Christian Patat is one of Italy’s busiest and most successful vignerons working with his wife at top Friuli estate, Ronco del Gnemiz, as well as working with Enzo Pontoni, vigneron extraordinaire, at the legendary Miani estate. He also works as a consultant winemaker for many properties producing wines from all over Italy. Most recently he has been involved in an old vine project with long-term friend and fellow Friulian, Marco Simonit – famed for his work protecting old vines all over the world most particularly at the legendary estates of Yquem, Leroy and Louis Roederer.

We caught up with Christian to talk more about L’Età Più Bella (With Age Comes Beauty), which is set to release its first collection of wines from top sites in Friuli next month. His insight into the Friuli region is a great starting point to understanding Italy’s mecca for white wine.
 Can you describe what you think is so special about the Friuli region for wine production?  "Friuli is one of the most complex scenarios in the wine world given the unheard of combination of grape varietals, soil identities and climatic challenges. I’ll try to explain from the inside. The wide number of varietals is provided by different waves of invasion, such as
the French (at the time of Napoleon) and the Austrians (in the same period of Napoleon
but they stayed for much longer); these invasions explain why we have so many 
Bordeaux varietals (Merlot, Cab Franc, Cab Sauvignon, Carmenere) and others of
French origin such as Pinot Blanc, Pinot Gris, Chardonnay and Sauvignon. "The arrival of these 'imported' wines did not cancel out the presence of local varietals such as Ribolla Gialla, Refosco, Schioppettino, Pignolo and Tocai Friulano. The Austrians also did their part leaving some Traminer and Riesling so that the picture is composed as it is today.  "Until the ‘60s, Friuli was a poor region and the vineyards were in the hands of small growers selling locally and with no real commercial plan and having the ability to offer a wide range of wines gave more options to sell to occasional customers. For this reason, the Friulians never gave up any of these varietals and when the DOC was finally in place they were all included.  "In terms of soils there is a significant difference between the flat appellations (Grave del Friuli, Isonzo, Aquileia) and the hillside appellations (Collio, Friuli Colli Orientali, Carso). The flat area is basically made of gravelly soils, the hillside is basically marl (locally called PONCA and geologically called FLYSH), obtained by the sea pushing in the direction of the mountains and creating slates of chalk, limestone and clay, all of which are agglomerated in various percentages and sometimes within the same vineyard, providing an incredibly complex subsoil.  "This complexity is augmented by the fragility of the structure which is very prone to erosion and obliges the growers to cultivate on terraces in order to minimize the impact of the water. This way of growing the plants generates very high costs and consequently low yields given the limited density of plantation (i.e. the average density on a modern planting in hillside Friuli can reach about 6.500 plants/ha which is much less than what can be achieved in Burgundy with an average of 10.000 plants/ha), and makes virtually impossible machine harvesting and other mechanical intervention.  "To complicate this picture, Friuli has the highest amount of rain in Italy which means that growing grapes can be a real challenge, but the ponca soil has a high degree of draining, so to avoid issues and diseases caused by excessive water close to the roots. All this being said, the real peculiarity comes from the soil itself which can be a magical balance of minerally driven characters, with enough structure to provide full-bodied wines and that’s the
reason why white and red varietals are grown in the same place." What varieties do you think perform the best in Friuli and why?  "You may have different answers if you ask different growers but personally I think that among white wines I would go for Friulano (Tocai) because it expresses very well the different sites and shows better than any other varietal the balance of richness and saltiness.  "Apart from Friulano I would pick Sauvignon Blanc because I see it as a possible third way
between Loire and New Zealand. More aromatic than in France with richer body
and more minerally driven than in New Zealand.  "And finally, if you are lucky enough to have well-aged vines Chardonnay can also do surprisingly well in cold sites. Among reds I would pick Merlot and Cabernet Franc given their tendency to ripen on the late side (same timing as Pomerol and Saint Emilion) and to
provide low yields and concentration without losing freshness and spice. Also, Refosco can do very well bringing a Syrah-like spiciness and a full body but it needs to be grown in very well-suited spots. Can you describe the last few vintages and qualify them?  
"2018 was a very sunny and dry vintage, driving to early ripening of some of the whites such as Sauvignon (starting date of harvest 23rd of August) but quite interesting for reds given that the month of September was quite fresh and dry so to give a larger window to pick the reds at the right level of ripening. 2019 was much cooler (starting date of harvest 1st of September) but quite ideal for whites with lively acidities and good concentration. Reds were also fine but some later rain in September affected a bit the possibility of fully ripe tannins so I would consider it as quite average." 
10 DOCs, 4 DOCGs, 30 different varieties, it can be difficult to know where to start exploring the wines of the region. Can you advise?  "Diversity can be fascinating but it can also turn into a nightmare given that you have to add also the wide difference of styles available (stainless steel crisp white wines, barrel fermented Burgundy oriented, orange wines with maceration on the skins…). I cannot really advise on this as I find all this diversity as a real limit to communicate the character of the region, but on the other hand I have to admit that there are very few wine regions in the world (maybe none) where you can find so many reasons of interest. That’s why more and more wine enthusiasts are travelling this way and fall in love with the complexity of these terroirs and
wines." 
Are all the fine wines of the region concentrated in one area or are they dotted all around?  
"90% of what we can call fine wines are made on the hillsides of Collio, Friuli Colli Orientali and Carso and very few are made in flat appellations such as Isonzo." 
Friuli-Venezia Giulia comes across as quite independent from the rest of Italy, why is this?  "I think a whole history of invasions (Romans, Longobardians, Venetians, Austrians, French) has created a sense of self protection. More than this after the Second World War Friuli has turned from a poor region into one of the very wealthy and productive areas of Italy, due to
the silent and consistent attitude for hard work of the Friulians. They have been able to turn it into a well-kept secret and make a pride of it." How long have you worked at Miani?  "I started in 1991 helping him in decision-making at the time of the final blending and taking on my shoulders all the commercial aspects that he did not want to manage." What makes the wines from these top wineries stand out?  "I don’t know if they stand out but what I can surely say that we both apply a tireless dedication and passion to what we do. We both consider single sites and soils more important than varietals and we have the ambition to 'bottle a place' more than a wine." Who has been your biggest inspiration in life and as a vigneron and why?  "My father, a real bon vivant, who put me in contact with great wines since I was still very young and created in my mind the quest for quality in every aspect of my life. My fascination for great wines came from him, just watching his excitement when receiving his annual allocation of Champagne Salon or Monte Vertine (to name a few) and the pleasure he used to take in sharing with friends.  "Then my wife who despite challenges, family issues, economical limitations never gave up looking for the best possible wine here at Gnemiz, loving this place and respecting it as a living treasure and not just as an instrument. Finally Enzo Pontoni at Miani who showed me how you can achieve your goals only with hard work and passion and how you can be the happiest man on earth just for the fact that you are doing exactly the work you want to do in the way you want to do it." How did you first get involved in L’Età Più Bella (With Age Comes Beauty), the old vine project?  "That was Marco Simonit's idea to involve me as we had experimented in the past and in some ways we started the project in the mid ‘90s, but at that time we were all too busy to follow up and we did not have a well-formed concept of what we could do… we were just youngsters…" What is so unique about the wines that have been produced under the L’Età Più Bella label?  "The goal was to explore the identity of various plots of very old vines, all of which were well placed with very good exposition and with an excellent quality of soil. The character which comes out from an old vineyard has a different kind of balance and texture, as we use to say, it is more a “wine of roots” than a “wine of sun”. That’s quite evident by the fact that old vines tend to ripen later than neighbouring young vines and suffer much less from potential water stress, producing more consistent wines of complexity and finesse. We were not looking for fruit bombs to impress but for refined and subtle characters and ageing potential."
 You are a philosopher and a jazz musician as well as a winemaker. Can you tell us more about these passions?  "That’s all too generous, in fact, I have none of these titles. I did not complete my studies in philosophy due to the sudden death of my father so I cannot call myself a philosopher. My passion for philosophy is due to my classics studies and when it was time to chose the University, my father suggested to go for philosophy because, he said, 'when you will
finish your study you will not find a job and can come to help me to sell some
wine!'  "That’s exactly what happened, just with the wrong circumstances. About jazz, I always wanted to become a piano player and I’ve studied a lot for this but in the end, I was not good enough to make a career and I quickly understood there was no point in dreaming of being the new Keith Jarrett, so I became a well trained amateur and I gave up playing in public.  "As for winemaking, I don’t have a formal education given that I had to work and did not have time to study at University, so I started a process of self-education in a kind of backwards process, from my instinctive ability to be a good taster, moving gradually to all the
knowledge which drives the production of wine, from the vineyards to the cellar.  "It took me years and the support of many friends who allowed me to verify my skills in their cellars. The results of my 'experiments' were very promising and convinced me to go deeper in my studies until the point of being able to take full responsibility for wine production as I’ve been doing for the last 20 years." Read more Editorial 

We caught up with Christian Patat to talk about his old-vine project with Marco Simonit – L’Età Più Bella – which will include its first collection of wines from top sites in Friuli this summer

Christian Patat on his old-vine project with Marco Simonit – L’Età Più Bella – which expands to include top sites in Friuli this summer

The wines of Friuli-Venezia Giuli

Christian Patat on the wines of Friuli-Venezia Giuli

Since the ban on chemical prevention came into practice across Europe in the early 2000s, vine disease has grown to epidemic proportions, including in some of the world's most prized vineyards. Marco Simonit's methodology of using non-invasive, gentle pruning techniques and shunning any chemical additives has brought him many endorsements from wineries around the world. He has advised at over 100 wineries and currently has a team of 25 international consultants working for him, including at top estates such as Domaine Leroy, Ch. d’Yquem and Champagne House Louis Roederer.  In an interview conducted just weeks before the Coronavirus lockdown began, Simonit outlines the philosophy behind the L’Età Più Bella (With Age Comes Beauty) range of wines. L’Età Più Bella (With Age Comes Beauty) is a collection of wines produced entirely from old vines from Marco Simonit’s home region of Friuli – arguably Italy’s top region for white wine. Simonit states “the idea of the project is to identify the distinct character one gets from wines made exclusively from old vines. It also provides a true terroir blueprint of that vine. More than that and what is the key impetus behind the project was to produce something that would come to be a physical embodiment of the Simonit&Sirch philosophy.”  This project has been a dream for Simonit for the past 20 years. “By having a bottle of wine on the table I hope it will create conversation about the world we live in, the environmental issues that surround food and wine production and the efforts made to make such production sustainable,” he says. The importance of protecting old vines is multifaceted. Simonit states, “First and foremost it promotes sustainable viticulture without an over-reliance on water and chemicals. Old vines with deeper roots are effectively dry-grown – with the deep roots feeding from water locked into the soils. Young vines (depending on the climate) rely on irrigation in their early years and continual replanting of young vines leads to a huge increase in water requirements.” “Fundamentally the project is to provide sustainable viticulture under the threats of global warming,” he says. Being organic/biodynamic, according to Simonit, is not enough in light of current threats to the environment. "Vines have to be stronger and self-sufficient if they are to survive the increasing climatic pressures. The current volume of fertilisers and water is not sustainable in the long-term future," he adds. Old vines are also more sustainable in terms of water requirements and self-sufficient when it comes to nutrients not needing to rely on chemical fertilisers to keep the plants operational. Simonit explains: “A healthy vine (free of pathogens) has much more live wood on the vine which means much healthier capillaries and is therefore much more resistant to the stress and strains of the growing season – whether that be pathogenic fungal disease, hydric stress or other diseases typically found in a vineyard.” Educating the vigneron and the wine lover For Simonit, this project is a plea for wine lovers to understand the fragility of future production in many fine wine regions of the world. “In the world, there are old vineyards at risk of being uprooted, or not valued," he says. "In this case, it is their uniqueness that makes the difference and I want the L’Età Più Bella range of wines to become a means of talking about the importance of vines reaching advanced age (an approach completely at odds with many producers in Italy currently). "I want to make people understand through a product how important these ancient vineyards are, and how through tasting the wines one can go deep into the territory, the vineyard, and the single plant and its conditions of health.”  Vine-by-vine assessment “There is no mass approach when dealing with vines like these,"Simonit explains. "All plants are different, just like men and animals. The extraordinary work is to understand plant-by-plant how many bunches, how many leaves to leave, whether to trim and in what way.  "Soils are analysed, which is fundamental for maintaining the radical system. It takes a lot of energy, willpower and time because the individual plants are treated within the vineyard, and then you have to be severe. The grapes entice you, but you have to respect the plants as individuals.” Vine pruners as a skilled workforce More than that, Simonit wants the project to be an opportunity to bring focus on the regions where the wines originate, as well as the growers who produce the grapes. “It is important for me to have consistent relations with growers who share the old-vine philosophy and values and have detailed knowledge and approaches to their vines.  "But the project also brings the philosophy to the growers. By producing the wine, the growers themselves become further involved, recognising the benefits of the preservation of the old vines and how these wines would further promote their region.” An additional benefit that has stemmed from the old-vine project and the adoption of Marco Simonit’s gentle pruning techniques is that it has reawakened the craft skills of traditional vine pruning that have been lost due to the introduction of chemical and machine farming during the latter half of the 20th century.  Marco Simonit’s pruning school and one-to-one consultancy with vignerons and their workers all over the world have introduced new skills to individuals that have been underappreciated as part of a low-paid, unskilled workforce, often working in poor conditions and with minimal social support as is the case with many seasonal workers. “Training up pruners has become part of a social responsibility," explains Simonit, “not only improving the health of the vines but also creating a skilled workforce that through vine protection and a reduction in chemical use has been a financial benefit to both wineries and their workforce”. Marco states “the social impact of training vineyard workers has been recognised by government initiatives in Europe who have worked with us to help increase the skillset and employability of immigrants in parts of Italy with the end result having a beneficial effect on their individual lives and the communities involved.” “Where better than to start” he states, "than in my home region of Friuli in Northern Italy". A region whose reputation continues to grow and is now widely recognised as the country’s finest for top white wine which competes with some of the finest in the world. They make pretty good red wines there too. Born and raised in Friuli, Simonit couldn’t think of a better place where he could bring the philosophy to life: “Friuli needs a project that speaks about Friuli.” 30 years is an old vine (for Sauvignon Blanc) A common issue in vineyards around the world today is vines dying at just 20 years of age, requiring them to be pulled out and replanted. The vine is not even operational in terms of production for at least three years of growth. The longer the life of the vine can be extended, means a huge reduction in both economic as well as environmental pressures. At 15-20 years old, the vine will have good adaptation to its soil, consistency in its production and will be much more self-sufficient. "The Sauvignon comes from a 30-year-old vineyard, but 30 years may seem young in an 'old vines' context but 30 years for Sauvignon is a lot. For example, Sancerre vines have a maximum lifespan of 25 years. And it is very rare to find it older than this, it is one of the most sensitive varieties to diseases.  Speaking of the pandemic, since we are on the subject, there were the pandemics of Sauvignon and Cabernet Sauvignon: they are the most sensitive varieties to diseases, there were international experts who have tried to investigate this theme. In France for example the producers that lost their plants to disease, planted younger plants, and they made wine from old and young plants together, but the wine was no longer the same. Because the difference is made by the wine that is obtained only from the original plants, without the 'interference' of the new plants. "Sauvignon gets sick from pruning wounds, fungi enter that destroy the plants and kills them. It is very difficult to find single original Sauvignon plants. That is why the Simonit&Sirch method performs pruning cuts that do not ruin the path of the lifeblood of the plant. "Ultimately we want to tell these things through wines. With a point of view that no one has ever taken into consideration, because we invest in people and because we respect the plants over time. "It is no longer enough to say that you are 'bio' to guarantee a good job, you need to do a lot more to be sustainable. And our job is to tell everybody this.” True terroir relies on old vines An additional and worthy benefit at the premium end of production lies in an old vine's ability to produce grapes with a true blueprint of its terroir. Simonit agrees with Lalou Bize-Leroy’s philosophy that a true terroir of a particular site requires a vine that is at least 15 years old, since a well-established vine produces a wine that is more about the soil than the individual characteristics of the sun. Old vines with deeper roots are also much less affected by vintage variation. These are wines made from their roots rather than wines made from the sun. For Simonit, the importance of the project lies in “the increase of education, sensibilities and sustainability. The importance of my pruning technique is understanding that, left alone, vines will survive very well. The problem lies in when the vine is domesticated and such domestication, if done badly, can weaken the vine, increase the pathological stress to the plant, leading to an early death.”  Browse more Editorial 

Marco Simonit has been at the forefront of modern viticulture techniques aimed at protecting old vines from disease and decay for the past decade. Gavin Smith speaks to him about his pioneering philosophy

Pioneering viticulturalist Marco Simonit on the philosophy behind his L’Età Più Bella wines. 

Marco Simonit on why old vines matter

Chile is already well-known for producing top-quality Chardonnay and, to a lesser extent, Pinot Noir. But the wines tend to translate the intense solar energy synonymous with the region – producing fat, juicy, candied-fruit wines that lack the tension and minerality that the world’s very top examples exude. Baettig, however, is a notable exception – something that was highlighted by a recent vertical of the young estate’s first three vintages. The project came out of Francisco Baettig’s obsession with finding the right place for these finickity grapes in Chile. Following his own experiences growing Pinot Noir and Chardonnay elsewhere, he knew what he had to avoid. He was adamant that he wouldn’t rely on irrigation, which leads to shallow root growth and therefore, in his view, less terroir expression. Secondly, he wanted better clonal material. Baettig went to the very best to source his vines – his Pinot Noir vines come from a top vine nursery in Gevrey-Chambertin. He also needed a cooler climate where he wouldn’t have to rely on thick canopy growth to protect the grapes from the sun – something which Baettig believes can lead to overt green flavours. High-intensity sunshine also leads to thicker-skinned berries, but – for Baettig – thinner-skinned berries produce fresher wines and more ethereal tannins, both elements he seeks in his Pinot Noir. A cooler climate would also mean lower alcohol and fresher fruit profiles. With all these components in mind, it took Francisco Baettig (of Errázuriz, Seña and Chadwick) and his business partner Carlos de Carlos two years to find what they felt was the best place for this project. Fortunately, for Baettig and Carlos, it was familiar territory. The remote Traiguén district of Malleco in Patagonia is close to where both Francisco and Carlos’s families are from. On the 38th parallel south, the region has enough annual rainfall to allow dry-farming, the solar intensity is 25% lower than in central Chile (allowing for lighter canopies and thinner skins), and the volcanic bedrock on top of clay soils is poor enough to produce naturally low-yielding, high-intensity fruit. They planted vines in 2012 and their first experimental vintage was 2016, making a tiny amount of wine for family and friends. After all that time and effort, it was only then that they found out if this place was as good as they hoped. “It was a nervous time,” chuckles Carlos. But the wines quickly brought a sense of relief – it was early days, but they could sense the promise and they could already feel the elusive tension present in the wines. It would be another four years before they launched their first commercial vintage in 2020. The wines were from 2019 – and it proved not the easiest vintage to launch a new wine. Baettig always wanted vintage variation, a region on the margins where the vintage leaves its stamp. But 2019 was a very hot vintage in central Chile and, though Baettig’s wines suffered a lot less in the cooler south, they were still affected. Now with three commercial vintages under their belt, the critics that have managed to taste the wines have been more than impressed. From the outset, their 2019 releases were met with much fanfare. James Suckling described them as “compelling… rare gems that make you contemplate Burgundy”. The 2020 Baettig Vino de Viñedos Los Parientes Pinot Noir was selected among the top 10 Chilean Pinot Noirs by a Decanter tasting panel and Joaquin Hidalgo from Vinous wrote that Baettig’s “ wines leave behind a trail of tension that is the stuff of drinkers’ dreams”. Francisco Baettig is no stranger to such accolades. He is already one of Chile’s most celebrated winemakers. Awarded Chile’s winemaker of the year in 2018 by Tim Atkin thanks to his work at Viña Errázuriz, he was instrumental in establishing the winery both in the fine wine world with Seña and Chadwick, but also amongst everyday drinkers with their consistent quality at lower price points. While Viña Errázuriz has become a hugely successful business with production amounting to over five million bottles every year, Baettig’s Traiguén project is tiny. Entirely self-funded, it is a real labour of love and production today is just 55,000 bottles per year.  These early years have not been without difficulty. Being able to dry-farm was important, but this came at a cost. While the rainfall should be sufficient to dry farm and protect them from potential drought in the early days, Baettig still chose to irrigate half the vineyard and left the rest without water. In the 10 years since they first planted, the unirrigated young vines suffered terribly and only the irrigated part of the vineyard grew strong. Once established these vines can now survive without irrigation. Since then, Baettig has replanted where the vines suffered most and irrigated the young vines before weening them off their water supply once established. It was a costly mistake that saw their production reduced by almost half. The quality of tannins in their Pinot Noir has also not been straightforward. Vine age, Baettig believes, is essential to create the quality tannins he is looking for. At the moment the Pinot Noir vines are too young to provide the texture he is ultimately seeking. He is using whole-bunch fermentation (up to 15%) to add texture, as well as more herbal spice aromas. He is also using new oak (at varying levels) to provide a bit more structure and backbone to the Pinot Noir. As the vines mature and the tannins become more present, he hopes he can taper his use of oak and whole-bunch to find the perfect balance. If the wines are already this good with such young vines, the future here is tantalising. The Chardonnay production has been more straightforward, and the wines are outstanding. The taut mineral expression, salinity and richly fruited body belie their modest price tags. Tasted blind you would never guess they were from Chile – but the early success of these wines is no doubt setting the benchmark for Chardonnay and Pinot Noir in Chile, as well as changing our expectations of the flavour profiles in the region.  Beattig and Carlos remain convinced about the region, and today the results speak for themselves. With so much going for it, you can’t help but feel this remote region will transform in the next few years as more and more vignerons realise its potential. 
 Vertical tasting of Baettig’s wines from 2019 to 2021 
2019 Baettig, Vino de Viñedos, Los Parientes Chardonnay: The 2019 Los Parientes Chardonnay is starting to show the first signs of development with honeyed, citrus aromas and dried fruit tones. The palate remains clean and taut, very fresh with lime fruit flavours and structurally vertical in style. There is a contrasting mix of sweet, honeyed fruit and sharp acidity on the finish. 2020 Baettig, Vino de Viñedos, Los Parientes Chardonnay: Compared to the 2019, the ripe citrus fruit is better integrated with the acidity. A cool vintage for the region produced a wine with lovely contrasting lemon and orchard fruit flavours with more savoury, earthy, lightly smoky, mineral tones. The wine has great tautness, and the vibrancy really lends persistence to the palate. Again, it has a very vertical Chablis-esque style that is beautifully balanced and refreshing. 2021 Baettig, Vino de Viñedos, Los Parientes Chardonnay: The 2021 vintage in Traiguén is looking very special based on these early bottlings of Vino de Viñedos (the more premium Selección de Parcelas will be released next year). The nose is complex, with green herbal tones allied to chalky, briny, mineral notes. The palate retains that distinct vertical, Chablis-esque character, but also has a lovely, rich mid-palate. The tautness brings great energy to the wine. The wine has all you want in an acid-driven Chardonnay – varietal expression, verticality, salinity and a long, refreshing finish. This is exceptional value at under £20. 2019 Baettig, Selección de Parcelas, Los Primos Chardonnay: The Selección de Parcelas are the top bottlings from Baettig. The wine is barrel-fermented and aged for 14-15 months in oak. Compared to Los Parientes, at three years of age, the wine shows less development in bottle. The peppery spice from the oak along with the textural layering on the palate gives the wine a great mouthfeel. It is rich and concentrated, but still has plenty of tension and a refreshing mineral salinity on the finish. 2020 Baettig, Selección de Parcelas, Los Primos Chardonnay: The 2020 Los Primos Chardonnay is much more reductive on the nose than the 2019 tasted alongside. The mineral, struck-match reductive tone eases with air followed by lovely honey and delicate white-flower aromas – bringing beautiful lift to the wine. The textural quality is outstanding, and the oak ageing gives the wine a textural layering that is rich, concentrated and juicy. The orchard fruit and pepper spice from high-quality oak are all beautifully integrated. The refreshing saline notes come through on the finish and leave the palate feeling super fresh. 2019 Baettig, Vino de Viñedos, Los Parientes Pinot Noir: The 2019 Pinot Noir has just 7% whole-bunch fermentation, but it adds complexity, bringing lovely grilled, herbal, savoury notes to the wine as well as a bit of texture. The savoury tones gel nicely with earthy, wild strawberry and a touch of menthol. The inclusion of whole-bunch here is quite noticeable and dictates the character of the wine. 2020 Baettig, Vino de Viñedos, Los Parientes Pinot Noir: The 2020 is noticeably richer and full-bodied compared to the lighter-styled 2019. The whole-bunch, grilled, herbal, stemmy tones again add complexity but seem better integrated and balanced with the rich blackberry and plum fruit. Despite having a higher percentage of whole-bunch than in 2019, the vintage’s riper fruit and tannins are better able to balance out the additional complexity.  2021 Baettig, Vino de Viñedos, Los Parientes Pinot Noir: The 2021 Los Parientes is easily the best Pinot Noir Baettig has made at the estate so far and a real jump up in quality from 2020 and 2019. The nose has great fruit clarity with rich, ripe black cherry and blackberry fruit aromas. The grilled herbal notes sit beautifully in the background, adding depth and complexity to the aromas. The whole-bunch is also better integrated on the palate, bringing lots of texture, matched by vibrant acidity and saline notes on the finish. It reminds me of a village Morey-Saint-Denis from a ripe vintage in its fruit profile with earthy, blackberry coulis fruit. The wine certainly has a more European/cool-climate edge to it. 2019 Baettig, Selección de Parcelas, Los Primos Pinot Noir: Like the 2019 Selección de Parcelas Chardonnay, the 2019 Pinot Noir has handled the warmer vintage conditions much better, but the warmth of the vintage shines through in the sweet, candy-like blackberry fruit. This is more New World in style – full-bodied, rich, ripe and full of juicy fruit. The herbal tones from a proportion of whole-bunch comes through nicely on the finish, adding savoury complexity. 2020 Baettig, Selección de Parcelas, Los Primos Pinot Noir: The 2020 has a very dark, deep purple colour and some charry, smoky and peppery tones from high-quality oak that is well balanced by fresher, grilled, herbal notes from the portion of whole-bunch fermentation. The wine is very rich, ripe and juicy, with textural tannins adding lots of structure. Browse all listings from Baettig or read more Editorial

Francisco Baettig’s new project in Chile’s volcanic south is wowing critics. Tasting through the first three vintages reveals a fascinating evolution. We caught up with founders Francisco Baettig and Carlos de Carlos to find out more 

Francisco Baettig (of Errázuriz, Seña and Chadwick) on how his new Pinot Noir and Chardonnay project in Chile’s volcanic south is wowing wine critics

Baettig, the rising star in Chile

Baettig: the rising star of Traiguén

When Au Bon Climat founder Jim Clendenen unexpectedly passed away on 15th May 2021, aged just 68, there was an outpouring of sorrow. FONDATA’s Gavin Lucas considers how the one-of-a-kind bon vivant shaped Santa Barbara and California’s wine scene today

Gavin Lucas looks back on the life and times of Jim Clendenen, California’s original wild boy and a pioneer of fine Chardonnay and Pinot Noir in Santa Barbara

The legacy of Jim Clendenen – Au Bon Climat

The legacy of Au Bon Climat’s Jim Clendenen

Wine writer Tamlyn Currin is well known for her love of off-the-beaten track wines, in particular wines from Germany. FONDATA asked her to consider why it is that Riesling fans (of which she is most certainly one) are so much more zealous than fans of other grape varieties.

Examine Riesling's authenticity as a terroir ambassador and its varied styles. Dive into its global celebration and why it's cherished by enthusiasts. 


FONDATA: Exploring Riesling's popularity

Riesling, it’s a tribal thing

Se mai prendete il treno per Saint-Émilion, noterete che attraversa il cuore dei vigneti della regione. Proprio dietro la stazione, alla periferia del villaggio, si trova Ch. Haut-Simard, una proprietà modesta che, guarda caso, appartiene ai Vauthier, la stessa famiglia che ha creato Ch. Ausone, una delle tenute più famose della regione. Oltre 15 anni dopo che la famiglia Vauthier ha rilevato la tenuta, sta emergendo dall'ombra, dimostrando la sua eccellenza. 
Ch. Simard e Haut-Simard, oggi entrambi di proprietà della famiglia Vauthier, un tempo facevano parte della stessa proprietà, risalente al XVI secolo, che prese il nome dalla famiglia Simard nel 1865. Quando la linea ferroviaria tra Libourne e Bergerac fu costruita nel 1870, attraversava direttamente i vigneti e divideva la tenuta in due. La ferrovia attraversa i piedi dei pendii di Saint-Émilion, dividendo nettamente due diversi terroir. A nord della linea ferroviaria si trova l'Haut-Simard, con terreni più argillosi e calcarei, mentre il Simard, più esteso, si trova a sud su terreni più sabbiosi. 
Nel 1917, i quattro ettari dell'Haut-Simard originale furono acquistati da Leonard e Charlotte Gratadoux. Nel 1929 costruirono una nuova casa e una cantina, ancora oggi in uso. Claude "Coco" Mazière, prozio di Édouard Vauthier, acquistò la cantina e 10 ettari di vigneto nel 1954, l'Haut-Simard originale e una parte del Simard. Gradualmente acquisì il resto della tenuta di Simard e ampliò Haut-Simard, portando le due tenute a un totale di 50 ettari. Sebbene i due vini siano stati a lungo prodotti separatamente, a partire dagli anni '90 Mazière ha concentrato tutte le uve nello Ch. Simard. 
Il prozio Coco ha gestito le tenute fino alla sua morte, nel 2008. "È mancato quasi in ufficio", mi racconta Edouard, sottolineando come Mazière abbia lavorato in modo quasi ossessivo fino alla fine dei suoi giorni. Alla sua morte, Alain Vauthier, il padre di Edouard, già responsabile di Ch. Ausone, Ch. Moulin Saint-Georges e Ch. de Fonbel, ha ereditato la tenuta di Simard. "Guarda le mappe del terreno e osserva dove si trova Ch. Haut-Simard: è sabbioso, un po' argilloso e un po' calcareo: è un terroir perfettamente adatto al Cabernet Franc", spiega Edouard. "Scavando un po', ti rendi conto che la falda freatica è 10-15 metri più in basso. È un terreno molto profondo e ottimo, che può produrre un ottimo vino." In effetti, basta guardare i vicini della proprietà per trovare nomi illustri: Canon-la-Gaffelière, La Gaffelière, Pavie e Larcis-Ducasse sono tutti a due passi. Haut-Simard si trova a soli sette o otto metri sul livello del mare, ma è sufficiente a separarlo dalla pianura alluvionale dove si trova gran parte di Simard. 
Rendendosi conto del potenziale, Alain decise di separare nuovamente Simard e Haut-Simard (reintrodotti a partire dall'annata 2008) e avviò un ampio programma di reimpianto per i 10 ettari di Haut-Simard, impiantando fasce di Cabernet Franc ad alta densità (12.600 viti per ettaro) nel 2008, 2009 e 2010. Laddove un tempo le viti di Haut-Simard contenevano circa l'80-85% di Merlot, ora il 70% del vigneto è dedicato al Cabernet Franc, puntando sulla qualità piuttosto che sulla quantità. Poco è cambiato nella cantina dalla sua costruzione nel 1929 e il team utilizza ancora le vasche di cemento originali. L'uva viene raccolta interamente a mano, con una selezione per densità ormai di routine, e rimane a contatto con le bucce per circa 20 giorni, preferendo il délestage (rastrellamento e rimontaggio) alle follature/rimontaggi per consentire un'estrazione delicata. Una volta pressato, il vino matura per circa 14 mesi in botti di un anno per il 20-30% e il resto in cemento. 
Poiché gran parte del vigneto è stata estirpata, i volumi erano esigui nelle prime annate dei Vauthier. L'uva proveniente dalle giovani vigne ha iniziato a essere introdotta a partire dal 2014 e l'assemblaggio ha continuato a cambiare, con il 2022 il primo a contenere il 70% di Cabernet Franc. "Ha cambiato completamente le carte in tavola", afferma Edouard, spiegando come stiano finalmente vedendo i frutti del loro lavoro. Anche ora, vengono prodotte solo 2.500 casse all'anno. 
Per Edouard, il Merlot sui terreni più sabbiosi porta note di fragola, mentre sui terreni calcarei aggiunge liquirizia, completando il frutto scuro e il peperone verde del Cabernet Franc. Quel frutto scuro si è sviluppato con ogni annata, con l'arrivo dei nuovi impianti e la maturazione delle viti, conferendo ulteriore consistenza e struttura. L'età media del vigneto è ora di soli 15-16 anni, destinata a offrire di più con la maturazione. Questo potrebbe essere un vino modesto, ma ha una capacità più che sufficiente per invecchiare. "Sono sicuro che durerà 15 anni senza problemi", afferma Edouard. 
Assaggiando diverse annate, è sorprendente vedere l'evoluzione dello stile Haut-Simard, dal più solido 2016 al lineare, luminoso ed elegante 2022. È un vino che ci ha impressionato anche en primeur negli ultimi due anni, dimostrandosi ben al di sopra delle sue aspettative. Degustazione Ch. Haut-Simard 
Ch. Haut-Simard 2016: Succulento, dolce e rotondo, è corposo e concentrato, con una vera densità di frutto al palato. È fresco, con un finale salino, ma possiede una certa solidità, senza la precisione, la brillantezza e gli aromi delle annate più recenti. Assemblaggio: 65% Merlot, 35% Cabernet Franc 
Ch. Haut-Simard 2018: Il naso dell'Haut-Simard 2018 è immediatamente più espressivo rispetto al 2016, combinando frutti rossi e una nota erbacea con una dolcezza tostata. Al palato è più lineare. Il cuore intenso del frutto è ricco e compatto, incorniciato da tannini granulosi in questa fase relativamente giovane. Il finale è lungo e sapido, con un accenno di foglia di ribes nero. Uvaggio: 70% Merlot, 30% Cabernet Franc 
Ch. Haut-Simard 2019: Floreale, vellutato e aromatico, l'Haut-Simard 2019 è completamente diverso dall'annata precedente. Delicati frutti di bosco, ribes nero e rosso, conducono a un palato elegante e fine. È preciso e succoso, agile ed equilibrato con tannini fini e gessosi. Uvaggio: 60% Cabernet Franc, 40% Merlot 
Ch. Haut-Simard 2022: Il 2022 è la stella indiscussa della nostra mini-verticale di Haut-Simard, e l'annata che Edouard Vauthier indica come punto di riferimento per la tenuta. Al naso è dolce e luminoso, ricco di frutti di bosco rossi impeccabili, insieme a sentori floreali e di scaglie di matita. È il palato a sorprendere, tuttavia, deciso e lungo, lineare con tannini incisi alla grafite e un'acidità appetitosa. Vibrante, preciso e molto, molto buono, soprattutto per il prezzo. Uvaggio: 70% Cabernet Franc, 30% Merlot 
Ch. Haut-Simard 2024: Il naso è profumato, con intense note di ciliegia e fiori soavi. Al palato si percepisce un'intensità lussureggiante, con una nota minerale che sostiene il frutto e completa la brillante acidità. La concentrazione è deliziosa, con tannini fini che creano una struttura densa e strutturata. 12,7% e pH 3,74. Uvaggio: 80% Cabernet Franc, 20% Merlot [degustato en primeur, maggio 2025]

La famiglia Vauthier, celebre per Ch. Ausone, possiede varie tenute sulla Rive Droite. Negli ultimi 15 anni, Ch. Haut-Simard ha beneficiato di importanti investimenti. Abbiamo incontrato Édouard Vauthier per parlare della trasformazione della tenuta, oggi evidente nel calice.

Over the last 15 years, the Vauthier family has invested significantly in Haut-Simard. We sat down with Edouard Vauthier to talk about the evolution underway 

Change at Ch. Haut-Simard – the Vauthier family estate 

Cambio di marcia a Ch. Haut-Simard

Burgundy expert Jasper Morris MW has had his finger on the region’s wine pulse for several decades. Especially for FONDATA, he profiles eight domaines to watch, producers that are bringing vital energy and fresh winemaking talent to the celebrated wine region 

Jasper Morris MW on eight of Burgundy’s most exciting domaines – including Eleni & Edouard Vocoret, Chantereves, Alvina Pernot and more 

The new Burgundians – Jasper Morris MW 

The new Burgundians

Marco Simonit has become something of a celebrity in the world of wine, but his specialisation – pruning – is not normally considered glamorous. Pruning is often low-paid work left to contract crews. But with his childhood friend Pierpaolo Sirch, he set up the Simonit&Sirch pruning consultancy that now has a team of 20 experts operating all over the wine world.  Partly this is because of the rise in grapevine trunk diseases, which are considered a major threat to viticulture. Simonit’s pruning methods are suddenly in high demand because they have the potential to vastly reduce the risk of trunk diseases. Now, in conjunction with FINE+RARE, he has made his first wines from old vines in Collio. The origins of Marco’s interest in the vine began with his background. "I lived with my grandparents because my father died and my mother worked," he says. "They had a small farm with cows, horses, sheep and goats, and also a small vineyard to make wine for the family’s consumption."  He says that it was a good environment to grow up in, surrounded by nature with a gentle pace of life. His real passion was animals, though – not vines – and he had set his heart on becoming a vet. But after studying agriculture at the local college in Cividale in Friuli, he had to take a job. He began working as the technical adviser for the Consorzio of the Collio DOC in 1988, a role he was to fulfill for a decade, offering guidance to growers on viticulture. "I loved the landscapes, and I loved to observe the trees, plants and hills," he recalls.  Then one day, he started drawing vines. "After work, I would go to the fields, and I drew the vines," says Simonit. "I drew the trunk and the arms and the canes and leaves, and I met the wounds. There were a lot of wounds. I started to think about what it must be like for the vine." Observing the pruning wounds and their effects on the old vines made a big impression on him. He asked a viticulturist if he could pull out an ailing old vine, and when he got permission, he approached one of his friends who was a carpenter. "I asked him if it would be possible to help me make a section through an old vine," Simonit recalls. "He said, this is a strange request. Why do you want to do this? I said I wanted to see inside."  So with the aid of the carpenter, Simonit cut the vine in half. "It wasn’t completely dead but it wasn’t in good health," he says. "It had an extraordinary impact on me: when I saw inside, a big part of the vine was destroyed. A small part of the wood was white (alive), but most of the inside of the trunk and the arm was brown and black, and with fungi. I was shocked." At that time no one in the schools and universities had sectioned vines to look at the consequences of pruning. "I called my professors and I spoke about this, and the professors said, Marco, since the beginning people have always approached pruning the vines in same way, so why are you going crazy taking the trunk and making sections to see what is happening inside? Just do a normal pruning like everyone has always done." None of the professors he spoke to were interested in his ideas. But he decided to carry on.  His growing obsession with old vines led him to start travelling, initially around Italy, and then further afield. He saw a similar pattern everywhere. "In these years the viticulture was changing," he says. "A lot of local training systems, such as pergola in Trentino, tendone in Abruzzo and albarello in Sicilia, were being transformed."  People were turning to more ‘modern’ ways of training vines, such as vertical shoot positioning (VSP), and then after 20 years these new vineyards were starting to lose vines to trunk disease. "The spacing for growing the vines wasn’t enough," he says. "In its natural state, the vine is a creeper, a liana. For sure, it is not easy for the vine to remain in the same position for a lot of time, with domesticated demands, without consequences for its health and longevity." He came back to Collio. "I asked some viticulturists if it would be possible for me to try to change the approach of the pruning in modern vineyards. I wanted to change the approach to pruning because the consequences were terrible. The response was they said they didn’t really understand what I wanted to do, but they let me try. In the beginning of 1990 I started to introduce a new technical approach to pruning and shoot thinning by myself in different places in Friuli." Simonit didn’t have a program, and at the time hadn’t heard of Guyot-Poussard pruning, which is an old system that’s somewhat similar to the technique he developed himself. Over a ten-year period he tried to find new solutions, observing old vines and applying different approaches. After this period of experimentation, he thought he had something worthwhile, and he began to approach professors and viticulturists, only to meet with disinterest. Attilio Scienza, professor of viticulture at Milan University, was the exception, though. "Scienza said to me, it is interesting what you do," he recalls.   "Scienza was impressed with my work and started to speak about it with important producers in Italy, such as Bellavista and Ferrari," says Simonit. "And in Schiopetto we built our campus, our laboratory. In Schiopetto today it is possible to see and touch the last 30 years of my work." This was the early 2000s, and although Simonit was starting to get his first consulting gigs, he wasn’t sure that pruning was going to be his professional future.  "But I thought: I believe in this. I had a passion for vines and wanted to help reduce the risks from bad pruning. And I thought, maybe the top wineries in Italy might be interested in my new approach for pruning and shoot thinning. I tried to call these guys and show them what I was doing in the campus of Schiopetto. One day I was in my car, and I looked up Angelo Gaja’s number. I thought this guy might be interested because the wines are expensive and high quality. Maybe he would be interested to keep his heritage vines." "I called and asked the secretary whether I could speak with Angelo." He was stunned to be put through to him. "I told him that I’d worked in a lot of vineyards over the last five years to find a new solution for pruning and shoot thinning, and I asked him if he was interested in coming to Friuli to see it in action.  He said yes, and two weeks later he came along with his entire team from Piemonte and Tuscany to Friuli. They were really impressed, and a few weeks later I had contracts with Angelo Gaja, Ferrari and Bellavista." This was in 2003, and Simonit finally began to see that this was going to be his future. He took his approach all over Italy, working with some of the top estates, including Frescobaldi, Planeta, Tasca d’Almerita, Feudo di San Gregorio and Ornellaia.  What is different about the Simonit approach?  There is no recipe because vineyards, regions and training systems are all different. But there are two main principles. The first is that the sap flow of the vine has to be respected, and pruning cuts are made with this in mind. The second is what Simonit describes as ‘ramification’. "One of the big principles for respecting vines is independent of the training system you use, or the variety," he says.  "It is ramification. You first build the trunk (the first structure), then the arms (the second structure). It is like a chronology. You need to build a chronology of wood." He points out that the vine is naturally a creeper, and that pruning should respect this as much as possible. "Our principle rule is ramification. Build a chronology of live wood: first floor, second floor, third floor and so on."  So, for example, with a double Guyot, the canes chosen on each side of the vine should be furthest from the head each time, with the replacement spur the outside cane, and the cuts should always be made on the upper branch. When a cut is made, it should be of young wood only – one or two years old. And the cut should not be made flush to the trunk, because there is always what is called a ‘cone of dessication’, roughly equal to one-and-a-half times the diameter of the cut, where the wood left dies back. This can interfere with the sap flow and make the vine susceptible to trunk disease.  But respecting the sap flow isn’t always key. "Not all the varieties suffer if you don’t respect the sap flow," says Simonit. "Some varieties are very sensitive, like Sauvignon Blanc, Cabernet Sauvignon, Cabernet Franc and Sangiovese. Others don’t suffer a lot. For example, Nebbiolo and Semillon. I work for Château d’Yquem. They called me because the Sauvignon Blanc is being destroyed by trunk disease after 20 years. The Semillon is not: it has super energy and lives a long time, because the genetics are different." "But always respect the ramification. If you think about the albarello in Primitivo in Puglia, they grow up vertically. The arms of the Primitivo grow up vertically. It isn’t possible to respect the sap flow. For other examples of alberello training with different varieties, such as Moscato d’Alexandria, to follow the sap flow is necessary. We need to find solutions for each variety in each terroir: it’s not always possible to take the same approach." Bordeaux came calling A big moment for Simonit was when he was contacted by the late Denis Dubourdieu in 2011. "Denis called me from Bordeaux, because with the Guyot Médocaine, after years and years, there wasn’t enough space for the canes. They wanted to know what to do." If canes are taken from the outside each time, after a while the vines grow out along the row, and when the planting is close, they run out of space.  In Bordeaux, their solution was to take a shoot from inside, close to the head, and then lay that down after cutting the old arm off. Often, this would result in fatal trunk disease. "They destroyed a lot of vines this way, trying to regain the space and reduce the risk of congestion of canes overlapping," says Simonit. "This was a disaster for the Médoc and all the double Guyots in the world, because the big wounds destroyed the vines." "We started with a new approach in the Médoc, introducing the spur in the sap flow, building the chronology, preparing new exits for two or three years in the way of the sap flow, and then cutting the big arm, far away from the position of the new spur. This is one of the smart solutions when you have lost a lot of spacing. But this problem is particularly present when the distance between the vines was not enough in the first place when they were planted." Simonit now has many prestigious clients in Bordeaux. The dangers of high-density planting High-density planting is very popular these days, but it is causing problems because the vines are planted too close to allow for sustainable pruning approaches. "The risk is that if you don’t have the idea of the vine architecture at the beginning for the next 50 or 60 years, it becomes a problem. I see this problem all over the world, not only in the double Guyot, but also in Bourgogne and Champagne and Provence: everywhere. The big problem is people and space: people are scared to leave space for vines. Then to create space they use pruning, and it is a disaster." "In the past in Bordeaux, particularly in the Médoc, the Cabernet Sauvignon was planted further apart. Now we find Cabernet Sauvignon vines planted 80cm apart. We need to think about this for the future sustainability of vines and vineyards. We need to speak about the space. If we build vineyards for the next generation we need to think about the spacing." One idea that Simonit has adopted from Dubourdieu was ‘curetage’. Dubourdieu gifted Simonit with a book: this was René Lafon’s 1921 title Modifications à apporter à la taille de la vigne des Charentes, taille Guyot-Poussart mixte et double: l'apoplexie, traitement préventif (méthode Poussard), traitement curative.  This book described the experiments on pruning carried out by Eugène Poussard, a viticulturist in the Charentes area. Poussard is responsible for the vine pruning system called ‘Guyot Poussard’, which is very similar to Simonit’s system. But he also treated affected vines using ‘curetage’, cutting away affected wood. "More than 150 years ago this man was trying to do some surgery on the vines with rudimentary tools," says Simonit. "Denis asked me to go to Sancerre, because he knew that a lot of older viticulturists had used small chainsaws to open the vines and clean the wood affected by fungi, and the vines survived." They headed to the Loire and visited different vineyards. Sancerre has been particularly badly hit because Sauvignon Blanc is very susceptible. "We shared experiences with François Dal [another pruning expert who works for Sicavac, the regional technical body], and he was also interested in working with chainsaws. We tried doing this surgery in the wineries of Denis Dubourdieu, like Château Reynon, Doisy-Daëne and Floridène. In 2014 we began teaching others how to do this." As soon as the first foliar symptoms are seen, then any soft wood that has been infected by the fungi is cut out of the trunk. The infected wood produces toxins, and once it is taken out, the vine usually recovers.   FINE+RARE x Simonit&Sirch Now, for the first time, Simonit has begun making wine from old vines, in conjunction with FINE+RARE. "On my trips and jobs around the world, I met a lot of old vines, and sometimes these vines are not vinified separately," he says. Making small parcels of wine appeals to him. "It is a ways of speaking to people about the importance of old vines for increasing the identity of wines, speaking about vineyard sustainability, and thinking about the relation between humans and vines." He adds, "I wanted to make wines that speak about this philosophy." "Patrick O’Connor [of FINE+RARE] and I share a mutual friend, and he knew about my idea," says Simonit. "One day Patrick called me to ask me if it’s possible to organise a meeting because he was interested in this old vines project. He was very excited about the idea, and he proposed starting this project in Friuli, where my heart is." "He asked me which varieties were most interesting for me. I chose Sauvignon because I love it, and it is very difficult to have old vine Sauvignon because of trunk disease. Many of the vineyards have vines of different ages, because after 25 years the original vines often begin dying, and people co-plant with new vines. Then they make wine with all the vines – young and old – together. Also, I chose Chardonnay: in Colli Orientali we have the oldest Chardonnay in Friuli, 80 years old. And after I chose Friulano, which is 50 years old." Winemaking is in the hands of Christian Patat, an old friend of Simonit’s. "Twenty years ago we started with a small project but it stopped because we were both so busy. So when FINE+RARE and I began working, I spoke to Christian seeing if he could make the wines. He married the owner of Ronco de Gnemiz, and he makes the wines there. This guy has an approach to wine that’s close to mine – we like the same sort of wines. Our goal was to make two or three barrels of each variety." This is Marco’s first wine project. "I have never thought about making wine before. Now I’d like to expand this project to other Italian regions, and also other countries, with a small production focusing only on old vines." "It is a unique approach because we try to vinify with just the oldest vines. In the Chardonnay project, for example, we don’t use all the vines. Part of the vineyard is 80 years old. We pick only the grapes from the original old vines to make this wine from. These wines speak about the relationship between humans and vines, sustainability, the importance of the age of the vine, the importance of terroir." Tasting notes The wines are called L’Età Più Bella (With Age Comes Beauty), and will be released as a mixed case of three separate cuvées – a Chardonnay, a Friuliano and a Sauvignon Blanc. L’Età Più Bella Sauvignon 2018 - Collio, Italy "13% alcohol. Lean, taut and chiselled, this is a bright lemony Sauvignon with good acidity and some fine herbal hints. It’s quite compact and mineral with precision and focus, finishing quite taut. Stylish stuff." L’Età Più Bella Friulano 2018 - Friuli Colli Orientali, Italy "14% alcohol. There’s good density here with taut pear, apple and lemon fruit, as well as a touch of richness on the mid-palate. This has a lovely focus, combining some richer notes with good acidity and a long, mineral, subtly nutty finish. Beguiling and elegant. " L’Età Più Bella Chardonnay 2018 - Friuli Colli Orientali, Italy "13% alcohol. Hazelnut, spice, honey and citrus on the nose. The palate has fresh fruit with an appealing cedary, woody, spicy undercurrent. Citrus, pear and white peach, with a warm spicy finish. Lovely intensity here, with good fruit purity." Explore more Editorial 

Self-confessed wine anorak Jamie Goode explores Marco Simonit’s rise to fame – from his formative years with his grandparents in Friuli, to the establishment of his successful pruning consultancy Simonit&Sirch – and the ideologies that have influenced his first wines made from old vines in Collio

Wine anorak Jamie Goode explores Marco Simonit’s rise to fame with his Friuli wine estate and tastes L’Età Più Bella Chardonnay, Sauvignon and Fruiliano  

'Wine Anorak' Jamie Goode speaks to Marco Simonit

'Wine Anorak' Jamie Goode meets Marco Simonit

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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).

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