“Magnificent.” - Tamlyn Currin for JancisRobinson.com, 17.5 points

One of our most exciting recent discoveries. A rich, unmistakeably Italian blend of Barbera, Bonarda, Cabernet Sauvignon and Merlot. Deep and plush in both colour and fruit weight, it’s beautifully acidulated, with high tones and bass tones, a texture that is as smooth as L L Cool J’s silk pyjamas, and tastes as if the barrels soaked up the wine like a sponge and then gave back this masterpiece! At 10 years of age, it is still vibrantly fruit-rich, but shows its maturity with hints of saddle leather and ink well. Drink it with a bistecca alla fiorentina and look down at all the poor souls on Cloud 9. Wild yeast fermentation, 60 days on the skins. Aged for 6 years in enormous (50 hectolitre) oak barrels. 14% alc. Drink now-2036.

JancisRobinson.com (Tamlyn Currin): “Sombre richness, gleaming with concentration and deep, high-back, solid curves; like an antique church pew polished to dark lustre by generations of pious prayer and petition. Tannins as tense, commanding and lustrous as organ pipes rumbling bass hymns over ancient flagstones and dust. Leather and iron. Blackberry and prune. Magnificent and, judging by Walter's tasting note of the 2004 last year, it still has a long road ahead of it. Drink now-2035.” 17.5 points