Timorasso is often called the “white Barolo” and this grape produces a white wine with great potential for aging.

The soil in the Tortona area is sandy clay and the vineyard aspect is South, South west at about 250-450m. the vines are trained to Guyot with ten buds per plant at 4.500 vines per hectare.  All grapes are handpicked around the end of September followed by 6 hours of cryo-maceration. Fermentation is in temperature-controlled stainless steel tanks with followed by 6 months on fine lees.

The end result is a super complex minerally driven wine, full-bodied on the palate with fresh citrus and tropical fruit notes leading to a mineral finish.

A deep and dense expression of the Montepulciano grape offering fabulous drinking at a great price with bright fruit notes and soft sweet tannins. The winery is biodynamic with Demeter certification.

Great value organic Lambrusco Grasparossa Castelvetro DOP from Cantina Settecani, this is frizante (meaning lightly sparkling) example of Lambrusco.

Ripe black cherry into a hint of caramel then a black pepper finish.

Great for a barbecue, as an apertif, or a cool weather celebration!

Nero D'Avola is Sicily's big red success story; it's the most planted grape on this large Mediterranean island and also the most popular in terms of taste and style, delivering consistency juicy, plump, rounded and refreshing deeply coloured red wines from low priced to premium, such as this wine.

Caruso Nero is also organically certified and punches above its weight, delivering beautiful fragrant aromatic appeal and smooth, rich flavours right now, but also has the ability to age for up to 10 years, improving and evolving into a spicy, complex red over time.

Commercial description

"Grapes are dried in temperature and humidity controlled warehouses in hillside locations till December. Fermentation for about 20 days on the skins with constant pumping over. Oak wood aging for 18 months and in bottle for 6 months.

Casalforte Amarone della Valpolicella is a full-bodied red wine with a garnet red shade. Its complex bouquet recalls cherry jam, ripe black cherries and spicy notes of vanilla and licorice. On the palate it is juicy, well-structured with a fresh and fruity finish. It pairs perfectly with rich pasta dishes, game and grilled or stewed red meats as well as mature cheeses."

The Casalforte Valpolicella Superiore DOC by Riondo is a red wine that encapsulates the elegance and richness of the Veneto region. This is a refined creation from the hills of Valpolicella, known for its fertile soil and ideal climate that promote the optimal ripening of the grapes.

Valpolicella Superiore is primarily produced from three native grape varieties: Corvina, Rondinella, and Molinara. This particular cuvée undergoes a process of partial drying, which gives the wine a more concentrated and aromatic structure. The result is a wine of considerable depth and complexity, with an alcohol content of around 14%.

Visually, the Casalforte Valpolicella Superiore DOC has an intense ruby red color with purple reflections. On the nose, it unfolds a rich aromatic bouquet with notes of ripe cherry, plum, spices, and a subtle hint of chocolate and vanilla, evidence of its maturation in barrique. On the palate, the wine is velvety and warm, with a perfect harmony between acidity and soft tannins that weave into a persistent and rewarding finish.

This Lazio Vermentino IGT from Castello di Torre in Pietra is aged in steel tanks for about 3 months and offers a crystalline, vibrant and organic expression of the aromatic Vermentino grape.

A straw yellow colour in the glass opens with a nose of white fruit and ripe peach, broom and aromatic herbs. The palate it is full-bodied, fresh, savoury and with typically marine mineral traces.

Castello di Verduno is an historic Piemontese estate that makes classic Barolo and Barbaresco from prime vineyard sites in both appellations. The winery is located in Verduno, the northernmost commune of Barolo.

For their Barbarescos and Barolos, winemaker Mario Andrion prefers 30 to 40 day macerations and extended aging in large Slavonian botti. Their varietal wines see mostly stainless steel aging, with some large botti.

This wine is 100% Nebbiolo grown on Marne di Sant'Agata, which is a combination of sand, clay and limestone. Hand harvested grapes were fermented in stainless steel for 20 days with periodic punching down of the cap, prior to 18 months in large traditional Slavonian oak with three months resting in stainless steel and another 14 months ageing before release. 

Ever heard of Pelaverga?

It's not exactly a household name, even in the households of wine lovers. It is the name of a red grape grown in Piemonte in north west Italy. Even in its homeland there, it's pretty rare, and best known for making light, smooth fruity reds, such as this one, which is an interesting different take on northern Italian red wine.

The climate tempered by the nearby sea and the characteristics of the karst soil give this Malvasia a personal identity and superb texture. The aging in bottle drives a straw colour and emphasises the aromatic fragrance. The palate is elegant, lively and sumptuously savoury.

An ideal match for seafood and grilled fish in particular.