It all started, as the best things in life often do, with a glass of wine and something of an epiphany. Budding Shanghai-based chef, Alex Xu, was holidaying with his then-girlfriend (now his wife) in New Zealand in 2012. It was their first trip together, and the pair had decided to do some tastings at wineries in Central Otago and Marlborough. One particular Pinot Noir they encountered awoke something in Xu. He didn’t know it at the time, but this was the first in a series of wine-tasting experiences that would change the course of his life. “We were on a tastings tour,” recalls Xu of the seminal moment. “There was a group of us travelling from winery to winery on a bus, but when we got to Aurum in Cromwell, our last stop of the day, the owner, Brook Lawrence, came and really spent some time with us. He walked and talked us through the vineyards, we tasted out of a barrel, and he opened a few bottles to taste. He talked about – in a very straightforward way – why each wine tasted a bit different even though they were all from the same parcel, essentially. He spoke to us about how there were different approaches to making wine from using whole-cluster or de-stemmed grapes, to oak, to length in barrel.” Sipping the wine as Lawrence spoke about the various methodologies and decisions that contribute to its flavour, made Xu realise in that moment, that the way wine is made – grown, picked and then prepared and vinified – is similar to the way a chef works. “I remember thinking, ‘Oh, making wine is like farming and cooking, but maybe the cycle is a bit longer.’” How flavours and textures work to deliver deliciousness in food is something that Xu was increasingly fascinated by, but his experience at Aurum that afternoon in 2012, opened his mind to the complexity of winemaking and the different elements at play in the glass and on his palate. “It was so fascinating to me to taste a wine made using 100% whole cluster and then compare it to essentially the same wine made using de-stemmed grapes. It was probably the first time I tasted wine and was simultaneously aware of how it was made. We’d visited maybe three wineries before Aurum, and I really remember how the tannins were entirely different, texturally, from anything else we had tasted. Those whole-cluster wines were much more expressive and seductive to me – specifically Aurum’s Madeleine Pinot Noir. It was spiced, really floral, lifted and bright. I already knew that I loved Pinot Noir, but that was a real ‘wow’ moment.” Shortly afterwards, Xu signed up to WSET, not because he knew he wanted to be a wine professional, “but simply to understand better what I was tasting and why I was enjoying those things,” he explains. The principles and tasting techniques he started to adopt soon began to feed into his approach to cooking.  “It gave me a kind of mental grid to help evaluate wines – colour, aroma, flavours, acidity, alcohol, tannin, body, intensity, complexity, length,” he explains. “On one super fun R&D trip to Tokyo to learn as much as I could about ramen, I applied that kind of thinking and rigour to how I evaluated a whole bunch of different varieties.” His interest in wine, it would seem, was sharpening Xu’s critical faculties and improving his ability to identify and appraise different elements of flavour. In 2015, just as he was making the final preparations to open his restaurant, Baoism, in Shanghai, Xu became ill with mononucleosis (glandular fever). Locked in a fever for days, he decided to head to the countryside to recuperate. More specifically, to his family’s country retreat in Yuhu Village in the foothills of the Jade Dragon Snow Mountain in rural Yunnan. Yunnan is one of China’s most southwestern provinces, lying south of Sichuan and bordering Tibet to the northwest, Myanmar to the west, and Laos and Vietnam to the south. There’s no heavy industry, making Yunnan one of the least polluted corners of China. Instead, its 394,000 square kilometres encompass snow-capped mountains, rice terraces, lakes, forests and agricultural land.  Xu describes Yunnan as ‘China’s breadbasket’, explaining that the variation across the province in elevation and climate means that the region enjoys a long growing season, yielding all kinds of gastronomic wonders that are prized throughout the country and beyond. As well as the tea, coffee and tobacco of central Yunnan, the province is probably best known for the wide variety of mushrooms it produces. Wild morels, porcini, truffles and a mushroom called matsutake or ‘pine mushroom’ in Japanese. Yunnan still exports tonnes upon tonnes of them to Japan each year, although they’re also enjoyed locally, sliced very thin and dipped in soy sauce and wasabi. The food of Yunnan reflects many influences. “I’m Han Chinese and that’s the majority ethnic group,” explains Xu, “but we have, I think, 25 different ethnic minorities in Yunnan. There are Tibetans, Laotians, ethnic Thai, ethnic Leong – and that’s just the tip of the cultural diversity iceberg. And even though we’re pretty far from Vietnam and Laos here in the Northwest, we still have a lot of lime and mint here. In the summer, the sun is really intense because of the high UV radiation at the altitude, so we eat a lot of foods that are very fresh. Our cuisine puts a lot of value on nuance and delicate complexity, rather than power and spice.” Xu’s Shanghai-resident parents holidayed in Yunnan in the early 2000s and fell in love with Yuhu Village. On discovering there was no running water, they helped the villagers build a pipeline from a glacier atop the mountain, and as a show of thanks, the villagers gave them some land on which they built a house.  Despite the abundance of beautiful fresh produce grown elsewhere in the province, the landscape around Yuhu Village is almost completely devoid of agriculture due to the barrenness of the soil. But its wide-open spaces and fresh mountain air (at an elevation of 2,800 metres) were the perfect tonic for Xu’s mononucleosis recovery. Within two days, he shook off the blanket under which he had been shivering for weeks and, almost suddenly, was back to rude health and able to enjoy being out in the sunshine and open countryside. And that’s when he saw something he’d never seen before: a group of villagers digging melon-sized rocks out of the ground. “I asked my friend what was going on,” says Xu, “and he explained that the rocky soil is so poor and so bad at retaining water that nothing really grows. So instead of harvesting crops, the locals dig up rocks that can be used for building projects.” Sloping landscape, poor and rocky soil, cool climate – something clicked in the back of Xu’s mind. “I remember thinking ‘Maybe we could plant vineyards here.’ It’s weird because there are no vineyards in that part of Yunnan, and I had never considered planting vines or making wine until that very moment.” Two weeks later, Xu was back in Shanghai, busier than ever as the head chef and proprietor of his just-opened restaurant. But he had made some calls, reaching out to friends about his ‘crazy idea’. He was introduced to David Tyney, an Australian viticultural consultant who had been working in New Zealand for around 15 years. Over the next 12 months, also working with Simon Clark and Feng Liu, they collaborated to establish whether or not growing vines would be feasible – installing a weather station, analysing soil samples and, ultimately, identifying a small parcel of land outside Xu’s village that had potential. Xu planted vines in May 2017 knowing that, at some point, he’d have to choose between the restaurant and the vineyard project. When his landlord got in touch later in the year to say that he was upping the rent at Baoism, it made the decision easier than anticipated. Now able to focus solely on the vineyard, Xu asked his viticultural consultant the best and fastest way to learn about making wine. The answer came: “Work vintages”. The memory of the Pinot Noirs he had tasted at Aurum called him back to New Zealand, where husband and wife team Brook and Lucie Lawrence welcomed Xu’s request to come and work the 2017 harvest with them as their only additional help managing their four-hectare site. “I’d heard from my consultants that making wine is very much like working in a kitchen,” says Xu. “It’s mostly cleaning but I would be there to work hard, observe and absorb. I was already used to a world where cleaning and physical labour were very much part of the job, but what I found on my first vintage, working with Lucie and Brook, was that winemaking has this incredible combination of intellectual curiosity and satisfaction.  You’re constantly thinking about how and why, trialling different things here and there, understanding how different viticultural or vinification decisions affect what ends up in the glass. Plus, you have this real satisfaction from doing physical labour that you don’t get in a lot of work. It had a pace that was a little bit slower than restaurants – still very intense – but it felt more sustainable. And at Aurum I saw that when people are really good at what they do, they kind of glide around the winery, the way great chefs glide around their kitchens. It made me want to become better. I understood that that’s what I want to be like, and I understood how the work would appeal to me. I also learned that this was a real business – that I couldn’t just throw myself into it without giving it proper respect.” One of Xu’s big learnings at Aurum was about quality over quantity. “They’d been hit hard in the economic crisis of 2008 and had to shed 10 hectares of their site, leaving them with just four. So they were down to bare bones. What they were doing, if they got it right, would just about support them.” A sobering thought, but Xu was inspired.  Despite the pressure they were under to make it work, he admired the decisions Brook and Lucie made in the field, in the winery and beyond. For example, as part of their uncompromising focus on quality, they held on to bottles for the amount of time they felt was necessary before releasing them. “While I was there, one of their 2014 Pinots (they make three) won Best Pinot Noir in New Zealand,” says Xu. “It was a testament to how good they are as winemakers.” Perhaps unsurprisingly, Xu trusted his tastebuds to lead him to his next vintage experience. In 2015, he had attended a blind tasting event in Hong Kong hosted by Jancis Robinson MW. One wine stood out. “The theme of the event was to blind taste Chardonnay and Pinot Noir wines from across the world,” says Xu, “and I look up to Jancis immensely, so I felt I had to be there. As everyone does at some point or another, Jancis called one wine completely wrong. What she had called as ‘a great, great white Burgundy’, turned out to be a Quartz Chardonnay by Australian winery, Bindi. When it was revealed, Jancis wasn’t surprised: ‘It’s a Bindi? Of course, that makes sense,’ and she spoke about how serious the work is there and how great the winemakers are.” As Xu contemplated the delicious liquid in his glass, he found himself thinking what a triumph it was for New World wine; that it in the unprejudiced environment of a blind tasting event, the Jancis Robinson had put an Aussie Chardonnay in the same quality bracket as top white Burgundy.  Having sought out and enjoyed Bindi wines on several subsequent occasions, Xu applied to work the 2018 vintage with owner-winemaker Michael Dhillon. Though almost twice as big in size as Aurum’s, Bindi’s operation was still small enough for Xu to have a hand in everything during the vintage. And beyond the day-to-day harvest and winemaking work, Xu got to taste and discuss wines with Michael and his family in the evenings. “What was wonderful at Bindi was, because I was living with the family, I cooked a lot for them – almost every night – and they opened a lot of very special bottles. I found that so valuable; that they shared so many incredible wines with me, that we talked about them, and they were able to articulate why those wines appealed to them. And the wines weren’t all monolithic, there was quite a bit of variation in how the wines were built, structurally, even in the grape varieties, but you could see that Michael had a very clear idea of what he valued, of what mattered in wine to him. I realised that I needed to do that too, that my responsibility to my work, to my dream, wasn’t just about becoming a technician – simply knowing how to make wine – because that’s not enough. I needed to figure out what matters to me, to understand it and to be able to articulate it, and to evaluate wine from that vantage point.” Xu still speaks to Dhillon regularly, having gained a mentor as well as invaluable experience. He has also stayed in touch with Brook and Lucie at Aurum. In fact, when he mentioned to them that he was keen to do a vintage at Domaine Dujac in Burgundy, they told Xu that they knew the Seysses family personally, and would be happy to write a recommendation. They did, and Xu was offered a spot on Dujac’s 2018 harvest crew. “That was such a nice moment for me and a really great example of how people in the wine industry are much less directly competitive than people in restaurants,” says Xu. “There’s a much greater sense of sharing knowledge, and I love that. It’s still amazing to me, not just how much information the best winemakers in the world are willing to share about how they make their secret sauce, but also that they’re willing to go out of their way to help people like me find opportunities to learn and grow.” Xu’s winemaking learning curve and his palate education continued apace at Dujac under the tutelage of Jeremy Seysses and his wife Diana (who splits her time between Dujac and Napa where she is the winemaker at both her family vineyard, Snowden, and Ashes & Diamonds). Xu was one of just four stagiaires along with a sommelier from a 3-star Michelin restaurant in New York and a young but experienced Australian couple, who were all encouraged to take it in turns to choose four bottles from the cellars to open in the evenings after a hard day’s work.  “They would give us the inventory for the cellar and say ‘Ok, pick four wines and we’ll blind taste them.’ It was so much fun! We would taste and talk – and the really cool thing was that most of the wines we were trying were made by the family’s friends at neighbouring domaines. When you blind taste with people, you start to understand what they like, what they don’t like, and particularly how they think about wine. Because we were in the winery tasting the fermenting wines every day, and also out of barrels – when it came to tasting these amazing bottles every evening, we really got a sense of what Jeremy and his father Jacques valued in wine. It was such a privilege – so many wines I’ll never taste again but will remember forever.” Xu particularly remembers the wine he tasted on the evening of Jeremy’s birthday. Diana asked him to cook a special birthday meal (Chinese dumplings from scratch), while Jeremy brought up some very special bottles from the cellar. Two bottles of La Tâche – a 1966 and a ’72 – for starters, and Xu’s eyes glaze over at the memory of them. “Those wines were magical to me. First of all, the Domaine de la Romanée-Conti (DRC) bottles in the Dujac cellars are direct exchanges because the families are close. Aubert de Villaine is the godfather of Jeremy’s son – he came to lunch one day, and I think I was slack-jawed the entire time – but you know, those wines had entered the cellars in the 60s and not moved. Talk about pristine storage conditions – they’d travelled only a few kilometres to get there! The next thing to say is that these tasting experiences were my first with Pinot Noir that old – around 50 years.  Tasting them was mind-blowing as I had no concept of what it would look and taste like at that age, but simultaneously a validation of all the things that I love about Pinot Noir. 1966 was one of those years, a bit like 2017, where the vintage produced wines that people just drank straight out the gate as it was so delicious.  People didn’t really know if wine like that would fare well over time. But tasting it confirmed that the ’66 La Tâche had retained the balance it started with. Yes, it had gained all the savoury, leather and undergrowth characteristics, but all the purity of fruit and aromatic expressiveness and complexity still formed the core of the wine. But maybe the roses had gone from fresh to dried, and strawberries from fresh to gently baked – but the sweetness and succulence, the perfume and the spice, everything was still there. The ’72 was interesting too because, unlike the ’66, it was a really difficult vintage. And yet the wine had aged remarkably gracefully – all the elements were there, it was just a bit quieter perhaps, less intense than the ’66.” Xu also remembers Jeremy opening a magnum of 1964 Clos de la Pousse d’Or – the first vintage made by Gérard Potel whom Jeremy’s father, Jacques, had worked with and learned a lot from. “The magnum was pristine, and the wine exhibited all the things I love about Burgundy: perfume, texture, massive complexity and spice. You know that way that Pinot Noir can be weightless without being light or lacking intensity or energy? It had this weightless intensity and a savoury complexity that was just stunning. So beautiful.” Through the wines Xu was tasting, he wasn’t just building a vision for the kinds of wine he hopes to make in Yunnan, he was starting to understand something much more profound – the kind of life in wine he wants to make for himself. At the end of his season at Dujac, when Jeremy asked him if he wanted to visit some other Burgundy domaines to do some tasting and maybe think about where next to approach to do a vintage (as a result of the subsequent tastings – and Dujac’s influence – Xu worked the 2019 vintage with Pierre-Yves Colin-Morey), Xu had perhaps the biggest epiphany on his wine adventure to date. He knew that he didn’t just want to nurture fruit on the vine and turn it into wine, but also – like his own mentors – nurture and encourage like-minded people to follow their noses, awaken and educate their palates, and start their own wine adventures. With just under three hectares of Pinot Noir and Chardonnay vines planted on the south-facing slopes of his Miao Lu vineyard in Yunnan, Xu is fully committed to maintaining more than a flow of vinified grape juice in the coming years. The knowledge and passion that flows freely around the vigneron’s dinner table, and the convivial spirit of generosity Xu discovered at each world-class winery, are just as important to his vision for Miao Lu. Yes, making exquisite, thoughtful wine with love and care is vital – but so too is the culture of sharing, savouring and celebrating good wine in good company, and raising a well-nosed glass – as often as possible – to hard work, friendship, and the magic you simply can’t bottle. This article was originally published in FONDATA, Issue One

FONDATA’s Gavin Lucas speaks to the restaurateur-turned-winegrower Alex Xu about the series of epiphanic moments in the company of great winemakers that completely reshaped his future

Restaurateur-turned-winegrower Alex Xu shares the series of epiphanic moments with great winemakers that completely reshaped his future

FONDATA: Epiphany Wines

Epiphany Wines 

Juliette Couderc didn’t have the easiest start at Ch. l’Evangile. She arrived in September 2020, in the heart of the pandemic, and just in time for the 2021 growing season – a vintage that saw incredible mildew pressure and a return to the chaptalisation that was, pre-climate change, normal for the region.  But the 31-year-old isn’t one to shy away from a battle. The Sunday before I spoke to her, she’d broken a finger playing rugby – something about which she was particularly blasé (it was “very, very blue”, she told me). Indeed, she used to play fullback for Narbonne’s team in the Fédérale 1 league, and now represents the local Libourne squad. In a wine region that is dominated by the slick and suited, she’s a breath of fresh air.  Born in the Charente, Couderc studied winemaking in Bordeaux and Montpellier before travelling to opposite ends of the earth – Chile and then New Zealand – to learn her craft. But L’Evangile – one of Pomerol’s most respected names – is a far cry from the wineries she started in. Both Escudo Rojo (a Mouton Rothschild project) and Wairau River in Marlborough were big operations, giving her exposure to larger-scale winemaking. She returned to France and worked her way through Burgundy and the Rhône before settling in the Languedoc for several years, focusing on viticulture. It was here that she first met Olivier Trégoat, who was then Technical Director of Domaines Barons de Rothschild’s projects in Chile, China and the Languedoc. In 2017, he recruited her – then aged just 26 – to head up the vineyards for Long Dai, their winery in Shandong Province. She’d planned to only stay a year, but then she was made Technical Director, managing work in both the vineyards and winery. It was Covid’s arrival, along with China’s strict lockdowns, that saw her return home – and Olivier Trégoat, who had just taken the reins for L’Evangile and Rieussec gave the talented winemaker her next opportunity, as Chief Operating Officer at Ch. l’Evangile.  For the rest of the team – including a Cellar Master that had been there 20 years – she may not have been the obvious choice. Despite growing up just an hour away, the 29-year-old had never worked in Bordeaux, let alone one of the region’s top estates – one that is sibling to First Growth Ch. Lafite Rothschild.  “At the beginning, it was pretty stressful for me,” she confesses, “because I’m pretty young in comparison to the rest of the team.” But it didn’t take long for them to realise why she’d been chosen. She’s not the sort to sit behind a desk. She was instantly out in the vineyards and winery talking to the team, digging into the DNA of the estate – and gently starting to question why they did things this way and that.  Baron Eric de Rothschild bought shares in Ch. l’Evangile in 1990, taking full ownership in 1998. Significant investment and change followed, with a new winery completed in 2004, extensive replanting and an additional seven hectares bought to complement the original 15. Bearing in mind the Rothschild family has owned Lafite since 1868, L’Evangile is just a baby – but that hasn’t held them back. Robert Parker gave the 2009 vintage 100 points – and the estate has been a cult address ever since.  L'Evangile is big by Pomerol standards, with 22 hectares spread over various sites. Between four and five hectares sit on the appellation’s famous blue clay (shared by Pétrus), with the rest on sandy clay and gravel soils. It’s the Merlot from that blue clay that contributes the creaminess that is key to the property’s fingerprint – along with soft yet dense tannins. Couderc is looking to make sure that that fingerprint shines through in the wines, even with climate change.  Her appointment is part of an ongoing shift at Domaines Barons de Rothschild. Since Saskia de Rothschild took over in 2018, she’s been pushing for a new vision, putting Jean-Sébastien Philippe in place as her right-hand man, and a flurry of fresh faces throughout the company, with the hope to move from “aristocratic” to “up-to-date” – and certainly more approachable, breaking the fourth wall to talk to consumers. This is the new generation taking over at the highest level. The broader vision is enormous, with the cornerstone establishing an agricultural ecosystem. They are reintroducing corridors of vegetation, establishing ponds and natural waterways, and planting cover crops to improve biodiversity and soil health. They’re re-structuring the vineyards, breaking up plots into smaller parcels, reducing vineyard density, re-orienting vines and adjusting the trellising, working on massal selections and trial plantings of different varieties, as well as moving towards biodynamics – all with extensive trials and studies to ensure changes are for the long-term. Indeed L’Evangile has become a “laboratory” of sorts for the family, with many of these changes introduced at the smaller estate before they are implemented at Lafite. At L’Evangile, the aim has been to pull back – unmasking the terroir. Couderc is experimenting with ways to manage extremes – both drought conditions (as experienced in 2022) and mildew (as in 2021). One key from her point of view is managing the vineyard to retain freshness in the wines – reducing the canopy size and using cover crops, as well as farming both organically (certified since 2016) and biodynamically (certified since 2018).   When she first arrived, she plotted areas to harvest based on how the fruit tasted, planting flags to mark off areas, often stopping partway along a row. Although having done it “blind”, the final map matched up with the different soil types almost exactly. The differences between these parcels are particularly accentuated in hot years, with as much as a week between harvest dates for plots. And, as Couderc tells me, while once they might have waited a little, with warmer September days, finding exactly the right moment to pick has never been so important.   With each parcel harvested separately, it can be treated differently, Couderc explains – pushing the extraction of Merlot on the blue clay, for example, but being more careful for gravel-dominant sections which can bring overly “straight” tannins.  She’s also planting more Cabernet Franc, having seen the success of the variety on sandy plots. Naturally more resistant to mildew and bringing welcome freshness, she feels it will be key for the future – and aims to have it represent around 30% of the vineyards eventually (up from around 20% currently).   In the winery, élevage has been the focus – tweaking to find the right balance. She’s worked closely with Trégoat, Saskia de Rothschild and the cooper Taransaud to find the right oak profile, which has then been translated across three additional coopers (including the Rothschilds’ in-house operation) for barriques, as well as starting to use both foudres and amphorae. For Couderc, amphorae are tricky – with a risk of crude tannins, but the ability to emphasise tension and freshness which she likes, anticipating they will represent a small but important 8-15% of the final blend each vintage. Foudres were trialled on the second wine (Blason de l’Evangile) first, but will now also be used for the Grand Vin. With the natural generosity of Merlot, Couderc sees her job as “to keep the austerity, the freshness” of the wine – while also preserving the innate density of their terroir.  Tasting through a flight of vintages, it’s easy to see the transformation that is underway here. The 2015, for example, is one of the last “old-style” vintages, only enhanced by the generosity of the year. The wine is exotic, rich and ripe – a voluptuous, decadent wine that envelops you. By contrast, the 2019 and 2020 display a crunch and vibrancy, while not losing any of the property’s signature density. The 2022, meanwhile, manages to take the generosity of the year and contain it – with restrained precision and perfume, smooth but gravelly tannins and a seductively lighweight feel.  It's clear already that Couderc is set to be a star – and L’Evangile will only rise higher with her.   Browse all Ch. l’Evangile listings or read more about Bordeaux 

 One of the newest members of the team is Juliette Couderc – who took over as Chief Operating Officer at Ch. l’Evangile in 2020, aged just 29. Sophie Thorpe sat down with the vigneron to talk about Lafite’s Pomerol sibling and the evolution at this prestigious stable of estates

Sitting down with star vigneron Juliette Couderc, the Chief Operating Officer at Pomerol’s Ch. l’Evangile – owned by First Growth Ch. Lafite Rothschild

Talking to Juliette Couderc of Ch. l’Evangile

All change: evolution at Evangile

Alcune regioni vinicole seguono il proprio ritmo. Dai rossi dolci della Rift Valley etiope alle bollicine delicate degli Altos de Pinto Bandeira, Arnica Rowan esplora terre remote con approcci unici alla viticoltura e al vino, pensati quasi esclusivamente per la propria gente.

Arnica Rowan explores wines that don’t make it to the international market – with distinctive styles from Ethiopia, Brazil, Thailand and beyond

Discover the wines of Ethiopia, Brazil and beyond

Non destinato all'esportazione

 When the UK entered the first coronavirus lockdown in March 2020, there was a sense that the end of long, thoughtful, funny and serious conversations was dangerously close. Over a Zoom call, sat at our respective kitchen tables, F+R’s Patrick O’Connor, creative director Alan Aboud and myself, a journalist and editor, started to wonder if we could work together in some way to explore topics usually explored at the communal tables that were sadly empty.  The first project we worked on together marked the 90th birthday of iconic Lebanese winemaker Chateau Musar and the simultaneous publishing of a book celebrating the winery by Académie du Vin Library. Working together with music consultant Leo Walton, we conceived a package of content for FINE+RARE’s website to coincide with F+R’s exclusive release of various mixed cases of Chateau Musar vintages going back to the 1960s.  As part of the content package, I wrote three articles for the F+R website, and worked with Leo to create four Spotify playlists featuring Lebanese music from the relevant decades of the Musar vintages being released: the 1960s, 1970s, 2000s and 2010s. Leo and I also suggested the potential to add more cultural context to both the wine and our selection of music by producing a podcast in which we interviewed a Lebanese musician about musical culture and heritage in the region. We explored various ideas before interviewing two members of the Beirut Groove Collective – a group of DJs with a reputation for unearthing records from the 1960s, 70s and 80s and giving them a new audience. We asked the DJs to give us the low down on their legendary all-night vinyl-only parties in Lebanon’s capital, and about Beirut’s surprisingly vibrant music scene throughout the Civil War (1975-1990). We also asked Ernesto about his new reissue project with BBE Records and the first release in the series: Ihsan Al-Munzer’s 1979 synth-led Belly Dance Disco album.  This idea – of creating original editorial content that proactively ventured into topics in and adjacent to the worlds of fine wine and spirits in order to enrich the FINE+RARE experience – immediately appealed to all involved. Between us, we started to flesh out the idea for a new content platform that could explore and commission stories that took advantage of our combined knowledge, skillsets and networks, plus FINE+RARE’s access to the best producers and most interesting personalities driving quality in the worlds of fine wine and exceptional spirits.  While the concept was always for FONDATA to be a multi-media platform whereby we would produce content in whatever medium seemed most relevant to a given subject matter – podcast, video, blog or print – we focused our initial efforts on producing a large-format, print journal. It would provide a brilliant canvas for us to commission the best writers, photographers and illustrators, and it would also be the perfect format to function as a physical mission statement, something we could send to F+R customers. Doing this in 2020, when we were in lockdown, seemed like a great way to maintain connection and morale in an unprecedented moment in living memory. We formed a small ‘bubble’ to sit, appropriately distanced, in Patrick’s back garden in Hackney to brainstorm the idea and start mapping out what stories we could potentially commission for our first FONDATA journal. For the inaugural issue, one story in particular was pivotal to realising our ambition: commissioning American essayist, author and regular contributor to The New Yorker, Adam Gopnik to write a piece for us. In his book, Paris to the Moon (Quercus, 2000), Gopnik likens Jean-Philippe Derenne’s L’Amateur de Cuisine book (Éditions Stock, 1996) to “a medieval almanac, offering a timeless, secure, benevolent universe of food.” In our initial conversations, we’d identified Wine Grapes, A complete guide to 1,368 vine varieties, including their origins and flavours (Allen Lane, 2012) – the weighty 1,240-page tome authored by Jancis Robinson MW, Julia Harding MW and Dr José Vouillamoz – as a book we’d love to celebrate in some way. We wondered if Gopnik would be as enamoured with the book as much as Derenne’s and if he’d write something for us about it and its value to wine lovers and gastronomes alike. We duly sent him a copy of Wine Grapes (clothbound and slipcased) and a note introducing ourselves and outlining FONDATA’s ambition. He loved the book and the idea for the piece, so we contacted Jancis to ask if she would be happy to be interviewed by Adam. It turned out they were both fans of each other’s work. Our first feature was underway. But how would we present the piece? What would FONDATA look like? Alan asked Jancis if she would agree to be our cover star for our first issue. When she agreed, we had to work out how to bring the inaugural cover to life. “Gavin Bond popped into my head,” Alan, recalls, of the task at hand, “as he has become the ‘go-to’ photographer for celebrity portraits, especially in the film and fashion business. I felt Jancis deserved that status and reverence. Of course, the wine world reveres her, but no wine journal seems to be able to look beyond a shoot involving wine bottles and grapes.”   With Gavin Bond on board, the next step was to think about the shoot itself. “We enlisted the help of a wonderful floral design company, Studio Lupine,” Alan explains of his art direction. “We briefed Raggie Furuseth, the designer, to create a wildly original space in which Jancis could be photographed. The resulting portrait is a stunning and sensitive study of one of the world’s most learned and charming wine writers in her prime.” Another crucial part of our first issue planning was around design concepting and setting out our production values. As a kind of guiding light, Alan and I had adopted a mantra: “This isn’t a magazine”, as FONDATA would have none of the concerns of a regular magazine. We didn’t want to print on flimsy paper. We didn’t want to create something predictable or ephemeral, but rather an object that felt it had more permanence, more lasting value. FONDATA, we were all very clear, would strive from the outset to be a joyous, opulent celebration of cerebral, long-form editorial content.  Alan began working with his studio designer, Haley Austin, exploring different oversized formats, experimenting with page layouts and type treatments to realise his vision for how FONDATA would look. At the same time, he commissioned Rick Banks of Foundry 37 to create a bespoke logotype for FONDATA’s masthead based on his F37 Caslon typeface. We also adopted F37 as our core typeface for body copy, and to use at large scale for feature headlines and beautiful, full-page pull quotes.  In terms of our editorial direction, we were keen from the offset to commission editorial that explored evergreen (and ever-fascinating) topics. What does it mean to collect? How has the pandemic affected our lifestyles, and how much of that is positive? How do ideas germinate, and how does genius emerge? How important is history and tradition to innovation and revolution? What are the most significant drivers and the biggest hurdles for excellence? Once the Gopnik feature was in the proverbial bag, we set to work commissioning an issue full of features that we hoped would appeal to a wine-loving audience but not feel like we were trying to sell them something.  We approached Jancis Robinson’s co-authors of Wine Grapes, Julia Harding MW and Dr José Vouillamoz, to call out five relatively obscure grape varieties from around the world to champion them and the producers making remarkable wines with them. We also commissioned botanical artist Sarah Jane Humphrey to illustrate each variety.  We asked the former director of London’s Design Museum, Deyan Sudjic OBE, to contemplate the history of social spaces. To accompany his feature, we asked him to approach a number of highly regarded architects and interior designers to illustrate their visions of social spaces of the near future. As a result, we soon added John Pawson, AB Rogers, Paloma Strelitz, and Jon Marshall to our list of contributors. We tasked journalist and author Dylan Jones OBE with critiquing wine’s critical landscape, connecting him with some of the world’s leading wine writers and critics to discover how the pandemic had reshaped their work lives and lifestyles.  Author and historian (and one of the most elegantly dressed gentlemen about town) Nicholas Foulkes very literally wrote the book on cigars. His son, Max, is a Master of Havana and works at Davidoff in Mayfair. And it was Nicholas’ father-in-law who first introduced him to the pleasures of cigar smoking. Especially for our first issue, Nicholas pondered the joy of his relationship with his sons and the idea of passing cultural knowledge and enthusiasms from one generation to the next. We commissioned Julian Broad to shoot a portrait of Nicholas with his sons.  I spent time talking with restaurateur-turned winegrower Alex Xu and wrote a piece about how he’d come to completely reshape his future by planting three hectares of Pinot Noir and Chardonnay vines in the foothills of the Jade Dragon Snow Mountain in China’s most idyllic province. I also interviewed Waterford distillery owner Mark Reynier to find out how (and why) he’s bringing notions of terroir, traceability and transparency to the fore in the world of single malt whisky.   Meanwhile, British chef and food writer Thom Eagle contemplated the value of spending more, rather than less, time in the kitchen, and artist Stewart Walton illustrated the piece.  We commissioned educator and business guru Germana Di Falco to interview fashion designer Brunello Cucinelli about his philosophy to business and life itself, and we engaged British-born, LA-based writer and critic Geoff Dyer to chart the slow journey towards appreciation of and reverence for well-chosen wine. The issue signs off with a Letter from California penned by winemaker Maya Dalla Valle, who reflects on her 11-year journey to become the winemaker at her family’s celebrated vineyard in Napa. The resulting inaugural issue is everything we hoped it would be. As Patrick says in his publisher’s letter on its very first page, it is a celebration. One that delivers rich, engaging editorial content in a format that feels lavish and collectable in and of itself. “It is also a collective,” he continues. “The best minds brought together to tackle the subjects that captivate, so arresting in their absence – experience, space, people and family. [This issue] became a journey into the sound of the things that matter to the soul of the collector, the reasons things exist, the FONDATA.”

FONDATA Editor Gavin Lucas on the content platform’s journey from ideation to realisation

Exploring how the FINE+RARE Group created FONDATA, a unique wine and spirits content platform

The FONDATA genesis story

FONDATA: The genesis story

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

Provinco

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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

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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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