Bordini is Fontanabianca’s home ground: the hillside where the estate began, with vines now 50–60 years old. Traditional vinification in wooden barrels and vats, followed by 12–15 months in oak and another 6–8 months in bottle. No shortcuts here.

Raspberry compote, red cherry, star anise and cake spice, framed by taut, fine-grained tannins. Kerin O’Keefe awarded it 96 points; James Suckling and Jeb Dunnuck both gave it 94. Intensity with elegance, and a very persuasive argument for keeping a few bottles in the cellar.

Six bottles in a wooden case. Only 10 cases available. A proper gift, a cellar wine, or both.