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    <loc>https://www.notyetnamedwineco.com/blogs</loc>
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    <lastmod>2026-03-20</lastmod>
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    <loc>https://www.notyetnamedwineco.com/blogs/white-redgrapecoferment</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-03-15</lastmod>
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      <image:title>Blogs - White Grape Co-ferments - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/c0b28e9e-4098-4695-b60e-08eacc47e50a/Crio+in+Barrel.jpeg</image:loc>
      <image:title>Blogs - White Grape Co-ferments - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/1fb7a38d-5565-4716-a2b8-97dc3e54bde8/Criolla+Sampler.jpeg</image:loc>
      <image:title>Blogs - White Grape Co-ferments - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/789ef390-fe3f-43e4-8bed-8ce9db6431c0/Table+Comparison.png</image:loc>
      <image:title>Blogs - White Grape Co-ferments - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/06f87f67-f5f1-4f0e-8eaa-1e911385efa8/MAlbec+-+CRiolla+Ferment.jpg</image:loc>
      <image:title>Blogs - White Grape Co-ferments - Risks</image:title>
      <image:caption>I’m slightly wary that this all sounds like an overly positive view of white-grape co-fermentation. You don’t see many examples written up where it clearly went wrong. Then again, it’s not a particularly common technique to begin with, and I suspect people are less inclined to shout about their failures. When it hasn’t worked, it’s usually because logistics forced the decision rather than the wine. Mismatched ripeness windows. You either pick one variety at the wrong time, or you start storing grapes, juice, or pressed solids while waiting for the other. That adds a logistical headache. Pyrazines and “green” characters. If you’re co-fermenting partly because one component is under-ripe, you can end up locking in vegetal methoxypyrazines, the bell pepper or leafy aromas some grapes naturally produce. Oxidation, particularly with sensitive whites. Some white varieties brown quickly. If the white portion is being chilled and stored but handled poorly you can drag oxidative notes into the red.</image:caption>
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  <url>
    <loc>https://www.notyetnamedwineco.com/blogs/wholebunch</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-03-15</lastmod>
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      <image:title>Blogs - Whole Bunch Fermentation - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/bc655328-0560-4531-8fce-c83eee349f9a/Bunchy.jpg</image:loc>
      <image:title>Blogs - Whole Bunch Fermentation - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/7430a93f-15ae-4db7-a718-7466f3e35f84/Destemming+in+Chile.jpg</image:loc>
      <image:title>Blogs - Whole Bunch Fermentation - Make it stand out</image:title>
      <image:caption>3am’s not late, Liv Elson 2025 She did this for my wedding last year, a gift commissioned by our friends. Taking inspiration for a phrase that apeared in the early hours and epitomises Dee N rather well.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/1caddca8-550b-4951-834f-4534313507da/Table+Long.png</image:loc>
      <image:title>Blogs - Whole Bunch Fermentation - Make it stand out</image:title>
      <image:caption>A somewhat simplified summary of what can happen to a wine with or without whole bunch</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/63a1ae0b-2066-4f35-9934-2abeb6cd5eac/Whole+Bunches.jpeg</image:loc>
      <image:title>Blogs - Whole Bunch Fermentation - The Stem Test</image:title>
      <image:caption>There’s a slightly odd method among winemakers when deciding whether to use whole clusters: eating the stems. People often say that tasting the stems themselves is the only real way to judge whether they’re ripe enough to go into the tank. If they taste bitter, green or harsh, the resulting wine may show those same characters. If they taste woody and slightly sweet, they’re more likely to contribute something positive. I’ve been made to this before on instruction form the members, I doubt this affects anyone’s decision making but they still insist on watching me eat stems. It’s never tasty.</image:caption>
    </image:image>
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  <url>
    <loc>https://www.notyetnamedwineco.com/blogs/toptrumps</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-03-06</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/438657d5-194b-463c-88cc-282c59a3a4c0/Tempranillo.png</image:loc>
      <image:title>Blogs - Grape Variety Top Trumps - Tempranillo</image:title>
      <image:caption>Tempranillo is Spain’s historic flagship grape, forming the basis of Rioja and Ribera del Duero, where it is prized for producing structured wines that age forever in, often American, oak. It was also one of the first varieties planted in La Consulta, making it something of a heritage grape of the region alongside Semillon and Malbec. An early ripener by nature, Tempranillo suits sunny climates well, developing classic flavours of cherry, savoury depth and subtle leathery complexity as it matures. Other than Spain it is rarely seen elsewhere, although as a little insider hint… I’m currently looking at Spain for Vintage #9 albeit very much Garnacha territory, so this scores well for rarity in that context.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/91cd0198-5096-4d25-a117-0af42ce5f132/Merlot.png</image:loc>
      <image:title>Blogs - Grape Variety Top Trumps - Merlot</image:title>
      <image:caption>F***ing Merlot. Somehow both one of the most planted grapes in the world and still much maligned. Born in Bordeaux, where it forms the plush heart of the Right Bank wines of Pomerol and Saint-Émilion, it spread across the globe because growers quickly realised how reliably it ripens and how tasty it is. In the glass it leans toward plum, with soft cocoa-like richness and a plush texture that makes it the hedonist’s choice of this lineup. It also plays an important role in Argentina, where it quietly thrives, compared to Malbec, in the Uco Valley, often bringing generosity and roundness.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/8696fdb1-e86a-4607-acae-b8c07f697ae7/Malbec.png</image:loc>
      <image:title>Blogs - Grape Variety Top Trumps - Malbec</image:title>
      <image:caption>How could we come here and not offer Malbec. The grape has some French fame in Cahors and Bordeaux, but Argentina is where it took off, becoming the country’s defining variety thanks to the high-altitude vineyards of Mendoza. I’ve scored it surprisingly highly for rarity on the card; that’s not because Malbec is rare in Argentina, but because I suspect opportunities for us to make one in the future will be few. It also ranks well for versatility, which isn’t necessarily intrinsic to the grape itself, but here in Mendoza winemakers have become masters at shaping it into different styles.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/55a40bb3-f869-4c0c-a656-b54226411f51/Cabernet+Sauvignon.png</image:loc>
      <image:title>Blogs - Grape Variety Top Trumps - cabernet Sauvignon</image:title>
      <image:caption>The classic, and one we’ve not yet made. Perhaps because it’s the opposite of rare, it’s planted almost everywhere and produces some of the world’s most famous wines, from Bordeaux to Napa. It’s generally well loved but perhaps not so fashionable right now, often overshadowed by lighter bodied varieties. In the glass it delivers consistently; blackcurrant fruit, firm structure and the cedar depth that comes with ageing. It gets a cruel ranking on versatility as it’s unmistakable however it’s made. So the question is whether Cabernet Sauvignon finally gets its moment… or whether it will remain Not Yet Named’s perennial bridesmaid.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/5019aea2-2454-41db-9810-bdf6e13765b9/Cabernet+Franc.png</image:loc>
      <image:title>Blogs - Grape Variety Top Trumps - cabernet Franc</image:title>
      <image:caption>Perhaps this could score higher for rarity, but as we already have one on the way (Dayton’s Livermore version has printed labels and bottling pencilled in for early April - although dates like that have been rubbed out before). A parent of Cabernet Sauvignon, but prized for its perfume and herbaceous quality. But above all it has reliability in the vineyard, never failing to ripen, even in the cooler years…. In the glass it leans toward black raspberry, with gentle tobacco notes and a fragrant lift that brings elegance and freshness to the lineup.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/5d0ff457-6d82-4d0c-9152-ed676fe09e1e/Syrah.png</image:loc>
      <image:title>Blogs - Grape Variety Top Trumps - Syrah</image:title>
      <image:caption>It treated us very nicely in Colchagua, where it formed part of a blend that really knocked our socks off. Originally from the northern Rhône Valley, Syrah is famous for producing deeply flavoured wines with distinctive spice and savoury depth. In the glass it leans toward blueberry fruit, with peppery spice and a bold, structured profile. It’s also far less common in Argentina than Malbec, which makes it an intriguing option here in Mendoza, as these typicity scores are linked to the place in which they’re grown, my personal experience (or memory of that experience) means I don’t think I’ve had for long time…</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.notyetnamedwineco.com/blogs/wineandart</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-03-06</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/1771780037848-5YRRD8LFXLVUVZACSRNR/Blox.jpeg</image:loc>
      <image:title>Blogs - Wine &amp;amp; Art - Chenin from the blox’</image:title>
      <image:caption>For our 4th vintage with A.A. Badenhorst in South Africa, we had the idea to introduce art into the democratic process. I loved the process with Tom Fry, and even more the final piece. It reminds me of both the wine and the place, and I notice something slightly different each time I sit down and admire it.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/3ef49d4e-5836-40a6-9012-b0e599c26ec3/Dali+and+Moutom.png</image:loc>
      <image:title>Blogs - Wine &amp;amp; Art - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/7a28128c-29a9-447a-a364-ce21e3762578/3ams+not+late.png</image:loc>
      <image:title>Blogs - Wine &amp;amp; Art - Make it stand out</image:title>
      <image:caption>3am’s not late, Liv Elson 2025 She did this for my wedding last year, a gift commissioned by our friends. Taking inspiration for a phrase that apeared in the early hours and epitomises Dee N rather well.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/0278d5eb-ec2d-409a-b492-506918605da4/Sasha+2.png</image:loc>
      <image:title>Blogs - Wine &amp;amp; Art - Make it stand out</image:title>
      <image:caption>Divine Garden of my Body, Baroque Anarchist, 2023</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/d91fe782-4877-4dbd-8502-74d49cbca9f8/Just+liek+you.png</image:loc>
      <image:title>Blogs - Wine &amp;amp; Art - And on the Lookout for more…</image:title>
      <image:caption>We’ve received a couple of recommendations for artists we could use for labels, and have some irons in the fire. Subscriber suggestions will always be taken seriously!</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/c7a4cf19-e5e1-488f-9740-fbd8247f732b/O+vinho.png</image:loc>
      <image:title>Blogs - Wine &amp;amp; Art - Make it stand out</image:title>
      <image:caption>Paula Rego’s O Vinho, 2007</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/f2fb71a1-3f68-4f46-9c83-ca40f30bd27b/Willis.png</image:loc>
      <image:title>Blogs - Wine &amp;amp; Art - Prints and Originals</image:title>
      <image:caption>I was at Willi's Wine Bar just as Sasha first mentioned a collaboration. Passing through Paris, I saw their commissioned posters; each year artists create a piece celebrating the joy of wine, then they sell limited prints. I’d love to try something similar for Not Yet Named with prints available and auctioning the originals, though as price, print quality, and how each artist wants to present their work all matter, I’ll let them decide.</image:caption>
    </image:image>
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  <url>
    <loc>https://www.notyetnamedwineco.com/blogs/mussitasting</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-02-22</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/966b505c-feff-4228-a9fe-cc794b992b20/Best+winery+image.jpeg</image:loc>
      <image:title>Blogs - Day 1 Mussi Tasting</image:title>
      <image:caption>This is not a typical Not Yet Named blog, although it is more of a typical blog where I just talk about wines I tried. Probably boring for the reader, but I think if you try to imagine it from my perspective, where I’m looking to find potential votes that can excite, educate entertain AND make tasty wine, then I think it’s an interesting read. I’m sure you’ll tell me if it’s not.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/b627dfc1-ec33-4ab0-98d1-4fe1b9e8378e/Winery+Doors.jpeg</image:loc>
      <image:title>Blogs - Day 1 Mussi Tasting</image:title>
      <image:caption>Side note: I was in Priorat recently working at a winery who routinely add 5% of ‘new’ wine to give lift and freshness, that much is permitted without having to declare it as multi-vintage. Does it express the vintage? Maybe not. Is it better than adding a pinch of tartaric acid? Maybe not. Are both better than having a flabby wine? Maybe. That’s as much conviction as you’ll get from someone who actively hands over decision-making routinely.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/927de93d-7995-4865-9846-0c5dff0c4a73/NFT+benefits.png</image:loc>
      <image:title>Blogs - Day 1 Mussi Tasting - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/34dd1e80-db3d-4908-84b5-9d0021276c5b/Baco.jpeg</image:loc>
      <image:title>Blogs - Day 1 Mussi Tasting - Make it stand out</image:title>
      <image:caption>This my tasting buddy Baco, a 10 month old German Shepherd named after the Roman God of wine. He spent the day catching flies.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/493b346c-7172-43ba-b906-5aefa1e8c2cf/Less+cheese.jpeg</image:loc>
      <image:title>Blogs - Day 1 Mussi Tasting - Make it stand out</image:title>
      <image:caption>There was more cheese until we left Baco unattended for 10 mins, the flies were a ruse.</image:caption>
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  <url>
    <loc>https://www.notyetnamedwineco.com/blogs/wineclub</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-02-08</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/a64b692f-e966-4eef-a409-8a742451dc9f/73846334-dc19-4088-89ef-2c4f01ede675+%281%29.JPG</image:loc>
      <image:title>Blogs - I’m not saying it’s the world’s best wine club…</image:title>
      <image:caption>Everything I’m working on for Not Yet Named orbits this one idea that I want the core subscription part of it to be the best. Collaborations, new regions, supporting others breaking through, experiments, icons, emails that are far too long, events, it’s all in service of trying to make the Not Yet Named subscription as good as it can possibly be. It’s definitely something I would have wanted to be part of myself before I made the jump into winemaking.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/c533b484-ca6e-4738-9b54-0c199eb1f134/7409dbf8-b37c-43b9-93bc-dbec890f2c89+%281%29.JPG</image:loc>
      <image:title>Blogs - I’m not saying it’s the world’s best wine club… - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/390bd8e1-6ce8-4d82-a761-adbfbeb6de8b/Tasting+Evetn.jpeg</image:loc>
      <image:title>Blogs - I’m not saying it’s the world’s best wine club… - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/73263cfa-7901-4e58-92ff-b08819dbc6f7/IMG_3010.JPG</image:loc>
      <image:title>Blogs - I’m not saying it’s the world’s best wine club…</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/ef0ec465-9199-4db0-9ea8-6a515660ea2f/IMG_2720+2.JPG</image:loc>
      <image:title>Blogs - I’m not saying it’s the world’s best wine club…</image:title>
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  <url>
    <loc>https://www.notyetnamedwineco.com/blogs/vintage8-with-karimmussi</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-01-07</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/180d210d-5802-4245-9e77-6737acb07c7c/Karim+in+Vines.jpg</image:loc>
      <image:title>Blogs - vintage #8 with Karim mussi, Argentina</image:title>
      <image:caption>He’s not the kind of guy who stays rooted to one vineyard. He has spent his career exploring country from top to bottom. His wines cross multiple regions along the Andes, from high-altitude vineyards in the north to the famous valleys of Mendoza, even venturing into Patagonia. Through his brands Altocedro, Alandes and Abras (and others), he expresses different soils, climates and winemaking methods. Each wine is a little geography lesson demonstrating the full diversity the country has to offer. That’s closely aligned with what Not Yet Named tries to do with democratic winemaking: giving you access to whatever direction you choose to take the wine.</image:caption>
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      <image:title>Blogs - vintage #8 with Karim mussi, Argentina</image:title>
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      <image:title>Blogs - vintage #8 with Karim mussi, Argentina</image:title>
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  <url>
    <loc>https://www.notyetnamedwineco.com/blogs/filtration</loc>
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    <lastmod>2025-11-14</lastmod>
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      <image:title>Blogs - Filtration unfiltered - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/62a704990fa6337eb8eb0e93/96567db6-ffcc-4075-a14c-f66c1e08995f/yeast+and+bacteria+sizes.png</image:loc>
      <image:title>Blogs - Filtration unfiltered - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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    <loc>https://www.notyetnamedwineco.com/blogs/7-the-piemontese-grape</loc>
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    <lastmod>2025-07-07</lastmod>
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    <loc>https://www.notyetnamedwineco.com/blogs/vintage-7-with-gian-luca-colombo</loc>
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    <lastmod>2025-12-10</lastmod>
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      <image:caption>gian luca Gian Luca didn’t inherit a winery—his roots are humbler, with grandparents in Treiso who farmed grain and tended a few vines. That grounding in hands-on agriculture gave him a different perspective from many of his peers at university. After completing his oenology degree in Alba, he began working under the renowned Giuseppe Caviola in 2003, steadily building his reputation and eventually earning Italy’s Gambelli Young Winemaker of the Year in 2014—no small achievement. He’s also deeply committed to sustainable farming. Beyond working biodynamically, Gian Luca keeps sheep on his land and integrates tree planting and cover crops to boost biodiversity—a quality sometimes in short supply in the Langhe.</image:caption>
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