a pleasing peachy tartness, and the classic overtone of honey isn’t making my palate feel doused with syrup. The other example is, as Richman said so long ago, a very finely layered creature with mineral clarity and an echo of baked bread, something a gluten-free person like me finds particularly appealing. A rather obvious thought: why haven’t I been buying this instead of throwing a ton of endless money at affordably bad white Burgundy, which is mostly a product aimed at fulfilling a desired outcome, like White Claw hard seltzer? III. Words But don’t let me get distracted, again. A writer really has to be careful about such things. Just think about it. Unlike, say, a painter or musician or actor or photographer, the process of writing requires zero physical exertion, no chance to score an endorphin release while sitting staring anxiously at a blank page. Of the many things in life that vie against the counter intuitive impulse to be glued to a desk, Cyril Connolly, in Enemies of Promise, his classic study of the things that distracted him (and others) from becoming a great writer, names the temptations but does not say much about why they’re so deeply tempting to someone who would otherwise be sitting alone in an empty room. Praise, money, fame, social prominence, affairs and journalism are the most common boltholes, according to Connolly, who, as a famously late sleeper that married three times, might have also added the bliss of unconsciousness and excessive alimony. In 1938, the year the book was published, he would never have imagined how hard the task might get without a cigarette. Smoking is a death wish, I know, but when you want to off yourself for still having a hundred pages to go, being able to snap open a nice lighter, flick some ash, stub a butt and inhale some lungfuls of focus-enhancing nicotine must have been kind of helpful. Connolly also doesn’t have much to say about drink except that artists who drink to excess do so “out of the consciousness of wasted ability”. According to that, the 20th century’s most famous literary alcoholics – Dorothy Parker, Truman Capote, F. Scott Fitzgerald, William Styron, Elizabeth Bishop, James Joyce, Raymond Chandler, William Faulkner – might have left behind even greater treasures than they did. Because Ernest Hemingway did almost everything with more gusto than any of his peers, including running up his bar tab, as a drinker he belongs in his own sentence. He is the novelist who most romanced a good drink or nice bottle of wine as one of life’s great pleasures. Who didn’t want to have a vermouth with Jake when reading The Sun Also Rises? (Don’t, it’s gross, at least if you order it at one of those kiosks in Montmartre where the bottles are hung upside down with spring-loaded dispensers.) Or, track down a bottle of Valdepeñas, Hemingway’s favourite variety of Spanish wine. Or, get a drink at the bar named after him at the Ritz, in Paris, and then go somewhere on the Left Bank to order “a dozen portugaises and a half-carafe of the dry white wine”.  In the early work, he is not boastful about drinking so much as he is the possessor of an unusual appetite for a good buzz. He is also, like Connolly, aware of the need to keep writing separate from drinking, and drinking within his control. It is hard to read the first paragraph of A Moveable Feast, in which he describes an “evilly run café where the drunkards of the quarter crowded together and I kept away from it because of the smell of dirty bodies and the sour smell of drunkenness”, except as a kind of terrifying admonition to himself. It is tragic that he didn’t heed his own advice. Late in his life, Hemingway became fond of rum daiquiris at the Floridita, his favourite bar in Havana, which might explain his taste for a prose style that soon became too often cloying self-parody. In one of the most extraordinary drinking sessions ever committed to words, in the roman à clef Across the River and Into the Trees, a 50-year-old Hemingway, who was smitten with a teenage Italian countess from Venice, fictionalises his infatuation with a last muse. In one stretch (that covers an evening-to-dawn crawl from Harry’s Bar, the grill at the Gritti Palace, a gondola and a hotel room), one half or another of the couple imbibes: one scotch whisky and soda; six Montgomery Martinis (15 parts gin; 1 part vermouth), two of which are described in size as ‘super’; a bottle of Capri Bianco; two bottles of Valpolicella; two bottles of Roederer Brut ’42; and two bottles of Perrier-Jouët. That is, I suppose, one extreme, and, clearly, not one to be tried at home.  The other might have been espoused by Dr. Samuel Johnson, the great critic and lexicographer. As a young man, he’d drained “many a bottle of wine” but loved port especially. (Perhaps Johnson, a devout Anglican who was born in 1709, in the midst of England’s 14-year war with Spain, also first encountered port as a boy at the Communion altar.) He describes himself to friend and biographer James Boswell as having been “apt to go to excess in it”, adding that, “therefore, after having been for some time without it, on account of illness, I thought it better not to return to it”.  Boswell, who worried about his own dependence on alcohol, even keeping a journal of his intake in an attempt to enforce moderation, argued for a third way, which some of the Romantics later adopted. Wine, he claimed, “produces truth; in vino veritas”. Hoping to persuade Johnson of his point, Boswell once convinced the critic to come down off the wagon for just one glass of claret, so Johnson “might judge, not from recollection, which might be dim, but from immediate sensation”. Boswell reports what happened after the glass was emptied: “Johnson shook his head, and said, ‘Poor stuff! No, Sir, claret is the liquor for boys; port, for men,’” adding, “‘A man would be drowned by it before it made him drunk.’”  That actually reminds me of something I think I forgot to mention about Riesling Kabinetts – they’re also highly admired for their low percentage of alcohol. On that note, I think I’ll have another glass.  This article was originally published in FONDATA, Issue Two.

Jay Fielden, former editor of Men’s Vogue, Town & Country and Esquire, recalls how a magazine column on wine, read in a Texas bookstore, shifted his ambitions beyond journalism and set him on the path to becoming a writer of books.

Former Esquire editor-in-chief Jay Fielden reflects on magazines, writing, Riesling Kabinett and the distractions that shaped a life in words and wine.

Jay Fielden on Wine, Words and Distraction

How one became another  

For the aperitif For Domaine Long-Depaquit’s Matthieu Mangenot it is the energy and power of Champagne Brut Nature Les Marnes Blanches from Jeaunaux-Robin, that makes it his choice at Christmas. “I can't say for sure if it is the 100% Chardonnay selection or the very elegant vinification in Burgundy barrel that is this Champagne’s (hidden) tribute to our region but there is absolutely no ‘make up‘ with this Champagne. With no dosage it is a true expression of Chardonnay and terroir. To me, it is the best sparkling to get you ready for Christmas dinner!”  Klaus-Peter Keller (Weingut Keller) and his family love Champagne Bérèche & Fils or Krug, “but we will definitely enjoy some sparkling wines from Germany too!” he adds. Gianlorenzo di Neri from Montalcino’s Casanova di Neri is also choosing something local, with a 2002 Trentodoc – Giulio Ferrari Riserva del Fondatore, as well as a family favourite, Champagne Egly-Ouriet’s Blanc de Noirs. Saskia de Rothschild (Ch. Lafite-Rothschild) breaks the mould and prefers to drink ice-cold Sauternes as an aperitif rather than sparkling wine. She is still toying on whether to go young or old, deciding between a 2017, an 2007 or 1989 from Ch. Rieussec. The whites White Burgundy seems the overwhelmingly popular choice for the Christmas table. Francisco Baettig (Viña Errázuriz, Viñedo Chadwick and Baettig wines) opting for a bottle of Pulingy-Montrachet Les Combettes from Etienne Sauzet. “I love the elegance and balance of this appellation, and the purity of the wines from this producer.” Neri is saving his last bottle of 2005 Bourgogne Blanc by Coche-Dury alongside a 1991 Terlano Rarita, a Pinot Bianco blend released 25 years after it was made, proving the incredible ageing potential of top whites from Alto Adige. Mangenot has also opted for a rarity for the special day – a magnum of 2012 Nuits-Saint-Georges Blanc from Château-Gris (Albert Bichot). Chardonnay accounts for just 2% of the Nuits-Saint-Georges appellation. “The wine has a lot of richness and a beautiful tension due to the altitude of the vineyards,” says Mangenot: he is pairing it with cod fillet and citrus cream. Keller is bucking the trend and unsurprisingly opting for dry Rieslings, specifically from the 1990s, along with an eagerly awaited bottle of 1959 Mosel Piesporter Schubertslay. In 2008, Keller (although based in Rheinhessen) took over 0.7 hectares of this incredibly steep slope in the Mosel and he is using his Christmas dinner to do some research on this Mosel site with some serious bottle age. The reds Keller is not holding back on the reds: he’s got a 1966 Ch. la Mission Haut-Brion and a 1991 Clos de la Roche Grand Cru from Hubert Lignier lined up. Gianlorenzo di Neri is also opting for a Clos de la Roche, although his is a 2006 from Armand Rousseau. At the Neri household they love to compare Grand Cru Burgundy with their Brunellos, “It should be amazing to taste our 2006 Tenuta Nuova alongside.” Beyond Brunello and Burgundy, they will also be enjoying some top Nebbiolo, but it’s not an easy choice. “For Barolo we love so many producers, Elio Grasso’s Runcot – 2008 should be delicious now – or possibly Giacosa’s 2007 Barbaresco Asili Riserva.” For Mangenot, “The middle of winter is a good period to open a bottle of sunshine like Cornas Vin Noir 2012 from Domaine du Tunnel (my wife loves it!) – concentration, density, beautiful complexity, silky tannins… And a bunch of aromas that turns your dinner into a summer journey in a convertible car with your nose in the wind!” Beattig is also opting for Northern Rhône Syrah from his favourite producer Pierre Gonon, a Saint-Joseph. “I love the complexity of aromas, the spiciness. The structure of the wine, but at the same time the polished tannins. The mix of freshness, complexity and depth... love it.” At the Rothschild household it will of course be Lafite: “1988 or/and 1996: two absolute favourites of mine these days,” Saskia explains. “The 1988 is pure Lafite, extremely complex and evolving and the ’96, thanks to its perfect balance, is just so easy to drink that you’ll finish the bottle without even noticing it.” Jean-Guillaume Prats (CEO of Domaines Barons de Rothschild Lafite) is staying pretty loyal too, opting for Pomerol’s Ch. l’Evangile 2010. To finish Finally the sweets and fortifieds: there is never a better time to open aged Ports to go with the cheese and desserts of Christmas. For Lafite’s Jean-Guillaume Prats it will be Dow’s 1977 – in his words, “perfection”. Mangenot is also going for Vintage Port: Graham’s Quinta dos Malvedos 2001, “to go with a homemade chocolate mousse, and the rest of the bottle definitely to enjoy slowly by the fire with the family… Fruits, flowers, creamy character, it is a treat for the nose and the palate I wouldn't miss it at any price.” Keller decides on the sweet wines more spontaneously: “One of our favorite combinations is matching 40 and 50-year-old Ausleses with game dishes. It can taste so great. The anticipation is already great.” If fortifieds are not your thing, then take Jean-Sébastien Philippe of Lafite’s recommendation: he’ll be having a glass (or two) of Cognac de Lafite Très Vieille Réserve. He believes it is one of the most astonishing selections of old eaux-de-vies in Cognac. Browse our full range

There’s no better time than Christmas to open a treasured bottle or two. Ahead of the big day, we asked a handful of our favourite winemakers – from Saskia de Rothschild to Klaus-Peter Keller – to tell us what they’ll be uncorking

We find out the special bottles some of our favourite winemakers and distillers are uncorking this Christmas

What winemakers are drinking this Christmas

We arranged a tasting of some of the top picks including Jean Stodden, Klaus Peter Keller, Bernhard Huber and Dr. Heger. The variety on offer just from a handful of these wines showed the incredible potential of the region for top Pinot production. With Pinot’s inherent ability to express terroir we found a huge range in structure and flavor profiles from different single vineyard sites. 

Prior to our mixed case offer of these top producers out next week, the tasting helped us map out the different terroirs in Germany as well as the typical profiles of these top producers. With such rich diversity in soils, climate and clones throughout the Pinot growing regions of Germany, there is plenty to discover, from the cooler climate, slate soils of Ahr to the richer, more opulent Pinots of Baden.  Pinot Noir’s amazing ability to express terroir is the perfect vehicle for the variety and nuance to be had from the top sites in Germany, which are dotted all around the fine wine regions of Germany including Mosel, Ahr, Franken, Rheingau, Rheinhessen, Baden and beyond. In the last 20 years there has been a quality revolution in Germany, specifically with Pinot Noir production, buoyed by the ever-increasing demand for Burgundy and the intrinsic connections the Germans have with their contemporaries in Burgundy.  Many producers have strong links with the Cote d’Or either having worked extensively in the region or from forging long-term friendships with some of the top growers. Between the two regions, there has been a real sharing of knowledge from viticultural to winemaking techniques, exploring the variations and nuance created by the distinct soils and the mix of both German and Burgundian clones being used today in Germany.   The recent trends in Pinot Noir production with a move towards earlier picking, less extraction and a reduction in oak have helped further promote the diversity of styles found throughout the German Pinot regions and allowed the top producers to really shine in recent years. Critics throughout the world have been praising the results coming out from the top producers in Germany. This Pinot Noir Revolution gripping Germany is well worth getting excited about and we are thrilled to be able to offer a range of some of the finest examples.

 Top Pinot Noir producers Jean Stodden – Ahr 
One of the longest-running wineries in Germany, the Jean Stodden estate has been producing wine in Ahr since 1578. The wines are unique thanks to their very specific terroir and incredibly cool climate and this shows in spades throughout their range of wines, producing beguiling ethereal examples that are quite unlike Burgundy but distinctly European. 

This really is cool-climate Pinot, with vineyards located 50km north of Mosel. The wines
only reach ripeness thanks to the steep south-facing slopes grown on slate soils that retain the heat in the vineyard. The Estate has just 6.5 hectares of vineyards. This soil type, steepness and slate soil offer a completely different style of Pinot Noir compared to the Cote d’Or.

On tasting, the wines have an incredible line of acidity running through them, distinctly more marked than Burgundy. There is amazing contrast here too. Tasting the Sonnenburg Grand Cru alongside the Monchberg, these wines have completely different personalities, the Sonnenburg is incredibly linear and focused on the palate with great precision and pitch. The fruit is delicate and uber-fresh – sappy cranberry, wild strawberry and earthy rhubarb flavours. This is one for all the acid heads.

The Monchberg really is outstanding, and certainly worthy of Grand Cru status anywhere in the world. Incredibly compact with tons going on. The spectrum of fruit goes from fresh red fruit right through to meatier, savoury tones. The mid-palate is striking – weighty and viscous yet still has such delicacy and finesse. The length and breadth of the wine is extraordinary and the contrast of the wine shows real terroir in action. This wine is not cheap but its is stunning. 

Both wines have quite a different tone to Burgundy but are full of European etherealism. If you can find it, the Monchberg is one not to miss. World-Class.

 Key wines:     Jean Stodden Spatburgunder Herernberg Grosses Gewachs (GG) Jean Stodden include Hardtberg Spatburgunder GG Mayschoss Monchberg Spatburgunder GG  NeuenahrerSonnenburg Spatburgunder GG What the critics say: 

“From their home village Rech, Stodden's 2016 Recher Herrenberg Spätburgunder GG shows a ruby-garnet color and an aroma of pure, fine slate but warm, ripe fruit. Lush and intense on the palate, this is a full-bodied, quite powerful and intense Pinot with a lingering juiciness and spicy slate flavor. The 2016 is still very young, but its potential is enormous. Tasted during the preview of the GG wines in Wiesbaden in August 2018."
 93 points, Stephan Reinhardt, Wine Advocate “Alexander Stodden's 2016 Neuenahrer Sonnenberg Spätburgunder GG is brighter in color than J.J. Adenauer's Sonnenberg and shows a very ripe, slightly caramelly yet pure and slatey bouquet with remarkable precision. Sweet, round and elegant on the palate, this is an intense and refined Pinot Noir with good concentration, remarkable length
and a tight finish. This 2016 is excellent, but it needs time.”
 91+ points, Stephan Reinhardt, Wine Advocate

 Markus Molitor, Mosel
 Starting from practically nothing in the early 1980s, Markus Molitor has rapidly grown into one of the world's most respected winemakers, with a list of accolades including Rising Star of the Year 1999 from Gault & Millau, Winemaker of the Year 2014 from Falstaff and raft of huge critic scores. He is also the proud owner of over sixty hectares of prime real estate that Mosel Fine Wines – an independent review of Mosel Riesling – describes as a "who's who of Grand Cru between Erden to Bernkastel and the Southern Saar."

Molitor, like all producers in the Mosel, is most well known for his Rieslings, with Pinot Noir just making up 4% of his plantings. However, his top Pinot Noirs are becoming as collectible and as respected as his whites and are rated amongst the finest in the world. He produces seven different Pinot Noir cuvees in total.

"Try the most 'simple' Pinot Noir Molitor is bottling and you are already in the upper class of German Pinot Noir. His three-starred Pinots are mind-blowing and can compete with prestigious Grands Crus from Burgundy.” Stephan Reinhardt, RobertParker.com

 Key wines:        Trarbacher Schlossberg   Brauneberger Klostergarten     Graacher Himmelreich K.P. Keller – Rheinhessen 
 Alongside Egon Muller, Klaus-Peter Keller’s wines are the world's most collected and prized wines coming from Germany, famously quoted by Jancis Robinson his Riesling has been described as the Montrachet of Germany. Whilst his Rieslings initially brought so much international fame to the winery, his Pinot Noirs today also have a strong following. His 16 hectares of vines are predominantly made up of Riesling plantings but he has a Grand Cru site for his Dalsheim Spatburgunder grown on the Burgel Grosses Gewachs site. 

This Grand Cru has a specific shell limestone soil more suitable for Pinot Noir than Riesling
production. Yields are minuscule with each vine reduced to just two bunches of grapes and each individual cluster further halved. Klaus believes this helps to increase the overall acidity allowing him to pick the grapes at full ripeness whilst retaining freshness. His global recognition in a region more famous for high yielding dirt cheap Liebfraumilch, has caused a quality revolution in Rheinhessen, with more producers following in his footsteps. 

The Keller Pinots are genuinely impressive, the wines capture the beguiling Pinot fragrance
and the finesse to the tannins are very close in style to top Burgundy. We tasted the Frauenberg Grand Cru, the last of Keller’s Pinot Noir vineyards to be harvested, being the coolest site and grown at altitude. The wine has tremendous stony minerality, very precise fruit clarity and is not without structure – think Clos de la Roche rather than Chambertin.

 Key wines      
 Dalsheimer Burgel Spatburgunder GG         Frauenberg Spatburgunder GG      Westhofen Morstein Felix Spatburgunder GG What the critics say 
Frauenberg Spatburgunder GG 2013: “From French mass selections planted in 1996 and picked with 35 hectoliters per hectare, the 2013 Frauenberg Spätburgunder trocken GG has a
clear and subtle yet aromatic bouquet of red and dark berries (raspberries, wild blackberries, cassis), along with some flinty/smoky flavors. Intense, concentrated and firm on the palate, this is a full-bodied, powerful and firmly structured Pinot.  It has a velvet texture, ripe and grippy tannins, and a persistently sweet and concentrated flavor of ripe cherries and red fruit jelly in the finish. The wine has more power and body than the Bürge, l but also needs more time to develop. It's from a cooler and windier plot, and always the last Pinot harvested at Keller. The 2013 was aged in used barrels, whereas only the 2012 was still in new barrels until the malolactic fermentation was finished.  92 points, Stephan Reinhardt, Wine Advocate “The 2014 Frauenberg Spätburgunder GG offers a ripe, yet precise, fresh, well-focused and rather coolish Pinot aroma; it shows some very discreet toast and mocha flavors highlighting the wild blackberry and dark cherry aromas. Full-bodied, ripe and concentrated on the palate, this is an intense and juicy, almost charming Pinot Noir from low-yielding vines on limestone
bedrock (21 hectoliters per hectare). The finish is intense and powerful, but well structured due to the stems on which the wine fermented for 21 days.  The finish is almost sweet, due to the ripeness (a word rarely used 30 years ago in the higher altitudes of the Frauenberg), but is also very fresh and precise; whereas the ripe tannins give the required grip and structure. This is a promising wine with delicate fruit flavors, mineral freshness and probably more power than the Bürgel; but at least at this moment, it maybe has less transparency and finesse.  
91-92 points, Stephan Reinhardt, Wine Advocate

 Bernhard Huber, Baden
 Bernhard Huber was seen as the German godfather of Pinot Noir and was one of the most
instrumental vignerons to improve the region's reputation for the varietal. Working extensively with massal selection of clones, 10 – 15 different Pinot clones exist within one vineyard. Huber’s style has always been centred around creating a “nervosity” in his wines. The vineyards share a similar climate and limestone soils of the Cote d’Or. 

The wines are distinctly smoky, meaty with both sweet cherry liqueur notes but also greenness too. The Sommerhalde Grand Cru however is a real step up from the Alte Reben cuvee (made from declassified Grand Cru grapes). Even more impressive was the Bienenberg Grosse Gewachs. You certainly get more weight in these wines from Baden. The wines have rich broad textures on the palate and the tannins more velvety and sturdy than the wines of Keller and Stodden with have more finesse.

 Key wines:     Bernhard Huber Alte Reben Spatburgunder    Bernhard Huber Sommerhalde Spatburgunder GG  Bernhard Huber Malterdinger Bienenberg Spatburgunder “R” 
What the critics say
 "Cherry red and fresh in color, the 2015 Sommerhalde Spätburgunder GG has a pure, very elegant and rather floral bouquet of fresh red fruits. Still a bit reductive on the palate, this is an elegant, silky textured, fresh and fruity Pinot Noir with firm but fine tannins and a long, complex and pretty tight finish with reduced power. It is an impressive wine but the most closed of Huber's 2015 GG Pinot quartet at this early moment. Tasted in Wiesbaden,
August 2017. 
93 points, Stephan Reinhardt, Wine Advocate
 
Bernhard Huber Malterdinger Bienenberg Spatburgundr “R” 2015 – “Julian Huber's 2015 Bienenberg Spätburgunder GG shows a lovely, vital ruby red color and opens a bit reductive still, with a clear, fresh and well-defined bouquet of red fruits, crushed stones and spicy and floral aromas. It is a full-bodied, firm, fresh and finessed Pinot Noir with a serious tannin
structure and persistent vitality. This is a terribly clear and precise Pinot, and the finish is really cleansing and stimulating. Tasted at the "VDP Grosses Gewächs" presentation in Wiesbaden, August 2017.” 
 92 points, Stephan Reinhardt, Wine Advocate 
Weingut Dr. Heger, Baden  
One of the more established domaines in Baden the winery has been in operation since 1935.
Today run by Joachim Heger who was understudy to Helmut Donnhoff, the winery has never been in better shape, producing their unique expression of German Pinot Noir thanks to the distinct volcanic soil found in their two main Grand Cru sites of Winklerberg and Achkarrer Schlossberg.  
The 2015s we tasted were stunning. Whilst perhaps less complex in terms of fragrance at
least at this point, the palate has very fine textured tannins, tremendous finesse - there is so much elegance to these wines and so much freshness, the wines leave your mouth enlivened and salivating. Is this the effect of the volcanic soils? Whilst clearly European in style this is again very different to Pinot Noir from Burgundy but certainly as interesting and ethereal. 

 Key wines:     
 Hausleboden Winklerberg Spatburgunder GG Mimus Winklerberg Spatburgunder      Achkarrer Schlossberg Spatburgunder GG      Vorderer Winklerberg Spatburgunder GG Rudolf Furst, Franken
 These days this prolific estate is run by Paul Furst who has continued to make further improvements in their already world-renowned vineyards, further increasing the planting density and replacing German clone vines with Burgundian clones. The estate comprises 20 hectares in total, of which 13 are planted on the Centrafenberg Vineyard in Burgstadter, one of the most celebrated vineyards in Germany. The site is made up of red sandstone, iron rich soils ideal for Pinot Noir production. He also produces a Pinot Noir on the very steep slopes of Schlossberg. Furst is famous for their tiny yields operating at ruthlessly low production levels in order to maximise quality.

 Key wines:       Centrafenberg Spatburgunder GG         Hundsruck Spatburgunder GG          Klingenberg Schlossberg Spatburgunder GG What the critics say: Weingut Rudolf Furst Hundsruck Spatburgunder GG The 2016 Hundsrück Spätburgunder GG is even more fine and spicy on the nose than the Centgrafenberg. The palate is lush and firm but also concentrated and very elegant, with remarkable finesse and aging potential. This is great German Spätburgunder, and I am looking forward to tasting it again with more time and more wine in my glass. Temporary score. 
94-95 points, Stephan Reinhardt (tasted in Wiesbaden in August 2018) Explore more Editorial 

We have sourced a parcel of some of the finest Pinot Noirs coming out of Germany, a diverse region that is today arguably producing the most exciting Pinot Noirs in Europe, outside of Burgundy. Top examples are world-class and offer both similarities and important differences to the Cote d’Or. 

The finest Pinot Noirs are coming out of Germany, a diverse region that is arguably producing the most exciting Pinot Noirs in Europe, outside of Burgundy. 

Exploring Germany's Pinot Noir

Beyond Burgundy: Exploring Germany's Pinot Noir

Over the next few weeks and months, you will start reaping the benefits of our new-and-improved buying and trading platform, built following extensive user feedback and testing. Peer-to-peer trading, real-time market updates and richer buying guides will all combine to assist you in making the most informed buying decisions about your collection.  This new technology is designed to improve your experience. Each and every feature is focused on your needs, ensuring your fine wine and spirits buying and selling journey is more intuitive and efficient than ever – receiving the very best service, wherever you are in the world. This article is the first of many regular updates which will introduce and focus on these changes, explaining how they benefit you and the collection you already have with us. NEW MY F+R AND TRADING PLATFORM This year, we will launch a new Portfolio/My F+R platform, which has been built following your feedback to fundamentally improve your experience. Market data will be used to inform you about key trading opportunities and how these might affect your portfolio. There will be even greater integration between the checkout journey and the Editorial section, enabling you to read the most current long-form features on the regions, wines, spirits and producers you are interested in. Fine wine and spirits insights will also automatically populate with newly released critic scores, real-time market demand and signposted relevant Editorial content. Peer-to-peer trading will also become available, as you will be able to set your own trading prices online using market insight and data, list and unlist products, with new features to receive or place bids. For the first time, you will also be able to see a single-page cellar view featuring all the most critical buying and trading facts, which is a significant reduction from the current four pages. EN PRIMEUR + RICHER MORE INFORMATIVE BUYING GUIDES Our first global Bordeaux en primeur campaign will launch in May with a detailed report on the 2022 vintage (read our initial thoughts on the year here), with representatives from all our local teams spending time in the region, tasting the wines. Not only will all clients globally have access to our in-depth reporting (as well as access to expert advice from their local teams), but there will also be the opportunity to pre-order wines. This year, you will also have access to hundreds of in-depth region and producer guides. At present, our site boasts 475 articles and 290 producer profiles – and this number will continue to grow as more at-a-glance shorter-form articles and more comprehensive, multi-page reports on the wines and spirits you are most interested in will be available to help you make the most informed buying decision in your local market.  GLOBAL EVENTS  We are also working on an exciting global events calendar with some of the world’s most venerable producers. Global events have been part of the FINE+RARE Group for several years. Halted during Covid, these returned with a vengeance in 2022 with over 20 intimate tastings and dinners with many of the world's most venerable producers, including Château Rayas, Ausone, Le Pin, Pétrus, Harlan Estate and Domaine des Comtes Lafon at remarkable venues such as The Ritz, Claridge's and The Connaught. OPTIMISED CHECKOUT Features will be introduced later this year to facilitate multi-currency purchasing online. Improvements will also be made to the current checkout journey, making it more intuitive and efficient. There will also be a greater ability for customers to settle delivery costs online, taking into account reservist sales and credit note proceeds at checkout, and offsetting these against orders. GLOBAL FINERARE.COM AND LOCAL DOMAIN LAUNCHES Over the next 12 months, significant changes will also be introduced to improve your online service needs, starting with a user-centred website (with a new URL) which will launch this spring. The global website will provide greater visibility for sourcing new wines, as well as improve how you manage your collection. It will also include improved order tracking and account status updates. Additionally, the existing search and filter journey will be improved and the Editorial section will be easier to navigate, signposting you to richer, localised content to help you make the most informed purchase possible. You'll be able to explore and register interest in our global events online, and you'll now also have access to local stock availability, services and listings. In time, each market will get their own tailored website signposting the most relevant educational and informative content as well as invites to tastings. For the first time, it will also be possible to view and access local services and inventories of wines and spirits in local markets, and connect with other local-market sellers. This is just the beginning of an exciting chapter and we look forward to communicating all of these features, including the ability for suppliers and producers to manage their own marketplace (which will increase the number of real-time products available on the platform), in due course. It has never been a more interesting time to buy and sell wines and spirits in this ever-evolving global marketplace. If you have any questions or feedback about this, or anything else, please contact Group CEO Patrick O'Connor directly 

There are many exciting changes coming your way this year, including a new-and-improved buying and trading platform, industry-leading events and world-class buying and region guides. We examine how these changes will benefit you – and your collection

Exploring exciting changes, including a new-and-improved buying and trading platform, industry-leading events and world-class buying and region guides

How the company is evolving

How FINE+RARE is evolving

Weingut Fritz Wieninger

Account

Il Suo accesso è limitato a causa della Sua età.

Accesso vietato

Deve avere l'età legale per visualizzare questa pagina. Verifichi la sua età per accedere.

Ha l'età legale per acquistare alcolici?

A causa della quantità richiesta per la consegna, consigliamo di utilizzare una spedizione tramite terzi. Se procedi con la nostra spedizione, potrebbe esserci un ritardo rispetto alla data di spedizione selezionata.

A causa della quantità richiesta per la consegna, consigliamo di utilizzare una spedizione tramite terzi. Se procedi con la nostra spedizione, non potrai definire una data di spedizione e ti contatteremo per organizzare la consegna.

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

A causa della quantità richiesta per il ritiro, potrebbe esserci un ritardo nel soddisfare la data di ritiro richiesta.

A causa della quantità richiesta per il ritiro, non è possibile definire una data di ritiro in questa fase. Il nostro team si coordinerà con il magazzino e ti contatterà direttamente per confermare una data di ritiro adeguata.

Questo articolo è stato messo in vendita da un collezionista ed è disponibile per lo stoccaggio o per la consegna immediata

Per ordini di alto valore consigliamo la spedizione con un corriere terzo. Gli articoli spediti tramite terzi rimarranno in OWC fascettate.

A causa della quantità richiesta, non potrai selezionare una data di ritiro. Ti preghiamo di inviare la richiesta e ci coordineremo con il nostro magazzino per confermare direttamente con te la data di ritiro.

A causa della quantità richiesta, non è possibile procedere con l'acquisto. Ti preghiamo di selezionare un servizio di terze parti oppure di modificare la quantità (è consentito un massimo di 48 pezzi).

A causa della quantità richiesta, non sarà possibile selezionare una data di spedizione al checkout. Ti preghiamo di inviare la richiesta e ci coordineremo con il nostro magazzino per confermare direttamente con te la data di consegna.

Fino a 499 bottiglie in deposito, la tariffa è di 39¢/bottiglia al mese oppure un addebito mensile minimo di 50 $ (copre fino a 142 bottiglie). Per oltre 500 bottiglie, la tariffa di stoccaggio è di 35¢/bottiglia al mese.

Lo stoccaggio viene addebitato a 40 HKD per cassa da 12 bottiglie al mese. Si applica una tariffa minima mensile di stoccaggio di 80 HKD, che copre fino a 24 bottiglie.

Tariffa di stoccaggio standard

Selezionando la spedizione tramite terzi, ti assumi la piena responsabilità del rispetto di tutte le normative e autorizzi Vinfolio a trasferire gli articoli alla parte indicata nelle tue istruzioni. Gli articoli spediti tramite terzi rimarranno nel loro imballaggio originale.

Gli orari di ritiro sono tra le 8:30 e le 12:00 e tra le 13:30 e le 16:30, dal lunedì al venerdì. I vini al Will Call che non vengono ritirati entro 10 giorni lavorativi saranno trasferiti in deposito e soggetti a una tariffa di stoccaggio di 1,50 $ per bottiglia.

Gli articoli verranno reperiti e spediti al nostro deposito di vini all'avanguardia per la migliore conservazione possibile, dove potrai organizzare il ritiro presso il nostro indirizzo di magazzino a Napa.

Ritiro in sede (Napa)

Hai inserito la password errata troppe volte. Il tuo account è stato temporaneamente bloccato. Attendi cinque minuti prima di riprovare.

Sembra che tu stia visitando da {country}, ti invitiamo a scoprire il nostro sito {nationality}.

Stai navigando da {country}?

Non siamo in grado di elaborare il tuo ordine se contiene sia biglietti per eventi sia un prodotto vinicolo o un distillato nella stessa transazione. Per procedere, rimuovi dal carrello i biglietti dell’evento oppure il prodotto. Potrai quindi completare l’acquisto.

Controlla il tuo carrello

Password dimenticata

Siamo nelle fasi finali dellaggiornamento alla nostra nuova piattaforma di trading. Come parte di questa transizione, stiamo attualmente migrando tutti gli inventari di proprietà dei clienti per garantire unesperienza fluida e senza interruzioni.

La nostra nuova e migliorata piattaforma sarà pronta per te venerdì 4 aprile.

Grazie per la tua pazienza — non vediamo lora di mostrarti cosa arriverà.

Ops, qualcosa è andato storto

Non abbiamo trovato nulla da mostrare qui.

Non abbiamo trovato alcun risultato da mostrare qui.

Si prega di notare: potrebbero essere applicati costi di consegna, dazi e IVA

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).

Weingut Fritz Wieninger

Filtro

Attendere prego

Articoli correlati