2018 Antoniotti Odilio, Costa Della Sesia, Piemonte, Italy Clos du Tue-Boeuf The unique presence of the

The unique presence of the wine so captivated David that he first bottled it as a single block selection in 1975

and soaked on skins for 3 hours • Fermented in neutral casks and cement eggs • Aged 9 months on lees then racked and blended

The Pinot Noirs are aged for 12 months in oak barrels

2017 Pierre Vessigaud Macon Fuisse

Rhône-styled Gamay

2018 Antoniotti Odilio, Costa Della Sesia, Piemonte, Italy Clos du Tue-Boeuf The unique presence of theGrapes are picked by hand, destemmed, macerated in underground cement tanks for about 12 14 days then racked into stainless steel for the wine's malolactic fermentation and put into barrels around the end of December. Aged in 500 liter barrels (no new wood) for 18 months.