Readers will note the addition of two new wines that have been thrilling since the first day I tasted them. The first is from a choice parcel in Cerequio Vietti acquired from Michele Chiarlo. The new Monvigliero is made in conjunction with Jeremy Seysses of Domaine Dujac and has some whole cluster influence. As much as I hope stems don't become a trend in Piedmont like French oak barrels did in the 1990s, there is little question whole clusters seem to work especially well in Monvigliero. These wines are simply brilliant. There.

The 2018 Barolo Monvigliero, another new wine in this range, is dazzling. That's not much of a surprise, as the 2018 has always been gorgeous from barrel. A touch of whole clusters adds aromatic nuance and lift to this super-classic, sculpted Barolo. The Monvigliero impresses with its purity, delineation and class. Superb.

The 2017 Ghiaie della Furba opens to a bouquet of minty herbs, camphor and smoke before deepening further to display dusty red currant and spice box. This is velvety and fleshy in feel, with stimulating acidity that enlivens its spicy black fruit and building mineral tones. It tapers off with persistence, power and grippy tannin, the perfect mix for a long evolution. The Ghiaie della Furba is a blend of 50% Cabernet Sauvignon, 30% Syrah and 20% Merlot that refines in barrique, half new and half second pass. It's important to note that production was down by 40% in 2017 due to frost.

The 2017 Montepulciano d’Abruzzo Riserva Bellovedere is massive with an oak-inspired burst of mocha mixed with mentholated herbs, cedar, black currants and exotic spice forming its bouquet. However, what impresses most here are the textures, supremely elegant and pure, yet also lifted, as the 2017 balances its rich dark fruits with brisk acids and mineral tones that add liveliness, but also depth. The tannins are fine but sweet, and in need of mellowing; this finishes incredibly long through the cocoa and cinnamon-tinged finale. The Bellovedere spends eighteen months in a combination of barriques and tonneaux, yet the integration is spot on. Give this sexy beast a few years in the cellar to soften its contours and integrate some oak.

The 2018 Brunello Di Montalcino pours a rich ruby hue with a hint of garnet and reveals aromas of red cherry, red plum, leather, and rosemary. It is medium-bodied, with fine tannins and an elegant texture, iron-rich minerality, and notes of red plum, fresh earth, and pine. Refreshing with its acidity and well-balanced, this is a great wine for the value. Drink 2023-2033.

This has aromas of wild raspberries, plums, almond blossom, sandalwood, clay and green olives on the nose. Medium-bodied with fine, creamy tannins. Supple and transparent. Very fine. Even better from 2024.

At each tilt of the glass, the 2019 Podium reveals something new. Initially showing gingery spice, white smoke and yellow flower notes, it evolves into sour melon, young mango and wet stone aromas. Finally, it turns flinty, with crushed apples and raw almonds. The silky textures are almost glycerol-like, even though it is seemingly weightless in feel. It hovers above the senses while being propelled by vibrant acidity and saturating mineral tones, as ripe orchard fruits and inner florals cascade across the palate. It leaves you with an achingly youthful impression, the combination of structure and lingering notes of bitter grapefruit rind and granny smith apples. 2019 Podium is a classic in the making; and while it can be enjoyed today, the best is yet to come.

Kapriol Produced from juniper berries and aromatic herbs such as cardamom, mint and bay leaves. Delicate straw/yellow; aromas of chamomile, lemon zest and pekoe tea. Full bodied with impressive richness on the palate and a dry, herbal finish that is powerful. Enjoy this over the next 5-7 years. 38% alcohol.

Airy and crisply refreshing, the 2016 Zero wafts up with a bouquet of sweet smoke and pretty pear and sour melon nuances. It's elegant and soothing on the palate, with a burst of minerality up front that slowly gives way to green apple contrasting with candied ginger. Residual acids cleanse the senses while forcing them to water as this finishes long and nearly salty in character. The Zero does an excellent job of impressing with its savory character while urging the taster back to the glass for more. Well done.