The wines that you see here, were stored in the cellar by the great-grandfather Guido, by grandfather Homer and dad Lando. This is the result of two centuries in wine trading. This could not been "saved" followinf lavel criteria but for criteria content. We selected them year by year according to the production and plots going to taste each single barrel. These wines are largely still drinkable wines and open without fear of 40, 50, 60 years that still give off the scent and flavor of the grapes. Who buy a bottle like this, has to know the risk, but he also knows that the "prize" is a dip in a past that no longer exists. It is a true culinary archeology. A final consideration that you have to do is this: put a wine cellar for 40 years is a risk especially in those periods. It meant not sell and do not cash. The wine for aging well must have a particular body and high alcohol content.
Despite what you read, for example, for 1974, there are wines that have come gorgeous. Remember that the engine of all plant's is photosynthesis. Without that nothing is possible. Then the exposure of the plot, the microclimate and finally the soil. Everything else that people speak about it's just "rabbish". In summary the best plots are those exposed to the south. Then those exposed to the west, those exposed to the east and the north just to the olive trees (or so). Needless to say, a plot facing south but much invested by the wind, it becomes bad. The wind stirs the leaves wich do not take the sunshine.
In no other place in the world can do a similar experience. The page is constantly updated.