Montebuono

The same wine as the current release, made by Lino Maga himself more than a decade before his death at year-end 2021, and bottled to the same patient template: Croatina with Uva Rara, Vespolina and a touch of Barbera, foot-trodden, fermented with indigenous yeasts, aged in big old Slavonian casks and bottled the following spring with fermentation often finishing in glass. The Montebuono parcel and its method have not materially shifted over the years; what changes with age is the wine in glass, not the recipe behind it.