Dhall & Nash Fine Wines

Nosh Wine Matched Dinner
2025-07-23 18:00 - 20:30 (Pacific/Auckland) | Nosh, 103 Swayne Road, Cambridge, New Zealand
Join Nosh and Dhall & Nash for a true winter warmer
Nosh in collaboration with Dhall & Nash are excited to bring you this special event.
Three courses from the team at Nosh Cambridge, expertly paired with both international wines and some more local gems for the ultimate culinary experience.

Menu

STARTERs:

Clay-Oven Chicken Skewers
With: 144 Islands Albarino – Bay of Islands
OR
Crumbed Cheese Bites (Vegetarian)
With: NV Sartori di Verona Prosecco Brut
OR
Tomato & Basil Soup (Vegetarian)
With: NV Sartori di Verona Prosecco Brut

MAIN:
Fish of the Day
With: De la Terre ‘Mark I’ Chardonnay – Hawke’s Bay

OR
Nosh Signature Goat Meat Dish
With: Grasshopper Rock Pinot Noir – Central Otago
OR
Makhani Daal (Vegetarian)
With: De la Terre ‘Mark I’ Chardonnay – Hawke’s Bay

DESSERT:
Biscoff Cheesecake

With: Château d’Arche Sauternes – Bordeaux

About Nosh
Where Tradition Meets Innovation
“At Nosh, we celebrate global flavours with a comforting, modern twist.
Our menu brings together timeless favourites and international inspirations — from rich, hearty soups and vibrant salads to tender clay oven skewers, hand-rolled meatballs, and perfectly grilled steaks.
Every dish is crafted with quality ingredients, bold flavours, and a touch of creativity, designed to make every meal memorable.
Located in the heart of Cambridge, Nosh is where good food, great company, and world-class flavours meet.
Whether you’re sharing oysters and cocktails with friends or settling in for a hearty main, we invite you to relax, savour, and enjoy.
Welcome to Nosh. Where global cuisine meets local passion.”

Magnum Club #2: Hotel Indigo Penthouse
2025-08-22 19:00 - 22:00 (Pacific/Auckland) | Hotel Indigo, 53 Saint Patricks Square, Auckland Central, Auckland, 1010, New Zealand
Great Wines Need Great Food, Great Chefs, Great Venues
Magnum Club is a members-only exclusive club aimed at bringing you unique and memorable experiences centered around great wine.
Join us for this second edition of the Magnum Club, an intimate evening of fine wine, exceptional cuisine, and memorable company, in the spectacular private residence penthouse of Hotel Indigo.
Acclaimed Chef Yutak Sun of Bistro Saine will be providing a bespoke gastronomic menu, crafted to complement an extraordinary lineup of wines, where I will be focusing on Bordeaux, with one of Pomerol’s most revered labels, the 2008 Château Lafleur-Pétrus, as the star of the show.
The food menu will be $150 per person and payable to Hotel Indigo, on the night. The wines will be offered by the glass. You may select your wines according to the food pairings or as you wish, and will be charged by D&N following the event from your tally card. You are welcome to bring guests. Your guests will receive their own individual tally card/s.
The event is limited to 18 people only

Wine
Bottle
Small Glass
(50ml)
Yum Yum Glass
(150ml)

Billecart-Salmon Brut Reserve NV
$125.00

$25.00

Billecart-Salmon Cuvée Louis Salmon Brut Blanc de Blancs 2009
$300.00

$60.00

Château Brane-Cantenac Blanc Margaux 2020
$125.00

$25.00

Château Quinault l’Enclos Grand Cru Classé 2014
$125.00

$25.00

Château La Fleur Petrus 2008 (1.5L Magnum)
$995.00
$35.00
$95.00

Chateau d’Arche Grand Cru Classe 1855 AOC Sauternes 2017
$80.00
$15.00

Billecart-Salmon at VOMO Fiji
2025-10-22 18:30 - 21:30 (Pacific/Fiji) | VOMO, Beachfront, Vomo Island, Fiji
Champagne Billecart-Salmon at VOMO Fiji
A truly magical experience, enjoying Billecart-Salmon champagnes at the exclusive VOMO Island Resort with a specially curated menu designed to highlight both the unique location and the premium champagnes.

Course 1 Billecart-Salmon, Brut Reserve NV
Fresh Pacific Oyster with green apple infused chardonnay vinegar, nama (sea grapes) and salmon caviar, dill leaves
Prep notes: add mirin into the vinegar.
Wine Note: A refined Champagne blending Pinot Noir, Chardonnay, and Pinot Meunier. Crisp green apple, pear, citrus zest, and gentle brioche notes. Fine mousse with refreshing minerality.
Pairing Analysis: The oyster’s salinity and sea grapes mirror the wine’s mineral core, while green apple vinegar and mirin align with its orchard fruit acidity. The caviar adds subtle umami that deepens texture without heaviness, creating a pure, elegant start.

Course 2 Billecart-Salmon, Brut Rosé NV
Seared Duck Breast, served warm with rocket lettuce, raspberry vinaigrette, vanilla macerated citrus salad
Prep notes: balsamic berry reduction to sear the duck, balance vinaigrette – not too acidic orsweet.
Wine Note: Elegant and expressive, showing strawberry, raspberry, citrus zest, and rose petal with a silky mousse and dry finish.
Pairing Analysis: The duck’s richness harmonizes with the Rosé’s Pinot Noir depth, while raspberry vinaigrette enhances red fruit tones. Vanilla citrus bridges to the Champagne’s floral notes, creating a balanced, romantic mid-course that feels both fresh and indulgent.

Course 3 Billecart-Salmon, Blanc de Blancs NV
½ lobster tail with beurre blanc, crispy potato rosti, toasted sliced almonds, fresh seaweed salad with sesame dressing
Prep notes: subtle sesame tones. Use mirin and rice vinegar, fresh lemon zest and chive garnish
Wine Note: 100% Grand Cru Chardonnay, pure and mineral with notes of lemon zest, white flowers, chalk, and almond. Taut acidity and creamy texture.
Pairing Analysis: Lobster and beurre blanc pair seamlessly with the wine’s citrus and mineral precision. Almonds reflect autolytic depth, while the seaweed and sesame provide subtle salinity. A refined, coastal composition that highlights Chardonnay purity.

Course 4 Billecart-Salmon, Cuvée Nicolas François 2008
Pan fried veal tenderloin with miso & lobster bisque glaze, buttered leeks fried oyster mushrooms and cauliflower & truffle puree
Prep notes: miso lobster bisque glaze – use champagne instead of brandy, white miso paste, keep it subtle and light. Cauliflower puree – mix with potato to thicken and add volume, more like a mash, lite on the truffle.
Wine Note: A powerful vintage blend of Pinot Noir and Chardonnay. Notes of quince, apricot, toasted almond, honey biscuit, and candied citrus, with exceptional length and minerality.
Pairing Analysis: The miso lobster glaze adds umami that aligns with the Champagne’s nutty depth. Veal’s delicacy complements its structure, while cauliflower and truffle provide earthy resonance. Champagne’s acidity refreshes between bites, making this the most opulent and texturally complete course.

Course 5 Billecart-Salmon, Cuvée Elisabeth Salmon 2009
Rhubarb & strawberry crumble, served warm with lemon & ginger ice cream, toasted pistachios
Prep notes: crumble filling to have cloves and vanilla flavours, crumble topping to have whole rolled oats for texture. Lemon & ginger i/c – subtle ginger, add thyme for earthy interest.
Wine Note: A complex vintage rosé showing wild strawberry, blood orange, candied citrus, and almond biscuit. Dry, structured, and gracefully aromatic.
Pairing Analysis: The crumble’s red fruit and spice echo the Rosé’s profile, while lemon and thyme ice cream heighten freshness and minerality. Pistachio warmth reflects the wine’s nutty finish, closing the dinner with elegance and comforting vibrancy.

MAGNUM CLUB: Billecart Salmon Dinner with Sebastien Papin
2025-10-24 18:30 (Pacific/Auckland) | Bistro Saine, Level 1, 51 Albert Street, Auckland Central, Auckland, 1010, New Zealand
Join us at Auckland’s Bistro Saine, for an exclusive La Carte with Billecart by the glass, hosted by Sebastien Papin of Maison Billecart-Salmon and Puneet Dhall.
Explore the evolution of this exceptional Grand Marque Champagne house, with tastings of their Le Réserve, Le Rosé, and Brut Nature, and taste for yourself what earned the 2008 Nicolas François Billecart it’s perfect 100 point score.
(further details and pricing to come)

VINE, SEA, SMOKE - a Sicilian wine dinner by Spiga & Dhall & Nash
2025-11-11 18:30 - 21:30 (Pacific/Auckland) | Spiga, SHOP 1/E/415 Remuera Road, Remuera, Auckland, 1050, New Zealand
Join us for a memorable evening at Spiga with menu inspired by Sicily’s volcanic soul — where sea and smoke meet in perfect harmony.
Each dish is paired with the uncompromising purity of Frank Cornelissen, a visionary of Mount Etna whose wines express nature in its rawest form.
Tasting Line-up:

Frank Cornelissen Susucaru Rosato 2022
With: Sarde “Beccafico” Sardines, raisins, orange zest & aromatic bread
Frank Cornelissen Munjebel Bianco 2020
With: Swordfish “Sando”, Sicilian pesto & aubergine
Frank Cornelissen Munjebel Rosso 2021 and
Frank Cornelissen Munjebel “MC” Monte Colla Rosso 2019
With Paccheri “Pastificio Mancini”, tuna tartare & seafood sauce
Frank Cornelissen ‘Magma’ 2020
With Lamb loin, black pudding, red currants, panelle & jus
Limoncello
With Almond treats & candied oranges

Frank Cornelissen
Few winemakers have redefined a landscape like Frank Cornelissen has on Mount Etna. Once a Belgian wine trader, he saw in Sicily’s brooding volcano not danger, but possibility — a place where vines could speak for themselves, free from dogma or interference.
Cornelissen’s vineyards cling to Etna’s black, mineral-rich slopes, where bush-trained alberello vines yield meagre yet intensely expressive fruit. Each bunch is meticulously trimmed by hand, the sacrifice of quantity for clarity. His approach rejects every orthodoxy — no chemicals, no biodynamics, no oak — just nature left to its own rhythm.
Fermentation and ageing unfold in inert epoxy-lined vessels, chosen to eliminate even the whisper of external flavour. The result is wine stripped bare of artifice, charged with volcanic tension and uncompromising precision. In a world obsessed with intervention, Cornelissen offers something radical: purity, unfiltered.
If you’d like to learn more, we’ve blogged extensively about this humble icon before, which you can read here:

May 2024: New Vintage, New Hotness
Oct 2023: New Year, New Frank
May 2023: Red Hot ‘n’ Smokin’
May 2020: Too HOT to Handle

Spiga
SPIGA; Italian [Feminine Noun]
Ear of wheat, Botanical.
The part of the cereal which contains the seed.
“Small restaurant that delivers big feelings. Tucked in Remuera’s fantastic 1050 precinct, Spiga is a hidden trattoria that delivers Italian authenticity with handcrafted flair. Nestled down a quiet laneway in Remuera, this intimate space offers house-made pasta, Roman-style pizza, and seasonal antipasti using regional ingredients.
The design is rustic-chic, with exposed brick, timber accents, and a softly glowing open kitchen. A concise Italian wine list complements the menu, while the relaxed service and multi-course sharing approach feel like home without the nosy aunt. Spiga is where casual elegance and honest cooking intersect beautifully.”

Denizen Dining Guide

The Rees Hotel: Billecart and Bordeaux Evening
2025-12-12 18:00 (Pacific/Auckland) | The Rees Hotel, 377 Frankton Road, Queenstown, New Zealand
Join us for a memorable evening at The Rees Hotel, hosted by Puneet Dhall, as we explore the elegance of Champagne Billecart-Salmon and the timeless allure of Bordeaux.

Tasting Line-up:
Billecart-Salmon Brut Reserve NV
Billecart-Salmon Blanc de Blancs NV
Billecart-Salmon Brut Rose NV
Château Pédesclaux Fleur de Pédesclaux AOC Pauillac 2020
Chateau d’Arche Grand Cru Classe 1855 AOC Sauternes (375ml) 2017

Nosh Festive Wine Matched Dinner
2025-12-18 18:00 - 20:30 (Pacific/Auckland) | Nosh, 103 Swayne Road, Cambridge, New Zealand
Join Nosh and Dhall & Nash for a truly festive feast
Nosh in collaboration with Dhall & Nash are excited to bring you this special event.
Three courses from the team at Nosh Cambridge, expertly paired with both international wines and some more local gems for the ultimate culinary experience.

Menu

STARTERS:

Crispy Beetroot Balls [V]
Crumbed beetroot stuffed with herbed goat cheese, served with tzatziki yoghurt

With: 2023 Zephyr Sauvignon Blanc: The bright acidity cuts through the richness of the crumbed goat cheese and fried coating, keeping the palate clean. Its herbaceous notes reflect the fresh herbs in the stuffing and tzatziki, creating a well paired flavour connection. Meanwhile, crisp citrus and tropical fruit complement the earthy sweetness of the beetroot.
OR
Herbed Chicken Roulade
Herb-stuffed chicken wrapped in bacon, served with red sauce

With: 2024 Mascota Vineyards Chardonnay: The 2024 Mascota Vineyards Chardonnay works well with Herbed Chicken Roulade because its rich, buttery texture complements the creamy, savour flavours of the bacon-wrapped chicken. Its balanced acidity refreshes the palate against the mild red sauce, keeping each bite lively and well-rounded.
OR
Seared Sesame Tuna [GF][SF]
Pan-seared tuna coated in sesame seeds, served with guacamole and mango pineapple salsa

With: 2023 Zephyr Sauvignon Blanc: The punchy citrus and tropical fruit notes complement the sweet and tangy mango–pineapple salsa. Its fresh, vibrant acidity cuts through the richness of the tuna and guacamole. Additionally, the wine’s herbaceous and crisp character works with the nutty sesame crust, balancing the dish’s textures and flavours.

MAINS:
Paneer Masala Lababdar [GF][N]
Indian cottage cheese in a creamy tomato-cashew sauce, delicately spiced, with steamed rice

With: 2020 Johner Estate Gladstone Pinot Noir: Invitingly fragrant and generous, it offers ripe cherry and plum, hints of liquorice and dark chocolate, and supple tannins. A Pinot Noir would pair well because its soft tannins won’t clash with the creamy tomato–cashew sauce, while its bright red fruit and fresh acidity balance the dish’s richness. Subtle earthy and spice notes compliment the gentle Indian spices, enhancing the flavours without overpowering them.

OR
Classic Sirloin Steak (250g) [GF]
Tender sirloin, flame-seared and served with roasted root vegetables and crispy fries
With: 2020 Johner Estate Gladstone Pinot Noir: Pinot Noir is a versatile and refined pairing for sirloin steak. Its earthy characters help compliment the steak. The wine’s moderate tannins are smooth enough not to overpower the steak, yet structured enough to complement its flame-seared flavour. Subtle earthy spice in the Pinot Noir enhances the roasted vegetables and adds depth to the overall pairing.
OR
Heritage Butter Chicken [GF][N]
Tandoori chicken simmered in a rich, buttery tomato gravy with aromatic spices, served with steamed rice

With: 2023 Sartori Marani Bianco Veronese IGT: A beautiful golden colour and aromas of yellow and exotic fruits with a touch of honey, complements the rich, creamy butter chicken sauce. Its balanced, palate enhances the savoury flavours without overwhelming the chicken. The wine’s bright fruitiness and subtle sweetness create a refreshing contrast that lifts and balances the entire dish.
OR
Fish of the Day [GF]
Chef-selected catch, pan-fried to golden crisp, served with seasonal vegetables and house-made purée

With: 2023 Sartori Marani Bianco Veronese IGT: With its beautiful golden colour and aromas of yellow and exotic fruits with a touch of honey, this wine pairs wonderfully with the Fish of the Day. Its balanced palate complements the delicate flavour of the pan-fried fish
while enhancing the natural sweetness of the seasonal vegetables. The wine’s bright fruitiness and subtle sweetness create a refreshing contrast to the crisp, golden finish of the fish, bringing lift to the entire dish without overwhelming its gentle flavours.

DESSERT:
Mughlai Shahi Slice [N]
A royal dessert of golden crispy bread in saffron rabri, topped with assorted nuts

With: 2022 Folium Late Harvest Sauvignon Blanc: The wine’s citrusy acidity cuts through the creamy, heavy texture of the rabri, refreshing the palate after each bite. Fruity notes like apricot, pineapple, and peach in the wine mirror the sweet, fragrant, and floral saffron flavours in the dessert, creating an intriguing combination. The wine’s crispness contrasts with the richness of the dessert, preventing it from feeling too heavy, while its medium sweetness complements the dessert without feeling out of place.

About Nosh
Where Tradition Meets Innovation
“At Nosh, we celebrate global flavours with a comforting, modern twist.
Our menu brings together timeless favourites and international inspirations — from rich, hearty soups and vibrant salads to tender clay oven skewers, hand-rolled meatballs, and perfectly grilled steaks.
Every dish is crafted with quality ingredients, bold flavours, and a touch of creativity, designed to make every meal memorable.
Located in the heart of Cambridge, Nosh is where good food, great company, and world-class flavours meet.
Whether you’re sharing oysters and cocktails with friends or settling in for a hearty main, we invite you to relax, savour, and enjoy.
Welcome to Nosh. Where global cuisine meets local passion.”

Hermit Ram x The Gatherings – Puffin Takeover
2026-01-31 17:00 - 22:00 (Pacific/Auckland) | Puffin, 60 Ghuznee Street, Wellington, Wellington, 6011, New Zealand
Puffin Wine Bar hands the keys over for one night only to two of the most exciting names in wine and food.
Hermit Ram will be taking over the bar, pouring a curated lineup of their characterful, site-driven wines including current releases, a new launch, and a few special bottles pulled from the cellar. Expect wines with personality, texture, and a strong sense of place.
In the kitchen, The Gatherings will be serving thoughtful, seasonal food designed to pair seamlessly with the wines. Simple, generous plates, bold flavours, and the kind of cooking that’s made to be shared over a glass (or three).
No formalities, no fuss, just great wine, great food, and a buzzing Puffin atmosphere. Come early, stay late, and settle in for a night that celebrates collaboration, craft, and good times.

About Hermit Ram
“It all began in 2002 when I stumbled across an etching of a large gnarly looking ram standing in a field during my travels. He was defiant, a little sauvage, had an old world charm and was very New Zealand. I bought him, had him framed and hung him up in my lounge…”
10 years after finding his gnarly ram etching, winemaker Theo Coles met Gareth Renowden, the owner of the Limestone Hills vineyard in the Waipara Gorge. Gareth’s vineyard ticked all the boxes of what Theo looked for in an interesting site, being close planted, naturally farmed and small.
“I made the first vintage of Pinot Noir in 2012, all naturally, no additions and matured in neutral oak hogsheads. As the wine progressed through maturation it got better and better, and revealed its true vineyard character to me. It had an exciting mix of savoury fruit aromatics and salivating salty acidity. I had to bottle it.
I was sitting on my couch contemplating how I’d present the wine in bottle and I looked up. There staring me in the face was the framed etching of the Ram. It all made sense.”
So ‘The Hermit Ram’ came into being. He summed up the ethos of working with tiny sites and ancient techniques applied to New Zealand flavours, that Theo really wanted to pursue.
Today, the range of wines has expanded. In general the fruit comes from tiny vineyards throughout the Canterbury region of New Zealand. Every wine has it’s own story to tell. The vines are naturally farmed and the wines made with the minimal amount of additions. Old techniques are employed. They are wines of depth, complexity, individuality and most importantly drinkability.”

About The Gatherings
Led by Chef Alex Davies, The Gatherings translates place onto the plate.
​The restaurant’s philosophy centres on respect — for the growers, producers, hunters, and fishers who shape the ingredients, and for the shared act of dining itself.
​Guided by the seasons, the menu reflects Aotearoa through a focus on organic vegetables, wild meats, and sustainably sourced New Zealand kaimoana.​

About Puffin Wine Bar
Locally owned and operated in Wellington, Puffin is a wine bar with a focus on organic and minimal intervention wines. And some food. Small plates, charcuterie, cheese. All the salty, tasty, umami, acid driven deliciousness you could want.
“It’s important to be open-minded here and in life generally – Our aim is everyone’s enjoyment, all the time.”

MAGNUM CLUB with Arjen Pen & Château Branas
2026-02-20 18:30 (Pacific/Auckland) | The French Cafe, 210 Symonds Street, Auckland, New Zealand
Great Wines Need Great Food, Great Chefs, Great Venues
Magnum Club is a members-only exclusive club aimed at bringing you unique and memorable experiences centered around great wine.
A truly fine and rare evening at The French Cafe, hosted by Puneet Dhall with very special guest, Arjen Pen owner of Chateau Branas and Chateau Marpaout.
We are very excited to introduce Arjen’s super premium wine: the 2022 Marpaout. 100% Merlot, from the left bank of Bordeaux, claimed by wine critics to rival the great Pétrus and Masseto! All paired with the best dishes, in a specially prepared degustation.
Only 10 seats available!
A super exclusive MAGNUM CLUB price of just $295 per person. This is for serious buyers only (real ticket value of $800 per seat). Early reservation essential.
Tasting Line-up:

09 Billecart Cuvée Elisabeth Salmon Brut Rosé 1.5L ($595.00)
18 Château Branas Grand Poujeaux AOC Moulis-en-Médoc ($85.90)
16 Château Branas Grand Poujeaux AOC Moulis-en-Médoc ($92.51)
22 Château Branas Grand Poujeaux Marpaout ($2,450.00)

Toast & Oak Presents 'Plates & Prestige' Billecart-Salmon Dinner
2026-03-28 18:00 - 21:00 (Pacific/Auckland) | Toast & Oak, 15 Shotover Street, Queenstown, Otago, 9300, New Zealand
Join us at Toast & Oak for an intimate multi-course chef’s menu paired with Billecart-Salmon’s most celebrated cuvees.
On Saturday, 28 March, Toast & Oak proudly presents an exceptional Champagne pairing dinner in collaboration with Champagne Billecart-Salmon — one of France’s most historic and revered Champagne houses, established in 1818. This exclusive evening has been carefully designed as a refined and immersive dining experience, celebrating craftsmanship, precision, and the art of pairing.
THE EXPERIENCE
Six remarkable Champagnes
A curated selection showcasing the elegance and finesse that define Billecart-Salmon, including the rare and prestigious Cuvée Saint-Hilaire 2006, a pure and powerful expression of the House’s expertise, as well as the Billecart-Salmon Cuvée Louis Salmon Brut Blanc de Blancs 2009. An exceptional Grand Cru Chardonnay, defined by its precision, mineral tension, and remarkable depth.
Five-course degustation menu
Thoughtfully curated by our Culinary Director, Pier Italiano, highlighting refined seasonal flavours and exceptional ingredients, including the use of caviar, kina, king crab, and other exciting premium produce.
Perfected pairings
Each dish and Champagne pairing meticulously crafted by Executive Chef & Wine Director, Giulio Barducci, ensuring seamless harmony between cuisine and cuvée. Guests will also enjoy insights throughout the evening from Billecart-Salmon’s Brand Ambassador, who will share the heritage, philosophy, and craftsmanship behind each Champagne poured.

With limited seating available, this promises to be one of Queenstown’s most elegant and sought-after dining events of the season.
Reservations are essential.

Trade Master Class - The Finest Selection
2026-04-07 14:30 - 16:30 (Pacific/Auckland) | Novotel Rotorua, 1115/1093 Tutanekai Street, Rotorua, 3010, New Zealand
Join us at the Novotel in Rotorua for the ultimate trade masterclass spanning across all the sections of your wine list, from Champagne, through our newest European wines and into the fortified and non-alcoholic offerings. Hosted by Puneet Dhall, he will be taking you through the following;
Tasting:

Champagne – Billecart-Salmon
Cognac – Hine
Sherry – Fernando de Castilla
Gruner Veltliner – Laurenz V
Zaccagnini Abruzzo Wines
Enzo Bartoli Piedmont Wines
Oravida Artesian Water
Pentire Botanical Spirits

This is a free event to the trade and spaces are strictly limited

MAGNUM CLUB with Ornellaia
2026-04-13 18:30 (Pacific/Auckland) | Bossi, 10 Commerce Street, Auckland, Auckland, 1010, New Zealand
Tenuta dell’Ornellaia from Tuscany is responsible for several of the greatest red wines on Earth today, so together with very special overseas guest Patrick Lachapèle, General Manager of the winery, we are featuring a fine and rare wine showcasing these wines for just one exclusive MAGNUM CLUB evening

Champagne Billecart-Salmon Cuvée Elisabeth Salmon Brut Rosé 2009
Ornellaia Le Volte Toscana IGT Rosso 2023
Ornellaia Le Serre Nuove DOC Bolgheri 2022
Ornellaia DOC Bolgheri 2018
Ornellaia DOC Bolgheri 2023
Hine Antique XO Grande Champagne Cognac
