Wine 1 of 4. Small production. A blend of 50% Chardonnay and 50% Pinot Noir. Spent a minimum of five years on the lees before it was disgorged with low dosage. Light lemon colour, with fine, medium intense perlage. Citrus, lemon, biscuit, chalk and a hint of smoke, with fine, creamy mousse, lively acidity and super length. Very mineral. Light-bodied and very delicate, and very harmonious. A beautiful, aperitif-style champagne. And very impressive if you consider that this is Frerejean's entry-level champagne.

Wine 2 of 4. 100% Chardonnay, grown in the Panzano hills. Fermented and aged for 12 months in 500l oak barrels (50% new), with bâtonnage. 13.5% ABV. Medium yellow gold. Floral, perfumed nose. Ripe yellow and tropical fruit, candied cherries, and nutty and spicy oak, with lowish acidity, a buttery texture and very good length. Ripe and full-bodied. I usually prefer my wines with less obvious oak and more freshness, but the La Pietra possesses a lot of energy admittedly. Needs a few minutes of aeration and shows best with food (in our case Grissinis and Pecorino cheese).

Wine 3 of 4. 100% Pinot Noir, grown in the Panzano hills. Aged in 500-litre tonneaux. The label indicated a whopping 15% ABV. Ripe dark berries, some red berry notes, coffee, and intense spice, with lowish acidity, dry tannin, and very good length. Full-bodied, with a creamy texture, and warming alcohol on the finish and aftertaste. A little over the top, and difficult on its own, but the wine paired well with Pecorino cheese. Highly dependent on the right food pairing. 89(+)

Wine 4 of 4. From grapes grown in the Greve in Chianti hills. A blend of Cabernet Sauvignon, Merlot and Sangiovese. Aged for 18 months in 225l French oak barrels (30% new). Red fruit, cherry, earthy and vegetal notes, coffee, spices, sweet vanilla, and oak. At this point, the wine is too oaky to drink it on its own. We enjoyed it with truffle salami and the food pairing eliminated the oak and brought the fruit to the fore and made the wine harmonious.