Nicolas Belfrage | Light yellow. Something rather vegetal on the nose, but not repeated on the palate, where there is plenty of stoffa with those perfumed aromas throughout. Serious weight and concentration, dry but full. Drink as aperitif or with light meats. | 90

Bruno Besa | Bright straw. Open citrus- and yellow-fruit nose, with good minerality, toasted nuts, and fresh-cut herbs. Intense palate, with layered yellow and citrus fruit. Long and fairly complex. | 89

Andrew Jefford | Bright spun gold. Another oaked wine? This time it’s the leesy creaminess that is very dominant, and all the subtle orchard fruits I have been enjoying so much with these Pinot Grigios is not really on show. But it’s an attractive scent in the general run of these things. On the palate, too, that’s exactly what you get: a fatty-creamy wine which tells you all about its barrel-fermentation and lees work, but much less about its rather shy fruit. This probably shouldn’t be the effect after five years. All that said, I’d still enjoy drinking this, and it has been well barrel-fermented. | 87