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fermented with spontaneous wild yeast in barrels that receive judicious new oak treatment
and the subtle distillery character that emerges from Dalmore's copper pot stills
This Champagne is favored for its bone-dry
and a hint of yeasty funk—like lemon zest meets cider meets pét-nat
A Napa Chard for drinkers who prefer their California whites bright
Bartolo Mascarello, Barolo, 2010 Reasonable Cellar 2024 fermented with spontaneous wild yeastBartolo Mascarello's Barolo from the celebrated 2010 vintage, one of the great recent years for the appellation, made by the region's most iconic traditional estate. Maria Teresa Mascarello blends and co ferments four crus (Cannubi, San Lorenzo, Rue, Rocche dell'Annunziata) and ages the wine in large Slavonian botti, just as her father did. 2010 produced structured, age worthy Barolo with classic proportions, so this still has years ahead even as it
