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.Bartolo Mascarello Barolo 1996 / バルトーロ マスカレッロ バローロ 1996

Bartolo Mascarello Barolo 1996 / バルトーロ マスカレッロ バローロ 1996 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1995 / バルトーロ マスカレッロ バローロ 1995

Bartolo Mascarello Barolo 1995 / バルトーロ マスカレッロ バローロ 1995 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1993 / バルトーロ マスカレッロ バローロ 1993

Bartolo Mascarello Barolo 1993 / バルトーロ マスカレッロ バローロ 1993 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1992 / バルトーロ マスカレッロ バローロ 1992

Bartolo Mascarello Barolo 1992 / バルトーロ マスカレッロ バローロ 1992 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1990 / バルトーロ マスカレッロ バローロ 1990

Bartolo Mascarello Barolo 1990 / バルトーロ マスカレッロ バローロ 1990 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1989 / バルトーロ マスカレッロ バローロ 1989

Bartolo Mascarello Barolo 1989 / バルトーロ マスカレッロ バローロ 1989 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1988 / バルトーロ マスカレッロ バローロ 1988

Bartolo Mascarello Barolo 1988 / バルトーロ マスカレッロ バローロ 1988 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1987 / バルトーロ マスカレッロ バローロ 1987

Bartolo Mascarello Barolo 1987 / バルトーロ マスカレッロ バローロ 1987 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1986 / バルトーロ マスカレッロ バローロ 1986

Bartolo Mascarello Barolo 1986 / バルトーロ マスカレッロ バローロ 1986 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1985 / バルトーロ マスカレッロ バローロ 1985

Bartolo Mascarello Barolo 1985 / バルトーロ マスカレッロ バローロ 1985 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1983 / バルトーロ マスカレッロ バローロ 1983

Bartolo Mascarello Barolo 1983 / バルトーロ マスカレッロ バローロ 1983 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1982 / バルトーロ マスカレッロ バローロ 1982

Bartolo Mascarello Barolo 1982 / バルトーロ マスカレッロ バローロ 1982 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1980 / バルトーロ マスカレッロ バローロ 1980

Bartolo Mascarello Barolo 1980 / バルトーロ マスカレッロ バローロ 1980 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1979 / バルトーロ マスカレッロ バローロ 1979

Bartolo Mascarello Barolo 1979 / バルトーロ マスカレッロ バローロ 1979 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1978 / バルトーロ マスカレッロ バローロ 1978

Bartolo Mascarello Barolo 1978 / バルトーロ マスカレッロ バローロ 1978 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1976 / バルトーロ マスカレッロ バローロ 1976

Bartolo Mascarello Barolo 1976 / バルトーロ マスカレッロ バローロ 1976 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1975 / バルトーロ マスカレッロ バローロ 1975

Bartolo Mascarello Barolo 1975 / バルトーロ マスカレッロ バローロ 1975 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1974 / バルトーロ マスカレッロ バローロ 1974

Bartolo Mascarello Barolo 1974 / バルトーロ マスカレッロ バローロ 1974 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1973 / バルトーロ マスカレッロ バローロ 1973

Bartolo Mascarello Barolo 1973 / バルトーロ マスカレッロ バローロ 1973 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1971 / バルトーロ マスカレッロ バローロ 1971

Bartolo Mascarello Barolo 1971 / バルトーロ マスカレッロ バローロ 1971 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1970 / バルトーロ マスカレッロ バローロ 1970

Bartolo Mascarello Barolo 1970 / バルトーロ マスカレッロ バローロ 1970 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1969 / バルトーロ マスカレッロ バローロ 1969

Bartolo Mascarello Barolo 1969 / バルトーロ マスカレッロ バローロ 1969 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Bartolo Mascarello Barolo 1968 / バルトーロ マスカレッロ バローロ 1968

Bartolo Mascarello Barolo 1968 / バルトーロ マスカレッロ バローロ 1968 . Produced using the Nebbiolo grape in Piedmont region of northwest Italy, Barolo wine has a rich taste and an even richer history, the wine’s origin dates back at least 2500 years, where the first rudimentary grape-growing structures appeared.Barolo is often described as having the aromas of tar and roses and the wines are noted for their ability to age and usually take on a rust red tinge as they mature, Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood, when subjected to aging of at least five years before release, the wine can be labeled as Riserva.Score : 95/100Varieties : Nebbiolo75cl 1

.Dom Perignon Brut Edition by Jeff Koon 2002 / ドン ペリニヨン ブリュット エディション byジェフ クーンズ 2002

Dom Perignon Brut Edition by Jeff Koon 2002 / ドン ペリニヨン ブリュット エディション byジェフ クーンズ 2002 . Legend has it that Dom Pérignon was the first to discover the controlled method of frothing bottled Champagne wine. At the time, the bottles were corked with wooden pegs lined with tow soaked in oil, Dom Pérignon would have had the idea of pouring beeswax into the neck of the bottles, thus ensuring them a perfect hermeticity.But after a few weeks, most of the bottles would have exploded, unable to withstand the pressure. In fact the sugar contained in the wax, falling into the bottle caused a second fermentation. A happy coincidence would have allowed Dom Pérignon to discover fermentation in the bottle. The "Champagne method" or, more simply champagne, would have been born.Varieties : ChardonnayWine Score : 95/100750ml 1

.Dom Perignon Luminous Collection Brut 2012 / ドン ペリニヨン ルミナス コレクション ブリュット 2012

Dom Perignon Luminous Collection Brut 2012 / ドン ペリニヨン ルミナス コレクション ブリュット 2012 . Legend has it that Dom Pérignon was the first to discover the controlled method of frothing bottled Champagne wine. At the time, the bottles were corked with wooden pegs lined with tow soaked in oil, Dom Pérignon would have had the idea of pouring beeswax into the neck of the bottles, thus ensuring them a perfect hermeticity.But after a few weeks, most of the bottles would have exploded, unable to withstand the pressure. In fact the sugar contained in the wax, falling into the bottle caused a second fermentation. A happy coincidence would have allowed Dom Pérignon to discover fermentation in the bottle. The "Champagne method" or, more simply champagne, would have been born.Varieties : ChardonnayWine Score : 95/100750ml 1

.Dom Perignon Luminous Collection Brut 2010 / ドン ペリニヨン ルミナス コレクション ブリュット 2010

Dom Perignon Luminous Collection Brut 2010 / ドン ペリニヨン ルミナス コレクション ブリュット 2010 . Legend has it that Dom Pérignon was the first to discover the controlled method of frothing bottled Champagne wine. At the time, the bottles were corked with wooden pegs lined with tow soaked in oil, Dom Pérignon would have had the idea of pouring beeswax into the neck of the bottles, thus ensuring them a perfect hermeticity.But after a few weeks, most of the bottles would have exploded, unable to withstand the pressure. In fact the sugar contained in the wax, falling into the bottle caused a second fermentation. A happy coincidence would have allowed Dom Pérignon to discover fermentation in the bottle. The "Champagne method" or, more simply champagne, would have been born.Varieties : ChardonnayWine Score : 95/100750ml 1

.Dom Perignon Luminous Collection Brut 2009 / ドン ペリニヨン ルミナス コレクション ブリュット 2009

Dom Perignon Luminous Collection Brut 2009 / ドン ペリニヨン ルミナス コレクション ブリュット 2009 . Legend has it that Dom Pérignon was the first to discover the controlled method of frothing bottled Champagne wine. At the time, the bottles were corked with wooden pegs lined with tow soaked in oil, Dom Pérignon would have had the idea of pouring beeswax into the neck of the bottles, thus ensuring them a perfect hermeticity.But after a few weeks, most of the bottles would have exploded, unable to withstand the pressure. In fact the sugar contained in the wax, falling into the bottle caused a second fermentation. A happy coincidence would have allowed Dom Pérignon to discover fermentation in the bottle. The "Champagne method" or, more simply champagne, would have been born.Varieties : ChardonnayWine Score : 95/100750ml 1

.Dom Perignon Luminous Collection Brut 2008 / ドン ペリニヨン ルミナス コレクション ブリュット 2008

Dom Perignon Luminous Collection Brut 2008 / ドン ペリニヨン ルミナス コレクション ブリュット 2008 . Legend has it that Dom Pérignon was the first to discover the controlled method of frothing bottled Champagne wine. At the time, the bottles were corked with wooden pegs lined with tow soaked in oil, Dom Pérignon would have had the idea of pouring beeswax into the neck of the bottles, thus ensuring them a perfect hermeticity.But after a few weeks, most of the bottles would have exploded, unable to withstand the pressure. In fact the sugar contained in the wax, falling into the bottle caused a second fermentation. A happy coincidence would have allowed Dom Pérignon to discover fermentation in the bottle. The "Champagne method" or, more simply champagne, would have been born.Varieties : ChardonnayWine Score : 95/100750ml 1

.Dom Perignon Luminous Collection Brut 2006 / ドン ペリニヨン ルミナス コレクション ブリュット 2006

Dom Perignon Luminous Collection Brut 2006 / ドン ペリニヨン ルミナス コレクション ブリュット 2006 . Legend has it that Dom Pérignon was the first to discover the controlled method of frothing bottled Champagne wine. At the time, the bottles were corked with wooden pegs lined with tow soaked in oil, Dom Pérignon would have had the idea of pouring beeswax into the neck of the bottles, thus ensuring them a perfect hermeticity.But after a few weeks, most of the bottles would have exploded, unable to withstand the pressure. In fact the sugar contained in the wax, falling into the bottle caused a second fermentation. A happy coincidence would have allowed Dom Pérignon to discover fermentation in the bottle. The "Champagne method" or, more simply champagne, would have been born.Varieties : ChardonnayWine Score : 95/100750ml 1

.Dom Perignon Luminous Collection Brut 2005 / ドン ペリニヨン ルミナス コレクション ブリュット 2005

Dom Perignon Luminous Collection Brut 2005 / ドン ペリニヨン ルミナス コレクション ブリュット 2005 . Legend has it that Dom Pérignon was the first to discover the controlled method of frothing bottled Champagne wine. At the time, the bottles were corked with wooden pegs lined with tow soaked in oil, Dom Pérignon would have had the idea of pouring beeswax into the neck of the bottles, thus ensuring them a perfect hermeticity.But after a few weeks, most of the bottles would have exploded, unable to withstand the pressure. In fact the sugar contained in the wax, falling into the bottle caused a second fermentation. A happy coincidence would have allowed Dom Pérignon to discover fermentation in the bottle. The "Champagne method" or, more simply champagne, would have been born.Varieties : ChardonnayWine Score : 95/100750ml 1