Both the Granato and Foradori’s amphora-aged wines mature beautifully. The latter benefit from the reductive aging in clay vessels and release their aromas only slowly. Their texture also changes gradually over the years, becoming softer and more velvety. So it’s worth showing a bit of patience before pulling the cork. For those who find that difficult, the Aged-at-the-Estate series is definitely a solution. For more than a decade now, Emilio Foradori has set aside a limited number of bottles each year. In practice, this means dark, consistently cool conditions with steady humidity — in other words, ideal circumstances. According to Emilio, the 2019 batch is now ready to drink and has just arrived on our shelves.