Produced by Bruna Grimaldi in Grinzane Cavour in the Barolo DOCG area of the Langhe, Piedmont, this Barolo reflects the estate’s modern yet terroir-focused approach to Nebbiolo. The family winery, established in the 1990s, works across several well-exposed vineyard parcels in the Barolo zone, with a focus on careful vineyard management and precise winemaking to express purity and site character. The vineyards are planted on a mix of clay, limestone and sandstone soils typical of the region, where the contrast between warmer southern exposures and cooling Alpine influences helps preserve acidity, fragrance and structure. Made from 100% Nebbiolo, the wine is vinified with temperature-controlled fermentation and gentle extraction to retain aromatic finesse and varietal clarity. Ageing takes place in a combination of large Slavonian oak casks and French oak barrels, allowing the wine to develop structure and complexity while preserving fruit definition. The wine shows classic Barolo aromas of red cherry, dried rose petals and cranberry alongside notes of tar, spice and subtle earthy minerality. The palate is structured and finely grained, with firm yet refined tannins, bright acidity and a long, savoury finish. Elegant and traditionally styled with a modern polish, it pairs beautifully with braised meats, truffle dishes and mature cheeses.
Heimann & Fiai is a family-run estate in Hungary’s Szekszárd region, cultivating 22 hectares of vineyards with a strong focus on sustainability. They eliminated herbicides and insecticides in the early 2000s, began transitioning to organic viticulture in 2014, and expect full certification from 2025. Their Bati Kereszt single-vineyard Kékfrankos originates from a protected, north-facing slope with layered loess and red clay soils, offering delayed ripening and elegant, floral structure.
The Bati Kereszt Kékfrankos 2018 is made with minimal intervention hand-harvested, spontaneous fermentation (often with ambient yeasts and whole bunches), followed by gentle extraction, then aged for eight months in large Hungarian barrels and stainless-steel vats. Aromas of sour cherry, dark berries and delicate florals lead to a refined palate of spice, freshness, poised tannins and a lingering mineral finish.