‘For decennia oxidative wine styles, like Vin Jaune, Château-Chalon, Jerez, Madeira and Marsala have been mistreated by a one-dimensional, evasive oenological vision that has relegated them to a dusty corner of “difficult” and “outmoded” wines with an old and stale taste and almost outside of the range of what is drinkable.’
These are not my words, but those of Samuel Cogliati Gorlier, a French-Italian...
