winefeed

by Primal Wine
ArchiveTUESDAY 4 AUGUST 20264 AUG
01Decanter·

English estates launch prestige cuvées rivalling Champagne at £100-plus

  • Nyetimber released England's first prestige cuvée in 2018, a white and rosé priced at £150 and £175, positioning itself against premium Champagne under the '1086' label.
  • Five estates now produce super-premium sparkling wines at £100 or above: Nyetimber, Chapel Down, Gusbourne, Langham and Squerryes, each with distinct positioning and vintage strategies.
  • Extended lees ageing is a defining marker, with producers holding wines for seven to eight years minimum to develop structure and balance for the prestige tier.
  • Langham's Tommy Grimshaw pioneered a perpetual solera-style cuvée using a single Slavonian oak foudre, blending multiple vintages and releasing 650 bottles in June 2025 at £109.95.
  • Squerryes launched its prestige cuvée Patience 2014 in July 2026, building on the family's 300-year heritage as wine merchants and 20 years of estate winemaking investment.
Reported byDecanter
02The Drinks Business·

Italian food group Compagnia del Gusto acquires UK wine merchant Jascots

  • Compagnia del Gusto Holding, founded by the Cosulich family in 2025, has acquired Jascots Wine Merchants from Freixenet Copestick through its UK subsidiary CDGH UK.
  • The Italian group operates three divisions: Compagnia del Mare (seafood), Compagnia delle Vigne (wine), and Compagnia dei Sapori (regional foods); it targets €200 million turnover within five years.
  • Jascots, founded in 1986 and rescued from administration by Freixenet Copestick in December 2020 after Covid lockdowns, will now distribute Compagnia del Gusto's Italian wine portfolio to UK on-trade customers.
  • Jascots retains existing relationships with Bolney Wine Estate, Champagne Alfred Gratien, and Schloss Johannisberg; Omar Raafat continues as head of the merchant.
  • Ettore Nicoletto, CEO of Compagnia del Gusto Holding, cited the UK as strategic for premium Italian wines and Jascots as a proven on-trade distribution platform.
Reported byThe Drinks Business
03The Drinks Business·

Anishka Jelicich named CEO of New Zealand Winegrowers

  • Anishka Jelicich, a New Zealand native and former global director of responsible marketing at Pernod Ricard in Paris, has taken over as CEO of New Zealand Winegrowers, the industry body.
  • She replaces Philip Gregan, who led the organisation for 24 years and retired in June after witnessing New Zealand wine exports grow from near-zero recognition to NZ$2.1 billion annually.
  • New Zealand wine is now the country's eighth-largest export, with wines shipped to more than 100 markets and 288.772 million litres exported in 2025.
  • Jelicich said her first priority is to listen to industry stakeholders before setting strategic direction, citing her global perspective gained from two decades working in international wine and spirits.
  • NZW chair Fabian Yukich praised her strategic perspective and ability to build alignment across stakeholders as the sector navigates future opportunities and challenges.
Reported byThe Drinks Business
04The Drinks Business·

US wine industry lacks unified marketing body to counter health messaging

  • Gino Colangelo, founder of New York PR agency Colangelo & Partners, says US wine lacks the coordinated marketing infrastructure that dairy, almonds and cranberries maintain through dedicated collective bodies.
  • Come Over October, a pro-bono campaign co-founded by Colangelo and wine critic Karen McNeil, has reached 3 billion media impressions and 5.6 million social impressions since its 2020 launch countering anti-alcohol narratives.
  • Wine regions that sustain consistent marketing, Wines of Georgia, Chianti Classico, Prosecco DOC Consortium, Chile, build market share through incremental campaigns, while sporadic efforts fail to maintain traction.
  • Colangelo says funding and industry support for advocacy campaigns arrive inconsistently, and warns that without sustained investment, the current US wine downturn will deepen and lengthen.
  • Competition from THC beverages, GLP-1 weight-loss drugs and sober-curious trends among younger consumers add pressure on an industry that cannot match the coordinated marketing of other agricultural sectors.
Reported byThe Drinks Business
05The Drinks Business·

Australian wine exports fall to 22-year low as global consumption drops

  • Wine Australia reported exports fell 7% in value to A$2.3bn and 6% in volume to 598 million litres in the year to June 2026, the lowest volume since 2004.
  • Global wine consumption has fallen to its lowest level since 1961, driven by cost-of-living pressures, changing consumer habits, and competition from alternative beverages.
  • Australia's three largest export markets all declined: mainland China fell 15% to A$756m, while UK and US shipments hit 25-year lows despite Australia remaining the top imported wine supplier to China.
  • UK weakness centred on lower and mid-priced wines, while premium bottles proved resilient; US demand softened across most price categories due to lower retailer stock and stronger domestic competition.
  • Canada bucked the trend with exports up 20% in value to A$188m, partly from US wine shortages during trade disputes, while premium Australian wines surged in Thailand and Singapore.
Reported byThe Drinks Business
06The Drinks Business·

Bordeaux wildfires force tourist evacuation, threatening wine region's only growth sector

  • Wildfires in Gironde region near Bordeaux have forced 220,000 evacuations and destroyed 240 homes, prompting French government to urge tourists away during peak summer.
  • Wine tourism was Bordeaux's fastest-growing revenue stream; Edouard Le Grix de la Salle, winemaker, said the crisis cuts off the sector's momentum as other wine sales decline.
  • Château Picque Caillou's director Peggy Plouhinec temporarily closed due to smoke and warned hospitality earnings will suffer from fewer tourists this summer.
  • Most vines escaped direct flame damage; Thomas Duroux, director general of Château Palmer in Margaux, said 2025 harvest quality is not threatened by fire itself.
  • Smoke taint risk remains uncertain: vineyards within 50-100 km downwind of fires warrant monitoring, though 2022 fires caused only isolated issues in Graves parcels adjacent to flames.
Reported byThe Drinks Business
07VinePair·

Centre-Loire appellations gain traction as Sancerre prices soar past fifty dollars

  • Five neighboring Centre-Loire appellations, Pouilly-Fumé, Menetou-Salon, Quincy, Reuilly, and Coteaux du Giennois, now benefit from Sancerre's fame while offering comparable Sauvignon Blancs at $20, $30, capturing price-sensitive buyers.
  • Sancerre producer Clément Berthier notes the appellation is at full capacity with no plans to expand, while nearly three-quarters of its production exports, half to the United States.
  • Centre-Loire Pinot Noir quality is improving and offers better value than Burgundy, according to Matthieu Delaporte, winemaker at Domaine Delaporte, though climate change now forces earlier harvests and threatens acidity.
  • Winemakers including Emile Balland and Paul-Henry Pellé of Domaine Pellé are experimenting with abandoned acidic varieties blended at 5-10 percent with Sauvignon Blanc to preserve freshness as harvest dates shift toward August.
Reported byVinePair
08VinePair·

RNDC files Chapter 11 after shedding most US wine distribution markets

  • Republic National Distributing Company, once the second-largest US wine and spirits distributor, filed for Chapter 11 bankruptcy in Texas yesterday to manage an orderly shutdown of remaining operations.
  • RNDC lists liabilities between $1 billion and $10 billion against assets of $500 million to $1 billion, with over 100,000 creditors and $300 million in top unsecured claims led by $93.92 million owed to Proximo Spirits.
  • The company sold off most US markets in recent months to competitors including Reyes Beverage Group, Columbia Distributing, and BreakThru Beverage Group, claiming preservation of 5,000 jobs in the transition.
  • Small wine and spirits suppliers face severe risk; many lack leverage to demand upfront payment and depend on RNDC as their only route to market, potentially losing hundreds of millions in unpaid claims.
  • Roughly 1,450 workers remain employed; RNDC sought court approval to continue paying wages and benefits to retain staff with knowledge of supplier and customer relationships during the shutdown process.
Reported byVinePair
09The Drinks Business·

Southern Glazer's acquires Eagle Rock's Colorado distribution business

  • Southern Glazer's Wine & Spirits completed acquisition of Eagle Rock Distributing's Colorado operations, gaining Anheuser-Busch beer brands and spirits distribution rights.
  • The deal adds Michelob ULTRA, Budweiser, Bud Light, Cutwater Spirits, and NÜTRL Vodka Seltzer to Southern Glazer's Colorado portfolio.
  • Jeffrey Gerali, former Anheuser-Busch senior commercial director, appointed senior vice president and general manager of the expanded Colorado operation.
  • Acquisition exemplifies ongoing consolidation in US beverage distribution as major players seek scale and broader product portfolios.
  • Southern Glazer's will operate from Eagle Rock's existing Colorado facilities while immediately resuming product distribution across the state.
Reported byThe Drinks Business
01The Drinks Business·

WHO classifies alcohol as carcinogen; NHS maintains moderate drinking guidance

  • WHO classifies alcohol as a Group 1 carcinogen alongside asbestos and tobacco, citing toxicity and dependence risk.
  • UK NHS advises both men and women not to exceed 14 units weekly, roughly ten small glasses of lower-strength wine.
  • A 175ml glass of 12% ABV wine contains up to 158 calories; low-alcohol alternatives often compensate with residual sugar.
  • Laura Catena, winemaker and medical doctor, argues peer-reviewed studies show moderate drinkers have lower all-cause mortality and urges individual consultation with doctors.
  • Debate persists between public health bodies: WHO emphasizes carcinogenic risk while NHS permits moderation, reflecting tension between abstinence and pleasure in wine culture.
Reported byThe Drinks Business
02The Drinks Business·

Surrey hotel restaurant pairs adventurous wine list with British-ingredient cooking

  • The Tudor Pass at Great Fosters in Egham, Surrey, reopened under chef Stefano Di Giosia in 2025 and retained its Michelin star while redefining its identity through British ingredients and Italian-rooted technique.
  • Sous chef Luca Delfini, who took control of the wine list in November 2024, sources from Armenia, Georgia, Japan, Croatia and Santorini alongside traditional European regions, treating English wines as a category rather than patriotic addition.
  • Delfini cooks the menu he pairs wines with, a rare dual role shared only by Tom Fahey at Terrace Rooms & Wine on the Isle of Wight, describing wine in kitchen terms: acidity cleanses, bitterness refreshes, texture matters as much as aroma.
  • English producers Balfour, Chapel Down and Nannette's appear by the glass and bottle; Chapel Down's Kit's Coty Chardonnay at £145 per bottle costs £144 for six glasses, eliminating the typical glass-ordering penalty.
  • Four- and six-wine flights cost £80 and £120 respectively and remain undisclosed until poured, preserving surprise; premium pairings are absent, leaving the cellar's finest bottles like Château Margaux 2001 and Haut-Brion 2001 requiring single-table commitment.
Reported byThe Drinks Business
03The Drinks Business·

Denmark Hill station grows first railway vineyard in Britain

  • Denmark Hill railway station in south London will release its first wine next year from 30 Bacchus vines planted on station property by the Camberwell Society.
  • Winemakers Nick Mair and Tony Coleman hand-cleared and terraced the slope without mechanised tools to establish the vineyard, which they describe as a very small-scale affair.
  • The white wine, branded Château Denmark Hill, marks the first vineyard ever grown at a UK railway station, combining horticulture with community stewardship.
  • Production will be extremely limited; it is not yet confirmed whether bottles will be sold to commuters or reserved for the Society's members only.
  • Bacchus, the variety planted, is England's fourth most popular grape and thrived last year, yielding 9.5 tonnes per hectare against its five-year average of 6.75 t/ha.
Reported byThe Drinks Business
04The Drinks Business·

Doña Paula launches wine with dual-image label celebrating Luján de Cuyo heritage

  • Doña Paula, a Mendoza winemaker, released Beyond Shadows, a new wine whose label contains two images: girls and a skull, each readable depending on viewing angle.
  • The skull represents buried histories and forgotten vineyard practices that built Luján de Cuyo's reputation; the girls symbolise ongoing innovation and harvest bounty in the sub-region.
  • Doña Paula employs regenerative viticulture in its high-elevation Luján de Cuyo vineyards, treating them as living ecosystems rather than exploitable resources.
  • The winemaking balances tradition and innovation through gentle handling and careful extraction, mirroring the care applied in the regeneratively-farmed vineyards.
  • Beyond Shadows is available in the UK through NorthSouth Wines and positions Luján de Cuyo as a region where historical reverence and modern technique converge.
Reported byThe Drinks Business
05The Drinks Business·

Heat shifts European drinkers toward cold wines, away from red

  • During Europe's June heatwave, French on-trade wine sales fell 25% while water jumped 36% and soft drinks rose 18%, suggesting extreme heat drives drinkers away from alcohol entirely.
  • Fine wine buyers are already shifting: iDealwine's prior survey found 45% seek more white wine as temperatures rise, 74% favour older vintages, and only 18% actively hunt lower-alcohol options.
  • Producers responded by planting rosé from red vineyards, promoting blanc de noirs whites from red grapes, and rebranding lighter styles: Chile launched Chile Pacífico for crisp whites and Pinot Noir, while Bordeaux revived 'claret' for cold-served reds.
  • Burgundy whites like Chenin Blanc and Riesling, plus lighter reds based on Cabernet Franc and Grenache, are expected to gain ground as hotter summers persist, according to iDealwine co-founder Angélique de Lencquesaing.
  • Research from UC Davis, ETH Zurich and North Carolina State University found alcohol sales rise with temperature only up to 32°C, then decline as people stay indoors during extreme heat.
Reported byThe Drinks Business
06SevenFifty Daily·

Ancient vine-training systems vanish as labor costs and mechanization reshape European vineyards

  • Italy's alberata system, which trained vines on poplar and elm trees across Naples until the late 20th century, has shrunk to a handful of hectares, replaced by mechanizable methods like Guyot.
  • Lanzarote's hoyos, volcanic-ash pits built after 1730s eruptions, draw thousands of tourists annually and support the island's economy, yet vineyard area fell 19 percent between 2000 and 2026 due to extreme labor demands.
  • Spain's Rías Baixas region maintains pergola training for Albariño because specialized machinery reduced labor intensity and the DO bans mechanized harvesting regardless of system, making tradition economically viable.
  • Veneto's bellussera hybrid, which once supported silk production and subsistence farming, fell from common use to 9 percent of Piave DOC vineyards, but climate resilience and wine tourism may reverse its decline.
  • The loss of historic training systems erodes local economies, cultural heritage, and viticultural diversity needed for climate adaptation, forcing regions to negotiate between heritage preservation and economic survival.
Reported bySevenFifty Daily
07VinePair·

Brooklyn public housing complex paves pathways with 450,000 recycled wine corks

  • The Public Housing Community Fund, in partnership with Cork Collective and local nonprofits, opened recycled cork pathways and playgrounds at Marlboro Houses in Gravesend, Brooklyn as part of a $500,000 renovation.
  • Cork Collective, launched in 2024 by architecture firm Rockwell Group and cork manufacturer Amorim, sourced over 450,000 wine bottle corks from New York City restaurants and elsewhere to create the installation.
  • The corks were ground and mixed with adhesive at a Wisconsin recycling center before being laid; cork surfaces absorb stormwater, reduce ambient temperature by 20 to 30 percent, and avoid plastic or asphalt toxins.
  • Less than one percent of the 13 billion cork stoppers manufactured annually are recycled; three billion are discarded in the United States each year.
  • Children from the Marlboro Houses community submitted design mockups that shaped the final layout of the playspaces and pathways.
Reported byVinePair
08Decanter·

Di Camillo's independent shop wins inaugural sustainable wine buyer award

  • Di Camillo, owner of Wine & Such independent shop, won the first Sustainable Wine Buyer award from the Wine Buyers Awards in 2025.
  • Judges found her sustainability approach threaded through sourcing, producer relationships, and daily operations, not limited to single initiatives.
  • Di Camillo noted that as a solo operator with one employee, the award proves small local shops can influence industry conversation on sustainability.
  • Many competition entrants skipped the sustainability section entirely, suggesting portions of the industry view it as unimportant or unachievable.
  • Majestic won the separate Sustainable Drinks Buying Team of the Year award, indicating larger retailers are also embedding sustainability into sourcing.
Reported byDecanter
09The Drinks Business·

Groove Armada and Signature Brew launch lager using regenerative barley

  • Signature Brew in London's east end, Groove Armada musician Andy Cato's Wildfarmed farm network, and Waitrose launched Do It Right, a 5% ABV Czech-style lager using regeneratively farmed malted barley.
  • Do It Right retails at £3 per 440ml can at Waitrose nationwide this week, also available in keg and can at pubs, bars and venues across the UK.
  • Cato sold his music rights to buy a French farm, then co-founded Wildfarmed in 2018 as a National Trust tenant farmer in the UK, uniting soil health and music as shared missions.
  • Wildfarmed growers use practices that improve soil, boost biodiversity, reduce water pollution and lower carbon; the beer bridges regenerative agriculture, music culture and brewing as a single purpose.
  • Signature Brew co-founder Tom Bott framed the collaboration as proving that doing the right thing and having a good time need not conflict, using beer to start conversations about land stewardship.
Reported byThe Drinks Business
01SevenFifty Daily·

Vineyards test netting to cool fruit zones and preserve berry quality

  • UC Davis found shaded Cabernet Sauvignon clusters at Oakville Experimental Vineyard retained 27 percent more anthocyanins than unshaded fruit during heat events, as temperatures above 35°C degrade color compounds.
  • Luis Reginato, head of viticulture at Catena Zapata in Mendoza, uses light netting to create alternating pulses of direct and filtered sunlight rather than continuous exposure, reducing vine stress in high-altitude desert conditions.
  • Marco Simonit's 2025 trials at Petra in Suvereto, Italy, showed Merlot clusters under 90 percent shade nets cooled from 50°C to 40-41°C, dropping sunburn incidence from 41 percent to 3 percent in one block.
  • Achille Boroli at Boroli in Castiglione Falletto found an open net reduced maximum Villero temperatures from 49.2°C to 43°C, but darker nets exceeded 50°C, proving net density and color both determine cooling effectiveness.
  • Net placement matters: heated fabric touching grapes causes burn, and covering both sides of canopy rows risks trapping heat, requiring strategic deployment on sun-facing sides only.
Reported bySevenFifty Daily
02SevenFifty Daily·

Grape sunburn spreads north as heat waves reshape vineyard practices

  • Sunburn in grapes is a physiological stress triggered by berry surface temperatures exceeding 104-109°F under high light, causing chlorophyll and polyphenol breakdown that produces asphalt, leather, and creosote flavors in finished wine.
  • Chris Tanghe, MS, director of education for GuildSomm, identified sunburned grapes by their flattened fruit profile and notes of oxidized bitterness, rubber, and asphalt, a sensory signature now familiar to sommeliers tasting across warm regions.
  • Joanna Gambetta, Ph.D., wine scientist at University of Newcastle, Australia, found that early defoliation at flowering builds photoprotective compounds in berries, reducing sunburn damage compared to defoliation at veraison.
  • Producers in Provence and Napa Valley are reversing decades of practice: leaf removal in midsummer is now rare, white varieties are no longer stripped, and kaolin clay film has reduced canopy temperature by up to 9°C at Tyrrell's in Hunter Valley.
  • As heat waves arrive earlier and reach further north, avoiding direct sun exposure, through canopy management, reflective films, and harvest sorting, has become essential to preserve aromatic compounds and acidity in wine grapes.
Reported bySevenFifty Daily
03SevenFifty Daily·

Mourvèdre Struggles Despite Heat Tolerance as Warming Tests Bandol's Balance

  • Even Mourvèdre, a heat-loving grape that thrives in southern France's Bandol region, is losing acidity and balance as temperatures rise and droughts intensify, forcing winemakers to adapt.
  • Producers at Domaines Ott, Domaine Gueissard, and Domaine Tempier are experimenting with canopy management, higher pruning, shade trees, and deeper root systems to protect vines from sunburn and heat stress.
  • A three-year drought from 2022 to 2024 killed some old Monastrell vines in Spain's Jumilla region, where vineyard area has halved over 20 years as hotter southern sites become unviable.
  • Irrigation, long resisted as a threat to terroir identity, is becoming essential for survival in Bandol and Jumilla, though Bandol's appellation director says almost no growers have adopted it yet.
  • In Bandol, cooler sites traditionally reserved for rosé are now being used for red wine as producers shift to parcels likely to withstand climate change, potentially reducing the region's rosé output from its current 75 percent.
Reported bySevenFifty Daily
01wineanorak·Jamie Goode·

Bachelder revisited: tasting through the 2023s from this important Canadian producer, who is mapping Niagara one vineyard at a time

  • Thomas Bachelder produced 9 Chardonnays and 10 Pinot Noirs in 2023, mapping Niagara terroir through single-vineyard parcellation across multiple benches and microclimates.
  • Bachelder uses wild yeast ferments, no sulfites until post-malolactic fermentation, Burgundian barrels only, and for Pinot Noir avoids whole-bunch fermentation entirely.
  • The Bator vineyard in Four Mile Creek, a classic source for Pinot Noir, Gamay, and Chardonnay, was ripped out in 2024, eliminating one of Bachelder's key sites.
Read the full story
03Everyday Drinking·Jason Wilson·

Nebbiolo Sunday Funday

  • Langhe Nebbiolo lacks wider recognition partly because natural-wine advocates and collectors don't promote it, and critics consistently rate it 87-89 points to reserve higher scores for Barolo.
  • Young Barolo is now more approachable due to climate change and shifting production styles away from heavy oak toward larger Austrian casks, contrary to decades of advice to age wines 5-20+ years.
  • Barolo and Barbaresco are gendered in wine culture as 'masculine' and 'feminine' respectively, leading male consumers in America to avoid Barbaresco despite similar price points and earlier drinkability.
  • Riccardo Sobrino (Cascina delle Rose) and Caterina Burzi argue Barolo and Barbaresco must be repositioned for younger drinkers unwilling to wait a decade, as climate has fundamentally altered the region's character since 2010.
Read the full story
04Tim Atkin·Tim Atkin MW·

Michelin And The Death Of The Wine Guide

  • Michelin's Wine Selection Burgundy 2026 awarded nine producers three grapes, 20 two grapes, 33 one grape, and 32 were merely selected.
  • Domaine Arnoux-Lachaux publicly demanded removal from the guide after receiving only one grape despite being a celebrated Vosne-Romanée house.
  • Michelin rates producers based on vineyard management and consistency rather than individual wines, unlike competitor Guide Hachette des Vins which rates cuvées one to five.
  • Michelin owns Wine Advocate entirely since 2019 after purchasing a 40% share in 2017, raising questions about influence on Burgundy selections.
  • Consumer wine guides emerged in the 1970s-80s (Decanter, Wine Spectator, Hugh Johnson's Pocket Wine Book, Parker's Wine Advocate) but internet and AI now challenge their relevance.
Read the full story
05The Morning Claret·Simon J. Woolf·

Six Wines That Stopped Me in My Tracks

  • Charly, a Burgundy-born winemaker, relocated to Lower Austria a decade ago and produces wines under the Côtes Danubiennes sub-brand.
  • Charly's Blauer Portugieser 2023, made from grapes sourced from Christoph Hoch, features ripeness, vivid fruit, and creamy texture atypical for the variety.
  • Charly owns one hectare of vines and sources grapes from friends farming organically or biodynamically.
  • Three of Charly's wines are available from Gute Weine for €27 per bottle, with delivery to selected EU countries.
Read the full story
06Maker's Table·Meg Maker·

Notable Releases from Troon Vineyard

  • Troon Vineyard released 2025 Vermentino and 2023 Syrah from Oregon's Applegate Valley.
  • Troon Vineyard, located in Grant's Pass, farms using certified biodynamic and regenerative organic principles.
  • Troon ferments with ambient cultures, uses minimal sulfite at bottling, and avoids new oak aging.
  • Applegate Valley's high latitude provides long summer days with heat, but cold overnight temperatures from Siskiyou Mountain winds.
Read the full story
07Grape Wall of China·Jim Boyce·

Q&8 | Wang Yuanzhu Talks Grapes, Grain & Ancient Wine

  • Coram Collective, founded in 2023 with production from 2024, co-ferments rice wine with grape varieties like Chardonnay and Merlot, and innovates huangjiu (yellow wine).
  • Co-founder Alex Yuanzhu Wang's products are already listed in over 100 restaurants and bistros across Shanghai, Beijing, Shenzhen, Guangzhou, and Chengdu since launching last June.
  • Huangjiu peaks between three and eight years of aging; most ages poorly after 10 years, and modern styles are fresher and cleaner than historical sweeter, oxidized versions.
  • Chardomi blends 80% Chardonnay grapes with 20% glutinous rice through a multi-step process: rice saccharification precedes co-fermentation with freshly pressed grape juice.
Read the full story
08Be Wine Curious·Miquel Hudin·

A wine of straw

  • Dessert wine consumption has declined for approximately 75 years, with no expected recovery due to negative perceptions of sugar and alcohol.
  • Raül Bobet, co-owner of Ferrer-Bobet in Priorat, Catalunya, released a dessert wine requiring 20 years of aging, reflecting personal passion for the style.
Read the full story