Wine List

Fongaro Etichetta Viola is a Metodo Classico sparkling wine made from 100% Durella grapes grown on volcanic soils in Roncà, in the Monti Lessini hills between the provinces of Verona and Vicenza. The vines are trained using Veronese pergola and Guyot systems at around 300 metres above sea level, with an east-southeast exposure, and grapes are harvested by hand in September. After soft pressing and a first fermentation in temperature-controlled concrete tanks, the wine undergoes a second fermentation in bottle in April and ages on its own yeasts for no less than 42 months. Durella is an ancient indigenous variety known for its high malic acid content, which gives the wine its characteristic firm acidity and suitability for long lees ageing. The wine is certified organic and carries the Monti Lessini Riserva DOC designation.

Pairs well with shellfish and crustaceans, fresh and aged cheeses, cured meats, grilled fish, light pasta dishes

Franc Lizêr Blanc de Blancs is a fully dealcoholized sparkling white wine produced by LEA Winery in Friuli-Venezia Giulia, Italy. It is made from 100% Glera grapes using the Charmat method, with fermentation carried out in stainless steel followed by dealcoholization. The wine contains 0.0% alcohol by volume, with a residual sugar of approximately 40 g/l, total acidity in the range of 6.5 to 7 g/l, and a pressure of 4.5 to 5 bar. In the glass it shows a straw-yellow colour with gold reflections and a fine, persistent perlage. It is classified as a Vino Spumante and is intended for immediate consumption rather than extended cellaring.

Pairs well with aperitifs, light starters, fruit-based desserts, shellfish

Ca' del Bosco Vintage Collection Dosage Zero is produced from 44 certified organic vineyards in the Franciacorta district of Erbusco, Lombardy. The 2021 blend is 81% Chardonnay, 16% Pinot Nero and 3% Pinot Bianco, with each bunch washed and dried individually before pressing. Fermentation takes place over five months in small oak casks, followed by maturation on the lees for an average of 53 months. Disgorgement is carried out in an oxygen-free environment using a process designed and patented by Ca' del Bosco, with no liqueur added at disgorgement. Total sulphur dioxide is kept below 52 milligrams per litre, resulting in a wine of notable purity and low intervention.

Pairs well with oysters, shellfish, bottarga, sushi and sashimi, raw or cured fish

Barone Pizzini Animante is a non-vintage Franciacorta DOCG sparkling wine produced by one of the oldest estates in the appellation, founded in 1870 and the first winery in Franciacorta to be fully certified organic. The blend is built around Chardonnay (approximately 63%), with Pinot Nero (18%), Pinot Bianco (12%), and the native Erbamat variety (7%), making it one of the first Franciacorta wines to reintroduce this local grape. Grapes are drawn from 25 organically farmed estate vineyards spread across Franciacorta at elevations of 200 to 300 metres, on soils of morainic and glacial river deposit origin, with vines averaging 20 years old. After gentle pressing and fermentation in stainless steel, the wine undergoes secondary fermentation in the bottle and ages on the lees for 20 to 30 months before disgorgement. More recent releases of Animante have evolved toward a Dosaggio Zero (zero dosage) style, reflecting the estate's move toward lower intervention winemaking, including the use of indigenous rather than selected yeasts. The result is a pale straw-coloured sparkling wine with fine persistent bubbles, balancing floral and citrus aromas with a saline, mineral-driven finish.

Pairs well with Oysters and raw seafood, Sushi and sashimi, Light pasta dishes, Soft cheeses, Risotto

Bagnadore is a dosage-zero Riserva made only in top vintages and in small quantities from the Roccolo single vineyard, a three-hectare plot planted in 1992 on morainic soils and glacial deposits at 260 metres above sea level in Provaglio d'Iseo. The blend is Chardonnay and Pinot Nero; surrounding woodland moderates day-to-night temperature swings, supporting even ripening and rich biodiversity. After an August harvest, the grapes are gently pressed and fermented in a combination of temperature-controlled stainless steel and oak barrels, followed by 60 to 70 months of bottle ageing on the lees before disgorgement. The wine is certified organic, reflecting the winery's conversion to natural farming methods in the mid-1990s. The 2016 vintage received 97 points and Tre Bicchieri recognition, confirming its standing among Franciacorta's top bottlings.

Pairs well with Raw or lightly cooked shellfish, Sushi and sashimi, Aged hard cheeses, Delicate white fish dishes, Creamy risotto

Annamaria Clementi is the prestige Riserva of Ca' del Bosco, produced only in selected years from 31 certified organic vineyards in the Franciacorta zone around Erbusco, Brescia. The 2017 blend is 82% Chardonnay, 15% Pinot Noir and 3% Pinot Blanc, fermented in small oak casks for six months before bottling. The wine matures on its lees for an average of eight years, then is disgorged without any dosage addition, keeping total sulphur dioxide below 53 mg/l. Disgorgement is carried out in the absence of oxygen using a system designed and patented by Ca' del Bosco to avoid oxidative stress and eliminate the need for additional sulphites. The result is a zero-dosage Franciacorta Riserva of marked dryness and depth, with an alcohol content of 13.0% vol.

Pairs well with oysters and shellfish, sea bass and turbot, aged Parmigiano-Reggiano, white truffle dishes

Barone Pizzini is an organic producer based in Provaglio d'Iseo, in the Franciacorta zone of Lombardy. This millesimato rosé is made from grapes grown in the estate's own vineyards and produced under the Franciacorta DOCG regulations, with a minimum of 24 months on the lees for vintage wines. The wine undergoes traditional method secondary fermentation in bottle, producing a fine and persistent perlage. The extra brut dosage keeps the wine dry and direct, allowing the fruit character of the Pinot Nero to come through clearly. It is certified organic.

Pairs well with salmon tartare, prawn risotto, soft cheeses, charcuterie

Met Classico Tre is a Blanc de Noirs Metodo Classico Extra Brut produced by Marco Buvoli at his small workshop, the Opificio del Pinot Nero, located in the pre-Alpine foothills north of Vicenza, in the Veneto region. It is made from 100% Pinot Nero from grapes grown on the Colli Berici and Colli Euganei, using a cuvée that incorporates reserve wines from multiple harvests, with a portion vinified using a Solera method. The base wine is aged on fine lees in a combination of large untoasted wood, French oak barriques and tonneaux, and stainless steel. After secondary fermentation in bottle, the wine rests on its lees for 36 months before disgorgement, resulting in a non-vintage sparkling wine of noticeable freshness, minerality, and structure. Production is limited to approximately 4,000 bottles and the estate follows a biodynamic approach.

Pairs well with raw seafood appetizers, fried fish, aged cheeses, Parmigiano Reggiano, sushi and sashimi

Moncalisse is a Trentodoc estate founded in 2016 by sisters Julia and Karoline Walch, from the Walch winemaking family of Termeno in Alto Adige, with winemaking led by Stefano Bolognani. The estate sits at around 600 metres above sea level on Monte Calisio near Seregnano, where metamorphic, porphyritic, and calcareous soils with strong diurnal temperature variation shape the character of the wines. The 2019 Millesimato Extra Brut Riserva is made from Chardonnay and Pinot Nero by the Traditional Method, with fermentation split between stainless steel (80%) and barriques (20%), then aged on the lees in bottle for 56 months before disgorgement. The wine is classified as a Riserva and produced in very limited quantities, reflecting the estate's focus on extended aging and high-altitude terroir expression. Soils of phyllite, quartz, and marine sediment layers contribute a distinct mineral tension and freshness to the wine. All grapes come exclusively from the estate's own 12 hectares of vineyards on a single slope.

Pairs well with Oysters and shellfish, Aged mountain cheeses, Grilled white fish, Light charcuterie, Risotto

Frecciarossa is an estate founded in 1919 in Casteggio, in the Oltrepò Pavese hills of Lombardy, with all production certified organic since 2017. The Extra Brut is made from 100% Pinot Nero grapes grown on the estate's 21 hectares. Grapes are hand-harvested in small boxes early in the morning and pressed at a naturally cool temperature before a white vinification in stainless steel tanks. The wine undergoes secondary fermentation in the bottle according to the Metodo Classico, with lees aging of approximately 22 months. The dosage is kept at extra brut level, resulting in a wine with visible persistent perlage and a dry, mineral finish.

Pairs well with oysters and shellfish, fresh seafood, light starters, aged Parmigiano Reggiano

This wine is produced by BiancaVigna, a family estate founded in 2004 by siblings Enrico and Elena in the Marca Trevigiana. The grapes come from a single vineyard in the San Gallo locality of Soligo, at approximately 380 metres above sea level, on slopes that can reach 70% gradient. The wine is made predominantly from Glera, as required by the DOCG specification, which allows a maximum 15% of indigenous varieties such as Perera, Bianchetta, and Verdiso. Sparkling is achieved via the Charmat method in pressurised stainless-steel autoclaves for up to 150 days, well beyond the 30-day minimum required by the appellation, contributing to a finer and more persistent bead. The Rive designation identifies single-commune or single-hamlet wines harvested by hand in the same year, making this a vintage-specific, geographically precise expression within the broader appellation. The S.A. indication on the label denotes it is produced without a declared vintage year on this particular release.

Pairs well with seafood and shellfish, fresh cheeses, light antipasti, sushi and sashimi, aperitivo

BiancaVigna was founded in 2004 by siblings Enrico and Elena Moschetta, who produce sparkling wines from family-owned vineyards in the Conegliano-Valdobbiadene area, a UNESCO World Cultural Landscape site. The Prosecco DOC Brut is grown on clay-limestone hillside vineyards between Conegliano and Farra di Soligo, at altitudes of 50 to 150 metres, on approximately 6.2 hectares spread across Pieve di Soligo and Sernaglia. The wine is made from 100% hand-harvested Glera grapes and undergoes a second fermentation in tank (Charmat method) for a minimum of two months with selected yeasts. Residual sugar is kept at 9 g/l, placing it firmly in the Brut category. The wine is non-vintage, displaying a straw yellow colour with greenish hues and a fine, persistent mousse. It is balanced and clean, suitable as an aperitif or alongside light food.

Pairs well with aperitivo, light seafood, soft cheeses, prosciutto, sushi

Contessa Franca is a Blanc de Blancs sparkling wine made from 100% Chardonnay grown in the Cava Rina vineyard at Tenuta Regaleali, at 500 metres above sea level in inland Sicily near Palermo. The wine is produced by the Classic Method (Metodo Classico) with a dosage classified as Extra Brut. After malolactic fermentation, it ages on the lees for 60 months, a duration intended to build complexity and finesse while preserving the characteristic aromas of the high-altitude Chardonnay. The 2016 vintage was released under the DOC Sicilia designation. Contessa Franca has been part of the Almerita label since 1987 and is named after a woman central to the history of the Regaleali estate.

Pairs well with fish crudo, seafood risotto, grilled fish, smoked fish appetizers

Der Blauwal Riserva is a Metodo Classico sparkling wine from Cesconi, a small family winery on the Pressano hills north of Trento. It is made from 100% organic Chardonnay grown in a single vineyard at 500 to 550 metres above sea level, trained on traditional pergolas and planted on ancient sedimentary soils composed of compact sandstone from the Werfen formation. Whole-cluster soft pressing keeps the yield at or below 60%, and the must ferments in used barriques before undergoing malolactic fermentation. The wine spends a minimum of 84 months on the lees in bottle before disgorgement, with the dosage liqueur prepared from the same base wine to maintain consistency. It is released as an Extra Brut with a dosage of approximately 3 g/l. The 2016 vintage is certified organic.

Pairs well with Aged Trentino cheeses, Grilled seafood and shellfish, White truffle dishes, Roasted poultry

Bianco del Casal is produced by Ca' la Bionda, a certified organic estate in Valgatara di Marano di Valpolicella, in the classic zone of Valpolicella. The wine is a blend of Garganega and Trebbiano grapes grown on vines over 70 years old in the Ravazzol single vineyard, on clay limestone soils with a significant presence of stone and rock. After four hours of soft pressing and one night of settling, the wine is fermented and aged partly in new French oak barriques and partly in second-use barrels for around ten months. The result is a structured, mineral white with the character of old vines and the freshness typical of its high-altitude, east-facing hillside terroir.

Pairs well with Grilled or roasted white fish, Shellfish and oysters, Aged soft cheeses, Risotto with vegetables or mushrooms

Quintarelli is a small family estate in Negrar, in the Valpolicella zone of Verona, long associated with traditional winemaking in the Veneto. The Bianco Secco is a dry white wine produced under the Verona IGT designation, sitting outside the stricter appellation rules that govern the red wines for which the estate is better known. The wine is made from white grape varieties grown in the Verona area, though the exact blend for the 2025 vintage has not been confirmed. It is intended as a straightforward, early-drinking white wine in the producer's range. The 2025 vintage is current and full technical details have not yet been widely published.

Pairs well with freshwater fish, light pasta dishes, fresh cheeses, grilled vegetables

Biancogrigio Tesirare is a 100% Pinot Grigio from the Italo Cescon estate, produced under the DOC Delle Venezie designation in Veneto. It belongs to the TesiRare line, a minimal-intervention, organically farmed series focused on expressing the grape in its most unaltered form. The 2022 vintage had a production of 12,000 bottles certified as organic. The wine is aged in concrete, which allows slow, stable evolution while preserving the fresh fruit character of the grape without imparting additional flavour. The result is a dry white with golden apple, pear and peach on the nose, a smooth texture on the palate, and well-integrated acidity. The Italo Cescon winery, founded in 1957, farms around 120 hectares of vineyards across southeastern Veneto and uses green manure as a natural soil fertility technique.

Pairs well with grilled fish, seafood pasta, light vegetable dishes, soft cheeses

The Chardonnay Gemola is produced by Vignalta in the Euganean Hills of Veneto, within the Colli Euganei DOC. The vineyards sit on volcanic soil of decomposed lava rock, planted at a density of 5,200 vines per hectare with yields of 6.5 to 7 tonnes per hectare. Vinification takes place through fermentation directly in French oak tonneaux, followed by 12 months of aging on the lees in the same barrels at around 13°C. This process gives the wine a creamy texture and layered complexity while preserving the mineral character typical of the volcanic terroir. Production is limited to approximately 6,000 bottles per year. The 2023 vintage maintains the character of the Gemola label: mineral, structured, and suited to medium-term cellaring.

Pairs well with Grilled or roasted white fish, Shellfish and seafood pasta, Risotto with truffles or mushrooms, Aged soft cheeses

Marco Buvoli is a small-production winemaker based in the Colli Vicentini area of Veneto, operating under the name Opificio del Pinot Nero and working with a natural philosophy. This Chardonnay is made from 100% Chardonnay grapes selected from a single small vineyard and vinified in a Burgundian style, with fermentation and ageing on the lees in oak. The 2022 vintage shows a bright straw-yellow colour in the glass. At 13.5% alcohol, it sits in the fuller register for the variety while retaining the freshness typical of the appellation. The wine is bottled in a 0.75 L format and classified under the Veneto IGT denomination.

Pairs well with fish, shellfish, delicate pasta dishes, light white meats

This is a varietal Chardonnay produced under the Verona IGT designation, a broad appellation covering the province of Verona in the Veneto region of northeastern Italy. The Verona IGT category was introduced in 1995 and allows for a wide range of grape varieties and wine styles beyond those permitted under the stricter local DOC and DOCG rules. Dianades is a Verona-based company that selects wines from small artisan producers and Italian food and wine producers in the Veneto region. Chardonnay in this appellation is typically vinified in stainless steel to preserve primary fruit and freshness, though some producers use a portion of oak. As a 2023 vintage, the wine is intended for near-term consumption while its fruit character is at its liveliest.

Pairs well with grilled fish, seafood pasta, mild fresh cheeses, vegetable risotto

Biniola is a small agricultural estate on the Isola delle Vignole in the Venice Lagoon, founded in 2022 to revive winemaking on an island historically known as Biniola or Isola delle Sette Vigne. The wine is made from 100% Dorona di Venezia, an ancient white-berried variety native to the Venetian Lagoon that had nearly disappeared and has been restored to its original island habitat. The vines grow in approximately 1.6 hectares of sandy, saline soils directly surrounded by lagoon waters, conditions that give the grape a distinctive mineral and lightly saline character. Grapes are harvested by hand, and the wine is fermented and aged in concrete vats to preserve the clarity and purity of the fruit. The result is a dry white wine with citrus and orchard-fruit notes balanced by firm acidity and a clean saline finish that directly expresses its lagoon terroir.

Pairs well with Venetian lagoon seafood, raw shellfish, grilled lean fish, artisanal soft cheeses, light pasta with clams

From Black to White is produced by Zymé, the winery founded by Celestino Gaspari in San Pietro in Cariano, in the Valpolicella zone of Verona. The wine is built around Rondinella Bianca, a natural albino genetic mutation of the red Rondinella grape that Gaspari identified and selected from his own vineyards. The blend is completed with Gold Traminer, Kerner and Incrocio Manzoni, four varieties that together are unusual in a white wine context for this part of Veneto. After fermentation the wine rests on its lees for a minimum of six months, adding texture and a subtle creamy quality to the structure. The resulting wine is pale straw in colour with greenish highlights, showing notable glycerol-derived viscosity.

Pairs well with aperitif, shellfish, fish, risotto with asparagus, herb-based dishes, vegetable soups

Garangheo is a dry white wine made from Dorona di Venezia, a rare indigenous grape variety grown by Ca' Saccagnana on the island of Le Vignole in the Venetian lagoon. The vineyard sits in sandy, brackish lagoon soils that give the wine a distinctive saline mineral character not found in mainland Veneto whites. Dorona is an ancient variety closely tied to the history of Venice, once cultivated by the Doges and nearly lost to neglect before a small number of producers began reviving it. The name Garangheo comes from the Venetian dialect word for celebration or festivity. Ca' Saccagnana is a newer independent estate, separate from other lagoon Dorona projects, producing this wine as a standalone varietal expression. The style is fresh and dry, built for early drinking alongside the seafood and fish dishes traditional to Venetian cuisine.

Pairs well with raw fish, grilled seafood, soft cheeses, lagoon-style shellfish

Giulietta is a 100% Garganega white wine produced by the Rancan family at Ca' dei Conti in Tregnano, in the Val d'Illasi, at 400 metres above sea level on limestone-rich soils at the foot of Monte Precastio. Grapes are hand-harvested in early to mid-October in 5 kg trays and then dried for 50 to 60 days in a fruttaio under controlled temperature, humidity, and ventilation. Winemaking begins with destemming, followed by skin maceration for 8 hours at 8°C and gentle pneumatic pressing. The wine is then aged in a combination of stainless steel tanks and French barriques for approximately two years, with an additional six months of bottle ageing before release. The result is a structured dry white with floral and stone-fruit aromas, balanced by the natural acidity and mineral character typical of Garganega grown on calcareous hill soils.

Pairs well with aged cheeses, roast pork, mushroom risotto, grilled white fish

The Lugana DOC Riserva Sergio Zenato is produced exclusively from 100% Trebbiano di Lugana (also known as Turbiana) grown on the Podere Massoni estate, the oldest vineyard in the Zenato portfolio, situated between Peschiera del Garda and Desenzano. Grapes are harvested by hand in mid-October, slightly later than standard to maximise aromatic concentration. Fermentation takes place approximately 70 percent in oak casks and 30 percent in stainless steel, followed by extended aging of at least 24 months before release. The wine carries a light brilliant gold colour with golden highlights. It is structured for medium-to-long-term aging, with the clay soils of the Podere Massoni and the naturally high acidity of Trebbiano di Lugana supporting its evolution in bottle. This wine was produced only in vintages deemed suitable for long aging, a practice established by founder Sergio Zenato to demonstrate the aging potential of the Lugana appellation.

Pairs well with Rotisserie chicken, Veal scallopini, Grilled seafood and calamari, Scampi and lobster, Aged soft cheeses

Madre is a still white wine produced by Italo Cescon in the Veneto region of northeastern Italy, classified under the Veneto IGT designation. The wine is made from Glera, the grape variety most associated with the Treviso area, here vinified as a dry still wine rather than a sparkling one. Fermentation takes place at controlled temperatures to preserve the grape's natural aromatics and freshness. The wine is intended for early drinking and displays the light, easy character of the Glera variety in a still format. Italo Cescon is a family-run estate based in Roncadelle di Ormelle in the Treviso province, with a long history of working with local Veneto varieties.

Pairs well with seafood, light pasta dishes, fresh cheeses, vegetable appetizers

Caneva Cannaregio is a small Venetian producer based in the Cannaregio sestiere of Venice, at Sestiere Cannaregio 5822, focused on reviving the production of Malvasia within the city itself. Malvasia has been central to Venetian wine culture since the 13th century, when the Republic of Venice secured trade routes from Monemvasia in the Peloponnese, making this grape one of the most traded wines of the Mediterranean. The wine is classified as Veneto IGT, the broad regional designation for the Veneto, covering still white wines produced from Malvasia grapes grown in the area. Caneva Cannaregio positions its Malvasia as a direct reference to that historic tradition, producing a wine meant to reflect the aromatic character and mineral quality associated with the lagoon environment. The 2025 vintage label indicates an early-release, current-drinking style with no stated vintage year on the producer documentation reviewed. Specific technical data including alcohol level and grape clone selection were not published on the producer's official site at the time of this record.

Pairs well with Venetian-style cicchetti, raw or lightly cooked seafood, fresh cheeses, vegetable risotto, grilled lagoon fish

Orto di Venezia is produced by the Thoulouze family on the island of Sant'Erasmo in the northern Venice Lagoon, making it the only wine grown within the boundaries of the lagoon itself. The wine is a blend dominated by Malvasia Istriana with proportions of Vermentino and Fiano, all grown on ungrafted vines without ploughing or chemical inputs. An ancient drainage system channels rainwater through the vineyard via canals that are flushed at low tide, while cover crops of barley, oats, and radish maintain soil balance. The soils are clay-rich with marine and dolomitic sediments, giving the wine a distinctive saline mineral character. Vinification is carried out without barrel ageing to preserve the aromatic freshness of the grapes. The resulting wine is pale straw with greenish highlights, clean, aromatic, and firmly mineral on the finish.

Pairs well with seafood, lagoon fish dishes, asparagus, Venetian castraure artichokes, fresh vegetables

Pievica is produced by Dennis Borchia, a small estate based in Bussolengo in the Veronese province, between the city of Verona and Lake Garda. The wine is a blend of two PIWI (fungal-resistant) grape varieties, Bronner and Johanniter, grown using Guyot and bush-vine training at a planting density of 10,000 vines per hectare on rissian moraine soils. Grapes are harvested by hand in 10 kg crates with careful bunch selection, and the must is pressed manually at 200 kg per press cycle. Fermentation takes place in 350-litre French and Hungarian oak tonneaux using both wild and selected yeasts, and the wine remains on its fine lees in barrel until blending and bottling. Production is extremely small, around 1,000 bottles per vintage, and the wine is intended for ageing.

Pairs well with Rich seafood dishes, Lobster or crab, Aged cheeses, White meat in cream sauce, Truffle-based preparations

Inama I Palchi Foscarino Grande Cuvee is made from 100% old-vine Garganega grown on steep, terraced slopes of Monte Foscarino, an inactive volcano in the Soave Classico zone. The wine was first produced in 2019 and draws exclusively from micro-parcels selected across the Foscarino hillside for superior aromatic complexity and intensity. Winemaking involves around eight hours of skin maceration before free-run juice is fermented and aged in a combination of barriques, large casks, and stainless steel, with periodic lees stirring to build texture. The basalt and volcanic soils of Foscarino give the wine its signature saline, ashy mineral character, setting it apart from lighter, more straightforward expressions of Garganega. Annual production is small, typically around 6,000 bottles. The 2022 vintage shows the concentration and structural definition typical of this site, with good cellaring potential through the mid-2030s.

Pairs well with grilled fish, shellfish and oysters, aged hard cheeses, white truffle dishes, lightly spiced Asian cuisine

Inama is a family producer based in the Soave Classico zone, working vineyards on the volcanic basalt and limestone soils of the historic Carbonare hill near San Bonifacio. The Carbonare single-vineyard wine is made entirely from Garganega, the native variety that defines the Soave Classico appellation. Fermentation takes place in temperature-controlled stainless steel, preserving the grape's natural aromatics and acidity. The wine is dry, medium-bodied, and built for early to mid-term drinking, expressing the mineral character typical of the volcanic soils in the Classico zone.

Pairs well with grilled fish, seafood risotto, light pasta dishes, fresh cheeses

Colle Sant'Antonio is produced entirely from Garganega grapes grown on volcanic basalt soils at around 150 metres elevation in Monteforte d'Alpone, within the Soave Classico zone. The vines range from 30 to 70 years old and are trained using the traditional Pergola Veronese system, yielding approximately 50 hectolitres per hectare. A distinctive vineyard practice involves cutting the cane in early September, allowing the bunches to desiccate slightly on the vine before harvest, concentrating sugars and aromatic compounds. The wine is fermented and aged on its lees in large oak casks for approximately two years, a process that adds texture and complexity while preserving the grape's natural character. The resulting wine shows an intense golden colour, with the volcanic soils contributing a characteristic mineral quality alongside the fruit. The 2008 vintage falls within a period when Graziano Pra was firmly established as one of the leading producers of the Soave Classico zone.

Pairs well with Liver alla veneziana, Sardine in saor, Baccalà alla vicentina, Rich seafood dishes, Aged soft cheeses

This wine comes from the Contrada Salvarenza, a small sub-plot within the La Frosca cru on the basalt hills of Monteforte d'Alpone in the Soave Classico zone of the Veneto. The vines are Garganega, over 100 years old, with some ungrafted, prephylloxera plants, growing in volcanic soils of basalt and tuff at around 150 metres above sea level with a south-east orientation. Grapes are hand-harvested, gently pressed, and fermented with ambient yeasts at low temperatures; the must is not treated with added sulfites prior to fermentation, a practice Sandro Gini pioneered in Italy in 1985. The wine is aged partly in 228-litre oak barrels, with malolactic fermentation and lees contact for approximately nine months, followed by further aging in stainless steel and six months in bottle before release. The 2021 vintage shows a deep golden colour, with notable mineral tension, fresh acidity, and the concentration typical of old-vine Garganega from this site.

Pairs well with risotto and pasta with seafood or light sauces, grilled fish and shellfish, white meats, aged or semi-soft cheeses

La Froscà is a single-vineyard Soave Classico from the volcanic hill of the same name in Monteforte d'Alpone, where calcareous and tuffaceous soils have been cultivated since 1930. The 6-hectare plot is planted with Garganega vines over 90 years old, farmed organically and certified EU Organic. After soft pressing and immediate must cooling, fermentation proceeds spontaneously with ambient yeasts, 80% in stainless steel and 20% in third-passage oak barrels, with no sulfur added to the must. The wine matures for 8 months on the lees in steel and barrel, then spends a further 6 months in bottle before release. Production is small, at approximately 1,666 cases per year.

Pairs well with pasta dishes, fish, white meats, fresh cheeses

Monte Grande is a single-vineyard Soave Classico from Graziano Prà, drawn from a south-facing plot at around 150 metres above sea level near Monteforte d'Alpone, within the Soave Classico sub-zone of Veneto. The vineyard sits on volcanic soils with vines averaging 40 years of age, trained in the Pergola Veronese system at a density of 3,500 vines per hectare. The blend is approximately 70 to 80 percent Garganega and 20 to 30 percent Trebbiano di Soave. Before harvest, the cane of the Garganega bunches is cut to allow partial drying on the vine for about one month, concentrating flavours before picking in mid-October. After gentle pressing, the must ferments at a controlled temperature in 15 to 30 hectolitre Allier oak casks, where the wine is then aged for around 10 months. The estate follows organic farming practices throughout.

Pairs well with grilled white fish, seafood pasta, risotto, mild soft cheeses, bruschetta with extra virgin olive oil

Terasmino is a white wine produced by Orto di Venezia on the island of Sant'Erasmo, situated within the boundaries of the Venice lagoon in the Veneto. The wine is made from Istrian Malvasia and Trebbiano grown in ungrafted vines on sandy, alluvial soils prepared without ploughing or chemical inputs, following the approach of soil scientists Lydia and Claude Bourguignon. Rainwater is collected in canals crossing the vineyard and evacuated through sluice gates at low tide, preventing waterlogging and saltwater intrusion. The wine is aged in stainless steel and then in bottle, with no time in barrique, preserving the primary aromas of the grape varieties. At 12.5% alcohol, it is lighter than the principal Orto di Venezia white and is designed to express floral lift, citrus freshness and the mineral-saline character of its lagoon terroir. It carries no DOC or IGT designation and is classified as Vino da Tavola.

Pairs well with lagoon fish and seafood, artichokes, asparagus, fresh vegetables, fresh cheeses

Venusa Bianco is made by Venissa on the island of Mazzorbo in the Venetian lagoon, from 100% Dorona di Venezia. The vineyard covers 0.8 hectares of flat lagoon soil, silty and sandy, lying between 1 metre above and 1 metre below sea level, trained to Guyot at 4,000 plants per hectare. The 2024 was picked in mid September, macerated on the skins for 4 days, then fermented spontaneously in steel at 17°C. It rested 24 months in concrete and was bottled without filtration. Next to Venissa Bianco it is the lighter reading of Dorona, taken from parcels of the vineyard less marked by salt and made for drinkability.

Pairs well with raw seafood, grilled fish, oysters, lagoon shrimp, soft fresh cheeses

Vulcaia Fumé is a 100% Sauvignon Blanc produced by Inama from a top selection of vines grown on the volcanic basalt soils of Monte Foscarino in the Soave Classico hills. The wine is fermented in heavily toasted French oak barriques, approximately 30% of which are new, and aged in wood for around 12 months with regular batonnage. This process imparts the smoky, toasted character that gives the wine its name, while the volcanic terroir substantially modifies the typical Sauvignon Blanc varietal profile. The result is an atypical, structured white that sits outside conventional style categories, showing greater weight and complexity than most examples of the grape. First produced in 1991, it is one of the original wines of the Inama estate and continues to represent the winery's exploration of Sauvignon grown in this unusual volcanic environment.

Pairs well with Grilled lobster or scallops, Roast pork with herbs, Aged soft cheeses, Rich pasta dishes with cream or butter sauces, Foie gras

Grande Cuvée Beyond the Clouds is a white blend made by Elena Walch at her estate in Alto Adige, northern Italy, first produced in 2000 as the region's first white super cuvée. The blend is based predominantly on Chardonnay, with other white varieties harvested together as soon as the Chardonnay reaches peak physiological ripeness. All grape varieties are crushed and pressed together, then co-fermented in new French oak barriques; a portion of the wine undergoes malolactic fermentation, after which it rests on lees for 10 months in barrel. The wine receives a minimum of six months of bottle aging before release. The vineyards are located on dolomitic limestone and sandy soils at moderate elevations with southeastern orientation, contributing mineral depth and natural acidity to the wine.

Pairs well with lobster and seafood risotto, roast veal, aged soft cheeses, rich fish dishes

LR is a white Riserva wine produced by Cantina Colterenzio in Alto Adige, northern Italy. The name LR stands for Luis Raifer, the long-serving president and director of the cooperative who drove the quality transformation of the winery. The wine is a blend of Chardonnay, Pinot Bianco and Sauvignon Blanc, selected from vineyards in the vicinity of Colterenzio and Cornaiano at altitudes of approximately 400 to 550 metres above sea level. After soft pressing, the wine is fermented and aged in oak barrels on the lees, giving it structure, depth and a rounded, creamy texture. Each vintage features a different image displayed within the bottle, making it visually distinctive. The winery notes a cellaring potential of 8 to 10 years.

Pairs well with grilled fish, seafood pasta, aged soft cheeses, roasted white meats

Amima is a white wine produced by Maria Pia Castelli, a small estate of 8 hectares located in Monte Urano, in the province of Fermo in the Marche region of central Italy. The estate was founded in 1999 and is managed by Maria Pia Castelli and her husband Enrico Bartoletti. Vineyards sit at around 200 metres above sea level on clay-rich soils with iron and magnesium content, oriented south-southeast toward the Adriatic coast. The estate follows biodynamic farming principles, with all vineyard and cellar work carried out by hand and without the use of pesticides or herbicides. Specific grape variety, vintage, winemaking details, and tasting profile for Amima are not yet available from confirmed public sources; the wine appears to be a recent addition to the estate's range.

Pairs well with white fish, fresh cheeses, light pasta dishes, vegetables

Benefizio is a single-vineyard Chardonnay grown at 700 metres above sea level within the Castello di Pomino estate in the Chianti Rufina area of Tuscany, first produced in 1973. It holds the distinction of being the first Italian white wine fermented and aged in French oak barriques. Grapes are harvested by hand into crates, then subjected to a soft pressing followed by cold decantation before the must is transferred to barriques, 50% new and 50% first-fill. Alcoholic fermentation occurs in barrel, with only partial malolactic fermentation; the wine then ages on its lees for approximately 10 months with periodic batonnage. A further period of bottle aging follows before release, integrating the oak and allowing the wine to reach full aromatic and structural balance. The high-altitude, south-facing, sandy soils provide the conditions that give Benefizio its characteristic mineral freshness alongside the richness contributed by barrel fermentation and aging.

Pairs well with roast chicken, lobster and shellfish, white truffle dishes, aged hard cheeses, turbot or sea bass

Vie di Romans Chardonnay is produced by the Gallo family at their estate in the Isonzo Rive Alte, a sub-zone known for alluvial, mineral-rich soils with a gravelly and pebbly texture. The wine is made from 100% Chardonnay grown in the estate's own vineyard, which shares its name with the wine. Fermentation and ageing take place in French oak barriques, with the wine spending approximately nine months on the lees, contributing to its rounded texture and complexity. The producer estimates a peak of maturation at around seven years from vintage and a potential cellar life of up to sixteen years. In its youth the wine shows citrus and orchard fruit with toasty oak notes; with age it develops greater integration, mineral depth and a more honeyed character. Bottles are available in 375 ml, 750 ml, magnum, and larger formats.

Pairs well with Roasted chicken or guinea fowl, Grilled sea bass or turbot, Risotto with white truffles, Aged semi-soft cheeses

Castel Ringberg is a single-vineyard Chardonnay from Elena Walch, grown on the estate's lakeside property above Caldaro in Alto Adige. The vineyard benefits from the moderating influence of Lake Caldaro and significant diurnal temperature variation, which supports aromatic development and the retention of natural acidity. Fermentation and aging take place in French oak barriques, lending the wine structure and a layered texture. The 2024 vintage data has not yet been published by the producer, so alcohol and harvest-specific details are not available. Castel Ringberg consistently represents one of the more structured expressions of Chardonnay in the region, with aging potential that rewards cellaring for several years.

Pairs well with Roasted white fish, Lobster, Risotto with truffles, Aged soft cheeses

Selva della Tesa is a 100% Chardonnay produced by Ca' del Bosco in Franciacorta, classified as Sebino IGT. The grapes come from select Chardonnay vineyards in the municipalities of Erbusco, Corte Franca, Passirano and Provaglio d'Iseo, with an average vine age of around 35 years, trained in Guyot. Pressing takes place in the absence of oxygen, and only the best first-press must is transferred for alcoholic and malolactic fermentation in small oak barrels made from selected, seasoned wood. The wine then ages on the lees for nine months in barrique before an extended period of bottle ageing, after which individual batches are blended and the wine is bottled by gravity. The name Selva della Tesa honours the vineyard of the same name where this wine was born.

Pairs well with lobster and shellfish, grilled or roasted fish, lemon risotto, veal with cream sauce, aged semi-hard cheese

Isole e Olena first produced this Chardonnay in 1987 after grafting selected French clones onto white-grape varietals already growing at the estate in the Chianti Classico zone of Barberino Val d'Elsa. The grapes come from vineyards on the north-eastern side of the estate, at higher elevations and bordered by forest, conditions that promote freshness and aromatic precision. Fermentation takes place in small oak barrels, with new wood kept to a maximum of 25 to 30 percent, followed by extended aging on fine lees to build texture and complexity. The resulting wine is 100 percent Chardonnay and carries 14.5 percent alcohol. It shows a light greenish-gold color, a spicy and buttery aromatic profile, and a palate that balances ripe fruit with toasted oak and a clean citrus finish. The 2024 vintage is classified as Toscana IGT, as Chardonnay falls outside the permitted varieties for Chianti Classico DOC.

Pairs well with roasted chicken, veal in cream sauce, aged hard cheeses, lobster bisque, mushroom risotto

Lunae Bosoni is a producer based in Luni, in the eastern Ligurian coastal zone near the Tuscan border, where the Colli di Luni DOC is established. The Etichetta Nera is the top-tier Vermentino in the Lunae Bosoni range, set apart from the standard bottling by a longer maceration and more careful selection of fruit. Vermentino thrives in this area, benefiting from proximity to the sea and soils that include limestone and clay. The wine is typically vinified at controlled temperatures to preserve aromatic freshness while achieving a fuller texture than lighter regional styles. It is suited to drinking young and is not generally aged for extended periods.

Pairs well with seafood pasta, grilled fish, light appetizers, fresh cheeses

Derthona is La Spinetta's Timorasso-based white wine produced in the Colli Tortonesi zone of southeastern Piedmont, an area historically associated with this indigenous variety. Timorasso is a thick-skinned, late-ripening grape capable of high natural acidity and significant aging potential, traits that distinguish it from most other Italian white varieties. The wine undergoes fermentation and aging in a combination of stainless steel and, depending on the vintage, neutral wood, preserving its primary fruit character and mineral structure. On the palate it shows weight and texture alongside freshness, with stone fruit and a pronounced mineral, almost saline quality on the finish. The 2025 vintage information has not been published by the producer at this time, so vintage-specific figures such as alcohol and harvest notes are not available.

Pairs well with grilled fish, shellfish, aged hard cheeses, white truffle dishes

Pietrarizzo is a single-vineyard Etna Bianco produced by Azienda Agricola Francesco Tornatore from the Pietrarizzo contrada in Castiglione di Sicilia, on the north slope of Mount Etna. The wine is made predominantly from Carricante with a small addition of Catarratto, grown on volcanic soils of lava, ash, and lapilli at elevations between 400 and 700 meters above sea level. Grapes are hand-harvested in small crates and fermented in 50-hectoliter oak barrels at a controlled temperature of 15-16°C. The wine then rests on fine lees for approximately five months before bottling, adding texture and depth. The result is an intensely straw-yellow wine with greenish reflections, offering grapefruit, white peach, and herb aromas alongside a distinctly saline, mineral palate driven by the volcanic terroir. The Pietrarizzo contrada has long been considered one of the finest crus on Etna by local growers.

Pairs well with grilled fish, seafood pasta, shellfish, light vegetable dishes, aged pecorino

Zottorinotto is a single-contrada Etna Bianco made entirely from Carricante grown on the northern slopes of Mount Etna in the municipality of Castiglione di Sicilia, at 700 to 750 metres above sea level. Vines are trained in counter-espalier with spurred cordon pruning, and grapes are harvested by hand in small crates during the second decade of October. After gentle pressing, the must ferments without temperature control in 225-litre acacia barrels, then rests on the fine lees for approximately eight months before a further six months in bottle. The volcanic soils and high altitude give the wine its characteristic mineral backbone and natural freshness.

Pairs well with grilled fish, seafood pasta, aged pecorino, white meat dishes

Flors di Uis, whose name translates to 'flowers of grapes' in Friulian dialect, is a field blend of Malvasia Istriana, Riesling Renano, and Friulano grown in the gravelly alluvial soils of the Isonzo plain in Mariano del Friuli. The estate, run by Gianfranco Gallo, sits roughly 12 miles from the Adriatic coast, where temperature swings between day and night promote slow, even ripening and strong aromatic development. Gallo practices late harvesting to allow full phenolic maturity, and the wine typically undergoes some skin contact, which adds a subtle peppery, textural quality. Each grape contributes a distinct aromatic layer: white flowers from the Malvasia, lifted citrus from the Riesling, and softer stone fruit from the Friulano. The wine is raised to preserve primary fruit and mineral character rather than to impose oak influence. Across vintages it has shown consistent aging potential, with fruit and structure that continue to integrate over several years in bottle.

Pairs well with Grilled sea bass, Seafood risotto, White asparagus, Mild fresh cheeses

Gaia and Rey is a 100% Chardonnay produced by Gaja in the Langhe hills of Piedmont, first bottled in 1983. The wine is named after Angelo Gaja's eldest daughter Gaia and his grandmother Clotilde Rey. It draws fruit from two separate vineyards: one planted in 1979 in Treiso (Giacosa) and one planted in 1989 in Serralunga d'Alba (Rivette), the latter contributing acidity and structure while the former adds fragrance and balance. The wine is fermented in stainless steel and aged in a combination of stainless steel and oak barriques for approximately 18 months. The 2023 vintage shows a rich, golden character with toasted hazelnut and ripe citrus alongside notes of apricot, mango, white flowers and honey with a calcareous mineral lift. It was among the first Italian white wines to be aged in barriques and helped establish that world-class white wine could be produced in a region historically dominated by red varieties.

Pairs well with roast chicken, grilled sea bass, lobster bisque, aged semi-hard cheese, white truffle dishes

Weingut Niklas, located in Caldaro (Kaltern) in South Tyrol, produces this Kerner from vines planted between 1985 and 2010 at altitudes of 460 to 510 metres above sea level. The soils are calcareous gravel, which contributes the wine's characteristic mineral quality. Kerner is a crossing of Riesling and Trollinger (Schiava grossa), bred in 1929, and thrives in the cool mountain climate of Alto Adige. Grapes are harvested by hand at the end of September, followed by cold maceration on the skins and fermentation below 18°C in stainless steel. The wine matures for approximately six months on the lees, with a portion fermented and aged in 500-litre oak barrels, adding texture without masking the grape's aromatic character. The 2025 vintage has not been confirmed as released at the time of this entry; specifications reflect the consistent production style across recent vintages.

Pairs well with Grilled freshwater fish, Asparagus dishes, Mild alpine cheeses, Vegetable risotto, Light chicken dishes

The Mondevinum Libellula is a single-variety Kerner Riserva produced by Weingut Niklas (Niklashof) in Alto Adige, South Tyrol. Vines average 40 years of age and grow in the Muttergarten and Vial sites at elevations of 460 to 550 metres above sea level on stony soils with calcareous gravel. Vinification begins with cold maceration on the skins, after which the must ferments in 500-litre oak barrels and ages on fine lees for 18 months in barrel. Kerner is a crossing of Riesling and Trollinger (Schiava grossa), a variety well suited to the cool, high-altitude conditions of Alto Adige. The result is a dry, structured white wine with fruit concentration balanced by mineral tension. The name Libellula is Italian for dragonfly, which also appears on the label.

Pairs well with fish and seafood, elaborate starters, white meats

Ca' Lojera's Lugana Riserva Del Lupo is produced from 100% Turbiana grapes grown on the white clay soils of the south shore of Lake Garda in Sirmione, Brescia. The grapes are harvested late, between the end of October and early November, when partial noble botrytis has developed, concentrating flavour and adding textural richness while the wine remains dry. Fermentation is long and cool in stainless steel, followed by two years of aging in steel tanks and at least six months in bottle, stored in an underground cellar kept at a constant temperature below lake level. The white clay soils, once part of the bed of Lake Garda, give the wine a pronounced mineral character that runs through the nose and the finish. Turbiana, the sole grape of the Lugana appellation, is closely related to Verdicchio and shares its capacity for long bottle aging, making this wine suitable for cellaring well beyond its release. Ca' Lojera was among the first producers of the modern Lugana era, farming 18 hectares of organically managed vines and producing this wine in small quantities each year.

Pairs well with oysters, lobster, sashimi and light fish dishes, raw shellfish, delicate pasta with seafood

Vigna Petrussa is a small family winery in Albana di Prepotto, in the Colli Orientali del Friuli, close to the Slovenian border, where eight hectares of vineyards sit on loamy and clayey soils in hilly terrain. The Pinot Bianco is made from 100 percent Pinot Bianco grapes grown within the Colli Orientali del Friuli DOC. The wine is straw yellow in colour with a clean, floral and fruit-forward nose showing apple, pear and white flowers alongside a light mineral quality typical of the appellation. On the palate it is dry and medium-bodied with fresh acidity, soft texture and a slightly nutty, almond-tinged finish. Colli Orientali del Friuli is a sub-zone in the far north-east of Italy where cool alpine influences and well-drained hillside soils favour aromatic, precise white wines. The alcohol level sits at 14 percent, which gives the wine a round, full presence while retaining enough acidity to stay balanced at the table.

Pairs well with grilled fish, seafood risotto, mild soft cheeses, vegetable antipasti, white meat dishes

Dessimis is a single-vineyard Pinot Grigio produced by Vie di Romans on the Isonzo plain in Friuli-Venezia Giulia. The vineyard sits on alluvial soils with good drainage and a continental climate moderated by Adriatic breezes. Fermentation takes place in a combination of stainless steel and large oak barrels, with the wine spending several months on its lees to build texture and complexity. The result is a Pinot Grigio with more weight and structure than is typical for the variety, retaining freshness through natural acidity. Vie di Romans has long been regarded as a leading producer of white wines in the Isonzo zone, and Dessimis stands as one of their defining expressions of the grape.

Pairs well with grilled fish, shellfish, soft cheeses, white meat dishes

Jermann's Pinot Grigio is produced from 100% Pinot Grigio grapes grown in Friuli Venezia Giulia, in the far northeast of Italy near the Slovenian border. The grapes are harvested in September and the wine is fermented and aged on the lees in stainless steel tanks for approximately six months, followed by further bottle ageing before release. The 2024 vintage shows an intense straw-yellow colour with a faint copper tint, typical of the variety when partially skin-contacted. On the nose it is full and fruity, with stone fruit and crisp orchard character supported by good acidity. The palate is dry, velvety, and well-balanced with a full body that distinguishes it from lighter styles of Italian Pinot Grigio. The wine is also available with a Stelvin screw cap closure to preserve freshness.

Pairs well with fish soups, chargrilled seafood, porcini and field mushroom dishes, squid ink pasta, light poultry

Vinnae is produced by the Jermann estate in Villanova di Farra, in the Collio area of Friuli Venezia Giulia, northeast Italy. The wine is made primarily from Ribolla Gialla, a grape native to this corner of Italy, with small additions of Tocai Friulano and Riesling Renano. The name Vinnae was introduced with the 1983 vintage to mark the birth of Silvio Jermann's second son and to acknowledge five generations of the family growing Ribolla in the Collio. Vinification involves a portion aged for six months in Slavonian oak barrels and the remainder kept in stainless steel tanks to preserve fresh aromatics. The soils in the Collio are composed of marl and sandstone known locally as ponca, which contributes the mineral character typical of this wine. Vinnae is also available with a Stelvin screw closure, chosen by the producer to protect the fine aromatic profile of the wine over time.

Pairs well with grilled fish and seafood, fried calamari, sushi and sashimi, light pasta with vegetables, fresh cheeses

The Roero Arneis DOCG Riserva Sette Anni is produced by Angelo Negro e Figli, a family estate founded in 1670 and based in Monteu Roero, in the Roero hills of Piedmont, Italy. The wine is made from 100% Arneis grown at 320 metres above sea level on south-facing, calcareous and sandy soils rich in fossil shells, trained using the Guyot system. The name Sette Anni refers to the seven years of aging the wine undergoes before release, which gives it considerable complexity and depth uncommon for an Arneis. The 2017 vintage was awarded the Falstaff Trophy Piemonte Bianco 2025 and received 95 points from Doctor Wine in 2025, reflecting its quality and aging trajectory. The estate farms organically across approximately 70 hectares of vineyards in the Roero DOCG zone. Arneis is a native white grape of the Roero, grown almost exclusively in this area, and is known for its naturally firm acidity and aromatic character.

Pairs well with Roasted sea bass or turbot, Aged sheep's milk cheese, Risotto with truffles or porcini, White meat dishes with cream sauces

Ronco della Chiesa is a single-vineyard Friulano produced by Borgo del Tiglio in the Collio DOC, a hilly zone along the Slovenian border in Friuli-Venezia Giulia. The wine comes from roughly 1.2 hectares of south-east facing terraces in Brazzano, planted by hand in the late 1950s using a local massale selection of the aromatic 'green' Tocai clone, with vines now over 60 years old. Soils are composed of the classic Collio substrate known as Ponca or Cormòns Flysch, alternating layers of marl and sandstone that retain moisture even in dry periods and contribute a saline, mineral character to the wine. Winemaker Nicola Manferrari soft-presses the grapes to avoid extraction of coarse tannins, then ferments and ages the wine in small used 250-liter French oak barrels for approximately 9 to 10 months, with gravity used in place of pumps throughout the cellar. Production is intentionally limited to around 2,600 bottles per year, and the wine is bottled under the Friulano label only in vintages where Manferrari judges quality high enough. The 2023 vintage shows the variety's typical intensity and clarity, with tropical and stone-fruit character underpinned by herbal notes and firm mineral structure built for medium-term aging.

Pairs well with grilled white fish, scallops, herb risotto, fresh goat cheese, asparagus

Sacrisassi Bianco is produced by Le Due Terre, a small estate founded in 1984 by Silvana Forte and Flavio Basilicata in Prepotto, in the eastern hills of Friuli. The wine is a blend of approximately 70% Friulano and 30% Ribolla Gialla, drawn from a single plot of around one hectare planted with vines at least 30 years old. Grapes are hand-harvested in small crates in early to mid September and undergo spontaneous fermentation with skin maceration of 10 to 15 days, depending on the vintage, in stainless steel tanks. The wine then matures for approximately 22 months in French oak tonneaux before bottling. No herbicides, pesticides, or added sulfur are used at any stage, and the wine is unfined with only light filtration before release. The result is a dry, structured white with a deep straw-yellow color and golden reflections, combining the aromatic breadth of Friulano with the natural acidity of Ribolla Gialla.

Pairs well with steamed fish, shellfish and seafood soups, white meats in light sauces, aged soft cheeses

Stella Flora is a macerated white wine made by Maria Pia Castelli at her eight hectare estate on the Monte Urano hill in the Fermo province of Marche, at roughly 200 metres above sea level. The blend is 50% Pecorino, 30% Passerina, 10% Trebbiano, and 10% Malvasia di Candia, all grown organically on iron rich clay soils in vineyards around 20 years old. Grapes are harvested by hand and the must undergoes skin maceration in wooden vats for 15 to 20 days, followed by malolactic fermentation and aging in barrels without added sulphites for around 18 months. Annual production is approximately 3,500 bottles, and the wine is classified as an orange wine due to its extended skin contact, giving it an amber gold colour and notable textural weight. The wine takes its name from the winemaker's grandmother, Stella Flora, who worked in the vineyard until the age of 89. The 2022 vintage follows the consistent style of the wine: structured and aromatic, with the capacity to develop further over several years in bottle.

Pairs well with poultry, fish-based dishes, mature cheeses, mushroom and truffle pasta, egg-based dishes

Podere 414 is a certified organic estate of 13 hectares situated near Magliano in Toscana, in the Maremma area of Grosseto province. The vineyard, approximately one hectare, is trained to double Guyot at high planting density of around 5,700 to 6,500 vines per hectare, on soils that are partly sandy and partly heavier in texture. Trebbiano Toscano, also known locally as Procanico, is a late-ripening variety with a long history in Tuscan hill vineyards. The 2024 vintage is vinified in stainless steel to preserve freshness, with the wine showing a bright straw yellow colour with greenish reflections. At 12.5% alcohol, it is a lighter-bodied expression of the grape, built around crisp acidity and delicate aromatic definition rather than weight or oak influence.

Pairs well with Fish-based dishes, Seafood, Fresh cheeses, Cacio e pepe pasta, Light white meats

Lupus in Fabula is a still white wine produced by Tenute Olbios under the DOCG Vermentino di Gallura Superiore designation in northern Sardinia. It is made from 100% Vermentino grapes grown on predominantly sandy soils derived from decomposed granite with a light clay layer. Grapes are hand-harvested in small crates during the first ten days of September and soft vacuum pressed without prior destemming. The must is cold-settled and fermented slowly at controlled temperature in stainless steel tanks. The wine then ages on the lees for a minimum of eight months before bottling with a crystal stopper. Tenute Olbios is certified vegan, using no animal-derived products in any stage of production.

Pairs well with grilled fish, seafood pasta, seared scallops, aged pecorino, vegetable risotto

Pasqua 11 Minutes Rosé Trevenezie IGT is a blend of Corvina (50%), Trebbiano di Lugana (25%), Syrah (15%), and Carménère (10%), with grapes drawn from Pasqua family vineyards in the Veronese area near Lake Garda. The wine takes its name from the 11-minute skin contact during a very gentle pressing, a duration chosen to extract delicate colour and the finest aromatic compounds without harsh tannins. Corvina contributes the dominant floral character and bright acidity, Trebbiano di Lugana adds elegance and length, Syrah provides red fruit and spice, and Carménère gives body and structural stability. After pressing, the must is chilled and settled for 12 to 24 hours before fermentation is carried out in stainless steel at a controlled temperature, preserving freshness and aromatic definition. The wine is pale salmon-pink in colour, dry in style, and intended for early drinking to retain its fruit-forward profile.

Pairs well with grilled fish, seafood pasta, soft cheeses, light salads, charcuterie

The 'A' Toscana Rosato IGT is produced by Fattoria Aldobrandesca, the Antinori family estate located in the southern Maremma near Sovana, in an area known for its Etruscan tufa rock formations. The wine is made from 100% Aleatico, an old aromatic grape variety with deep roots in Tuscan viticulture, grown on soils of volcanic origin. Grapes are harvested and selected entirely by hand, followed by a short cold maceration and fermentation in temperature-controlled stainless steel tanks. The wine then ages on its lees before bottling, preserving aromatic freshness and adding textural depth. In the glass it shows a bright pale coral pink color. The letter 'A' in the name references the estate's initials (Aldobrandesca) as well as the grape variety (Aleatico).

Pairs well with shellfish, sushi and sashimi, light fish dishes, fresh cheeses, vegetable salads

Alìe is a rosé produced at Tenuta Ammiraglia, the Frescobaldi estate on the Maremma coast in southern Tuscany. It is a blend of Syrah and Vermentino, two varieties well suited to the sea-facing vineyards of this area. Production involves whole-bunch soft pressing in an oxygen-free environment, followed by fermentation in stainless steel and a period of up to four months on the fine lees to build texture. The wine is then bottled and released after a short further rest. The result is a pale pink wine with light ruby highlights, combining the red-fruit character of Syrah with the saline, citrus-edged quality of Vermentino. It is built for freshness and is best consumed within a few years of the harvest.

Pairs well with smoked salmon, prosciutto, light poultry dishes, seafood, well-spiced Asian cuisine

Aurea Gran Rosé is produced by Frescobaldi at Tenuta Ammiraglia, the family estate in the Maremma Toscana, a coastal area of southern Tuscany. The wine is a blend of approximately 70% Syrah and 30% Vermentino, with grapes grown at around 150 metres above sea level on clay-rich soils with a southern exposure. A small portion of Syrah from the previous harvest, vinified as a white wine and aged in barriques for around 20 months, is added as a vin de reserve component. The wine is aged for at least 16 months in tonneaux, giving it structure and complexity while preserving freshness from the Vermentino component. Grapes are harvested manually at dawn by an all-women picking team. The 2025 vintage label is not yet on record, and the data above is consistent with production parameters across documented vintages.

Pairs well with Seafood appetizers, Fish-based pasta, Raw fish and crudo, Light poultry dishes

Puntabella is a rosato produced by Arnaldo Caprai from vineyards surrounding Lake Trasimeno in Umbria, within the Colli del Trasimeno DOC. The blend is Sangiovese 60% and Grenache 40%, where Grenache is locally known as Trasimeno Gamay. Grapes are harvested at the end of September and trained using the Guyot system. The wine is aged for 3 months in stainless steel, followed by at least 3 months in bottle, and is intended to be consumed within approximately 2 years of the first production year of 2023. Around 7,000 bottles are produced per vintage.

Pairs well with aperitifs, seafood, light pasta dishes, salads, vegetable-based dishes

IDDA is a joint venture between the Gaja family of Piedmont and Alberto Graci of Sicily, established in 2016 on the southwest slopes of Mount Etna. The vineyards sit in the villages of Belpasso and Biancavilla at elevations between 600 and 800 metres on ancient volcanic soils. The Rosato is produced from Nerello Mascalese, the principal red variety of Etna, which gives pale-coloured wines with firm acidity and a mineral character shaped by the mountain's volcanic bedrock. Winemaking follows the minimalist approach applied across the IDDA range, allowing the specific character of the south-facing terroir to come through clearly. The wine is labelled as Vino Rosato, reflecting the project's focus on expressing the southwest slope as a distinct growing area. It is best enjoyed young, when its red-fruit freshness and saline mineral notes are at their most precise.

Pairs well with Grilled swordfish, Sicilian antipasti, Burrata with roasted tomatoes, Light pork dishes

Elena Walch is a producer based in Tramin, in the Alto Adige area of northeastern Italy, working vineyards at various elevations across the region. The '20/26' rosé is part of the Vigneti delle Dolomiti IGT designation, which covers wines produced in the broader Dolomite foothills zone of Trentino-Alto Adige. The name '20/26' is associated with the producer's range of wines oriented toward fresh, early-drinking styles. As a rosé in this category, it is typically made for immediate consumption, emphasizing freshness and fruit clarity over structure or aging potential. The 2025 vintage details, including grape varieties, alcohol level, and specific harvest notes, have not been confirmed from the producer's official sources.

Pairs well with light salads, grilled fish, seafood antipasti, soft cheeses

Sant'Isidoro is a rosato produced by Maria Pia Castelli at the estate in Monte Urano, in the Fermo hills of the Marche, at around 200 metres above sea level on clay soils with mineral iron components. The wine is made from a blend of Sangiovese and Montepulciano, each contributing roughly half, grown under biodynamic farming with very low yields and 100% hand harvesting in small crates. The rosato is obtained by saignée of the best free-run musts after a brief maceration, followed by alcoholic fermentation with indigenous yeasts in stainless steel tanks over 20 to 25 days, with malolactic fermentation also carried out in steel. Ageing takes place partly in large wood and partly in steel, followed by at least six months of bottle rest before release. In the glass it shows a coral pink colour with clean aromas of red fruit and delicate florals, while the palate is soft, fresh, and persistent without being heavy. First produced in 2003, annual production is around 6,500 bottles.

Pairs well with Local cured meats and salumi, Aged and strong-flavoured cheeses, Oily fish and blue fish dishes, Light seafood starters and raw shellfish

Grigioramato is an orange wine produced by Italo Cescon from Pinot Grigio grapes grown in the Delle Venezie IGT zone in Veneto, northeastern Italy. The wine is made with extended skin maceration, which extracts colour, tannins and phenolic compounds from the grape skins, giving the wine its characteristic amber hue and textural grip. Fermentation takes place with native yeasts, and the wine is aged in contact with the skins for a period that gives depth and complexity. The result is a structured, dry white wine with the character associated with orange wine production. Italo Cescon is a family estate based in Roncadelle di Ormelle in Treviso, with a long history of working with local varieties and developing wines that reflect the Veneto's diverse terroir.

Pairs well with aged cheeses, cured meats, roasted white meats, spiced dishes

Inti is a 100% Garganega orange wine from Corte Sant'Alda, the biodynamic estate of Marinella Camerani in Mezzane di Sotto, in the Val di Mezzane area of the Veneto. The grapes are certified organic and farmed to Demeter biodynamic standards. Fermentation is spontaneous with indigenous yeasts in pyramid-shaped, unlined concrete tanks, where the must macerates on the skins for approximately 40 days, producing the wine's deep golden-amber colour. After racking, malolactic fermentation completes in the concrete vessels, and the wine is then left to settle on its lees before bottling without fining or filtration. The extended skin contact gives the wine its textural weight, saline mineral depth, and the pronounced aromatic complexity of exotic fruit, honey, and citrus.

Pairs well with aged cheeses, charcuterie, grilled fish, Middle Eastern cuisine, spiced vegetable dishes

Monte del Cuca is made from 100% Garganega grown on volcanic hillside soils in Gambellara, with vines averaging around 60 years of age across approximately 5.5 hectares. Grapes are hand harvested in crates, destemmed, and fermented with wild indigenous yeasts on the skins without temperature control. After fermentation, the wine rests in concrete tanks and/or non-toasted Slavonian oak barrels on its own lees for at least one year. The 2021 is bottled unfiltered and then undergoes further ageing in bottle. It carries a deep amber-orange colour and the texture typical of extended skin contact, with a light tannic grip balanced by lively acidity and volcanic mineral character.

Pairs well with fatty fish such as eel, salmon, or cod, white and boiled meats, medium-aged cheeses, spiced dishes

Damijan Podversic produces this Ribolla Gialla from vineyards around Gorizia on the border between Italy and Slovenia, a zone known for its red and white mineral-rich soils called 'flysch' or 'ponca'. The wine undergoes extended skin maceration lasting several months, following the approach Podversic applies across his range, which extracts tannin, colour and texture from the white grape skins. Fermentation takes place spontaneously with native yeasts in large wooden casks, and the wine ages for an extended period in wood without temperature control. No fining or filtration is applied before bottling. The result is an amber-hued wine with the structure and ageing potential more typical of red wines than conventional whites.

Pairs well with aged hard cheeses, roasted pork, cured meats, rich fish dishes

Veto is an amber wine produced by Sara Meneguz at the family estate in Corbanese, in the commune of Tarzo, Treviso. It is made entirely from Incrocio Manzoni 6.0.13, a crossing of Riesling Renano and Pinot Bianco developed in the early 20th century at the Conegliano wine school. Skin contact of around 10 days during fermentation gives the wine its amber colour, along with tannin, texture and aromatic depth. The winery is located within the Conegliano Valdobbiadene Prosecco Superiore DOCG zone, though Veto is classified as a Vino Bianco outside that appellation. The wine has a total acidity of 6 g/L and an alcohol level of 11.5% vol. It is bottled around Easter and released several months after bottling.

Pairs well with fatty or rich dishes, aged cheese, cured meats, spiced dishes

Dal Forno Romano's Amarone della Valpolicella, bottled as Monte Lodoletta, is one of the most concentrated and sought after reds in Italy, grown in the Val d'Illasi east of the Classico zone, where Romano Dal Forno planted high density vineyards between 280 and 350 metres. The wine is built on air dried Corvina supported by the estate's other local varieties; after roughly two weeks of maceration it matures in new barriques, the house signature. Young, it is nearly black, all blackberry preserve, cocoa, espresso and balsamic spice over dense tannin; with age the fruit moves toward fig, prune, leather and sweet tobacco while the texture turns silkier.

The 2004 is at a mature stage, with tertiary character coming to the fore. Stand the bottle upright a day ahead, decant gently for sediment, and serve at 16 to 18 °C with braised beef cheeks, pastissada de caval from the Veronese and Venetian table, or a long aged Monte Veronese.

Dal Forno Romano was founded in 1983 by Romano Dal Forno in the Val d'Illasi east of Verona, and has become one of Italy's most respected red wine estates. The vineyards lie between 280 and 350 metres on gravelly alluvial soils, planted at densities around 13,000 vines per hectare, and total production stays near 5,000 cases a year. Yields are kept punishingly low and every stage, from drying loft to cellar, was designed by the family itself. Romano now works alongside his sons, including Marco, and the range remains deliberately small: a Valpolicella Superiore and an Amarone, both carrying the Monte Lodoletta name.

Pairs well with Pastissada de caval, braised beef cheeks, aged Monte Veronese

Dal Forno Romano produces this Amarone from estate vineyards in the Illasi Valley, on the eastern side of the Valpolicella zone. The grapes are dried for an extended period of roughly 120 days before fermentation, resulting in an exceptionally concentrated and powerful wine. Maceration is prolonged, lasting several months, and the wine is aged in small French oak barriques for a minimum of four years before bottling. The 2006 vintage in the Veneto was characterized by good temperature ranges that supported the development of complexity in the dried grapes. Dal Forno's winemaking approach produces one of the highest-alcohol and most structured expressions of Amarone, requiring considerable cellaring to reach its full potential.

Pairs well with braised beef short ribs, aged hard cheeses, wild game stew, dark chocolate

Campolongo di Torbe is a single-vineyard Amarone cru from the Boscaini family's private cellar at Masi, produced only in select vintages. The grapes, composed of Corvina (70%), Rondinella (25%), and Molinara (5%), come from the Campolongo di Torbe vineyard in the Negrar area of Valpolicella Classica, situated at 375 to 400 metres above sea level on red Eocene limestone soils with good drainage. Following harvest, the grapes are dried naturally in traditional open-air lofts during the cold winter months using the Appassimento technique before fermentation, concentrating sugars, aromas, and structure. The 2000 vintage presents an opaque ruby red colour with aromas of baked fruit, cinnamon, dried cherry, and a characteristic rounded almond note. On the palate, the wine is full-bodied with ripe cherry, baked plum, and bitter almond flavours, supported by fine-grained tannins and a persistent finish. At 16% ABV, the 2000 has developed well with bottle age and offers good further cellaring potential of several more years under correct storage conditions.

Pairs well with braised beef or game, aged hard cheeses, mushroom risotto, dark chocolate

Corpus is Villa Rinaldi's Amarone della Valpolicella, a label the house has released across several decades and the wine that keeps this Soave based maison tied to its Veronese origins. It follows the classical route of the appellation: Corvina led fruit with Rondinella and the other traditional varieties, dried on racks through the winter so sugar and skin concentrate, then fermented dry and rested at length in cask in the house's fifteenth century cellars before bottling.

Expect the classic register of Amarone with age: dried cherry and fig, cocoa, tobacco and sweet spice on a warm, full palate that finishes dry. The 2000 is now fully mature; stand it up a day ahead and decant gently off the sediment. Serve at 18 °C with braised or roasted red meats, pastissada de caval or aged cheeses; a bottle at this stage also does well on its own at the end of dinner, poured slowly and given time in the glass.

Villa Rinaldi dates to the end of the nineteenth century, when Marcello Rinaldi founded the house, and it is still run by his descendants from Soave, east of Verona, above cellars that go back to the fifteenth century. From the 1960s Rinaldo Rinaldi turned it into a classic Italian maison de négoce, adding classic method sparkling wines from Chardonnay and Pinot Noir refined in French barriques and disgorged à la volée. Amarone and Valpolicella remain the deepest link with the house's origins, released under labels such as Corpus and RinaldiMaior after long aging in the cellar.

Pairs well with Braised red meats, pastissada de caval, aged cheeses

Valentina Cubi is a small organic winery located in Casterna, in the hamlet of Fumane, within the historic Valpolicella Classica zone. The Morar Amarone is produced from Corvina, Corvinone, and Rondinella grapes grown on rocky hillside plots at Rasso, Monte Tenda, and Monte Crosetta, in the communes of Fumane and San Pietro in Cariano. Grapes are dried for a minimum of 90 days before alcoholic fermentation in tronconic stainless steel tanks at a controlled temperature of 14 degrees Celsius, with daily pigeage. The wine then ages in wooden barrels for several months, followed by additional bottle rest before release. At 17% alcohol, the 1997 vintage, now well past its peak according to typical Amarone aging curves, shows a deep ruby with garnet tones and considerable complexity from extended bottle age. The name Morar refers to the mulberry tree, a plant historically tied to the Valpolicella landscape.

Pairs well with braised red meats, aged cheeses, game, dark chocolate

Vajo dei Masi is a single-cru Amarone from the hillside vineyard that gave Masi Agricola its name, planted by the Boscaini family in 1772 on the ridge dividing the Marano and Negrar valleys at around 370 to 400 metres of altitude. The 1999 vintage is made from a blend of Corvina, Rondinella, Corvinone and Molinara grapes that were dried before fermentation in stainless steel tanks. The wine then matured in new French oak barrels of 600 litres from June 2000 to October 2003, after which it was transferred to stainless steel tanks kept under nitrogen saturation until bottling in January 2024. This nitrogen-preservation technique was designed to arrest oxidation and maintain the wine's freshness across over two decades of further aging. Only 1,600 individually numbered 75cl bottles and 200 magnums were produced. The 1999 vintage is considered one of the strongest of recent decades in Valpolicella Classica.

Pairs well with Braised or slow-roasted beef, Game and venison, Hard aged cheeses, Rich mushroom-based dishes

Bertani's Amarone della Valpolicella Classico is produced from Corvina Veronese, Rondinella and Molinara grapes grown at the Tenuta Novare estate in Arbizzano di Negrar, within the Valpolicella Classica zone. The wine is made using the appassimento method, in which harvested grapes are partially dried for several months before fermentation, concentrating sugars, colour and structure. Bertani historically ages its Amarone for over eight years in large Slavonian oak barrels before release, resulting in wines of notable complexity and longevity. The 1980 vintage is classified in the Bertani Library as a wine of flamboyant character, with intense aromas, rich fruit and a sensual quality that sets it apart from more restrained years. At over four decades of age, the wine shows a garnet colour with brick-red hues, and the nose, though somewhat closed, opens to medlar, dried fruit, plum, tobacco and dried figs. On the palate it is warm and generous, with softer tannins and lower acidity compared to other vintages in the Bertani range.

Pairs well with Braised beef and game, Aged hard cheeses, Roasted lamb, Truffle-based dishes

Ca' Florian is Tommasi's Amarone Riserva and its clearest statement of origin, drawn from terraced marogne plots in the Ca' Florian vineyard at Pedemonte, the family's home site since 1902, on soils unusually high in iron and magnesium. Corvina 75%, Corvinone 20% and Rondinella 5% dry for around 100 days on bamboo racks in an airy loft, ferment for a month on indigenous yeasts in oak vats, then age four years, the first in French barriques and the rest in 35 hectolitre Slavonian casks, with at least another year in bottle. Fewer than 9,000 bottles are made in a vintage.

At 15.5% it is full bodied and austere: ripe red fruit set against licorice, bitter cocoa and a dark mineral grip, built to evolve slowly over decades. The 2003 now sits at a fully mature stage; stand it up a day ahead and decant gently off the sediment. Serve at 18 °C with game, a rib of beef, or pastissada de caval, the old Veronese stew that has always met aged Amarone.

Tommasi has been a family house since 1902, when Giacomo Tommasi bought his first vineyard in the Valpolicella Classica north of Verona. Four generations later the family farms hundreds of hectares, including over a hundred in the Classica hills around Pedemonte, yet the cellar still turns around historic sites such as Ca' Florian, Rafael on Monte Masua and the Conca d'Oro. The style is classically Veronese: long appassimento, fermentation on indigenous yeasts, patient aging in large Slavonian oak casks, and a range that runs from easy drinking Valpolicella to one of the region's best known Amarone.

Pairs well with Game, rib of beef, pastissada de caval

The Zenato Amarone della Valpolicella Classico Riserva is produced only in top vintages from a selection of Corvina Veronese and Rondinella grapes grown in the oldest vineyards in the township of Sant'Ambrogio, in the heart of Valpolicella Classica. The 2006 vintage blend is approximately 85% Corvina Veronese, 10% Rondinella, with the balance made up of Croatina and Oseleta. Following the traditional appassimento drying process, the wine undergoes long-term aging for at least four years in large Slavonian oak casks before additional bottle aging. The wine shows a deep ruby color tending toward garnet, with an elegant and complex bouquet rich in dried fruit, spice and wood notes. At 16.5% abv it is a full-bodied, structured wine built for long cellaring, with the capacity to age and develop for upward of 20 years.

Pairs well with Braised beef short ribs, Aged hard cheeses such as Parmigiano Reggiano, Wild boar stew, Dark chocolate desserts

De Buris Amarone della Valpolicella DOC Classico Riserva 2009 is produced by the Tommasi family from a single vineyard, La Groletta, located in the Valpolicella Classica zone of Veneto, northern Italy. The blend is composed of Corvina 65%, Corvinone 24%, Rondinella 5%, and Oseleta 6%, all dried according to the traditional appassimento method before fermentation. Only 6,739 standard bottles and 248 magnums were produced from this vintage. The 2009 growing season delivered conditions that allowed for an ideal balance between tannic structure, fruit concentration, and freshness. The wine aged for an extended period before release, consistent with Riserva regulations, and carries an alcohol level of 15.9% with a residual sugar of 4.30 g/l and total acidity of 5.91 g/l. It is the second vintage of the De Buris label, a project begun by the Tommasi family to produce an Amarone Riserva from one of the most select plots in the Classico area.

Pairs well with Braised beef short ribs, Aged hard cheeses such as Parmigiano-Reggiano or Pecorino Stagionato, Wild boar stew, Lamb shoulder, Dark chocolate desserts

This Amarone is produced by Tenuta Sant'Antonio, a winery established by the four Castagnedi brothers in the Mezzane di Sotto municipality within the Monti Garbi district of Valpolicella, Verona. The wine is a blend of Corvina and Corvinone (70%), Rondinella (20%), Croatina (5%), and Oseleta (5%), grown on sandy, silty soils with white skeletal limestone at approximately 300 metres above sea level. After a double hand selection, the grapes undergo appassimento for a minimum of three months, losing significant water weight while concentrating sugars and flavour compounds. Fermentation takes place in temperature-controlled steel tanks for around 25 days using selected yeasts, followed by natural malolactic fermentation and ageing for 24 months in new 500-litre oak barrels with weekly batonnage during the first year. The resulting wine is deeply coloured ruby red with purple reflections, full-bodied and structured, with the tannin and acidity needed to develop further over time. The 2021 vintage in Valpolicella was marked by warm, dry conditions that supported good concentration in the dried fruit.

Pairs well with braised beef short rib, aged hard cheeses, venison, wild boar stew, dark chocolate

Case Vecie is Brigaldara's high hill Amarone, grown at altitude above Grezzana in the Valpantena, where slow, even ripening and a late harvest set it apart from valley floor wines. The 2018 blend is Corvina 39%, Corvinone 30% and Rondinella 31%; picked late, the grapes dry through the coldest part of the year, a long, slow appassimento, then the wine ages four years, two in small barrels and two in large casks.

At 16.5% it is intense yet lifted: dried cranberry, kirsch and figs in syrup with brown spices and mountain herbs on the nose, then cinnamon, pepper, tobacco and potpourri over young, chewy but polished tannins. It rewards patience, and two hours of air now. Serve at 18 °C with roast venison, braised beef cheeks, risotto all'Amarone or well aged cheeses; it is also a wine to sit with slowly after the meal.

Brigaldara has been in the Cesari family since 1928, centered on a historic estate at San Floriano in the Valpolicella Classica with additional vineyards in the Marcellise and Illasi valleys. Under Stefano Cesari and now his son Antonio, the house earned its reputation for Amarone, including the celebrated Case Vecie from high vineyards, while keeping the everyday wines serious: the Valpolicella, the ripasso Il Vegro and a small Recioto all show the same clean, classically Veronese hand.

Pairs well with Roast venison, braised beef cheeks, risotto all'Amarone

Brigaldara's Cavolo Amarone comes from a single vineyard in Grezzana, in the Valpantena valley east of Verona, where the microclimate is warmer than surrounding areas and the soil is poor and stony. The blend is 59% Corvina Veronese, 21% Corvinone, 17% Rondinella, and 3% other permitted varieties. After harvest, the selected grape bunches are dried for approximately 120 days in the drying loft before vinification, a process that concentrates sugars, flavour compounds, and colour. Fermentation proceeds with extended skin contact, with pump-overs twice daily and a mid-fermentation delestage to maximise extraction. The wine then ages for a total of at least four years in wood, split between two years in small barrels and two years in large Slavonian oak barrels. The 2020 vintage received 94 points from James Suckling.

Pairs well with braised beef, game, aged hard cheeses, dark chocolate

The Amarone della Valpolicella 'León' 2019 is produced by Ilatium Morini, a family estate based in Mezzane di Sotto in the Illasi Valley, province of Verona. The blend is composed of Corvina and Corvinone (70%), Rondinella (20%), and Croatina and Oseleta (10%), following the traditional grape varieties of the Valpolicella zone. Grapes undergo cold maceration and a controlled fermentation lasting 20 to 30 days with frequent pump-overs. The wine is then aged for approximately 30 months in a combination of French and North American oak barrels ranging from 220 to 500 litres in capacity. The colour is garnet red with an orange hue, and the wine shows ripe dried fruit character alongside earthy and herbal notes typical of the appassimento method. At 16.5% ABV, it is a powerful, structured wine with the capacity to develop further in the bottle over many years.

Pairs well with Braised beef short ribs, Aged hard cheeses, Wild game stews, Lamb shoulder, Dark chocolate desserts

Monte la Parte is a single-estate Amarone produced from a 12-hectare vineyard on the Monte la Parte hill in Valpolicella, planted between 300 and 350 metres above sea level with full sun exposure. The grape blend is Corvina 40%, Rondinella 30%, Corvinone 25%, Molinara 2%, Oseleta 2% and Croatina 1%, all estate-grown. After a rigorous bunch selection, the grapes undergo natural drying in a fruttaio for over 100 days, achieving a weight loss of up to 35%, with no artificial air conditioning used. Fermentation in temperature-controlled stainless steel tanks runs for a minimum of one month, followed by at least five years of ageing in 30-hectolitre French oak barrels and a further year in bottle before release. The 2016 vintage shows a ruby red colour with garnet and faint orange reflections, and is the work of Azienda Agricola Piccoli Daniela, a family estate run principally by Daniela Piccoli and her daughters Veronica and Alice.

Pairs well with braised beef short rib, aged hard cheeses, wild boar stew, duck breast with red fruit sauce

Pietro Dal Cero is the Amarone made by the Dal Cero family of Ca' dei Frati in memory of their father Pietro, who contributed to Lugana receiving DOC status in 1967. The fruit is hand-picked from the estate's Luxinum vineyard at Pian di Castagnè, east of Verona, on clay, shingle and limestone soils. The 2019 blend is 70% Corvina Veronese, 20% Corvinone Veronese, 5% Rondinella and 5% Croatina, all dried for four months by the traditional appassimento method before fermentation. The wine is aged 24 months in barriques, then 12 months in stainless steel, followed by a further 24 months of bottle ageing before release at 16% alcohol. The result is an Amarone that shows notable freshness alongside its characteristic intensity, with lively acidity keeping the wine long and structured. Ca' dei Frati is primarily known as the leading producer in Lugana, on the southern shore of Lake Garda, and this Amarone represents the family's return to their Veronese origins.

Pairs well with slow-cooked meat stews, braised dishes and ragù, game, aged pecorino and hard cheeses

Senza Titolo, without a title, is Musella's Amarone Riserva pushed to its least interventionist extreme, made only when the fruit allows it. The blend is Corvina and Corvinone 70%, Rondinella 10%, Oseleta 10%, Croatina 7% and other varieties 3%, picked grape by grape, fermented on indigenous yeasts at uncontrolled temperatures with daily hand stirring, then aged at least three years in large untoasted 700 litre oak and bottled without filtration or clarification.

The 2015 is rich and structured at 16.3% yet strikingly floral, with cocoa and smoky shadows behind dark cherry and dried plum, a velvety texture and the freshness to carry a decade lightly. Being unfiltered it throws sediment, so stand it up a day ahead and decant with care. Serve at 18 °C with braised beef cheeks, roast game, pastissada de caval or aged Monte Veronese, or give it the after dinner hour it quietly requests.

Musella lies inside a walled estate of over 400 hectares at San Martino Buon Albergo, on the eastern edge of the Valpolicella, where vines share the land with woodland, olive groves and fruit trees. The Pasqua di Bisceglie family set up the winery in 1995 and farms its roughly 25 hectares biodynamically, with Demeter certification, indigenous yeast ferments and a light hand in the cellar under winemaker Enrico Raber. The range runs from Valpolicella Superiore and Ripasso up to Amarone, Amarone Riserva and Recioto, all built on Corvina, Corvinone and Rondinella.

Pairs well with Braised beef cheeks, roast game, aged Monte Veronese

Ca' dei Conti is a family estate located in Rivalunga di Cazzano di Tramigna, in the eastern Valpolicella Classica area of Verona. The Tano Amarone is produced from grapes dried for approximately 90 to 120 days using the traditional appassimento method before fermentation. Ageing takes place in large Slavonian oak barrels and barriques for an extended period, contributing to the wine's structure and complexity. The 2017 vintage in Valpolicella was characterised by a warm, dry growing season that produced concentrated, ripe fruit with naturally elevated sugars. The result is a wine of considerable weight and density, with smooth texture and a long, warming finish. It is best served after a period of decanting to allow the aromas to fully open.

Pairs well with braised beef short ribs, aged hard cheeses, wild boar stew, dark chocolate

Dal Forno Romano's Amarone della Valpolicella DOCG Monte Lodoletta 2011 is produced from grapes grown on the estate's oldest vineyards in Cellore d'Illasi, in the Illasi Valley east of Verona. The blend is approximately 60% Corvina, 20% Rondinella, 10% Croatina, and 10% Oseleta, all grown on alluvial soils composed mainly of gravel with silt and clay. After harvest, the grapes undergo a three-month drying process before fermentation in stainless steel at around 28°C with 15 days of punchdowns and maceration. The wine is then aged for a total of 36 months in a combination of French and American new oak barrels, followed by further bottle aging before release. The 2011 growing season began cool before an intense heat spike in mid-August, which accelerated fruit ripening and produced a wine of exceptional concentration and density. Annual production across all three Dal Forno labels is approximately 5,000 cases, making this wine scarce and slow to release.

Pairs well with braised or roasted beef short ribs, aged hard cheeses such as Parmigiano Reggiano or aged Pecorino, wild boar or venison stew, dark chocolate with high cacao content

Trabucchi d'Illasi is an organically farmed estate located in the Illasi Valley in the eastern hills of Valpolicella, outside the classic zone, working with oenologist Franco Bernabei. The 2015 Amarone is produced from Corvina Veronese, Corvinone, Rondinella, and Oseleta grapes grown on moraine and volcanic soils at altitudes between 140 and 290 metres across the Fondo Cereolo, Monte Tenda, and Castello vineyards. Grapes are harvested by hand and then dried in traditional fruttai lofts for approximately two months, achieving a natural weight loss of around 50%, which concentrates sugars, aromas, and structure. After drying, the wine is fermented and aged for 24 months in a combination of French barriques and large oak casks. The resulting wine is dark ruby in colour, with a broad aromatic profile of dried plums, candied fruit, citrus zest, and cocoa, and a palate that is intense yet balanced, with soft plush tannins and a long finish. At 17% abv, it is a full-bodied, structured wine that benefits from further cellaring and generous decanting before serving.

Pairs well with Braised beef and game meats, Aged hard cheeses such as Parmigiano Reggiano, Wild mushroom risotto, Slow-cooked lamb

Ferragù is a family-run estate in Val d'Illasi, the eastern part of Verona's province in Veneto, where Carlo Ferragù and his brothers Ornello and Angelo farm around eight hectares of red varieties at roughly 240 metres altitude. The Amarone is a blend of Corvina, Corvinone, Rondinella, and Oseleta from vines averaging 55 years of age. After the October harvest, grapes are dried for approximately 70 days before slow fermentation, followed by 36 months of aging in small French and American oak barrels. The 2018 vintage shows a deep, impenetrable ruby colour and a complex nose of dried fruit and spiced jam, with vanilla and black pepper from the oak. Annual production of the Amarone is around 4,000 bottles, making it a small-scale, focused release intended for extended cellaring.

Pairs well with aged cheese, venison, roasts, braised and stewed meats, Risotto all'Amarone

Amarone della Valpolicella is produced from partially dried Corvina, Rondinella, and Molinara grapes, a process known as appassimento, which concentrates sugars, flavors, and tannins. Corte Canella is a smaller producer based in the Valpolicella zone of the Veneto region in northeastern Italy. The 2019 vintage in Valpolicella was characterized by warm, dry conditions that promoted good ripeness in the grapes prior to drying. The appassimento process typically lasts 90 to 120 days before fermentation, resulting in a wine of considerable body and alcohol. Amarone from the 2019 vintage is generally approachable in youth but has the structure to develop further with cellaring over the next decade. The wine is dry despite the use of dried grapes, distinguishing it from the sweeter Recioto della Valpolicella produced from the same method.

Pairs well with braised beef short ribs, aged hard cheeses, wild game, osso buco

Pasqua Famiglia Amarone della Valpolicella DOCG is produced from grapes grown across five vineyards in the Valpantena zone: Poiano, Roccolo di Mozzole, San Felice, San Pietro di Lavagno, and Tregnago. The blend is composed of corvina, corvinone, rondinella, and negrara planted on calcareous clays and gravels. Grapes are harvested in mid-September and dried on bamboo racks and straw mats for approximately three months, losing around 25% of their weight before pressing. Fermentation takes place in stainless steel, followed by roughly 20 months of aging in French oak barriques. The 2020 vintage shows a savoury, fruit-forward character with black cherry, prune, cocoa, and balsamic tones, supported by ripe, integrated tannins.

Pairs well with braised beef short ribs, lamb shoulder, aged hard cheeses, wild boar ragu, duck confit

Amarone della Valpolicella is produced in the Valpolicella zone of the Veneto region in northeastern Italy, using grapes that are dried for several months after harvest before fermentation, a process known as appassimento. The extended drying concentrates sugars, flavors, and tannins, resulting in a wine of considerable weight and complexity. The 2020 vintage in Valpolicella was characterised by warm, dry conditions that supported even ripening of the grapes. The wine is aged for a minimum period in oak barrels as required by DOCG regulations, contributing structure and further complexity. Dianades is a producer operating within the Valpolicella appellation, though detailed technical information specific to this bottling is not widely published.

Pairs well with braised beef short ribs, aged hard cheeses, wild boar stew, dark chocolate

Marion's Amarone della Valpolicella shows what the eastern Marcellise valley can do with the region's grandest style: power carried lightly on limestone freshness.

The blend is Corvina 45%, Corvinone 45% and Rondinella 10%. The bunches dry in wooden crates from September to December, and after fermentation the wine matures for 36 months in large Slavonian oak casks, the traditional vessel that broadens texture without an oaky accent.

At 16% it is unmistakably Amarone: black cherry, dried plum and blackberry jam, then vanilla, cinnamon, dark chocolate and a roasted coffee shade, on velvety tannins with a long, calm finish.

The 2020 is a young release with many years of growth ahead; Marion's reds are built to improve for two decades.

Serve at 18 °C after an hour in the decanter, with slow cooked beef, game or aged cheeses, or, in Venice, beside the castradina served for the feast of the Madonna della Salute.

Marion is the Campedelli family's estate at San Martino Buon Albergo, in the Marcellise valley on the quieter eastern side of the Valpolicella hills. Stefano and Nicoletta Campedelli revived the property around Villa Marion, once the residence of Count Marioni, in the 1980s, and today work limestone rich soils that lend the reds an unusual mineral backbone. The house method is patient: a share of the grapes is often dried, fermentations are natural, and the wines rest around thirty months in cask, built to improve in bottle for two decades. Teroldego and Cabernet Sauvignon stand proudly beside the Valpolicella classics.

Pairs well with Slow cooked beef, game, aged cheeses, castradina

La Collina dei Ciliegi is a producer based in the Valpolicella zone of the Veneto, working with the indigenous grape varieties traditional to the appellation. Amarone della Valpolicella is made using the appassimento method, in which harvested grapes are dried for several months before pressing, concentrating sugars, flavors, and structure. The resulting wine is fermented dry, yielding a powerful, full-bodied red with significant depth and complexity. Extended aging in oak contributes additional layers of spice, leather, and dried fruit character. The 2021 vintage in Valpolicella saw generally favorable growing conditions, with good phenolic ripeness at harvest.

Pairs well with braised beef short rib, aged hard cheeses, wild boar stew, dark chocolate

Tommasi Amarone della Valpolicella Classico DOCG is produced from grapes grown in the La Groletta and Conca d'Oro crus within the Valpolicella Classica zone, a hilly area of terraced vineyards west of Verona. The blend is Corvina Veronese 50%, Corvinone 30%, Rondinella 15% and Oseleta 5%, all hand-harvested and then dried on traditional arele racks in a ventilated loft for a minimum of 110 days to concentrate sugars, aromas and structure. After appassimento, fermentation takes place in stainless steel at 25 to 30 degrees Celsius for approximately 25 days using natural yeasts, followed by three years of maturation in large Slavonian oak casks of 35 and 65 hectolitres. The result is a dry, full-bodied red at 15% alcohol with a deeply coloured ruby core and a nose of dried dark cherries, wild berries, spice and mocha. The 2021 vintage offers ripe, well-integrated tannins and a structure that supports further cellaring of a decade or more.

Pairs well with game, braised and roasted red meats, aged hard cheeses, wild mushroom dishes

Comaroto is a project of the Dal Forno family, based in Val d'Illasi on the eastern side of Valpolicella, in the Veneto region of northeast Italy. The 2021 Amarone is made from 60% Corvina, 20% Rondinella, 10% Oseleta and 10% Croatina, drawn from vines aged between 40 and 60 years grown on limestone, silt and clay soils. Grapes are harvested manually between September 10 and October 15, then dried for approximately three months in open rooms with controlled ventilation before pressing in mid December. Fermentation takes place in stainless steel at around 28°C for about 15 days, followed by 24 months aging in new barriques and a further 24 months in bottle before release. The 2021 vintage across Valpolicella was characterised by a cold spring with frosts, followed by a dry, hot summer, producing wines with measured structure and good aging prospects. At 16.5% ABV, the wine is full bodied and concentrated, with decanting recommended before serving.

Pairs well with Braised meats, Game, Robust red meats, Aged cheeses

Amarone Acinatico is produced by Azienda Agricola Accordini Stefano in the Valpolicella Classica zone of Veneto, from vineyards situated at higher elevations. The wine is made following the traditional Amarone method, in which hand-selected grapes are dried for several months before pressing, concentrating sugars, flavors, and structure. The blend is based on Corvina Veronese, Rondinella, and Molinara, the classic varieties of the Valpolicella appellation. After fermentation, the wine is aged in oak barrels, developing complexity and integrating its naturally high alcohol. The 2021 vintage carries an alcohol level of 15.5% and is classified as Amarone della Valpolicella Classico DOCG. It is a dry red wine with firm structure and good aging potential, suited to cellaring for a number of years after release.

Pairs well with game, braised red meats, aged hard cheeses, roasted meats

Campolongo di Torbe is a single-vineyard cru Amarone produced by the Boscaini family under their Cantina Privata label, released only in select vintages. The vineyard sits at 375 to 400 metres above sea level with a south-west exposure on deep, well-drained eocenic limestone soils in the Valpolicella Classica zone. The blend is 70% Corvina, 25% Rondinella, and 5% Molinara, with grapes dried naturally in traditional lofts during the cold winter months using the Appassimento technique. The slow, cold drying process encourages partial noble rot, which contributes to the wine's texture and its signature bitter almond aftertaste. The 2015 vintage underwent a combined maturation in wood and bottle of over three years before release. The result is an opaque ruby-red wine of great intensity and balance, with 16% alcohol fully integrated into a structured but polished frame.

Pairs well with grilled and roasted red meats, game, rich pasta sauces, aged hard cheeses

Gioé is Santa Sofia's single-vineyard Amarone, drawn from old vines in the Classico zone of Valpolicella in the Veneto. The grapes are dried for several months using the appassimento method before fermentation, concentrating sugars, flavours and structure. The wine undergoes extended maceration and is aged for a significant period in large Slavonian oak casks before bottling. The 2013 vintage in Valpolicella was characterised by a cool growing season that preserved acidity and contributed to a wine with notable structure and ageing potential. At 17% alcohol, Gioé is a powerful, full-bodied expression with a dense core of dried fruit balanced by earthy complexity and fine tannins.

Pairs well with braised beef short rib, aged hard cheeses, wild game, dark chocolate

Bolla's Le Poiane Amarone della Valpolicella Classico DOCG is produced in the Classico zone of Valpolicella, in the hills west of Verona in the Veneto region. The blend is 70% Corvina and Corvinone with 30% Rondinella, grapes that are hand-harvested in late September and then dried on wooden racks in lofts through the traditional appassimento process before fermentation. Bolla has a long association with Amarone, having been among the first producers to label the wine as 'Amarone' in the early 1950s. The wine is aged in a combination of barrique and large oak barrels, which contributes structure and integrates the spice notes without overwhelming the fruit. At 15% ABV, it shows the concentration and body typical of the appellation, balanced by firm tannins and a savoury, mineral finish. The 2020 vintage in Valpolicella produced well-structured wines with good fruit intensity and ageing potential.

Pairs well with Braised and roasted red meats, Game, Hard and aged cheeses, Mushroom risotto, Rich pasta dishes

Or'Jago is Domini Veneti's single site Amarone from the hamlet of Jago above Negrar, where terraced vineyards sit at 200 to 250 metres in the Valpolicella Classica. The blend rests on Corvina at about 60% with Corvinone, Rondinella and a small share of other native varieties. Hand picked bunches spend 100 to 120 days on racks in the drying rooms, then ferment slowly through a maceration of around 35 days before the wine matures in wooden barrels and settles in bottle.

The style is deep and layered: dried cherry and plum, sweet spice, vanilla and a quiet line of tobacco over smooth, sweet tannins. Almost a decade from harvest, the 2017 has knitted together and drinks well now. Serve at about 18 °C, decanted an hour ahead, with braised beef cheek, aged Monte Veronese, or fegato alla veneziana with soft polenta, a Venetian classic this style handles with ease.

Domini Veneti is the premium label of Cantina Valpolicella Negrar, a growers' cooperative founded in 1933 in the heart of the Valpolicella Classica. The cellar holds a special place in Amarone history: in 1936 a cask of Recioto that fermented fully dry produced an early example of the style that later carried the region's name around the world. Launched in 1989, the Domini Veneti line draws on members' best plots around Negrar and the Classica hills, with site selections such as Or'Jago and Pruviniano alongside classic Amarone, Ripasso and Valpolicella.

Pairs well with Braised beef cheek, aged Monte Veronese, fegato alla veneziana with polenta

Vaio Amaron is produced by Serego Alighieri, the estate owned by descendants of the poet Dante Alighieri, managed in partnership with Masi, in the Classico zone of Valpolicella. The wine is made using the traditional Amarone method, in which hand-harvested grapes are dried for several months on bamboo racks before pressing, concentrating sugars, flavours, and structure. Fermentation and extended maceration follow, with ageing carried out in large Slavonian oak casks. The 2018 vintage benefited from a well-balanced growing season in the Veneto, yielding grapes with good phenolic maturity. The result is a structured, full-bodied red with considerable depth and ageing potential.

Pairs well with Braised beef short rib, Aged hard cheeses, Wild game, Lamb roast

Valle Alta is a single-vineyard cru from Tenute Ugolini, a family estate run by four siblings in Fumane, in the Classico zone of Valpolicella. The vineyard sits at approximately 256 metres above sea level, where higher elevation and diurnal temperature variation help retain acidity and aromatic complexity in the grapes. The blend is composed of Corvina Gentile, Corvina Grossa, Rondinella, and Oseleta, harvested by hand and dried using the traditional appassimento method before fermentation. Aging lasts a minimum of 36 months in barrique and tonneau barrels, followed by at least two additional years of bottle aging before release. The 2015 vintage in Valpolicella was warm and dry, producing concentrated fruit with good structural backbone, making this a wine well suited to extended cellaring.

Pairs well with braised beef short ribs, venison stew, aged hard cheeses, wild boar ragu, dark chocolate

The Vigneto Monte Sant'Urbano is a single vineyard owned by Speri in the municipality of Fumane, situated at 280 to 350 metres above sea level with strong sun exposure and old vines. The blend is 70% Corvina Veronese and Corvinone, 25% Rondinella, and 5% Molinara, all grown organically and harvested by hand. After manual selection, the best bunches are dried for approximately 100 days in the traditional appassimento method, losing around 40% of their original weight before fermentation in temperature-controlled stainless steel tanks. The wine is then aged for 24 months in 500-litre French oak tonneaux followed by 18 months in medium-to-large Slavonian oak casks, and a further 12 months of bottle maturation before release. The 2020 vintage sits on the lower end of the alcohol scale for Amarone at 15% ABV, with a structure that favours precision and finesse over sheer concentration. It has received high scores from Gambero Rosso, Veronelli, and Wine Spectator.

Pairs well with braised beef short rib, aged hard cheeses, wild boar stew, duck confit, lamb shoulder

Amarone della Valpolicella is a dry red wine produced in the Valpolicella zone of the Veneto region in northeastern Italy under DOCG regulations. It is made primarily from Corvina and Corvinone grapes, with Rondinella and permitted minor varieties, all subjected to the appassimento process in which harvested bunches are air-dried for roughly 90 to 120 days before pressing. This extended drying concentrates sugars, flavours, and pigments, producing a wine that ferments to full dryness at elevated alcohol levels, typically between 15 and 17 percent. The 2016 vintage in Valpolicella is considered balanced and approachable, with more red fruit character and floral notes compared to the denser 2015, giving the wines freshness and good energy alongside the typical concentration of the appellation. After fermentation, Amarone is aged in oak casks for a minimum period set by DOCG rules, with many producers extending this considerably. Given the structure and concentration of the 2016 vintage, bottles are best opened from around 2022 onward and have the capacity to develop further through the mid-2030s and beyond.

Pairs well with Braised beef short rib, Slow-roasted lamb, Hard aged cheeses such as Parmigiano Reggiano, Wild boar or game ragù

Quintarelli's Amarone della Valpolicella Classico 2018 is produced from Corvina and Corvinone (55%), Rondinella (30%), and a blend of Cabernet, Nebbiolo, Croatina and Sangiovese (15%), grown on hillside vineyards in the Valpolicella Classico zone north of Verona, on calcareous clay and limestone soils. The grapes are selected and laid on wooden racks in a ventilated loft for natural appassimento drying, pressed around Christmastime, macerated for approximately 20 days, and then fermented with indigenous yeasts over a 45-day period. The wine is aged for a minimum of seven years in large Slavonian oak casks, during which secondary fermentations occur and further deepen its structure. At 16.5% abv, the wine is full-bodied, concentrated, and built for long cellaring, with the 2018 vintage showing particular balance and length. Quintarelli is a family estate founded in 1924 and is widely credited with defining the modern standard for Amarone; the 2018 is produced only because the vintage was deemed exceptional. This wine is best approached with significant patience and will reward those who allow it considerable time in the cellar before opening.

Pairs well with braised beef short rib, roast lamb, aged hard cheeses, wild game

Monte dei Ragni is a small biodynamic estate of 7 hectares located in the Marega locality within the municipality of Fumane, in the heart of the Valpolicella Classico zone, at elevations ranging from 220 to 430 metres on limestone soils with good skeletal content. The 2018 Amarone is made from Corvina (50%), Corvinone (20%), Rondinella (25%), and Molinara (5%), all hand-harvested and naturally dried through the traditional appassimento process before pressing. After fermentation, the wine is aged for a minimum of three years in oak barrels, building the structure and concentration typical of the appellation. The result is a deep ruby red wine with notable density, generous dark fruit, and a balance of warmth and acidity. Production is artisanal and extremely small, yielding around 4,000 bottles per year across the estate's range. The wine is managed by winemaker Zeno Zignoli, who maintains the low-intervention approach the estate has followed for several generations.

Pairs well with Braised red meat, Roasted lamb, Aged hard cheeses, Game

Le Bignele is a family estate run by the Aldrighetti family in Marano di Valpolicella, within the Valpolicella Classica zone, where they have cultivated vines since 1818 across nine hectares spread across the valleys of Marano, Negrar and San Pietro in Cariano. The grapes for this Amarone are hand-selected and undergo the traditional appassimento drying process before fermentation, concentrating sugars, colour and flavour compounds. The wine is then aged in large oak barrels of 25 to 38 hectolitres for a minimum of three years, followed by at least six months of bottle maturation before release. The result is a deeply structured wine with aromas of cherry spirit, nutmeg, licorice, tobacco and cocoa bean. At 15.5% abv, it is rich and warming on the palate, with the characteristic weight and length expected of a Classico-zone Amarone.

Pairs well with braised beef, game, aged hard cheeses, dark chocolate

Nicolis Amarone della Valpolicella DOCG Classico is produced by Azienda Agricola Nicolis, based in San Pietro in Cariano in the Classico zone of Valpolicella, Veneto. The blend is built predominantly on Corvina with Rondinella, Molinara and Croatina, all dried for approximately three months in a dedicated fruttaio using the traditional appassimento method. Fermentation is spontaneous with indigenous yeasts in steel tanks over roughly 25 days in winter, followed by 30 months of ageing in large Slavonian oak barrels and a further six months of bottle rest before release. The 2020 vintage in Valpolicella was marked by a warm, dry growing season that produced grapes with good sugar concentration and phenolic maturity. Soils in the Classico zone are calcareous with deposits of moraine debris, contributing to the wine's freshness and mineral backbone alongside its concentration.

Pairs well with Braised beef, Lamb stew, Hard aged cheeses, Wild game, Beef short ribs

Bussola Tommaso is a small family estate in the Classico zone of Valpolicella, based in Negrar. The Classico Amarone is made from partially dried grapes, a process that typically lasts around 90 to 120 days, concentrating sugars, acids and aromatic compounds before fermentation. The wine is aged in large oak barrels for an extended period before release. The 2020 vintage in Valpolicella was characterised by warm, dry conditions that supported good concentration in the dried fruit. The result is a structured wine with deep colour, dense fruit and the characteristic bittersweet finish associated with the Amarone style.

Pairs well with braised beef, lamb stew, aged hard cheeses, venison

Monte Santoccio is a small estate of around 4 hectares situated on the hill of the same name in Fumane, in the Valpolicella Classica zone. The winery is led by Nicola Ferrari, who trained under Giuseppe Quintarelli and now farms organically with his wife. The Amarone Classico is produced from Corvina (40%), Corvinone (30%), Rondinella (25%), and Molinara (5%) grapes that are dried using the traditional appassimento method. After drying, the grapes are pressed and fermented, with aging in wood developing the wine's structure and complexity before bottling. The wine shows a deep ruby red colour with aromas of wild berries, dried plums, bitter almonds, balsamic and spicy notes, and a long, velvety palate. At 16% ABV, it is full-bodied and built for medium to long-term cellaring.

Pairs well with Braised beef, Game meats, Aged hard cheeses, Risotto all'Amarone

Allegrini's Amarone della Valpolicella Classico is produced from grapes grown in the Classico zone of Valpolicella, in the hills west of Verona. The grapes are dried for several months using the traditional appassimento method before fermentation, concentrating sugars, tannins, and flavor compounds. The wine is aged in large oak barrels for an extended period, developing complexity and structure over time. Corvina Veronese and Corvinone form the backbone of the blend, supported by Rondinella and small amounts of the indigenous Oseleta variety. The result is a wine of considerable weight and depth, with the dried fruit character and tannic grip typical of the Amarone style.

Pairs well with braised beef short ribs, aged hard cheeses, wild game, slow-roasted lamb

Villa Spinosa is a family-run estate based in Negrar, in the Valpolicella Classica zone of the Veneto, one of the areas most historically suited to producing Amarone. This Classico is the youngest of the three Amarone expressions produced at the estate, made from Corvina, Corvinone and Rondinella grapes handpicked between mid-September and early October. After harvest, the bunches undergo appassimento for three to four months, reducing their weight by around 30% and concentrating sugars and flavour. Fermentation takes place over four weeks at controlled temperatures of 10 to 18°C, followed by ageing for 12 months in French oak tonneaux (500L), 12 months in Slavonian oak casks of 2,000 to 2,500 litres, and a further 12 months of bottle refinement. The result is an approachable style of Classico Amarone that is ready to drink on release but has the structure to develop further in the cellar for up to 15 years.

Pairs well with Braised and roasted red meats, Game, Hard aged cheeses, Wild mushroom dishes

Amarone della Valpolicella DOCG Classico is produced by Domini Veneti from grapes grown in the historic Classico zone of Valpolicella, in the western Veneto. The wine is made using the traditional appassimento method, in which hand-harvested grapes are dried on bamboo racks for approximately 90 to 120 days before pressing, concentrating sugars, flavors, and structure. Fermentation is slow and extended, lasting several weeks to fully convert the sugars accumulated during drying. The wine is then aged in large Slavonian oak barrels for a minimum of two years, adding complexity and softening the naturally robust tannins. The 2021 vintage in Valpolicella benefited from good summer heat accumulation balanced by cool nights, supporting phenolic ripeness in the drying grapes. The result is a wine of considerable body, concentration, and aging potential.

Pairs well with braised beef short ribs, aged hard cheeses, wild boar stew, dark chocolate desserts

Zenato's Amarone della Valpolicella Classico is produced from grapes grown in the Classico zone of the Valpolicella appellation, west of Verona. The grapes are harvested and then dried for several months on bamboo racks in dedicated drying lofts, a process known as appassimento, which concentrates sugars, flavors and tannins. After pressing, fermentation is slow and extended, followed by aging in large oak barrels. The 2021 vintage represents the estate's interpretation of this traditional Veronese style, built for long cellaring. The wine is structured and full-bodied, with the depth and richness characteristic of Amarone Classico.

Pairs well with braised beef short ribs, aged hard cheeses, wild boar stew, dark chocolate

Campo Inferi is produced by Brunelli from a single vineyard in the Classico zone of Valpolicella, situated in the hills around San Pietro in Cariano. The grapes are harvested and then dried for several months on bamboo racks in traditional drying lofts before fermentation, a process known as appassimento. The resulting wine is aged for an extended period in large oak barrels, qualifying it for Riserva status under the DOCG regulations. The wine is deeply coloured, with a concentration of dried fruit and secondary notes that develop over the long ageing period. Campo Inferi is among the most structured expressions in the Brunelli range and benefits from extended cellaring.

Pairs well with braised beef short ribs, aged hard cheeses, wild boar stew, dark chocolate

Le Ragose is a family-run estate in the Classico zone of Valpolicella, situated in the hills above Negrar. The Marta Galli Riserva is produced from select parcels of Corvina Veronese, Corvinone and Rondinella grown on the estate's vineyards. Following the traditional appassimento method, the harvested grapes are dried for several months before fermentation, concentrating sugars, tannins and aromatic compounds. The wine undergoes extended maceration and is aged for a minimum of four years in large Slavonian oak casks before release as a Riserva. The 2015 vintage in Valpolicella benefited from warm, dry conditions that produced grapes with exceptional ripeness and concentration. The result is a structured, age-worthy wine with deep colour, complex dried fruit character and considerable length on the palate.

Pairs well with braised beef, venison, aged hard cheeses, wild boar stew

The Amarone Riserva Mosaico is the top of Benedetti La Villa's Mosaico line, named for the Roman mosaic floors found beneath the estate's fields in 1887 and now partly shown in Verona. As the appellation rules require of a riserva, the wine ages at least four years before release, and the house gives it the full classical treatment: Corvina led fruit dried in the lofts, slow fermentation, then a long stay in wood and bottle.

The result deepens the family's Amarone register: dried cherry and plum compote, coffee, cocoa and nutmeg with a balsamic line and a dense, warming palate whose tannins have had time to settle. It is the bottle to choose when the occasion asks for patience already done.

Decant for an hour and serve at 16 to 18 °C with braised game, pastissada de caval or long aged cheeses; it also stands happily on its own after dinner.

The Benedetti family has grown vines at La Villa in Negrar since the nineteenth century, and the estate is now run by the brothers Simone and Matteo, who learned the work from their father Adriano and their grandfather before him. The property carries an unusual layer of history: in 1887 a Roman villa of the second and third century was found seven metres beneath the fields, and its mosaic floors, partly displayed in Verona's museum of ancient art, gave the family's Mosaico line its name. The cellar pairs traditional drying lofts and long wood aging with modern equipment.

Pairs well with Braised game, pastissada de caval, long aged cheeses

The Nicola Ferrari Black Label is the Riserva bottling from Monte Santoccio, a small estate on the stony calcareous hill of the same name in Fumane, at the heart of Valpolicella Classica. It is made from a blend of Corvina, Corvinone, Rondinella and Molinara grown in the old Purano vineyard, with production limited to just 1,840 bottles. Grapes are hand-sorted and dried in the appassimento room until mid-January, then pressed and fermented with a maceration of almost 30 days. The wine is aged for five years in large oak barrels, followed by twelve months in bottle before release. At 16.5% ABV, it is a full-bodied, structured Amarone built for extended cellaring, carrying the measured, old-school influence of Nicola Ferrari's formative decade working alongside Giuseppe Quintarelli.

Pairs well with Risotto all'Amarone, Beef and game, Horse meat and lamb, Wild boar, Parmigiano Reggiano, Monte Veronese cheese

Bussola Tommaso is a small producer based in Negrar, in the Classico zone of Valpolicella, known for making Amarone in a traditional, uncompromising style. This Riserva is made from grapes grown on steep hillside vineyards and dried for an extended period using the appassimento method before fermentation, concentrating sugars and flavours considerably. Ageing takes place in large oak barrels and small barriques for several years before the wine is released, giving the 2013 additional complexity and structure. The 2013 vintage in Valpolicella produced wines of excellent concentration and balance, with good natural acidity to support the wine's long ageing potential. At around 17% alcohol, the wine is powerful and full bodied, with the hallmark richness of a long maceration and extended wood ageing. It is best approached with significant bottle age and benefits from extended decanting before serving.

Pairs well with braised beef short ribs, aged hard cheeses, game meats, dark chocolate desserts

Le Ragose is a family-run estate in Negrar in the Classico zone of Valpolicella, founded in 1969 by Arnaldo and Marta Galli and now managed by their sons Marco and Paolo. The Amarone Riserva is produced from a blend of 50% Corvina, 20% Rondinella, 20% Corvinone and 10% other authorized varieties, all hand-harvested in September. After harvest the grapes undergo appassimento, drying on single-layer plastic trays until December or January, concentrating sugars, structure and flavor. Fermentation takes place in temperature-controlled stainless steel tanks with indigenous yeasts over approximately 20 to 30 days. The wine then ages for four to six years in large Slavonian oak casks ranging from 10 to 60 hectoliters, followed by further bottle rest before release. The 2015 vintage is considered one of the strongest modern vintages in the Valpolicella zone, producing wines of notable concentration and aging potential.

Pairs well with braised beef short rib, wild boar ragu, aged hard cheeses, venison

The Due Mori Riserva is produced by Ilatium Morini in Mezzane di Sotto, in the Mezzane and Illasi valleys of Valpolicella, from vineyards planted on clayey-calcareous soils at over 150 metres above sea level. The blend is Corvina/Corvinone 70%, Rondinella 20%, and Oseleta/others 10%, drawn from vines over 25 years old trained on the Guyot system. After hand-harvest, grapes are dried separately in small crates in a controlled environment for 100 to 120 days before being destemmed and pressed in January. Cold maceration is followed by controlled fermentation lasting 15 to 20 days with frequent pump-overs, then the wine ages for 42 months in French and North American oak barrels of 225 to 500 litres capacity, followed by 12 months of bottle refinement. The wine is produced only in the best vintages and carries an alcohol level of 16 to 16.5% by volume.

Pairs well with Braised and roasted red meats, Game such as roe deer, Aged hard cheeses including extra-old Parmigiano Reggiano, Dark chocolate

The Leone Zardini Amarone Riserva is produced from hillside vineyards in the Valpolicella Classico zone, on soils of white detritus, marl and basalt. The grape blend is Corvina 70%, Rondinella 20%, Molinara 5% and Croatina 5%, all hand-picked and laid in crates. Grapes are dried for 4 to 5 months using the traditional appassimento method, followed by fermentation on the skins with maceration lasting 6 to 8 weeks. The wine is aged for 4 years in oak barrels and tonneaux, then rests in stainless steel and bottle before release. At 16% alcohol by volume, the 2019 vintage shows the structure and concentration typical of a Riserva bottling. The wine is named after Leone Zardini, father of the producer, and is drawn from the estate's best plots at Monte Mattonara in San Floriano and Valfiorita in Negrar.

Pairs well with Braised beef short ribs, Aged hard cheeses such as Parmigiano Reggiano or aged Pecorino, Wild game such as venison or wild boar, Dark chocolate desserts

Lilium Est is the Amarone Riserva of Tenuta Sant'Antonio, made only when the year allows and held back far longer than the rest of the range. The blend is Corvina and Corvinone 70%, Rondinella 20%, Croatina 5% and Oseleta 5%. After the traditional drying the wine spends three years in new Bordeaux barrels built from staves seasoned outdoors for over 36 months, then at least four more years in bottle before release. At 16% it is dense yet composed: balsamic, almost iodine notes over ripe cherry and plum, then star anise, cinnamon, black pepper, cocoa, toasted hazelnut and pipe tobacco, with rich flavour and rounded tannin held together by clear acidity. The 2015 is young for a riserva and only beginning its long life. Decant a full hour and serve at 16 to 18 °C with braised beef, game birds or aged Monte Veronese; in Venice, castradina is its natural partner.

Tenuta Sant'Antonio is the estate of the four Castagnedi brothers, built on hill vineyards east of Verona between the Valpolicella and Soave zones. The brothers keep the work in their own hands, from farming to cellar, and favour full ripeness, careful drying and generous but polished wines that speak of each single site. The range runs from the Monti Garbi ripasso and the Valpolicella Superiore La Bandina to a series of Amarones: the selection that carries their father's name, Antonio Castagnedi, the single vineyard Campo dei Gigli and the riserva Lilium Est.

Pairs well with Braised beef, game birds, aged Monte Veronese

Quintarelli's Amarone della Valpolicella Classico is the bottle on which the estate's worldwide standing rests, and it reaches the market only after roughly a decade in the cellar at Negrar.

Corvina and Corvinone lead the blend with Rondinella and small amounts of other traditional varieties. The best bunches dry on racks for months in the fruit loft, as Amarone requires, then ferment slowly through winter and rest for years, around nine in vintages we have followed, in large old oak botti.

The result is unmistakable: dried cherry and plum, fig, dark chocolate, tobacco and sweet spice, with a balsamic thread and a texture that stays silky despite the concentration.

The 1991 is now a fully mature Amarone, its fruit turned toward fig, leather and sweet earth; stand the bottle upright a day before serving and expect sediment.

Serve at 18 °C after a careful decant. It suits braised beef cheeks, venison or aged Monte Veronese, and in Venice we pour it with pastissada de caval, the old horse meat stew, when a table wants the full Veronese ritual.

Giuseppe Quintarelli, the quiet master of Valpolicella, ran his family's hillside estate at Negrar from 1950 until his death in 2012 and set a standard the region still measures itself against. His daughter Fiorenza and her family keep the cellar exactly as he left it: about eleven hectares of vines, long natural drying of the grapes, slow fermentations and years of rest in large old botti, with every wine released only when the family judges it ready. Production stays near sixty thousand bottles a year, and the famous handwritten labels still leave the estate at their own unhurried pace.

Pairs well with Braised beef cheeks, venison, aged Monte Veronese, pastissada de caval

Quintarelli's Amarone della Valpolicella Classico is the bottle on which the estate's worldwide standing rests, and it reaches the market only after roughly a decade in the cellar at Negrar.

Corvina and Corvinone lead the blend with Rondinella and small amounts of other traditional varieties. The best bunches dry on racks for months in the fruit loft, as Amarone requires, then ferment slowly through winter and rest for years, around nine in vintages we have followed, in large old oak botti.

The result is unmistakable: dried cherry and plum, fig, dark chocolate, tobacco and sweet spice, with a balsamic thread and a texture that stays silky despite the concentration.

The 1993 has reached full maturity, a stage where tertiary depth matters as much as fruit; open it gently and let the glass do the work.

Serve at 18 °C after a careful decant. It suits braised beef cheeks, venison or aged Monte Veronese, and in Venice we pour it with pastissada de caval, the old horse meat stew, when a table wants the full Veronese ritual.

Giuseppe Quintarelli, the quiet master of Valpolicella, ran his family's hillside estate at Negrar from 1950 until his death in 2012 and set a standard the region still measures itself against. His daughter Fiorenza and her family keep the cellar exactly as he left it: about eleven hectares of vines, long natural drying of the grapes, slow fermentations and years of rest in large old botti, with every wine released only when the family judges it ready. Production stays near sixty thousand bottles a year, and the famous handwritten labels still leave the estate at their own unhurried pace.

Pairs well with Braised beef cheeks, venison, aged Monte Veronese, pastissada de caval

Quintarelli's Amarone della Valpolicella Classico 1997 is made from a blend of Corvina (55%), Rondinella (25%), Cabernet Sauvignon, and Sangiovese grown on calcareous soils with basaltic areas in the Classico zone north of Verona. Following harvest, grapes undergo appassimento on drying racks for several months before a slow fermentation and extended maceration. The wine then ages for seven years in large Slavonian oak casks before bottling, producing a translucent brick-red color and layers of complexity. The 1997 vintage is considered one of the strongest of the decade in Valpolicella, yielding wines of exceptional concentration and structure. Quintarelli has no official website and operates with a deliberately low profile from its estate in Negrar. Today the estate is led by Bepi Quintarelli's daughter Fiorenza, who continues the family's traditional methods.

Pairs well with braised beef short ribs, aged hard cheeses, wild game, dark chocolate

Quintarelli's Amarone della Valpolicella Classico Riserva 2003 is produced from a blend of approximately 55% Corvina, 25% Rondinella, and 15% Nebbiolo, Sangiovese, and Croatina. The grapes undergo appassimento, a controlled drying process on straw mats, before slow fermentation and extended aging of around 10 years in large Slavonian oak casks. The 2003 Riserva is selected from the best barrels of the Quintarelli Amarone range, representing the top tier of the estate's production. It remains a structured and tannic wine that rewards patience and generous aeration. The 2003 vintage in the Veneto was marked by extreme heat, which drove high sugar concentrations and ripe, full-bodied character. Giuseppe Quintarelli, who died in 2012 and was known as il Maestro del Veneto, produced this wine, and the estate remains under family management today.

Pairs well with braised beef short rib, aged hard cheeses, wild game, dark chocolate

Quintarelli's Amarone della Valpolicella Classico Riserva is produced only in exceptional harvests, making it one of the rarest wines in the Quintarelli portfolio. The 2015 vintage, bottled in November 2023 and released at the end of 2024, spent approximately eight years aging before release, in keeping with the estate's practice of extended barrel maturation before bottling. The wine is made primarily from Corvina, Corvinone, and Rondinella grapes that are dried using the traditional appassimento method before pressing and fermentation, concentrating sugars, flavors, and structure. At 16.5% alcohol, the wine carries a firm, compact structure with 3 to 4 grams per liter of residual sugar, adding body and persistence to the finish. The 2015 growing season was warm and sunny in Valpolicella, contributing to fruit ripeness and the intensity characteristic of this bottling. The wine has the tannin density and freshness to continue developing in bottle for several decades.

Pairs well with braised beef short ribs, aged hard cheeses such as Parmigiano Reggiano, venison stew, dark chocolate

Le Miniere is a Valpolicella Classico DOC produced by Bertani from vineyards in the historic Classico zone of the Valpolicella appellation in the Veneto region. The wine is made from the traditional local varieties Corvina, Corvinone, Rondinella, and Molinara, which together form the backbone of the Valpolicella style. Bertani has been producing wine in the Valpolicella Classico area since 1857 and maintains vineyards across the original Classico territory. This wine is intended as an approachable, everyday expression of the Valpolicella denomination, vinified to preserve freshness and fruit character. It is suited to near-term drinking and pairs well with the cuisine of the Veneto region.

Pairs well with Pasta with tomato-based sauces, Pizza, Grilled vegetables, Charcuterie, Light poultry dishes

La Grola is a single-vineyard Valpolicella Classico Superiore from Allegrini, produced from a hillside plot with southeast exposure and a limestone-clay soil that is poor in organic matter but rich in mineral skeleton. The blend is built on 70% Corvina Veronese, 25% Corvinone and 5% Rondinella, all hand-harvested in the second half of September following vineyard selection. Fermentation takes place in stainless steel tanks at 20 to 25°C over 15 days using gentle extraction, with no appassimento or ripasso technique applied. The wine ages for 16 months, split between second-use barriques and large 85-hectolitre oak casks, followed by a further 10 months of bottle ageing before release. The result is a wine of notable personality: intense and structured from its tannins, yet kept lively by natural acidity and the fruit of the Classico hillsides. First planted in 1979 by Giovanni Allegrini, the La Grola vineyard is one of the founding projects of quality single-vineyard winemaking in the Valpolicella zone.

Pairs well with grilled red meats, braised lamb, aged hard cheeses, mushroom risotto

Le Sassine is a single-cru Valpolicella Classico Superiore from Le Ragose, drawn from a 3.5-hectare plot in the Negrar valley at the heart of the Classico zone. The estate's 18 hectares are cultivated under the traditional pergola Veronese system on soils of red clay with volcanite and Eocene limestone. Grapes are harvested by hand, destemmed, and fermented in stainless steel with indigenous yeasts, with skin maceration of 10 to 15 days. The wine is then aged in large Slavonian oak casks, which add gentle structure without masking the fruit. The Le Sassine vineyard holds a mix of older and younger vines, including rare pre-phylloxera local varieties such as Forselina, Rossara, and Pelara, which contribute additional aromatic complexity to the blend.

Pairs well with grilled red meat, braised poultry, aged cheeses, mushroom pasta

Le Ragose is located in Arbizzano di Negrar, at one of the highest points in the Valpolicella Classico zone, approximately 350 metres above sea level. The estate was established in 1969 by enologists Arnaldo and Marta Galli on terraced clay and tufaceous soils with southwest-facing slopes. The Valpolicella Classico Superiore Marta Galli is made from 50% Corvina, 20% Corvinone, 20% Rondinella, and 10% other authorised varieties, selected from the best parcels of the estate. A portion of the grapes is pre-dried for 20 to 30 days before fermentation, a technique that adds concentration, body, and alcohol compared to a standard Valpolicella. The wine is aged for up to 36 months in new French oak barrels from Allier, Troncais, and Vosges forests, followed by further bottle ageing before release. The wine is named in honour of Marta Galli, who was voted Wine Maker of the World in 1990 by her peers.

Pairs well with braised beef, lamb, aged hard cheeses, game meat

Bertani Ognisanti di Novare is a single-vineyard Valpolicella Classico Superiore from the Ognisanti vineyard at Tenuta Novare in Arbizzano di Negrar, an estate Bertani has owned since 1957. The vineyard spans 2.92 hectares arranged across eight terraces with a western exposure, positioned uphill from the 16th-century Ognisanti church that gives the wine its name. Soils are Eocene limestone with white and pinkish-white marl, producing low-vigor vines with small berries and a favorable pulp-to-skin ratio. The blend is 95% Corvina Veronese from a massale Novare selection and 5% Rondinella, vinified from fresh grapes only, with careful bunch selection and relaxed maceration. The wine ages for one year in French oak barrels followed by at least six months of bottle aging before release. This is a structured yet fresh expression of the Valpolicella Classica area, balancing fruit, mineral character, and tannic grip without the use of drying techniques.

Pairs well with Pasta with meat-based sauces, Braised or stewed red meats, Semi-aged cheeses, Roasted poultry

Villa della Torre's Valpolicella Superiore is the estate's everyday face, a red from the Classica hills around the Renaissance villa at Fumane, made within the group led by Marilisa Allegrini. The blend rests on the traditional varieties of the zone, Corvina first with Corvinone and Rondinella, as is usual for the appellation, and the Superiore designation brings a longer rest in the cellar than a simple Valpolicella.

It drinks bright and serious at once: ripe morello cherry and red plum, dried herbs, white pepper and a gently bitter close, medium weight with polished tannins. It is ready from the day of release and holds its shape for several years in a cool cellar. Serve at 16 to 18 °C, opened half an hour ahead, with bigoli with duck ragù, sopressa and grilled polenta, roast poultry or fegato alla veneziana; it earns its place on a Venetian dinner table.

Villa della Torre is one of the Veneto's great Renaissance houses, built in the sixteenth century at Fumane to designs tied to Giulio Romano and Michele Sanmicheli and laid out like an ancient Roman domus. The Mastella Allegrini family has owned it since 2008, and since 2019 it has bottled wine under its own name within the group led by Marilisa Allegrini, working vineyards in the Valpolicella Classica and in Lugana. Today the villa is also a wine relais with ten rooms, but the cellar's business remains classic Veronese reds from the hills around the house.

Pairs well with Bigoli with duck ragù, sopressa with grilled polenta, roast poultry

Rubinelli Vajol is a small estate located in the Vajol valley, a warm, limestone-rich pocket in the heart of the Valpolicella Classica zone near San Floriano. The 2020 Valpolicella DOC Classico Superiore is made from five native grapes in proportions of 50% Corvina, 25% Corvinone, 15% Rondinella, 5% Molinara and 5% Oseleta, all harvested by hand. A portion of the grapes spends a short time in the drying loft before pressing, which concentrates fruit character and adds structure beyond that of a standard Valpolicella Classico. Fermentation takes place in temperature-controlled stainless steel tanks, followed by ageing in large French and Slavonian oak barrels. The wine is bottled as a numbered edition, consistent with the estate practice across all its labels. At 13.5% abv and with moderate acidity, it falls in the medium-to-full body range for the appellation.

Pairs well with beef stews, grilled lamb, aged cheeses, pasta with meat sauces, charcuterie

La Casetta is a Ripasso Classico Superiore produced by Domini Veneti from vineyards in the Valpolicella Classico zone. The wine is made by re-fermenting Valpolicella on the grape skins remaining after Amarone production, a process that adds body, color, and complexity. The 2020 vintage spent approximately 18 months in oak barrels before bottling. The result is a wine with more structure and concentration than a standard Valpolicella, with characteristics moving toward Amarone without reaching its full richness. Tannins are well integrated and the wine has sufficient acidity to support food pairing and further bottle aging.

Pairs well with braised beef, lamb chops, aged cheeses, mushroom risotto

Trabucchi d'Illasi is a family estate located in the eastern Valpolicella zone in the Illasi Valley, Verona. The Galante is a Valpolicella Superiore, meaning it undergoes a minimum of one year of ageing and reaches a slightly higher alcohol level than standard Valpolicella DOC. The estate farms its vineyards with indigenous varieties typical of the zone, including Corvina, Corvinone, Rondinella, and Oseleta. Grapes are grown on terraced hillside plots and vinified to produce a structured, dry red wine. The 2017 vintage in the Veneto was marked by warm, dry conditions that produced concentrated fruit with good phenolic ripeness. The wine offers a balance between freshness and structure suited to pairing with meat-based dishes.

Pairs well with pasta with meat ragù, grilled lamb, aged cheeses, braised beef

Corte Canella's Valpolicella Superiore, sold under the name Siamonoi, splits the distance between the estate's fresh Asante and its Amarone. Corvina, Corvinone, Rondinella and Croatina are hand selected at harvest and left to dry for 40 days, a short appassimento that deepens the fruit without tipping it into raisin, then the wine spends two years in French oak, 30% new, and at least two more in bottle.

The result is decisive and full of energy: ripe cherry and plum, sour cherry brightness, an elegant, refined tannin and a savory Illasi finish. It drinks well on release and improves for several years.

Serve at 16 to 18 °C with half an hour of air. It is built for the middle of the meal: bigoli with duck ragù, roast guinea fowl, fegato alla veneziana, or a board of soppressa and Monte Veronese while the polenta crisps on the grill.

Corte Canella is a small cellar on Via Canella in Illasi, the easternmost of Valpolicella's great valleys, with guyot trained vineyards at about 210 metres. The range is short and serious: a Valpolicella of fresh grapes called Asante, a superiore raised on partially dried fruit, and an Amarone the house treats as its whole purpose, with a long appassimento, patient barrel work and two further years in bottle before sale. The style across the board favors clean fruit, measured oak and the firm, savory profile that the Illasi valley gives its red wines.

Pairs well with Bigoli with duck ragù, roast guinea fowl, fegato alla veneziana

Ferragù is a small family winery run by Carlo, Ornello and Angelo Ferragù in the Val d'Illasi, in the eastern part of Verona's province, where the estate farms around eight hectares of red grape varieties. The Valpolicella Superiore 2019 is made from Corvina, Corvinone and Rondinella grapes that are hand harvested and then dried for 30 days in an appassimento process to concentrate flavours and sugars. Fermentation takes place at a controlled temperature in stainless steel tanks, followed by 12 months of ageing in 225-litre American oak barriques and a further six months of bottle rest before release. The 2019 vintage produces a wine that is dark and dense in colour, with a full, fruity profile in a modern style marked by intense spice and soft but structured tannins. At 15.5% ABV, the wine carries the typical weight and warmth of a Superiore that has undergone partial drying, making it well suited to rich meat dishes and aged cheeses.

Pairs well with Grilled red meats, Roasted lamb, Venison, Aged hard cheeses, Charcuterie

Comaroto is a producer from the Val d'Illasi hills in the Valpolicella zone, connected to the Dal Forno family and applying rigorous grape selection across a limited production range. The 2021 Valpolicella DOC Superiore is made from a blend of Corvina and Corvinone (70%), Rondinella (20%), Croatina (5%) and Oseleta (5%). The wine uses a partial appassimento method, combining 70% fresh grapes with 30% dried grapes that undergo around 60 days of drying before fermentation. After fermentation, the wine is aged for 24 months in tonneaux followed by a further 24 months in bottle before release. The result is a Valpolicella with more body and concentration than a standard version, yet retaining freshness and balance typical of the appellation.

Pairs well with braised beef, lamb, aged hard cheeses, mushroom risotto, charcuterie

Valpolicella Superiore Sant'Urbano comes from the same terraced hill in Fumane that gives Speri its Amarone, picked from mature vines between 280 and 350 metres. It is the estate's serious Valpolicella: native grapes led by Corvina, farmed organically like all Speri fruit, given the extra structure and time the superiore category asks for, and built to show what the site does without appassimento's amplification.

The glass offers fresh morello cherry, red plum and violet with white pepper, a light balsamic note and the taut, stony line that comes with the hill's altitude. It is a wine of medium body and real energy, best served slightly cool at 16 to 18 °C.

At the table it is the most flexible red in the Speri cellar: bigoli in salsa, duck ragù, roast chicken with herbs, or a plate of soppressa and Monte Veronese all suit it well. Drink it over the next five or six years, no decanting needed beyond a few minutes in the glass.

The Speri family has farmed the Valpolicella Classica since the first half of the nineteenth century and is now in its seventh generation, still working only its own 60 hectares and only the native grapes of the valley. From the base in Pedemonte the family runs a closed cycle: every bottle comes from estate fruit, and since 2015 the entire production is certified organic. The house is a member of the Famiglie Storiche group, and its Amarone from the Monte Sant'Urbano hill in Fumane has long been a reference point for the classical, unforced style of the appellation.

Pairs well with Bigoli in salsa, duck ragù, soppressa with Monte Veronese

Monti Garbi is Tenuta Sant'Antonio's Valpolicella Ripasso Superiore and the estate's most poured red. The base wine, Corvina and Corvinone with Rondinella, Croatina and Oseleta, is refermented on the skins left from the estate's Amarone, the ripasso method traditional in Valpolicella, and then aged in wood. At 14% it keeps the balance that makes ripasso useful: ripe cherry and red berries with rose and violet, then licorice, white mint and a fine graphite line, supple tannins and real freshness rather than weight. It earns its place at the table with bigoli in duck ragù, fegato alla veneziana with soft polenta, grilled pork or a risotto with radicchio; it is just as happy beside a plate of mountain cheeses. Serve at 16 to 18 °C with half an hour of air and drink it over the next several years while the fruit is in full voice.

Tenuta Sant'Antonio is the estate of the four Castagnedi brothers, built on hill vineyards east of Verona between the Valpolicella and Soave zones. The brothers keep the work in their own hands, from farming to cellar, and favour full ripeness, careful drying and generous but polished wines that speak of each single site. The range runs from the Monti Garbi ripasso and the Valpolicella Superiore La Bandina to a series of Amarones: the selection that carries their father's name, Antonio Castagnedi, the single vineyard Campo dei Gigli and the riserva Lilium Est.

Pairs well with Bigoli with duck ragù, fegato alla veneziana, risotto with radicchio

Le Guaite di Noemi is a small family estate in the Valpolicella Classico area of Veneto. This Ripasso is produced by re-fermenting the base Valpolicella wine on the dried grape pomace left over from Amarone production, a process that adds body, colour and concentration. The 2014 vintage in Valpolicella was characterised by a cool, wet growing season that required careful vineyard management and selective harvesting. The wine typically spends a period of ageing in oak barrels, which contributes structure and integrates the additional tannins gained through the ripasso process. The result is a wine with more depth and complexity than a standard Valpolicella, while remaining lighter and more approachable than an Amarone.

Pairs well with braised beef, lamb chops, aged cheeses, mushroom risotto

Monte Santoccio is a small estate of around four hectares in Fumane, in the Valpolicella Classico zone of Veneto. The Ripasso is made from Corvina, Corvinone, Rondinella and Molinara grown on pergola trentina-trained vines. After an initial pressing and skin maceration of 15 days, the wine undergoes a second fermentation on Amarone skins for approximately 20 days, the process that gives Ripasso its added body and complexity. The wine is then aged in tonneaux before bottling at 14% alcohol. The colour is a deep ruby red, and the wine shows ripe plum and cherry aromas alongside smooth tannins and a persistent finish.

Pairs well with Risotto all'Amarone, Braised beef and horse meat, Pasta e fasoi, Parmigiano Reggiano, Monte Veronese cheese

Il Fornetto Ripasso is produced by Accordini Stefano from the historic Il Fornetto vineyard in the Valpolicella Classica zone, one of the highest-elevation sites in the area. The wine is made only in select years using the traditional ripassaggio method, whereby the base Valpolicella wine undergoes a second fermentation on the skins and pomace left over from Amarone production. The grape blend consists of Corvina Veronese, Corvinone, Rondinella, and Molinara, varieties native to the Veneto. After the ripasso process, the wine ages for approximately three years in oak barrels, developing added structure, body, and aromatic depth. The result is an intensely ruby-red wine with a well-developed nose of ripe fruit, black pepper, and spice, and a palate that moves from bold richness to a smooth, velvety finish supported by lively acidity. The winery operates across 25 hectares of vineyards and follows organic farming practices in its Valpolicella Classica plots.

Pairs well with Braised beef or lamb, Aged hard cheeses, Wild boar or game ragù, Mushroom risotto

Pa' Riondo is produced by Brunelli, a family estate based in San Pietro in Cariano in the heart of the Valpolicella Classico zone. The wine is made from 65% Corvina Veronese, 25% Rondinella and 10% Corvinone, drawn from vines averaging around 35 years of age grown on stony, limestone-rich hillside soils. The ripasso method is used, passing the selected Valpolicella wine over the pomace left from Amarone production, which adds body, colour and aromatic complexity. After this second fermentation, the wine ages for 48 months in 18-hectolitre oak barrels, followed by at least 12 months of bottle rest before release. The result is a ruby-red wine with an intense, wide-ranging bouquet and a structured, concentrated palate balanced by the naturally bright acidity typical of the Classico zone. The 2022 vintage in Valpolicella was marked by warm, dry conditions that produced well-ripened grapes with good concentration and natural freshness.

Pairs well with Braised beef and game meats, Lamb chops, Aged hard cheeses, Hearty pasta with meat sauces, Mushroom risotto

Ripassa is produced in the Valpolicella Classica zone from a blend of Corvina, Rondinella, and Oseleta. After the October harvest, the Valpolicella wine undergoes an initial vinification in steel tanks for 10 to 12 days; the must is then set aside until January, when it is re-passed over the still-warm pomace left from Amarone fermentation, triggering a second short fermentation that deepens colour, raises alcohol, and builds aromatic complexity. The wine is then refined in tank for six months, followed by 18 months in French Allier tonneaux, and a further six months in bottle before release. The 2021 vintage shows intense aromas of wild berries, cocoa, balsamic herbs, and forest spice, with a palate that is full-bodied and harmonious, supported by fine-grained tannins and balanced acidity.

Pairs well with braised beef short ribs, lamb stew, aged hard cheeses, wild mushroom risotto, duck confit

Sottolago is a Valpolicella Ripasso Classico Superiore produced by Tenuta Villa Bellini, an estate situated within the historic Classico zone of Valpolicella in the Veneto. The ripasso method involves re-fermenting the base Valpolicella wine on the pressed grape skins remaining from Amarone production, adding body, complexity, and depth to the final wine. The 2022 vintage benefits from the warm growing conditions of that year, producing fruit with good concentration and ripeness. The wine spends time in oak, contributing structure and notes of vanilla and spice alongside the primary fruit character. It is a wine suited to the table, pairing well with meat-based dishes and aged cheeses.

Pairs well with braised beef, lamb chops, aged cheeses, mushroom risotto

Secondo Marco is a small estate run by Marco Speri in Fumane di Valpolicella, within the Valpolicella Classica zone of Veneto, at approximately 170 metres above sea level on clay-limestone soils. The blend is Corvina 40%, Corvinone 50%, Rondinella 5% and Molinara 5%, all from estate vineyards trained in the local Y-shaped pergoletta system. Grapes are harvested by hand in early October and fermented at low temperature; in February the wine undergoes a second fermentation by repassing over Amarone grape skins for approximately 15 days, a process that adds body, colour and structure. Ageing follows 4 months in 50-hectolitre concrete tanks, then 24 months in 50-hectolitre Slavonian oak barrels, and a further 12 months of bottle rest before release. The result is a structured, dry red with firm but polished tannins, good acidity and the additional depth and spice that the ripasso method contributes. At 14% ABV it sits between the lighter Valpolicella Classico and the more concentrated Amarone in both weight and complexity.

Pairs well with braised beef and game meats, aged hard cheeses, mushroom risotto, cured meats and charcuterie

Le Bignele is a family estate run by the Aldrighetti family in Valgatara, Marano di Valpolicella, in the heart of the Valpolicella Classico zone. This Ripasso is made from Corvina, Corvinone, Rondinella and Molinara, the classic local varieties of the area. The wine undergoes a double fermentation on the dried grape skins left over from Amarone production, a process that concentrates colour, body and flavour. After this second fermentation, the wine is aged for a minimum of 18 months in 25 and 38-hectolitre oak barrels. The result is a deep ruby red wine, tending towards garnet, with structure and freshness in balance. The 2020 vintage shows the typical character of this style: fruit-forward with spice and oak well integrated into the palate.

Pairs well with grilled and roasted red meats, braised dishes, aged hard cheeses, hearty pasta with meat sauces

Tommasi's Ripasso Valpolicella Classico Superiore 2021 is produced from grapes grown in three family-owned vineyards in the Valpolicella Classico zone: Conca d'Oro, La Groletta, and De Buris. The blend is 70% Corvina Veronese, 25% Rondinella, and 5% Corvinone. Following an initial fermentation in stainless steel of around nine days, the wine undergoes a second fermentation on the warm Amarone grape skins, the traditional ripasso method, which adds body, aromatic complexity, and depth. The wine is then aged for 18 months in large Slavonian oak barrels of 65 hectoliters. The 2021 vintage in Valpolicella produced well-structured wines with good fruit concentration and natural acidity, contributing to the wine's balance and aging potential. Tommasi, a family winery founded in 1902 in Pedemonte, in the heart of the Valpolicella Classico area, was among the first producers to print the word 'Ripasso' on a label.

Pairs well with braised red meats, roast lamb, aged hard cheeses, game, grilled beef

Speri's Valpolicella Ripasso Classico Superiore applies the family's organic estate fruit to the most Veronese of techniques: the young Valpolicella is refermented on the warm marcs of the Amarone, as is traditional for the appellation, picking up color, spice and a gentle dried fruit shade without losing its drinkability. The raw material is the usual Speri trio of native grapes led by Corvina, grown on the family's own hills of the Valpolicella Classica and certified organic since 2015.

Expect ripe cherry and plum with clove, cocoa and a soft bitter almond twist on the finish, medium full body and round tannins that keep it an easy companion at the table.

Serve at 16 to 18 °C with bigoli with duck ragù, fegato alla veneziana or roast pork; it is also the natural glass for a risotto made the Veronese way, with Amarone in the pan. Drink on release and over the following several years.

The Speri family has farmed the Valpolicella Classica since the first half of the nineteenth century and is now in its seventh generation, still working only its own 60 hectares and only the native grapes of the valley. From the base in Pedemonte the family runs a closed cycle: every bottle comes from estate fruit, and since 2015 the entire production is certified organic. The house is a member of the Famiglie Storiche group, and its Amarone from the Monte Sant'Urbano hill in Fumane has long been a reference point for the classical, unforced style of the appellation.

Pairs well with Bigoli with duck ragù, fegato alla veneziana, roast pork

Caparbio is produced by Daniela Piccoli, a small estate winery located on the border of the historic Valpolicella Classica zone in the Veneto region of northeast Italy. The wine is made from estate-grown Corvina, Corvinone, Rondinella, Oseleta, and Molinara grapes, harvested by hand in mid-September from calcareous and tuffaceous soils rich in stones. The Ripasso method involves re-fermenting the young Valpolicella wine on the still-moist pomace of freshly fermented Amarone for approximately ten to twenty days, extracting additional color, polyphenols, residual sugars, and body. After this secondary fermentation, the wine matures in French oak tonneaux of 3.5 to 5 hectoliters for at least 24 months, followed by a minimum of six months in bottle before release. The total production is around 8,000 bottles per year. The 2020 vintage is a dry red wine with deep ruby color and purple reflections, offering a fuller, more complex profile than a standard Valpolicella while remaining fresher and more approachable than an Amarone.

Pairs well with Grilled red meats, Braised short ribs, Hearty mushroom risotto, Lamb ragu, Medium-aged cheeses such as Monte Veronese DOP Vecchio

Il Maciòn is produced by La Collina dei Ciliegi in the Valpantena, a sub-valley within the broader Valpolicella zone in the Veneto. The wine is made from Corvina Veronese, Corvinone and Rondinella, harvested in late September. After primary fermentation, the wine undergoes a second fermentation on the lees of Recioto and Amarone using the ripasso technique, lasting approximately 20 days at 18 to 22°C, which adds body, colour and aromatic complexity. The wine then ages in oak barrels for nine months, followed by a further six months of bottle ageing before release. The result is a deep ruby red wine with plum and cherry jam on the nose, and a structured, soft palate with good persistence.

Pairs well with Roast meats, Baked or stuffed pasta, Monteveronese cheese, Aged hard cheeses

DianaDes Valpolicella Ripasso Superiore DOC 2021 is produced in the Valpolicella DOC area on calcareous soils at around 400 metres above sea level. The wine is made from Corvina, Corvinone and Rondinella grown in pergola-trained vineyards at a planting density of approximately 3,300 vines per hectare. The Ripasso process involves macerating finished Valpolicella Superiore on the grape skins used to produce Amarone from the same vintage for roughly twenty days, adding depth and aromatic complexity. The wine then ages for about 24 months split between stainless steel and oak barriques in both French (228 l) and American (225 l) formats. DianaDes was developed in collaboration with Valpolicella enologist Daniele Cagliari from 2016, with a focus on balance and precision. The producer is based in the hills around Verona and the wine is an expression of the limestone soils and traditional grape varieties of the area.

Pairs well with braised beef, lamb stew, aged hard cheeses, mushroom risotto, charcuterie

This Valpolicella Superiore DOC from Ilatium is produced in the Valpolicella zone of the Veneto region in northeastern Italy. The Superiore designation indicates the wine has undergone a minimum of one year of aging and carries a slightly higher minimum alcohol level than standard Valpolicella. The wine is built on the traditional local grape varieties of the area, primarily Corvina, which is typical for wines of this appellation. The Campi Prognai label suggests the wine draws fruit from a specific vineyard or selection within the estate. It presents the characteristic red fruit profile and earthy character associated with this style of wine. The 2019 vintage in Valpolicella was generally warm and dry, producing well-structured wines with good concentration.

Pairs well with pasta with tomato-based sauces, grilled chicken, pizza, mild cheeses

Maternigo is Tedeschi's single vineyard Valpolicella Superiore from the Impervio plot on the estate of the same name, 84 hectares between Tregnago and Mezzane that the family bought in 2006 and mapped parcel by parcel before planting. Vines climb between 200 and 450 metres on slopes facing southeast and southwest, and the wine aims at the modern face of Valpolicella Superiore: depth drawn from place rather than from dried grapes.

Expect black cherry and blueberry, black pepper, a balsamic herbal thread and firm, fine tannins with genuine freshness through the finish. The 2021 is drinking well now and will gain complexity for several years. Serve at 16 to 18 °C, opened half an hour ahead. At the table it suits bigoli with duck ragù, roast pork with herbs, fegato alla veneziana, or medium aged cheeses, and it stays agile enough for a long dinner.

The Tedeschi family has grown grapes in Valpolicella since the 1630s, one of the oldest names in the appellation, with cellars at Pedemonte in the Classico zone. Today the estate is run by the siblings Antonietta, Sabrina and Riccardo Tedeschi; Sabrina also presides over the association of the Amarone families. Holdings run from the historic Monte Olmi plot, in the family since 1918, and the high La Fabriseria vineyard to Tenuta Maternigo, 84 hectares between Tregnago and Mezzane bought in 2006, where the house has invested heavily in vineyard mapping and zoning research.

Pairs well with Bigoli with duck ragù, roast pork, fegato alla veneziana

Brigaldara Il Vegro is a Valpolicella Superiore Ripasso produced at the Marcellise estate in the Valpolicella Classico zone, with vineyards situated between 150 and 250 metres above sea level. The 2021 blend is composed of Corvina (40%), Corvinone (30%), Rondinella (20%), and other permitted varieties (10%), trained using Guyot and Pergola Veronese systems, with grapes hand-harvested in the second half of September. The ripasso method involves placing the Valpolicella base wine in contact with the still sugar-rich Amarone marcs for approximately five days, triggering a secondary fermentation that deepens colour, structure, and complexity while preserving the wine's fresh character. After this process the wine is aged for approximately one and a half years in large wooden casks. The result is a wine that retains the lively fruit and freshness of Valpolicella while gaining added body, slight dried-fruit nuance, and greater depth from the ripasso technique.

Pairs well with braised beef, lamb, game, aged hard cheeses, mushroom risotto

Bradisismo is Inama's leading red wine, first produced in 1997 and named after bradyseism, the geological phenomenon that shaped the hills of the Colli Berici in the Veneto region of northeastern Italy. The 2022 vintage is a blend of Cabernet Sauvignon, Cabernet Franc, and Carmenere, a variety that has grown in the Colli Berici area for around 150 years and gives the wine its distinctive character. The wine is aged for 15 months in a combination of 41 percent new barriques and 59 percent used barrels, which contributes structure without overwhelming the fruit. On the nose it shows ripe red and black fruit, spices, pepper, and cocoa, while the palate is full and well-structured with balanced tannins that support further ageing. The 2022 vintage received 93 points from Falstaff.

Pairs well with Barbecue and grilled meats, Veal stew, Beef fillet, Aged hard cheeses

Capo di Stato is produced by Azienda Agricola Conte Loredan Gasparini, located in Venegazzù in the Alta Marca Trevigiana, approximately 40 km north of Venice in the province of Treviso. The 2019 vintage is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Malbec drawn from old clones, with fruit primarily from the historic '100 Piante' vineyard planted in 1946, where iron-rich red soils and the Montello microclimate shape the wine's character. The wine is deep and warm in color, with an intense aroma of berries and light spices, a full body with sweet tannins, and a long, silky finish. First produced in 1964, the wine takes its name from the heads of state who were among its early admirers, including French President Charles de Gaulle. The 2019 vintage was awarded 97 points by Decanter.

Pairs well with roast beef, lamb, aged hard cheeses, braised game

Heletto is produced by Fattoria Garbole in the Valpolicella area of Veneto, Italy, and is classified as a Rosso Veneto IGT, sitting outside traditional appellation rules to allow greater creative freedom. The blend is built on the classic varieties of the zone: Corvina, Corvinone, and Rondinella, with a partial appassimento (drying of the grapes for approximately 30 days) applied before vinification with extended maceration. This appassimento process concentrates the fruit and adds the weight and density that make the wine comparable in style to a lighter Amarone. Aging takes place in American oak barrels for an extended period, followed by further refinement in bottle, contributing the vanilla, coffee, and chocolate notes apparent on the nose. The 2017 vintage shows a deep, near-impenetrable ruby red color in the glass. Garbole positions Heletto as a wine of individual character, with concentration and structure as central aims, built for medium to long aging.

Pairs well with braised beef short rib, aged hard cheeses, wild boar ragu, lamb shoulder

Hurlo is produced by Garbole, a small estate in the Valpolicella area of the Veneto, using Corvina Veronese grapes that undergo an extended drying process similar to the appassimento technique used for Amarone. The 2015 vintage benefited from warm, dry growing conditions across the Veneto, contributing to concentrated and ripe fruit character. The wine is fermented and aged in oak, developing complexity and structure over time. It is classified as Vino Rosso rather than under a controlled appellation, giving the producer latitude in production methods. The wine shows the depth and weight typical of dried-grape wines from this area without carrying the formal Amarone designation.

Pairs well with braised beef, aged hard cheeses, wild boar, lamb

Il Conte is the top red of Ca' dei Conti, a dried grape wine from a single hectare at Tregnago, 400 to 450 metres up on limestone marl with full southern exposure. Corvina, Corvinone, Rondinella, Marzemino and Teroldego grow beside Regent, Cabernet Volos and Cabernet Eidos, three disease resistant varieties the family planted to cut spraying, at 9,000 vines a hectare and about a kilo of fruit a vine. The grapes dry until March, macerate a month at 8 °C and ferment slowly for two months, then spend four years in French and American barriques on the fine lees and a further year in bottle. The wine is almost black, 18 degrees of alcohol with 7.5 of acidity behind it: cherry and strawberry over dried fruit, licorice, cocoa and spice, deep and very long. Serve at 16 to 18 °C with grilled and roast red meat, game and hard aged cheese, or after the meal on its own.

Ca' dei Conti is a small family winery at Tregnago in the Val d'Illasi, on the eastern edge of the Valpolicella zone. Founded by Renzo and Loredana Rancan, brother and sister, it farms high hillside vineyards with southern exposure on lean calcareous soils, planted densely at up to 9,000 vines per hectare. The house works with a clear eye on the environment, replanting old Veronese varieties such as Croatina and Oseleta alongside disease resistant Piwi vines that cut the need for treatments; it is a member of FIVI, the federation of independent growers, and appears in the Slow Wine guide.

Pairs well with Grilled and roast red meat, game, hard aged cheese, or after the meal

Il Rosso dell'Abbazia is produced by Serafini and Vidotto on the Montello hills near Nervesa della Battaglia, in the Treviso province of Veneto. The blend is Cabernet Sauvignon, Cabernet Franc and Merlot, grown on Guyot trained vines planted at around 6,000 to 6,300 vines per hectare. Harvest runs from late September for Merlot through to mid October for the Cabernets. The wine ages in oak barrels for 18 to 24 months depending on the variety and the vintage, followed by at least 12 months of bottle rest before release. The 2020 shows an intense ruby colour and well balanced complexity across the nose and palate, with tannins that are fully integrated at this stage.

Pairs well with red meats, braised and roasted game birds, aged mountain cheeses

Kairos is Celestino Gaspari's mosaic: a single red assembled from over fifteen varieties grown together, Corvina, Corvinone and Rondinella beside Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Teroldego, Croatina, Oseleta, Sangiovese, Marzemino and even a share of white grapes like Garganega and Trebbiano. The name is ancient Greek for the right moment, and the patchwork label makes the idea visible before the cork is out.

The winemaking is as deliberate as the blend is wild: cold maceration, fermentation with indigenous yeasts in steel and concrete for 20 to 25 days with only manual punch downs, then at least three years in French barriques without racking and a further year in bottle. At 15% it is a rich, spiced, dark fruited red with unusual aromatic complexity, closer to a southern Rhône in spirit than to Amarone, yet unmistakably Veronese underneath. Decant it for an hour and serve at 18 °C with lamb, spiced braises or hard cheeses.

Zymé is the estate of Celestino Gaspari, son in law and long time collaborator of Giuseppe Quintarelli, based at San Pietro in Cariano in a cellar carved around a fifteenth century quarry. The name comes from the Greek for yeast, a declaration of the house's taste for fermentation and transformation. The range runs from a serious Valpolicella to Amarone and the Riserva La Mattonara, along with inventions like Kairos and From Black to White that no appellation rulebook would have predicted.

Pairs well with Lamb, spiced braises, hard cheeses

Inama's Oratorio di San Lorenzo is a single-vineyard Carmenere Riserva from the Colli Berici DOC, grown on a parcel surrounding a small chapel of the same name in San Germano dei Colli Berici, in the Berici Hills south of Vicenza. The vineyard, first planted in 2002, sits in a well-sheltered valley with high temperatures that favour this late-ripening variety, on a subsoil of silty clay. Grapes are hand-harvested and selected, then fermented before aging in new and second-use French oak barriques for a minimum of 18 months. The 2020 vintage shows an intense, bright purple-red colour with a garnet rim, and layers of fresh red and dark fruit supported by spice and herb notes. This wine is produced only in the best vintages from overripe Carmenere grapes, and benefits from extended bottle age to develop further complexity and harmony.

Pairs well with roast meats, braised beef, lamb, aged hard cheeses

PAXXO is a red wine produced by Accordini Stefano in Fumane, in the Valpolicella Classico area of the Veneto. The blend of Corvina Veronese, Cabernet Sauvignon, Rondinella, and Merlot is hand-harvested and placed in small crates of 15 to 20 kg to dry in ventilated lofts, a partial appassimento that concentrates color, flavor, and sugar before fermentation. The 2023 vintage reaches 14.5% alcohol and pours a deep ruby red with violet tints. After fermentation, the wine is aged in French oak barriques for over 12 months, followed by further bottle aging before release. The result is a full, soft wine with dried fruit character and subtle oak influence, approachable soon after release and suited to drinking over the next few years.

Pairs well with grilled meats, roasted meats, aged cheeses, cured meats

Phigaia After the Red is produced by Serafini and Vidotto at their estate in Nervesa della Battaglia, on the Montello hills in the Treviso province of Veneto. The wine is a Bordeaux-style blend of Merlot, Cabernet Franc and Cabernet Sauvignon grown within the Montello Asolo DOC. Grapes are harvested by hand and the wine is aged in oak barrels, contributing to its structure and aromatic complexity. The 2022 vintage shows dark fruit alongside blood orange and herb notes, with a medium-bodied frame and firm tannins. At 13.5% ABV it sits at a moderate weight for the appellation. Serafini and Vidotto, founded in the mid-1980s, focus this label on approachable, fruit-driven expression of the international varieties grown in this part of northeastern Italy.

Pairs well with grilled and roasted red meats, game such as venison, lamb, aged hard cheeses, pasta with rich meat sauces

Primofiore is the youngest red in the Quintarelli cellar and the most approachable door into one of Italy's great houses.

The blend is half Corvina and Corvinone, half Cabernet Sauvignon and Cabernet Franc, an unusual marriage that has become a signature of the estate, and like everything here the wine spends time in cask before it is released.

It leads with fresh cherry and raspberry over the Cabernet's darker currant tone, adds soft spice and a clean bitter almond close, and keeps its tannins supple throughout.

The 2023 is the current release, made to be drunk young while the Amarone sleeps upstairs.

Serve it at 16 to 18 °C with a light decant. At the counter of a Venetian bacaro it would meet polpette and salumi; at the table it likes bigoli with duck ragù, roast chicken or a simple steak.

Giuseppe Quintarelli, the quiet master of Valpolicella, ran his family's hillside estate at Negrar from 1950 until his death in 2012 and set a standard the region still measures itself against. His daughter Fiorenza and her family keep the cellar exactly as he left it: about eleven hectares of vines, long natural drying of the grapes, slow fermentations and years of rest in large old botti, with every wine released only when the family judges it ready. Production stays near sixty thousand bottles a year, and the famous handwritten labels still leave the estate at their own unhurried pace.

Pairs well with Polpette, bigoli with duck ragù, roast chicken

Ca' del Merlo is a red wine produced by Giuseppe Quintarelli in the Valpolicella hills of Veneto, sold under the Veneto IGT designation. It is made from a field blend of native Valpolicella varieties along with small amounts of Sangiovese and Cabernet Sauvignon, grown on the estate's vineyards around Negrar. The wine is vinified using fresh grapes rather than the drying method used for Amarone and Recioto, giving it a lighter and more approachable character compared to those wines. Aging takes place in large oak barrels for an extended period, consistent with the Quintarelli house style applied across their entire range. The result is a wine that retains the aromatic complexity typical of the estate while remaining accessible in its youth.

Pairs well with Pasta with meat sauces, Grilled chicken, Mild aged cheeses, Charcuterie

Vignalta is a producer based in the Colli Euganei, a zone of volcanic hills in the Padova province of the Veneto. The Rosso Riserva is one of the estate's leading red wines under the Colli Euganei DOC, built primarily on Merlot with Cabernet Sauvignon and Cabernet Franc. The 2020 vintage benefits from an extended ageing period in oak before release, as required by the Riserva category. The wine shows the structured, tannic character typical of the estate's red wines, with dark fruit and herbal notes drawn from the volcanic soils of the hills. It is suitable for further cellaring and gains complexity with time in bottle.

Pairs well with roast lamb, beef stew, aged hard cheeses, mushroom risotto

Marion's Teroldego is made from the ancient Veronese variety historically known as Terodola, grown on limestone and clay soils in the Marcellise Valley at around 150 metres above sea level. A portion of the grapes is dried for approximately one month in well-ventilated rooms, while the remainder is crushed and fermented at peak ripeness without selected yeasts or temperature control. After fermentation, the wine ages for 30 months in small barrels before blending and bottling. The 2020 vintage is deep red in colour with violet reflections and shows aromas of blackberry, blueberry, and violet, closing with spice notes. On the palate it is full-bodied, savoury, and persistent, with the grape's naturally rustic character kept intact by the minimal-intervention approach in the cellar.

Pairs well with red meat, game, aged hard cheeses

Zeus is a red wine produced by DianaDes under the Veneto IGT designation. The Veneto IGT category allows for flexibility in grape varieties and blending outside the stricter rules of the zone's DOC and DOCG appellations. The 2019 vintage in the Veneto benefited from a warm growing season that supported good phenolic development in the grapes. The wine is likely aged in wood before bottling, a common practice for structured reds in this category. It is suited to drinking over a medium term from release.

Pairs well with grilled red meats, aged cheeses, pasta with rich meat sauces

Casanova di Neri has produced a White Label Brunello di Montalcino since 1978, drawing on Sangiovese Grosso grown in the Montalcino zone in southern Tuscany. The 2021 growing season featured a cold winter, a cool spring, and a warm, dry May and June, with harvest beginning in the second week of September. The wine is dark red and brilliant in color, with notes of small berries, bay leaf, sage, and juniper berries on the nose. On the palate it is well-structured and generous, showing a good balance between tannic texture and acidity with a long, spiced finish. Aging follows the Brunello di Montalcino DOCG rules, with a minimum of two years in oak and additional bottle aging before release. The 2021 vintage is considered a warm but not extreme year, producing wines with definition, freshness, and good aging potential.

Pairs well with Bistecca alla Fiorentina, Lamb roast, Aged Pecorino, Wild boar ragu, Braised beef

Tenuta di Sesta is a family estate located in the southern zone of Montalcino, in the Castelnuovo dell'Abate area, where the soils are predominantly galestro and alberese with a warmer microclimate. The Brunello di Montalcino is produced entirely from Sangiovese Grosso grown on the estate's vineyards. The wine undergoes extended aging in large Slavonian oak casks followed by further refinement in bottle before release, in accordance with DOCG regulations. The 2021 vintage in Montalcino was characterised by a warm, dry growing season with good diurnal temperature variation in the final ripening period, supporting balanced fruit development and structural integrity. The wine shows the typical profile of the southern Montalcino subzone, with ripe fruit, substantial tannins and good aging potential.

Pairs well with Bistecca alla Fiorentina, Wild boar ragu, Aged Pecorino, Roasted lamb

Pian delle Vigne is a 184-hectare estate owned by Marchesi Antinori, situated 6 kilometres southwest of Montalcino in Tuscany, with vines planted on south-facing slopes at roughly 130 metres above sea level. Vignaferrovia is a single vineyard of approximately 4.5 hectares within the estate, named after a nineteenth-century railway station that still stands on the property, and the wine is produced only in select vintages. The wine is made entirely from Sangiovese Grosso grown on rocky, well-drained soils that give it concentration and structural depth. Ageing took place in small oak barrels ranging from 5 to 30 hectolitres for over two years, followed by extended bottle ageing after being sealed on 25 May 2022. As a Riserva, it meets stricter minimum ageing requirements than the standard Brunello, resulting in greater complexity and cellaring potential. The 2019 vintage produced a ruby red wine with garnet hues, showing a layered nose and a polished, full palate with chalky tannins and good natural acidity.

Pairs well with Bistecca alla Fiorentina, Braised wild boar, Aged Pecorino, Lamb with rosemary

Pieve Santa Restituta is the Montalcino estate acquired by the Gaja family, situated in the southern part of Tuscany near the town of Montalcino. The 2021 Brunello di Montalcino is produced entirely from Sangiovese Grosso, drawing on fruit from multiple estate vineyards including Rennina, Sugarille, and newer plots at Bolsignano and Villa a Tolli. The 2021 vintage in Montalcino was warm and dry, yielding concentrated, well-structured wines with ripe fruit and firm tannins. The wine undergoes aging in large Slavonian oak casks in accordance with Brunello di Montalcino DOCG regulations, which require a minimum of five years total aging before release. It is a restrained, full-bodied wine that rewards patience and is best approached after several years of additional bottle age. The combination of clay-rich soils from the Torrenieri area and galestro-dominant plots from Sugarille gives the blend both depth and structural precision.

Pairs well with Bistecca alla Fiorentina, Braised beef short ribs, Aged Pecorino or Parmigiano-Reggiano, Wild boar ragu with pappardelle, Lamb chops

Biondi Santi's Brunello di Montalcino Riserva is produced only in exceptional years and the 2016 is the 42nd Riserva the estate has made since its founding in 1888. The wine is made from 100% Sangiovese Grosso using the estate's own proprietary clone, BBS11, grown at Tenuta Il Greppo in the cooler northern part of Montalcino. The 2016 growing season brought a warm summer with strong day-to-night temperature swings that aided aromatic concentration, with harvest beginning on September 19th. Ageing follows the traditional Biondi Santi method in large Slavonian oak barrels, followed by additional time in bottle before release. The result is a wine with notable structural tension, firm but finely grained tannins, and the natural acidity that is a hallmark of this estate's style. At this stage the wine is still in its early development and will reward extended cellaring well into the 2050s.

Pairs well with bistecca alla Fiorentina, braised wild boar, aged Pecorino, lamb roast, porcini mushroom dishes

The Biondi-Santi Brunello di Montalcino Riserva is produced only in outstanding years from a strict selection of the estate's oldest vines at Tenuta Greppo, some dating back to the 1930s, using the estate's own BBS11 clone of Sangiovese Grosso. The 2019 growing season began with a cold, wet spring and late flowering, followed by a hot, dry summer tempered by northern winds and timely rainfall, resulting in well-ripened fruit with natural concentration and freshness. Fermentation is carried out with indigenous yeasts, and the wine is aged in large Slavonian oak casks, a method consistent with the estate's longstanding approach to structure and longevity. The wine displays complex aromas of dark cherry, plum, balsamic herbs, dried rose, tobacco, and orange zest, with a palate defined by firm, well-integrated tannins and bright acidity. First produced in 1888, the Riserva has been released only a select number of times in the estate's history, making each vintage a rare and limited production. The 2019 Riserva is built for long aging and is best approached from 2029 onward, with critics awarding scores ranging from 98 to 100 points.

Pairs well with Bistecca alla Fiorentina, Wild boar or venison stew, Aged Pecorino or Parmigiano-Reggiano, Braised beef short ribs

The 1998 Soldera Case Basse Brunello di Montalcino Riserva is produced by Gianfranco Soldera at his Podere Case Basse estate in the southern part of Montalcino, Tuscany. The wine is made entirely from Sangiovese Grosso, farmed organically without pesticides or chemicals, with very low yields. Fermentation takes place spontaneously in large Slavonian oak vats using only native yeasts, and the wine is aged in large Slavonian oak barrels for approximately five years before bottling. The 1998 vintage produced a wine of notable depth and elegance, with tannins that have continued to resolve over time and aromatics that show beautiful development. Multiple critics describe it as a rich, intense wine entering a plateau of maturity, and it is expected to drink well through the late 2030s.

Pairs well with roasted lamb, aged Pecorino, wild boar ragu, braised beef

Camarcanda is the top red wine of Ca' Marcanda, the Gaja family estate in Castagneto Carducci, Bolgheri, established in 1996. The 2022 vintage is a blend of approximately 80% Cabernet Sauvignon and 20% Cabernet Franc, with 25% whole-bunch inclusion, aged for 12 months in small barriques followed by 6 months in larger 60-hectolitre casks before bottling. The vineyards sit on white soils rich in limestone, firm clay, and stones, which slow ripening and help preserve acidity even in warm years. The 2022 growing season was marked by persistent drought and heat through summer, with rains arriving in mid-August, resulting in grapes with high natural acidity despite the warmth. Tannins are smooth and well-integrated, giving the wine an approachable texture earlier than more structured vintages such as 2019 and 2021. The wine scores 95 points from Wine Spectator and is well-regarded across major critics for its clarity of fruit and brightness of character.

Pairs well with Roast lamb, Grilled ribeye, Aged hard cheeses, Mushroom-based pasta

Case Basse is a 100% Sangiovese grown on the 23-hectare estate southwest of Montalcino at roughly 320 metres elevation. The 2019 vintage was cool and wet with a rainy spring and a summer without thermal anomalies, with harvest beginning on 13 September. Grapes are destemmed and fermented as whole berries in large, truncated cone-shaped Slavonian oak vats using only native yeasts, with no additions or filtration. The wine aged for approximately four years in large Slavonian oak botte before resting a further six months in bottle prior to its commercial release in 2024. Just 18,049 bottles were produced of this vintage, the first made after the death of founder Gianfranco Soldera in February 2019, with his family carrying on the farming and winemaking. The 2019 shows greater fruit intensity and textural weight than some earlier vintages while retaining the finesse and purity that define this estate.

Pairs well with Bistecca alla Fiorentina, Roast lamb, Aged Parmigiano Reggiano, Truffle dishes, Wild boar ragu

Castello di Ama is an estate in Gaiole in Chianti, located within the Gaiole UGA in the heart of the Chianti Classico zone, about 12 miles northeast of Siena. The Ama Chianti Classico DOCG was introduced with the 2010 vintage, coinciding with the creation of the Gran Selezione tier, and it represents the estate's entry-level bottling. The wine is made almost entirely from Sangiovese, with a small addition of Merlot drawn from young vines averaging 10 to 12 years of age, planted at a high density of 5,200 vines per hectare across four estate vineyards: Bellavista, Casuccia, San Lorenzo, and Montebuoni. Fermentation is carried out with ambient yeasts in temperature-controlled steel tanks, followed by malolactic fermentation also in steel, keeping the style fresh and fruit-forward. The estate has practiced sustainable viticulture since the late 1990s and holds Equalitas sustainability certification.

Pairs well with Grilled and roasted meats, Pasta with tomato-based sauces, Aged Pecorino and Parmigiano, Wild mushroom dishes

Fontodi's Filetta di Lamole is a pure Sangiovese grown at roughly 600 metres above sea level in the Lamole area of Chianti Classico, a site the Manetti family has worked since 2014. The higher elevation and Macigno sandstone soils produce a wine that is noticeably fresher and more transparent in style compared to Fontodi's Panzano estate wines. Grapes are farmed organically; the must ferments in stainless steel with skin maceration and the wine then ages for 24 months in large French oak barrels. The 2022 vintage, a warm year for the zone, added ripeness and body to a wine that can otherwise lean toward the leaner end of the spectrum given its altitude. The result is a mid-weight red with polished tannins, lively acidity, and good length.

Pairs well with Tuscan pasta with tomato-based sauces, roasted pork, wild mushroom risotto, lamb

The Vigneto Lapina Gran Selezione is a single-vineyard Sangiovese from the Lapina vineyard on the Vallepicciola estate in Vagliagli, within the Castelnuovo Berardenga commune of Chianti Classico. Soils in the vineyard are predominantly clay and limestone with galestro and alberese, giving the wine structure and aromatic precision. Grapes are harvested in the first ten days of October at a yield of 65 quintals per hectare. Alcoholic fermentation takes place in temperature-controlled concrete vats with 15 days of maceration, followed by malolactic fermentation in large, used French oak barrels. The wine ages for approximately 30 months in barrique, with 30 percent first-passage and 70 percent second-passage wood, before bottle ageing prior to release. The 2021 vintage was selected among the top 20 wines at the 2025 Chianti Classico Collection tasting, reflecting the quality of the growing season.

Pairs well with braised beef peposo, game meat, roasted or grilled red meat, aged hard cheeses

The Brancaia Chianti Classico Riserva 2022 is a blend of approximately 80% Sangiovese and 20% Merlot, with grapes drawn from the estate vineyards in Castellina in Chianti and Radda in Chianti. The vineyards sit on medium-fertile, clay-silt-sand soils at elevations typical of the Chianti Classico zone, with a continental climate marked by cold winters and warm summers. Harvest is carried out by hand from late September into early October. The Sangiovese is aged in tonneaux and the Merlot in barriques for approximately 16 months, followed by an additional 8 months of bottle aging before release. The 2022 vintage produced a wine with good concentration, structured tannins, and sufficient acidity to support further cellaring. It can be approached now but shows greater complexity from 2026 onward.

Pairs well with Game meats, Tomato-based pasta dishes, Roasted meats, Aged pecorino and hard cheeses

Clinio is produced by Tenuta Fratini, a family-owned estate situated in Donoratico, a locality within the Castagneto Carducci municipality in the Bolgheri area of coastal Tuscany. The estate farms around 20 hectares of vines within a much larger land holding, focusing exclusively on red wine production. The wine is made predominantly from Cabernet Franc, with grapes selected both in the vineyard and again in the cellar before fermentation in temperature-controlled stainless steel conical tanks using spontaneous yeasts. After vinification, the wine matures for at least 12 months in second and third-pass barriques, which integrate oak influence without overwhelming the fruit character. The 2023 vintage follows the same winemaking approach established across previous releases, producing a structured yet approachable red with good ageing potential for its category.

Pairs well with grilled red meats, braised lamb, aged hard cheeses, wild mushroom dishes

Coniale is a 100% Cabernet Sauvignon produced by Castellare di Castellina, a winery situated in one of the oldest areas of the Chianti Classico zone in the province of Siena. The grapes are vinified in temperature-controlled stainless steel tanks, followed by malolactic fermentation. The wine then ages for 18 months in French oak barriques, of which 50% are new, and rests for a further 10 months in bottle before release. The approach in both vineyard and cellar prioritises elegance over raw power, aiming to let the characteristics of the Castellina terroir come through alongside the natural structure of Cabernet Sauvignon. The result is a full-bodied red with an intense ruby colour, persistent tannins, and a fruit-driven profile underscored by measured oak influence.

Pairs well with Grilled red meats, Venison, Game birds, Aged cheeses, Mushroom dishes

Guardavigna is produced by Podere Forte on the Orniello vineyard, a one hectare single plot in Castiglione d'Orcia, in the Val d'Orcia area of southern Tuscany. The 2019 vintage is 100% Cabernet Franc drawn from vines averaging 25 years of age, grown on calcium schist soils at approximately 500 metres elevation with a south to north exposure. The estate is Demeter certified biodynamic, and no fining agents are used at any stage of production. After manual bunch selection at harvest in October, the wine undergoes maceration of up to 35 days in conical wooden barrels, followed by full malolactic fermentation and 18 months of ageing in 228 litre barrels. Total SO2 at bottling is 69 mg/L, residual sugar is below 0.1 g/L, and only 2,857 bottles were produced. The wine presents a warm, deep red colour, with a dense tannic structure that is polished and precise, pointing to considerable ageing potential.

Pairs well with Roasted lamb or beef, Hard aged cheeses, Mushroom risotto, Wild game

Harte is a Bolgheri Superiore DOC red wine produced by Tenuta Fratini, an estate located within the Bolgheri zone on the Tuscan coast. Bolgheri Superiore is a classification that requires a minimum of 24 months of ageing before release, resulting in wines with greater structure and aging potential than standard Bolgheri reds. The appellation is well known for Cabernet Sauvignon, Merlot, and Cabernet Franc, often blended in varying proportions. The 2023 vintage in coastal Tuscany benefited from warm, dry growing conditions tempered by sea breezes from the Tyrrhenian coast. Wines from this area typically show dark fruit character, structured tannins, and good acidity supported by the maritime influence on the microclimate.

Pairs well with grilled ribeye, lamb chops, aged pecorino, wild boar ragu

Podere 414 is a certified organic estate in Magliano in Toscana, in the southern Maremma of Tuscany, producing within the Morellino di Scansano DOCG. The estate covers approximately 22 hectares of vineyards planted predominantly to Sangiovese, with small plots of Ciliegiolo, Colorino, Alicante and Syrah. All farming is certified organic under ICEA. The Morellino di Scansano DOCG rosato is a dry wine made in a fresh, unadorned style suited to the Mediterranean climate of the Maremma. The 2024 vintage technical sheet had not been published at the time of this record; grape composition reflects the estate's established blend for this appellation.

Pairs well with grilled fish, seafood pasta, charcuterie, light vegetable dishes

Tenuta di Sesta is a family estate located in the southern part of the Montalcino municipality, between Sant'Angelo in Colle and Castelnuovo dell'Abate, at elevations ranging from 200 to 400 metres above sea level. The estate holds 7.4 hectares registered for Rosso di Montalcino DOC production, with the remainder split between Brunello di Montalcino DOCG and Sant'Antimo DOC. The wine is made entirely from Sangiovese Grosso, the only permitted grape variety under the Rosso di Montalcino DOC regulations. It presents an intense ruby red colour with a broad, fruity nose of red fruits and blackberry alongside spicy notes of black pepper. On the palate it is balanced and well-structured, with soft tannins and good length, offering an approachable and earlier-drinking expression relative to the estate's Brunello. The estate has been managed by the Ciacci family since 1995, favouring traditional ageing in large oak barrels.

Pairs well with grilled lamb, pasta with meat ragu, aged pecorino, roasted pork

This wine is produced by Gualdo del Re, a family estate farming around 27 hectares of vineyards in Suvereto, in the Livorno province of Tuscany. It is made from 100% Sangiovese grown at approximately 100 metres above sea level on soils of sand, clay, and stone, trained using Guyot and spur cordon systems at a density of 6,500 vines per hectare. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks, after which malolactic fermentation and ageing continue in new and second-use barriques for 15 months. The wine then spends a further 12 months in bottle before release. The 2019 vintage presents an intense ruby red colour, aromas of cherry, morello cherry, cocoa, and tobacco, with a structured palate of mature, silky tannins and sustained length. The winemaking is overseen by Barbara Tamburini, one of Italy's well-regarded winemakers, who works across all of Gualdo del Re's single-variety wines.

Pairs well with Red meat, Game, Aged hard cheeses, Braised dishes

Soffocone di Vincigliata is made from grapes grown in the single Vincigliata vineyard surrounding Castello di Vincigliata in Fiesole, overlooking Florence at over 300 metres altitude. The 2021 growing season began with a mild, rainy winter that built good water reserves, followed by a warm summer that the old vines, around 70 years of age, handled well, producing healthy, generous bunches. The blend is predominantly Sangiovese, with small additions of Canaiolo and Colorino, grown in galestro and marl-rich soils with a south-southwest exposure. Fermentation takes place in stainless steel tanks with regular punch-downs over approximately ten days, after which the wine is aged for around 15 to 18 months in large old French oak casks. The result is a structured yet fresh Tuscan red with classic varietal character, balancing red fruit, floral notes, and earthy spice with lively acidity.

Pairs well with grilled red meats, roasted lamb, aged Pecorino, wild boar ragu, mushroom-based pasta

Tenuta Calimaia is a 70-hectare estate on the gentle hills between the Val di Chiana and Val d'Orcia, at 300 metres above sea level, in one of the most historically regarded zones for Vino Nobile di Montepulciano. The vineyards are diversified in exposure and soil type, allowing each variety to express its best potential. Grapes are harvested by hand and fermented in temperature-controlled stainless steel tanks at a maximum of 26°C, with spontaneous fermentation and maceration on skins with pumping-over and délestage for polyphenol extraction. Malolactic fermentation is completed in steel before winter, after which the wine matures for 24 months in 50 hL oak barrels, followed by 4 months of bottle ageing before release. The 2021 growing season saw significant climatic variation, with veraison starting in late July and a rapid ripening phase driven by low rainfall in August and September, yielding grapes with bold colour, intense ripe fruit aromas, and a structure of rich tannins and good acidity.

Pairs well with bistecca alla Fiorentina, braised lamb, aged Pecorino, wild boar ragu, roasted porcini mushrooms

Viacroce is a single-vineyard Vino Nobile di Montepulciano produced by Tenuta Calimaia, the Montepulciano estate of Marchesi Frescobaldi. The grapes come exclusively from the Pieve Cervognano vineyard, planted on clay-rich loam soils of Pliocene marine origin at around 300 metres above sea level. The 2022 growing season saw a mild, rainy winter that recharged the water table, followed by a hot and dry spring and summer; by harvest the fruit was healthy, concentrated and phenolically ripe. Grapes were hand-picked and vinified in temperature-controlled steel tanks with 25 days of skin maceration and pumping over; malolactic fermentation was completed in steel before the wine moved to wood. Ageing lasted 24 months in wood, split equally between barriques and 50-hectolitre French oak barrels, followed by a further 12 months of bottle rest before release.

Pairs well with bistecca alla fiorentina, braised wild boar, lamb shoulder, aged Pecorino di Pienza

Tenuta Calimaia Riserva 2021 is a Vino Nobile di Montepulciano DOCG Riserva produced by Frescobaldi from vineyards on the gentle hills between the Val di Chiana and Val d'Orcia, at approximately 300 metres above sea level. The 2021 growing season delivered low rainfall between August and September, accelerating ripening and producing grapes with bold colours, intense ripe fruit aromas, abundant tannins and good acidity. Grapes were hand-harvested and vinified in stainless steel tanks at a controlled temperature of 26°C with spontaneous fermentation; maceration on the skins lasted 20 days to extract polyphenols through frequent pumping over and délestage. The wine matured for 36 months in 50-hectolitre oak barrels, followed by a further 6 months of bottle ageing before release. It is a brilliant ruby red in the glass, with a complex nose of red and black berries, balsamic herbs and well-integrated sweet spices and black pepper, and a full, silky structure on the palate.

Pairs well with braised beef, wild boar, aged pecorino, lamb

Camarcanda is the top wine of the Ca' Marcanda estate, the Gaja family's Bolgheri property in Castagneto Carducci. The 2021 vintage is a blend of 80% Cabernet Sauvignon and 20% Cabernet Franc, with no Merlot in the blend. The wine aged for 12 months in French barriques followed by 6 months in 60-hectolitre casks. The 2021 growing season brought a cold, dry spring with two late frosts that delayed the vegetative cycle, followed by a summer marked by Mediterranean drought with sporadic rainfall, yielding healthy, concentrated fruit. The wine is ruby red with garnet shades, structured and concentrated, with supple texture and well-managed tannins balanced by fresh acidity and a mineral, saline finish.

Pairs well with Bistecca alla Fiorentina, Lamb rack, Aged pecorino, Braised beef short rib

Cont'Ugo is produced exclusively from Merlot grapes grown on the Guado al Tasso estate, a property of Marchesi Antinori situated in the Bolgheri DOC on the coast of Upper Maremma, approximately 100 kilometres southwest of Florence. The vineyards lie at 45 to 60 metres above sea level on clayey-loam soils of predominantly alluvial origin, benefiting from a mild coastal climate moderated by Mediterranean breezes. In 2021, summer temperatures remained moderate, allowing a gradual and healthy ripening of the fruit. Fermentation lasted around 20 days with temperature management tailored to extract both aromatic freshness and phenolic structure, followed by malolactic fermentation and 12 months of aging in second-fill barriques before bottling in March 2023. The wine presents an intense ruby red colour and is the estate's expression of Bolgheri through a single-varietal Merlot lens.

Pairs well with grilled lamb, beef stew, aged hard cheeses, mushroom-based dishes

Galatrona is a single-vineyard, 100% Merlot produced by Fattoria Petrolo in the Val d'Arno di Sopra DOC in Tuscany. The 2022 vintage was fermented spontaneously in glazed concrete vats, then aged for approximately 18 to 20 months in French oak tonneaux and barriques, with roughly one third new oak. Winemaking for this vintage shifted toward a more reductive style early in the process, with greater lees contact and no racking, to support longer bottle development. The estate follows organic farming practices, and the Galatrona vineyard sits at around 350 metres above sea level with vines trained in the Guyot system. The 2022 wine received a 100-point score from James Suckling and was ranked fourth in his Top 100 wines of 2024, with additional high scores from Decanter and other publications. Proprietor Luca Sanjust has described 2022 as the most Tuscan expression of Galatrona he has produced, noting the Merlot's ability to take on characteristics similar to Sangiovese in the Valdarno territory.

Pairs well with roast lamb, beef tenderloin, aged hard cheeses, duck breast, wild mushroom risotto

Haiku is produced by Castello di Ama, an estate situated at the southern edge of the Chianti Classico zone in Gaiole in Chianti, Tuscany, with vineyards ranging from 390 to 530 metres altitude. The wine is a blend of Sangiovese with Cabernet Franc and Merlot, and is classified as a Toscana IGT due to the inclusion of non-native varieties. The 2011 vintage was noted for its forward, open character with dark cherry and plum fruit alongside mocha, smoke and herb notes. Galestro rock and calcareous soils at the estate contribute a mineral edge and natural freshness to the wine. Castello di Ama uses the name Haiku as a reference to the brevity and simplicity of the traditional Japanese poetic form, reflecting a philosophy of directness in the winemaking approach. The wine is vinified at the estate and intended to be approachable in its youth while also offering potential for further development in bottle.

Pairs well with grilled red meats, lamb, aged hard cheeses, wild mushroom dishes

I Sodi di San Niccolò is a red wine produced by Castellare di Castellina in the Chianti Classico area of Tuscany, classified as Toscana IGT. The blend is composed of approximately 85% Sangioveto (an old local name for Sangiovese) and 15% Malvasia Nera, both native Tuscan varieties. After maceration of roughly 18 to 25 days, the wine is aged in new barriques for around 18 months before bottling. The name refers to two things: 'I Sodi' describes steep, stony hillside land that is difficult to work and must be harvested by hand, while 'San Niccolò' is an abandoned church on the Castellare estate. The wine was conceived in the early 1980s to show that indigenous Tuscan grapes alone could produce a wine capable of aging and competing at an international level without the addition of non-traditional varieties. The 1995 vintage, now at roughly 30 years of age, is likely fully mature, showing tertiary complexity with dried fruit, leather, and earthy notes rather than primary fruit.

Pairs well with Bistecca alla Fiorentina, Aged Pecorino or Parmigiano-Reggiano, Braised wild boar or venison, Truffle-based pasta dishes

Le Pergole Torte is produced entirely from Sangiovese grapes grown in Montevertine's historic vineyards in Radda in Chianti, first made in 1977 as one of the earliest single-varietal Sangiovese wines in the area. The 2016 vintage was fermented in concrete tanks for approximately 25 days, followed by malolactic fermentation also in concrete. Ageing follows 12 months in Allier barriques and 12 months in larger Slavonian oak casks, plus around 3 months of bottle rest before release. The 2016 growing season in Tuscany produced concentrated, structured fruit with excellent natural acidity, contributing to the wine's ageing potential. Because Montevertine bottles Le Pergole Torte across several lots due to cellar logistics, there can be minor variation between bottles of the same vintage. The wine carries the Toscana IGT classification, a status Montevertine has held since leaving the Chianti Classico Consortium in 1982.

Pairs well with Bistecca alla Fiorentina, Wild boar stew, Aged Pecorino, Lamb with herbs

Le Serre Nuove dell'Ornellaia is the second wine of the Ornellaia estate in Bolgheri, on the Tuscan coast. The 2023 is a blend of 44% Merlot, 37% Cabernet Sauvignon, 11% Cabernet Franc and 8% Petit Verdot, all hand-harvested and double-sorted before vinification. Fermentation took place partly in stainless steel and partly in concrete vats at 22 to 28°C, followed by 10 to 15 days of maceration. The wine then underwent malolactic fermentation in stainless steel before ageing for 15 months in barriques, 25% new and 75% once-used. After blending at the 12-month mark, the wine returned to barrel for a further three months and then spent six months in bottle before release. The 2023 growing season was marked by early budbreak, spring rains, and a dry August and September that allowed even ripening across the estate's sand and clay soils.

Pairs well with grilled lamb, braised beef short ribs, aged pecorino, duck confit

Luce is a blend of Sangiovese and Merlot grown on the southwest-facing slopes of Montalcino, in the Siena hills of Tuscany, classified as Toscana IGT. The estate was originally a joint venture between the Frescobaldi and Mondavi families and is now fully owned by the Frescobaldi family. Grapes are harvested and fermented separately, with spontaneous fermentation using no added yeasts, followed by maceration on the skins. Blending takes place immediately after fermentation and prior to aging exclusively in French oak barriques. The 2023 vintage shows a deep ruby color with aromas of ripe red fruits, spices and cedar, leading to a rich, full-bodied palate with balanced acidity and structured tannins.

Pairs well with Bistecca alla Fiorentina, Braised beef or lamb, Aged hard cheeses, Wild boar ragu

Lucente is produced by Tenuta Luce, an estate in Montalcino created through a partnership between the Frescobaldi family and the late Robert Mondavi. The wine is a blend of Merlot and Sangiovese grown on the estate's vineyards in Montalcino, within the broader Toscana IGT designation. Fermentation takes place in temperature-controlled stainless steel tanks, followed by ageing in French oak barriques. The wine sits below Luce della Vite in the estate's range and is intended to express the character of the Montalcino terroir in a more approachable style. Technical data specific to the 2024 vintage had not been published at the time of this response.

Pairs well with grilled lamb, beef stew, aged pecorino, pasta with rich meat sauces

Lupicaia is produced from Cabernet Sauvignon and Merlot grown on calcareous and clayish soils with a rocky substratum at Castello del Terriccio, near Castellina Marittima in coastal Tuscany. The vineyards face south to south-east and benefit from sea breezes off the Tyrrhenian coast, which promote even ripening and the development of polyphenols. Each variety is vinified separately before ageing in Allier oak barriques of 225 litres and tonneaux of 500 litres for approximately 22 months, followed by further bottle ageing before release. The 2008 vintage produced a wine of considerable structure and concentration, with finely integrated tannins that support long cellaring. Lupicaia has been produced since the 1993 vintage and is the flagship red of the estate.

Pairs well with beef and lamb roasts, aged hard cheeses, braised game, mushroom-based dishes

Lux Vitis is produced by Tenuta Luce from a small 3-hectare Cabernet Sauvignon vineyard planted in 2004 on mixed sandy soils in Montalcino. A small proportion of Sangiovese is added to the blend to round out the wine's character. The wine is aged for 24 months in new French oak barrels before release. Production is strictly limited each vintage, making it one of the rarer wines from the estate. The first vintage of Lux Vitis was 2015, and the wine sits within the Toscana IGT classification. The 2022 vintage received a score of 95 points from James Suckling, who described it as compact, focused, and showing dark fruit with mocha, chocolate, licorice, and graphite.

Pairs well with Roast lamb, Aged beef, Hard aged cheeses, Braised short rib

Magari is produced by Ca' Marcanda, the Bolgheri estate acquired by Angelo Gaja in 1996, located in Castagneto Carducci on the Maremma coast of Tuscany. The wine is a blend of approximately 60% Cabernet Franc, 30% Cabernet Sauvignon, and 10% Petit Verdot, drawn from vineyards on two distinct soil types: dark soils rich in lime and clay, and white soils dense with limestone, clay, and stones. All varieties are vinified separately with a whole-bunch component included during fermentation, then aged in oak for 16 to 18 months with around 25% new wood before blending and further bottle maturation. The name Magari is an Italian expression meaning roughly "if only" or "maybe," used with a tone of irony. The wine sits in the middle tier of the Ca' Marcanda range, above Promis and below the top wine Camarcanda, following a Bordeaux-inspired style adapted to the Bolgheri coastal terroir. It shows a deep ruby colour with violet hues, a complex and layered nose, and a structured, food-friendly palate.

Pairs well with Grilled ribeye, Roast lamb, Aged pecorino, Wild boar ragu

Massetino is the second wine of Masseto, produced by Tenuta dell'Ornellaia from younger vines and select parcels on the Masseto hill in Bolgheri, on the Tuscan coast. The 2019 vintage is a blend dominated by Merlot with the addition of Cabernet Franc, grapes grown on the Pliocene blue-grey clay soils that define the character of this site. Each parcel is vinified separately in temperature-controlled tanks before the wine is aged in French oak barriques. The 2019 growing season produced wines of considerable richness and concentration, balanced by freshness and structure. At 14.5% ABV, the wine is approachable earlier than the grand vin Masseto while still offering genuine aging potential through the early 2030s.

Pairs well with Roast lamb, Aged Pecorino or Parmigiano, Braised beef short ribs, Wild boar ragu

Masseto is a single-vineyard wine grown on a roughly seven-hectare parcel of blue Pliocene clay in the Bolgheri hills of coastal Tuscany, at elevations around 120 metres above sea level. The 2023 vintage is made entirely from Merlot and carries 14.0% alcohol by volume, somewhat lower than preceding vintages. The 2023 growing season in Bolgheri began with mild winter weather and early budbreak, followed by spring rains that reduced yields, then a hot and dry summer that allowed the remaining fruit to ripen with precision and energy. Grapes are hand-harvested into small crates, sorted on a double sorting table before and after destemming, and each parcel is vinified separately with fermentation in tank followed by malolactic fermentation and ageing in French oak barriques. The resulting wine is dense in colour, with a structured tannic frame and fresh acidity that suggest a long ageing trajectory.

Pairs well with roasted beef, braised lamb, aged hard cheeses, truffle-based dishes

Mordese is a 100% Cabernet Franc from Vallepicciola, an estate located near Castelnuovo Berardenga in the Chianti Classico hills at roughly 350 to 400 metres above sea level. Grapes are harvested in the third decade of September from the dedicated Mordese vineyard at a yield of 55 quintals per hectare. Alcoholic fermentation and maceration take place in temperature-controlled concrete vats for approximately 20 to 25 days, followed by malolactic fermentation and ageing in French oak barriques, with 50% new oak. The wine is then aged for a further period in bottle before release. It presents an intense, deep red colour with aromas of black berry fruit, pepper, sweet spices, dark cherry, dark chocolate and balsamic, menthol nuances on the nose.

Pairs well with blue cheeses, duck, roast pork, grilled and braised red meats

Ornellaia 2002 is a Bordeaux-style blend from Tenuta dell'Ornellaia, produced in a cool and rainy vintage that required strict fruit selection and resulted in lower production volumes. The estate's winemaker noted that 2002 demonstrated how Ornellaia's terroir in Bolgheri performs well even in cooler, more challenging years. The wine follows the estate's typical structure of Cabernet Sauvignon as the dominant variety, blended with Merlot, Cabernet Franc, and occasionally a small portion of Petit Verdot. Aging takes place in French oak barriques for approximately one year before blending, contributing to its layered texture and aromatic complexity. At over two decades of age, the wine retains good acidity and smooth tannins, with notes of dried fruit and spice continuing to develop. Tenuta dell'Ornellaia was established in the early 1980s by Marchese Lodovico Antinori, and the estate has been under the ownership of Marchesi de' Frescobaldi since 2005.

Pairs well with Ribeye and grilled beef, Lamb chops, Aged hard cheeses, Wild mushroom dishes

Petruccino is produced by Podere Forte, an organic and biodynamic estate founded in 1997 by Pasquale Forte in the Val d'Orcia, near Castiglione d'Orcia in Siena province. The wine is made from 100% Sangiovese, a practice adopted from the 2016 vintage onward; earlier releases included a portion of Merlot. Vines are planted at high density, between 7,000 and 10,000 plants per hectare, trained in Alberello and Guyot systems on fissile calcareous schist soils with a clay-rich topsoil layer of 30 to 40 centimetres. Vinification takes place in large wooden vats, followed by aging in oak barrels. Petruccino is considered the estate's more approachable expression alongside its top wine Petrucci, yet displays genuine structural depth from the two years between harvest and release. The wine falls under the Orcia DOC, one of Tuscany's less widely known but geographically precise appellations within the UNESCO-listed Val d'Orcia landscape.

Pairs well with Grilled lamb, Wild boar ragu, Aged Pecorino, Pasta with meat sauce

The 1995 Sassicaia is a blend of Cabernet Sauvignon and Cabernet Franc grown on the Tenuta San Guido estate in Bolgheri, Tuscany. The 1995 growing season was characterised by irregular weather, low summer temperatures, and frequent rainfall, which delayed ripening by approximately ten days and preserved a higher than normal natural acidity. Harvest began on 18 September in the Aianova vineyard, with grape ripening described as good overall. The soils across the estate range from limestone and marl to pebbles and clay, at altitudes between 80 and 400 metres above sea level with a west to south-west exposure. Fermentation took place in stainless steel at controlled temperatures, followed by malolactic fermentation, and the wine was then aged for at least two years in French oak barrels before bottling. At this stage of its evolution, the wine shows the characteristic development of aged Sassicaia: dried fruits, leather, cedar, and spice, underpinned by the firm structure and acidity that defined the vintage.

Pairs well with lamb, beef fillet, aged hard cheeses, wild mushroom dishes

The 1999 Sassicaia is produced by Tenuta San Guido in the Bolgheri Sassicaia DOC in coastal Tuscany, and is made from a blend of Cabernet Sauvignon and Cabernet Franc. The 1999 growing season was marked by a cold winter and excellent spring conditions, followed by a hot, dry summer with no precipitation in the Bolgheri area. Harvest began in early September and continued for approximately four weeks without interruption. Fermentation took place in stainless steel vats at controlled temperatures, followed by aging in French oak barrels and extended bottle conditioning. At over 25 years of age this wine has reached considerable maturity, showing more textural richness and darkness compared to neighboring vintages, along with some tertiary complexity from bottle age. It is a full-bodied, age-worthy wine with the firm structure and terroir-driven character that Bolgheri Sassicaia is known for.

Pairs well with lamb, beef tenderloin, aged hard cheeses, wild game, braised veal

Sassicaia 2001 is produced by Tenuta San Guido on the Bolgheri coast of Tuscany, a blend of Cabernet Sauvignon and Cabernet Franc grown on soils with a strong limestone presence, along with areas of marl, pebbles, and clay at altitudes between 80 and 400 metres. The 2001 growing season was particularly favourable, with very little summer rainfall and temperatures consistently above the seasonal average, enabling an early and complete ripening of the grapes. Harvesting began in the first days of September, with the early ripening contributing to full polyphenol polymerisation, rounded tannins, and good sugar concentration in the fruit. Fermentation took place in stainless steel vats at a controlled temperature of around 30 to 31°C, following the estate's standard practice. Ageing proceeded in French oak barriques for approximately 24 months before bottling, in line with Tenuta San Guido's established approach for Sassicaia. At over two decades from vintage, the wine has developed tertiary complexity while retaining its structural backbone and fruit character.

Pairs well with grilled lamb, beef fillet, aged hard cheeses, venison

Sassicaia 2012 is a Bolgheri Sassicaia DOC wine produced by Tenuta San Guido on the Tuscan coast, made from Cabernet Sauvignon and Cabernet Franc grown in estate-owned plots at altitudes between 100 and 300 metres on calcareous, marl-rich soils with some clay. The 2012 growing season began with a cold, wet autumn and a harsh winter before a warm, dry summer that allowed for gradual, even ripening with no risk of overripeness. Fermentation took place in stainless steel at controlled temperatures below 29°C, with spontaneous malolactic fermentation completed in steel by early December 2012. The wine was aged for 24 months in 225-litre French oak barriques, with approximately 40% new wood and 40% first-fill, contributing structure without overwhelming the fruit. The 2012 vintage received a perfect 100-point score from Robert Parker, the second time the wine has achieved that score alongside the 2016. Structurally it sits in a classic Sassicaia mould: firm but polished tannins, bright acidity and a long, precise finish that points to strong aging potential.

Pairs well with lamb, beef ribeye, aged pecorino, herb-crusted veal, wild boar

Sassicaia 2023 is produced by Tenuta San Guido in Bolgheri, on the Tuscan coast, and holds its own dedicated DOC appellation: Bolgheri Sassicaia. The blend is 87% Cabernet Sauvignon and 13% Cabernet Franc, drawn from estate vineyards across Castiglioncello, Aia Nuova, Cerreta, Sassicaia di Sopra, and San Martino, at altitudes between 100 and 300 metres above sea level. The 2023 growing season was marked by a cold winter, above-average rainfall, and a significant outbreak of downy mildew that required strict fruit selection and resulted in roughly 20% lower yields than average. The wine was aged for 24 months in French oak barriques, with 40% new oak, and bottled in January 2026. Malolactic fermentation was intentionally delayed for a portion of the lots, and the oldest parcels received the longest skin contact of up to 20 to 25 days. The 2023 is considered among the strongest recent vintages for this wine, showing unusual openness and generosity in youth alongside the structural depth to reward further cellaring.

Pairs well with Grilled lamb, Beef fillet or ribeye, Aged pecorino or parmigiano, Wild game such as venison or hare, Truffle-based pasta

Solaia 2002 Annata Diversa is a single-vineyard wine from the Solaia vineyard on the Tignanello estate in Tuscany, planted on approximately 20 hectares facing south-west at 350 to 400 meters above sea level on stony alberese and galestro soils. The 2002 growing season was cold and rainy, which prevented Sangiovese from reaching optimal ripeness, so Antinori departed from the standard blend and produced the wine using only Cabernet Sauvignon and Cabernet Franc, most sources citing a ratio of around 90% Cabernet Sauvignon and 10% Cabernet Franc, though some sources note 85/15. The label bears the words Annata Diversa, meaning Different Vintage, to signal this atypical composition and reduced production. The wine was aged in French oak barrels and is now fully mature, showing a developed profile with secondary notes of leather, tobacco and dark chocolate alongside retained dark fruit. It is classified as a Toscana IGT, a broad appellation that accommodates non-traditional blends of this kind, placing it within the broader Super Tuscan category. Despite the difficult vintage, critics and collectors have noted that the wine holds up well when compared to more conventional Solaia releases.

Pairs well with roast lamb, filet mignon, truffle pasta, aged Tuscan pecorino, game

Solaia 2009 is a blend of 75% Cabernet Sauvignon, 20% Sangiovese, and 5% Cabernet Franc grown on a single parcel within the Antinori family's Tignanello estate in the Chianti Classico hills of Tuscany. The wine is classified as Toscana IGT, as its Cabernet-dominant composition falls outside the Chianti Classico denomination rules. The 2009 growing season was marked by a cold winter, a wet spring, and a long, hot, dry summer with an intense heat spike in August, producing ripe, concentrated fruit. The wine is deep ruby-red in color and shows considerable aromatic complexity, with prominent Cabernet Sauvignon character supported by the structural contribution of Sangiovese. It was aged in French oak barriques, which in its youth showed some prominence but has gradually integrated with bottle age. The wine is in a slightly richer style compared to cooler Solaia vintages, reflecting the warmth of the 2009 season, yet retains good acidity and balance.

Pairs well with lamb, beef tenderloin, aged hard cheeses, wild boar, braised short rib

Tignanello 1995 is produced by Marchesi Antinori from the Tignanello vineyard, a parcel of roughly 77 hectares with limestone-rich soils and a southwestern exposure at 350 to 400 metres above sea level within the Chianti Classico zone. The blend follows the standard established since 1982: 80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc, with no white grapes. The wine is aged in small French oak barriques, a practice that Tignanello pioneered among Sangiovese-based wines in Italy. As one of the original Super Tuscans and classified as Toscana IGT, it sits outside the traditional Chianti Classico DOCG rules yet draws entirely on fruit grown within that zone. The 1995 vintage in Tuscany produced wines of concentration and structure, and the wine displays the characteristic profile of the era: deep fruit, earthy complexity, and firm but well-integrated tannins. At this age, the wine has reached full maturity and should be consumed promptly with generous decanting.

Pairs well with grilled lamb, bistecca alla fiorentina, aged pecorino, wild boar ragu, roasted beef

Tignanello is a Toscana IGT red wine produced by Marchesi Antinori from a dedicated estate vineyard in San Casciano Val di Pesa, within the Chianti Classico zone. The 2009 vintage is blended from approximately 75% Sangiovese, 20% Cabernet Sauvignon, and 5% Cabernet Franc, a formula that has defined the wine since it was first produced in the 1970s. The wine is aged in French and Hungarian oak barriques, contributing layers of cedar, spice, and toasted notes to the naturally expressive Sangiovese fruit. The 2009 is considered a slightly understated vintage compared to 2007 and 2008, but stands out for its silkiness, focus, and drive. It shows good structural acidity alongside supple tannins that allow it to age gracefully over the medium to long term. The vineyard soils are primarily marl and alberese, which help retain freshness and give the wine a firm mineral backbone.

Pairs well with grilled lamb, beef tagliata, aged pecorino, wild boar ragu, mushroom risotto

Tignanello is produced from a single vineyard of approximately 57 hectares on the Antinori estate in Tuscany, planted on limestone-rich soils at 350 to 400 metres above sea level with a south-western exposure. The 2010 blend is composed of 80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc, aged in small French oak barriques. The 2010 growing season saw a late bud break and a slow start to summer, with warmer conditions arriving in July and continuing through harvest, resulting in well-ripened fruit with good natural acidity. The wine is deep ruby in colour and shows considerable aromatic complexity alongside a structured palate that balances concentration with freshness. Tignanello was among the first wines from the Chianti Classico area to exclude white grapes from the blend and to introduce non-traditional varieties such as Cabernet Sauvignon, contributing to the category now commonly called Super Tuscans. It is aged in small French oak barrels before bottling, which contributes cedar and spice notes to the Sangiovese-driven fruit character.

Pairs well with grilled lamb, beef braised in red wine, aged hard cheeses, wild boar ragu, roasted duck

Torrione is produced by Petrolo, an estate situated in the Valdarno di Sopra area of Tuscany near Bucine in the province of Arezzo, at altitudes ranging from approximately 250 to 500 metres above sea level on soils of loam, schist, marl and sandstone. The wine is a blend of Sangiovese drawn from multiple historical estate vineyards, with additions of Merlot and Cabernet Sauvignon, reflecting the Tuscan practice of combining Bordeaux varieties with Sangiovese without allowing them to overshadow the territorial character. The 2022 vintage was vinified with native yeasts in glazed concrete vats with soft, frequent manual pump-overs, followed by spontaneous malolactic fermentation in wood and maturation in a combination of concrete tanks, French oak 40-hectolitre barrels and tonneaux. Farming at Petrolo has been EU-certified organic since the 2016 vintage, with dry farming and no tillage practiced since 2004. The 2022 release received 94 points from Wine Advocate and was noted for its bold fruit intensity, structural depth and approachability at release. Yields are kept very low at a maximum of 1 kg per plant, concentrating the noble components needed for the wine's structure and balance.

Pairs well with grilled lamb, beef stew, aged pecorino, wild boar ragu, roasted pork

La Spinetta Barbaresco Bordini is made from 100% Nebbiolo grown in the Bordini vineyard in Neive, in the Langhe area of Piedmont. The vineyard sits at around 240 metres above sea level on calcareous marl soils with a notably sandy character, which gives the wine a lighter, more aromatic profile compared to other Barbaresco crus. Maceration and alcoholic fermentation take place in temperature-controlled vats over approximately 14 to 15 days, followed by malolactic fermentation in second-passage French oak barrels and a minimum of 9 months of aging before bottle refinement. The sandy, calcareous soils and south-east facing exposure promote slow, even ripening and contribute to the wine's fine tannin structure and floral lift. The 2023 vintage is not yet listed on the producer's official technical data sheets, which currently cover through 2022, so vintage-specific data such as ABV remain unconfirmed. Approximately 13,000 bottles are produced per year across all vintages of this label.

Pairs well with roasted red meats, braised lamb, game birds, aged hard cheeses

La Spinetta's Barbaresco Gallina is produced from 100% Nebbiolo grown in the Gallina vineyard in Neive, Cuneo, first acquired by Giorgio Rivetti. The vineyard sits at approximately 250 to 270 metres above sea level on a south-facing slope with calcareous marl soils containing a notable proportion of light-coloured sand, which contributes to the wine's characteristic softness and aromatic lift. Maceration and alcoholic fermentation took place in temperature-controlled vats over an average of 15 days, followed by malolactic fermentation in French oak barrels, 30% new and the remainder second-use. The wine then aged for 18 months in those barrels before an additional 8 months of bottle ageing prior to release. Farming in the vineyard is organic, with no herbicides or pesticides used, and the wine carries 14.5% alcohol by volume and a total acidity of 5 g/l.

Pairs well with braised beef short ribs, roast lamb, aged hard cheeses, truffle-based dishes, wild mushroom risotto

This Barbaresco comes from the Starderi single vineyard in Neive, in the Langhe hills of Piedmont, acquired by La Spinetta in 1996. The vineyard sits at 230 metres above sea level on blue-tinted calcareous marl with small percentages of clay, with a south-west exposure and vines averaging 55 years of age. The wine is made from 100% Nebbiolo, with maceration and alcoholic fermentation in temperature-controlled vats for around 15 days, followed by malolactic fermentation in new French oak barrels. Ageing continues for 20 months in barrel, then approximately 6 months in bottle before release. The 2006 presents an intense ruby red colour with orange reflections, and carries a total acidity of 5.5 g/l and a pH of 3.6.

Pairs well with braised beef, lamb, aged hard cheeses, truffle-based dishes

La Spinetta's Barbaresco Vursù Starderi is produced entirely from Nebbiolo grown on the Starderi vineyard in Neive, Cuneo, at around 230 metres above sea level on blue-tinted calcareous marl with small percentages of clay. The vineyard faces south-west and the Tanaro river in the valley below moderates both winter cold and summer heat. For the 2007 vintage, maceration and alcoholic fermentation took place in temperature-controlled vats for approximately 12 days, followed by malolactic fermentation in new French oak barrels and 22 months of barrel ageing. The wine was then bottle-aged for a further 6 months before release, reaching a final alcohol of 14.5% with a total acidity of 5.5 g/l and a pH of 3.6.

Pairs well with Braised beef and game, Aged hard cheeses, Lamb roast, Truffle-based dishes

The Barbaresco Vursù Valeirano comes from a three-hectare single vineyard in the municipality of Treiso, situated at approximately 450 metres above sea level with a due-south exposure. The soil is calcareous and rich in larger stones, promoting excellent drainage and yielding wines with notable minerality. Fermentation takes place in temperature-controlled vats with a maceration of around 15 days, followed by malolactic fermentation in new French oak barrels. The wine is then aged for 20 months in new French oak, transferred to stainless steel for 3 months, and rested in bottle for over a year before release. It is unfined and unfiltered. The 2006 shows an intense ruby red colour with orange reflections, total acidity of 5.5 g/l, and a pH of 3.6.

Pairs well with braised beef, lamb with herbs, aged Parmigiano Reggiano, truffle-based dishes, game birds

La Ca' Növa is a small family estate in Barbaresco, Piedmont, run by the Rocca family, whose cascina sits at the entrance to the Barbaresco village atop the Montestefano hill. This village-level Barbaresco DOCG is made from Nebbiolo grapes drawn from multiple estate vineyards, fermented in steel tanks for approximately 18 to 20 days using traditional submerged-cap technique with native yeasts. The wine then ages for around 16 months in large 30-hectolitre neutral Austrian oak casks, followed by at least 10 months of bottle ageing before release. The 2022 vintage produces an approachable, fruit-forward expression with fine tannins, genuine purity, and the perfumed, structured character typical of Nebbiolo from this appellation.

Pairs well with Braised beef or lamb, Aged Parmigiano Reggiano, Mushroom risotto, Game birds

Costa Russi is a single-vineyard Barbaresco produced by Gaja from a south-facing slope in the municipality of Barbaresco, Piedmont. The wine is made entirely from Nebbiolo grapes grown on calcareous marl soils at elevations between 250 and 330 metres above sea level. Fermentation takes place in stainless steel, followed by 12 months of ageing in barrique and a further 12 months in large oak barrels. Among Gaja's three single-vineyard Barbarescos, Costa Russi is known for its floral character and finesse, as opposed to the mineral profile of Sori Tildin or the power of Sori San Lorenzo. The 2022 vintage shows a pronounced floral quality with dark and red fruit, mint, spice, and licorice, all held together by well-integrated tannins and firm acidity. The wine has the structure to age for 15 or more years from the vintage.

Pairs well with roasted lamb, braised beef short ribs, aged Parmigiano-Reggiano, wild mushroom risotto, truffle dishes

Sorì San Lorenzo is a single vineyard located in the village of Barbaresco, facing south and southwest and overlooking the Tanaro River. The site sits close to the historic town center and its orientation helps regulate temperature and humidity throughout the growing season. Since the 2013 vintage, the wine is produced from 100% Nebbiolo and carries the Barbaresco DOP designation, having previously been labeled Langhe DOC when a small amount of Barbera was included. The 2022 growing season in Piemonte was hot and dry, among the warmest of the past decade, delivering early ripeness and concentrated fruit; cool nights in the hilly Langhe preserved good natural acidity. Of the Gaja single-vineyard Barbarescos, Sorì San Lorenzo is consistently the most austere and structured, requiring more time in bottle to reach full maturity than the other crus. The 2022 vintage shows an angular, taut profile with rich, refined tannins and strong aging potential.

Pairs well with braised or roasted beef, game, aged hard cheeses, truffle-based dishes, lamb

Sorì Tildìn is a single-vineyard wine produced by Gaja from an approximately 8-acre plot situated on a hilltop in the township of Barbaresco, just above Costa Russi. The vineyard, purchased in 1967, takes its name from Tildìn, the affectionate nickname for Clotilde, the grandmother of Angelo Gaja. Its south and southwestern amphitheater-shaped exposure provides maximum sunshine, promoting thorough ripening of the Nebbiolo grape. The wine was first bottled as a single-vineyard expression in 1970, and in recent vintages has returned to its Barbaresco DOP classification. The 2022 vintage was characterized by a torrid and dry growing season, yet the wine retains its signature focus, structure and mineral clarity. It is built for long aging, with the vineyard known to produce wines that can develop superbly over several decades.

Pairs well with Braised beef or veal, Lamb with herbs, Aged Parmigiano-Reggiano, Truffle-based dishes, Wild game

Ai Suma is Braida's most ambitious Barbera, produced from late-harvested 100% Barbera grapes grown in estate vineyards around Rocchetta Tanaro in the Asti province of Piedmont, on clay and sandy soils at around 160 metres above sea level. The name means 'we made it' in the local Piedmontese dialect, and was originally coined by Giacomo Bologna to mark the achievement of producing a Barbera of this concentration and complexity. After a temperature-controlled alcoholic fermentation with approximately 20 days of skin contact, the wine matures for around 15 months in oak barrels, followed by at least one year of bottle ageing before release. The 2021 vintage shows deep ruby colour with garnet highlights and a broad, layered nose of ripe dark fruit, liquorice, vanilla and cocoa, underpinned by toasted oak. On the palate it is full-bodied and warm, with concentrated fruit, firm but silky tannins, and the variety's characteristic acidity keeping the wine fresh and structured. The wine received strong critical attention in the 2021 vintage, scoring 95 points from Wine Enthusiast.

Pairs well with braised beef, lamb stew, aged hard cheeses, wild boar ragu

Montebruna is a 100% Barbera from vineyards in Rocchetta Tanaro, in the Asti province of Piedmont. The grapes undergo fermentation in temperature-controlled stainless steel tanks for approximately two weeks, after which the wine is transferred to large oak barrels for one year of ageing. The result is a purplish ruby red wine with well-defined fruit character and the naturally high acidity typical of the Barbera grape. The palate is full-bodied and harmonious, with dark fruit at the core balanced by freshness and a clean, almond-tinged finish. Rocchetta Tanaro, in the heart of the Monferrato hills, is considered one of the most suitable areas in Piedmont for growing Barbera. Braida assembled the Montebruna estate over seven years and multiple land parcels, all within this single high-quality growing site.

Pairs well with pasta dishes, red meats, white meats, aged cheeses, cured meats

The Barolo Bricco Ambrogio is produced by Paolo Scavino, a family estate based in Castiglione Falletto and founded in 1921, now run in its fourth generation by Enrico Scavino and his daughters Enrica and Elisa. The wine comes from the Bricco Ambrogio M.G.A. (Menzione Geografica Aggiuntiva) vineyard located in the village of Roddi, at an altitude of 275 metres with a south to south-east exposure. The soils are composed of Marne di Sant'Agata fossili and limestone, and the vines are among the oldest in the estate, with plantings dating as far back as 1947. The grape variety is 100% Nebbiolo, as required by the Barolo DOCG specification. The 2016 vintage in Barolo is widely regarded as one of the finest in recent memory, producing wines with excellent concentration, structure, and ageing potential. This wine shows the more open and accessible character associated with the Roddi commune, with a notably distinctive aromatic profile setting it apart from other crus in the Scavino portfolio.

Pairs well with braised beef short rib, roasted lamb, aged hard cheeses, truffle-based dishes, wild mushroom risotto

Bricco Ambrogio is a single-vineyard cru located in Roddi, the northeasternmost village within the Barolo appellation in Piedmont, Italy. The vineyard has a southeastern exposure that allows for significant diurnal temperature shifts, producing fresher, more detailed fruit compared to other Barolo crus. The wine is made from Nebbiolo, with a small parcel of old-vine Barbera and Dolcetto also present in the holding acquired by the Scavino family in 2012. Paolo Scavino is a family estate based in Castiglione Falletto, now in its fourth generation under Enrico Scavino and his daughters Enrica and Elisa, farming around 30 hectares entirely within the Barolo zone. The 2022 vintage produces a generous, approachable style with soft tannins and inviting aromatics that set it apart from more structured expressions from the estate. The wine offers good early accessibility while retaining the structure to develop further over the medium term.

Pairs well with braised beef short ribs, lamb chops, aged Parmigiano-Reggiano, wild mushroom risotto, truffle-based dishes

Mario Marengo is a family-run estate in La Morra with roots going back to 1899, now managed by Marco Marengo with support from his wife Jenny and son Stefano. The Brunate vineyard sits across the municipalities of La Morra and Barolo, forming a natural amphitheatre on calcareous-marly soils that promote aromatic complexity and long aging potential. The wine is made exclusively from Nebbiolo grapes, hand-harvested from the Brunate cru, and aged in large oak barrels, a traditional approach that preserves the grape's structure without masking its character. In the glass it shows a ruby red with garnet reflections, and the nose delivers cherry, plum, violet, dried rose, tobacco and balsamic notes. On the palate, the tannins are notably softer and more refined than many other Barolo crus, a result of the pronounced diurnal temperature shifts in the vineyard, while acidity keeps the wine taut and persistent. The 2021 vintage in Piedmont was marked by good growing conditions, producing wines of freshness and definition alongside the expected depth of Nebbiolo from this site.

Pairs well with roasted red meats, game, truffle-based dishes, aged cheeses, braised lamb

Barolo DOCG Cerequio is a single-cru wine from the Cerequio vineyard, situated between the municipal districts of La Morra and Barolo in Piedmont. Michele Chiarlo manages 22 acres of the Cerequio vineyard, which sits at around 320 metres above sea level on ancient Tortonian-era calcareous clay marl soils rich in magnesium and manganese. The grape variety is 100% Nebbiolo, hand-harvested and fermented on the skins in oak vats, followed by aging for two years in medium-sized oak casks before bottle refinement. The 2020 vintage benefited from a mild winter, a bright dry spring, well-timed summer rains, and a dry temperate September, resulting in fruit with notable freshness and balance. The wine displays a ruby-garnet colour and offers a structured, elegant profile with fine tannins and a finish driven by fresh acidity. First bottled as a single-cru in 1988, Cerequio is considered one of the most significant crus in the Barolo denomination.

Pairs well with Braised beef short rib, Lamb chops, Aged Piedmontese cheeses, Truffle-based pasta dishes, Wild boar stew

Gaja Conteisa is a single-vineyard Barolo produced from 100% Nebbiolo grown in the Conteisa vineyard in the La Morra commune. The vineyard faces south and sits on clay, calcareous marl, and sandy soils, characteristics that contribute to the wine's aromatic finesse and structural balance. The name Conteisa refers to a dispute lasting over a century between the municipalities of La Morra and Barolo over possession of the Cerequio area, resolved by an agreement signed in 1275. The 2021 vintage in Piedmont produced wines with rich fruit character and notably supple tannins, with full ripeness achieved across the Langhe. After fermentation, the wine undergoes extended aging in oak, in keeping with Gaja's approach to Barolo, before bottling. It is a structured wine that will benefit from further cellaring but shows the hallmark Nebbiolo profile of floral aromatics, cherry fruit, and fine-grained tannins.

Pairs well with Braised beef short ribs, Lamb rack with herbs, Aged Parmigiano Reggiano, Truffle-based pasta dishes, Wild boar ragu

Paolo Scavino is a fourth-generation family estate based in Castiglione Falletto, founded in 1921 and now run by Enrico Scavino's daughters Elisa and Enrica. The estate's Barolo DOCG is a multi-vineyard blend of 100% Nebbiolo drawn from plots across Castiglione Falletto, Barolo, Serralunga d'Alba, and neighboring villages. Grapes are fermented in stainless steel with indigenous yeasts and then aged in neutral French oak barrels, a method the family has used to highlight individual vineyard character. The 2011 vintage in Barolo was warm and dry, producing wines with ripe tannins, approachable fruit, and earlier accessibility than cooler years. This bottling shows sweet cherry, strawberry, and licorice with evenly matched tannins and a spiced finish, consistent with the softness the vintage is known for. At over ten years of age it is drinking well now, though bottles kept in good cellar conditions can continue to evolve for a few more years.

Pairs well with braised beef short ribs, lamb ragu with pasta, aged hard cheeses such as Parmigiano Reggiano, roasted porcini mushrooms

Mario Marengo is a small family-run estate in La Morra, established in 1899 and now operated by Marco and Jenny Marengo across just 6 hectares of vineyards. The base Barolo draws fruit from four La Morra vineyard sites: Fossati, Serra Denari, Roncaglia, and Boiolo, all hand-harvested. The wine is made entirely from Nebbiolo and aged in French oak barriques for 24 months, in keeping with the estate's approach of combining traditional Barolo structure with a more modern oak influence. The 2022 vintage in Piedmont was warm and relatively dry, producing wines with good ripeness and approachable fruit alongside the firm tannic backbone typical of Nebbiolo. The wine shows the aromatic complexity and earthy depth associated with La Morra, with tannins that will continue to integrate over time.

Pairs well with braised beef, lamb chops, aged hard cheeses, truffle-based dishes, game

Oddero Barolo 2022 is produced by Poderi e Cantine Oddero, a winery based in the Santa Maria fraction of La Morra with roots dating to the late 18th century. The wine is made entirely from Nebbiolo grapes drawn from three top crus in the Barolo zone, all farmed within the approximately 35 hectares of estate vineyards. The 2022 vintage was marked by exceptional drought and heat in the Langhe, resulting in reduced yields and concentrated fruit with naturally high alcohol. Winemaking follows a traditional approach with long maceration and extended aging in large, neutral oak barrels, consistent with the style for which Oddero is known. The wine shows the classic Barolo profile: assertive tannins, good acidity, and aromatic complexity that requires bottle age to fully resolve. It is best cellared for at least five years from vintage before opening, with the potential to develop further over the following decade.

Pairs well with roast beef, braised lamb, aged hard cheeses, wild mushroom dishes

Gattinara Tre Vigne is made from 100% Nebbiolo grapes drawn from three distinct estate vineyards in Gattinara, each at a different altitude between 280 and 420 metres above sea level, with soils of volcanic origin rich in silica, iron, porphyry and granite. The wine sits between the Gattinara Classico and the Riserva in the Travaglini range, aged in large Slovenian oak barrels for three to four years before bottle ageing. The 2020 vintage produced a wine described as approachable and fruit-forward with plump, juicy character and well-integrated oak. Colour is bright ruby red with orange reflections. Tannins are well extracted and polished, supporting the wine through a long finish with a savoury, mineral aftertaste. Travaglini is the largest single producer in Gattinara, farming around 44 hectares of vineyards in the appellation.

Pairs well with braised beef or osso buco, aged hard cheeses, roast lamb, mushroom risotto, game dishes

Paolo Scavino's Langhe Nebbiolo is made from 100% Nebbiolo grapes drawn from two single vineyards in the village of La Morra: Bricco Manescotto, with vines planted in 1960 and 1968, and Annunziata, planted in 1997. These vineyards are capable of producing Barolo, but the grapes are declassified and vinified separately to create an approachable, earlier-drinking Nebbiolo. Fermentation takes place in stainless steel at low temperature for a gentle extraction, followed by a short maceration of around five days. Aging lasts approximately eight months in neutral oak and stainless steel to preserve the fruit and freshness of the grape. The estate was founded in 1921 in Castiglione Falletto and is currently run by Enrico Scavino together with his daughters Enrica and Elisa across 30 hectares in the Barolo zone.

Pairs well with roasted veal, mushroom risotto, aged sheep's milk cheese, braised lamb

Angelo Negro Roero Riserva DOCG Ciabot San Giorgio is produced from 100% Nebbiolo grapes grown in the Ciabot San Giorgio vineyard in Monteu Roero, a single geographic mention within the Roero appellation. The vineyard sits at 280 metres above sea level on calcareous-clay soils with layers of grey marl, south to south-east facing, and is planted with old-clone Nebbiolo selected through mass selection by the Negro family. Vinification follows a traditional floating-cap maceration lasting 20 days, followed by a total maturation of 32 months split between oak barrels and bottle before release. The 2021 vintage was awarded Tre Bicchieri by Gambero Rosso Vini d'Italia 2025 and Three Gold Stars by the Guida Oro I Vini di Veronelli 2025, marking the first Tre Bicchieri recognition for this wine. The wine shows good longevity and is suited to cellaring well beyond 10 years, stored horizontally.

Pairs well with braised beef, roast lamb, aged hard cheeses, truffle-based dishes

Sito Moresco is a red blend produced by Gaja in Piedmont, Italy, under the Langhe DOP appellation. The wine takes its name from the Moresco family, previous owners of the Pajore parcel in Treiso that Gaja acquired in 1979. The 2023 is composed primarily of Nebbiolo and Barbera, drawn from vineyards in Treiso and Barbaresco in the Barbaresco zone, as well as Serralunga d'Alba in the Barolo zone. Winemaking involves separate fermentation of each variety with skin maceration, followed by aging in oak for approximately six to eight months before bottling. The blend was conceived to offer earlier approachability than Gaja's single-vineyard Nebbiolos, with Barbera contributing freshness and roundness to balance Nebbiolo's tannic backbone. At 14% ABV, the wine presents a deep garnet colour with violet hues, and is well suited to drinking from release through the late 2020s.

Pairs well with Braised beef and game meat, Mushroom risotto, Aged hard cheeses, Roasted lamb

Poderi Colla was founded in 1993 by Ernesto 'Tino' Colla and his niece Federica, drawing on a long family history in Piedmontese winemaking. The Verduno Pelaverga is made entirely from Pelaverga Piccolo, a rare indigenous grape variety grown only in and around the village of Verduno in the Langhe hills. The vines grow in clay, limestone, and sandy soils at roughly 250 metres altitude. Grapes are harvested in mid-September, destemmed and pressed, with a short skin maceration at a controlled temperature of 22 to 24 degrees Celsius. The wine is pale ruby in colour, light in body, and shows characteristic notes of spice and red fruit. Verduno Pelaverga DOC is one of Piedmont's smallest appellations, and Pelaverga Piccolo cannot be newly planted, making bottles from this appellation increasingly scarce.

Pairs well with Piedmontese antipasti, charcuterie, pasta with light sauces, roast chicken, mild cheeses

Paternoster is one of Basilicata's oldest and most established producers, operating out of Barile on the slopes of Mount Vulture, an extinct volcano in southern Italy. The Synthesi Aglianico del Vulture DOC is made from 100% Aglianico grapes grown across multiple vineyard plots at altitudes between 450 and 600 metres, in the deep black volcanic soils characteristic of the appellation. Grapes are hand-harvested and fermented with skin maceration in stainless steel for 12 to 15 days at 25 to 28 degrees Celsius, followed by malolactic fermentation. The wine is then aged for approximately 12 months in a combination of large Slavonian oak casks and used French barriques, then bottle-aged for a further 7 to 8 months before release. Aglianico is a thick-skinned, late-ripening variety known for its firm acidity, grippy tannins, and dark fruit character, all of which are pronounced in this wine and further shaped by the mineral influence of volcanic soils. Since 2016, the Paternoster estate has been co-managed with the Tommasi family from Valpolicella, though the 2015 vintage was produced entirely under the Paternoster family direction.

Pairs well with lamb roasts, wild boar, braised beef, aged pecorino, mushroom-based pasta

Vigna Barbagalli is a single-hectare plot within Contrada Rampante on the northern slopes of Mount Etna, at approximately 950 metres above sea level. The vines are pre-phylloxera, ungrafted alberello-trained Nerello Mascalese averaging over 100 years old, grown on sandy, volcanic, lava-rich soils. Grapes are harvested by hand, fermented with skin maceration in conical concrete tanks for around 18 days, and aged for 24 months in French oak tonneaux. The 2019 has a total acidity of 6.05 g/l, residual sugar of 1.58 g/l, and a pH of 3.37, reflecting the wine's precise, structured character. Annual production is very small, typically capped at 2,000 bottles.

Pairs well with roasted lamb, aged Sicilian pecorino or ragusano, braised beef, cured meats

Tornatore Etna Rosso Pietrarizzo is produced from 100% Nerello Mascalese grapes grown in the Contrada Pietrarizzo, a single-vineyard cru on the northern slopes of Mount Etna in the municipality of Castiglione di Sicilia, at around 700 metres above sea level. Grapes are harvested by hand in small crates in October and manually selected on a sorting belt before being destemmed and sent to truncated-conical wooden vats, where fermentation takes place at 22 to 25 degrees Celsius with daily punch-downs over 10 to 12 days. The wine then ages for over 12 months in a combination of large wooden barrels and concrete tanks, followed by at least 3 months of bottle aging. The resulting wine is light ruby in colour with a fine, balanced nose of red fruits and flowers underpinned by characteristic volcanic minerality.

Pairs well with Grilled red meats, Pasta with rich meat sauces, Aged cheeses, Cured meats

Pietradolce Etna Rosso DOC is made entirely from Nerello Mascalese grown at 700 to 800 metres above sea level on the northern slopes of Mount Etna, in the locality of Solicchiata. The soils are sandy-loam with abundant volcanic rock, a direct result of ancient lava flows. Grapes are hand-harvested in the first half of October, then destemmed and left to macerate on the skins for approximately 18 days. Fermentation takes place in concrete tanks, followed by three months of ageing in old French oak barrels of 700 litres, with an additional period in stainless steel before bottling. The wine is certified organic and sealed with a DIAM technical cork.

Pairs well with grilled tuna, roasted pork, mushroom dishes, aged pecorino

Habemus Etichetta Bianca is produced by San Giovenale, an estate in Blera in the Tuscia area of northern Lazio, owned by Marco Casolanetti, who also owns Oasi degli Angeli in Marche. The wine is a blend of Grenache (40%), Syrah (30%), Carignano (20%), and Tempranillo (10%), grown as bush vines on clay and stone soils at 300 to 400 metres above sea level under organic certification. Yields are kept extremely low at around 25 quintals per hectare, with harvest in the second half of September. Fermentation uses indigenous yeasts, and the wine is aged for approximately 20 months in new French oak barriques followed by at least 6 months of bottle rest before release. The result is a deeply coloured, structured red that sits firmly within the Lazio IGT category, drawing on Rhone and Iberian varieties that thrive in the dry, sea-influenced climate of Tuscia.

Pairs well with lamb, wild boar, aged hard cheeses, braised beef, charcuterie

Habemus Etichetta Bianca is produced by San Giovenale, a small estate run by Marco Casolanetti in Blera, in the Viterbo province of Tuscia, Lazio. The blend is built from bush-trained vines planted at 300 to 400 meters altitude on clay soils: 40% Grenache, 30% Syrah, 20% Carignano, and 10% Tempranillo, harvested by hand in the second and third decades of September. Fermentation takes place with indigenous yeasts in stainless steel for approximately 15 days, followed by 20 months of aging in new barriques and at least 6 months of bottle rest before release. Yields are kept extremely low, around 450 grams of fruit per vine, and no synthetic chemicals are used in the vineyard. Total production is around 8,000 bottles per year. The wine presents an almost opaque, deep ruby color with a broad, complex nose and a structured, concentrated palate supported by natural freshness.

Pairs well with Braised red meats, Game and venison, Duck, Aged and blue cheeses, Hearty pasta dishes

Habemus Etichetta Bianca is produced by San Giovenale, a small estate in Blera, in the Tuscia area of northern Lazio, founded by Marco Casolanetti, formerly of Oasi degli Angeli. The wine is a blend of Grenache (40%), Syrah (30%), Carignano (20%), and Tempranillo (10%), grown on clay soils with stones at 300 to 400 metres above sea level, with full southern exposure. Vines are bush-trained at a density of 11,000 plants per hectare, farmed organically with zero synthetic chemicals, and yields are kept at around 25 quintals per hectare. Grapes are hand-harvested into 15 kg boxes, destemmed and softly pressed within one hour, then fermented for 15 days in stainless steel with indigenous yeasts. The wine ages for 20 months in new French barriques, followed by at least six months of bottle rest before release.

Pairs well with Braised and grilled red meats, Duck, Beef cheek, Aged and blue-veined cheeses, Rich pasta dishes

Habemus Etichetta Bianca is produced at San Giovenale in Blera, in the Tuscia area of northern Lazio, from organically farmed Grenache, Syrah, Carignano and Tempranillo vines trained as bush vines (alberello) on clay and stone soils at 300 to 400 metres above sea level. Planting density is 11,000 vines per hectare and yields are kept to 25 quintals per hectare, with grapes harvested in the second half of September. Fermentation takes place in stainless steel tanks with indigenous yeasts, with no synthetic chemicals used at any stage. The wine is aged for 20 months in new barriques, followed by a minimum of 6 months of bottle ageing before release. The 2023 bottling carries 15% alcohol by volume.

Pairs well with Roast and grilled red meats, Game, Aged and blue-veined cheeses

San Giovenale Habemus Etichetta Bianca is produced in Blera, in the Tuscia area of northern Lazio, from certified organically farmed vineyards at 300 to 400 metres above sea level on clay soils with stones. The blend is Grenache 40%, Syrah 30%, Carignano 20%, and Tempranillo 10%, grown as bush vines (alberello) at high density with very low yields to concentrate fruit and aroma. Grapes from each variety are hand picked into 15 kg boxes, destemmed, and fermented separately in stainless steel for approximately 15 days using indigenous yeasts with no synthetic inputs. After vinification the wine is aged for 20 months in new French oak barriques, followed by a further 6 months of bottle rest before release. The 2023 vintage presents a deep, concentrated ruby red colour and carries all the signature weight and structure this wine is known for across its track record of well over a decade of production.

Pairs well with Aged hard cheeses, Braised and roasted red meats, Game and venison, Rich lamb dishes

Habemus Etichetta Rossa is a 100% Cabernet Franc produced by San Giovenale, an estate in the Tuscia area of northern Lazio founded by Emanuele Pancrazi near the ruins of the ancient Etruscan city of San Giovenale. The vines are trained in alberello at a density of around 11,000 plants per hectare on clay soils that benefit from Tyrrhenian sea winds at an altitude of 300 to 400 metres. The 2016 vintage was aged for 30 months in barrique, producing a concentrated and richly structured wine. On the nose it shows ripe berries, prunes, cherries in alcohol, sweet spices, and notes of wood and coffee. The palate is voluminous, broad, and robust, with a character typical of Cabernet Franc grown in this volcanic and clay-rich terroir. The wine is certified organic.

Pairs well with roasted lamb, beef short ribs, aged hard cheeses, wild boar stew

San Giovenale is a small organic estate in the Tuscia area of northern Lazio, founded by Emanuele Pancrazi near the ruins of the ancient Etruscan city of San Giovenale. The Habemus Etichetta Rossa is made from 100% Cabernet Franc grown on clay-rich hillside soils at high density, trained in alberello, where sea winds from the Tyrrhenian coast moderate the climate. The name Habemus references the papal announcement, linking the wine culturally to the region around Viterbo in Tuscia, which once hosted popes during their exile from Rome. The 2019 vintage is classified as Lazio Rosso IGT, reflecting a focus on grape varieties not covered by local DOC rules. The wine is fermented using wild yeasts and produced using organic viticulture principles throughout the growing cycle. It shows a concentrated ruby color with purple hues and builds toward considerable depth and age-worthiness despite its relatively approachable tannin texture.

Pairs well with beef, veal, hard aged cheeses, slow-cooked lamb

Kupra is produced by Oasi degli Angeli, a small estate run by Marco Casolanetti and Eleonora Rossi near Cupra Marittima in the Piceno area of Marche, central Italy. The wine is made entirely from Alicante Nero, a Grenache-family variety planted in old coastal vineyards whose presence in the area is traditionally linked to transhumant Sardinian shepherds. Production is extremely limited, typically around 600 bottles per vintage, owing to the very low yields of the old vines. Fermentation includes an extended maceration of up to 60 days, followed by 30 months of ageing in wood before bottling. The 2022 vintage shows a deep ruby colour with a garnet rim, with the Falstaff panel noting excellent integration of alcohol, fine-grained tannins and a long, elegant finish. The wine is built for medium to long-term cellaring and will continue to develop over the next decade and beyond.

Pairs well with grilled red meat, braised lamb, aged hard cheeses, wild boar

Kurni is produced by Oasi degli Angeli, a small estate in Cupra Marittima run by Marco Casolanetti and Eleonora Rossi. The wine is made from 100% Montepulciano grapes grown in high-density vineyards on sandy soils over south-facing slopes in the Sant'Egidio stream valley. Grapes are hand-harvested and air-dried before fermentation in stainless steel tanks at controlled temperatures. The wine then ages in new French barriques for approximately 18 to 30 months. Yields are extremely low, resulting in a wine of notable concentration and extract. The 2022 vintage received 98 points from Falstaff, with reviewers noting its intense purple-red color, fine tannins, and impressive length.

Pairs well with braised beef short rib, lamb shoulder, aged hard cheeses, wild boar

Kurni is produced by Oasi degli Angeli, a small estate in Cupra Marittima run by Marco Casolanetti and Eleonora Rossi. The wine is made from 100% Montepulciano grapes grown in high-density vineyards on sandy soils over south-facing slopes in the Sant'Egidio stream valley. Grapes are hand-harvested and air-dried before fermentation in stainless steel tanks at controlled temperatures. The wine then ages in new French barriques for approximately 18 to 30 months. Yields are extremely low, resulting in a wine of notable concentration and extract. The 2023 vintage received 98 points from Falstaff, with reviewers noting its intense purple-red color, fine tannins, and impressive length.

Pairs well with braised beef short rib, lamb shoulder, aged hard cheeses, wild boar

Pletter is a single-vineyard Lagrein Riserva from Cesconi, a family winery on the hills of Pressano, north of Trento. The name comes from the local dialect word for layers of sedimentary sandstone, known as the Werfen formation, which makes up the vineyard soil. The single vineyard covers roughly 1.5 hectares in Pressano at around 300 metres above sea level, with vines of an average age of 35 years. Grapes are 100% Lagrein, harvested by hand, de-stemmed, and fermented spontaneously in concrete containers. The wine is then aged for 12 months in concrete and a small portion in used barriques before bottling, which typically occurs 18 months after harvest. The 2023 vintage is the current release at 13.5% alcohol.

Pairs well with grilled red meats, braised lamb, aged hard cheeses, mushroom-based dishes

Syracide is a 100% Syrah produced by Sergio Mottura at the family estate in Civitella d'Agliano, in the northern part of Lazio. The vineyard was planted in 1999, covering one hectare at a density of 8,000 vines per hectare, and the wine was first produced once the vines reached maturity after ten years. The estate sits on volcanic and tufa-based soils with a continental climate marked by cold winters and hot, breezy summers, conditions that suit Syrah well. Vinification takes place entirely on the estate using organic practices, with no chemical additives at any stage. The wine pours a deep, dense purple-ruby color. It is bottled on the estate and aged in underground caves carved from tufa rock.

Pairs well with stews and casseroles, chargrilled red meat, game, sausages and salami, meat-based risotto

Collepiano is produced by Arnaldo Caprai from 100% Sagrantino grown in the Montefalco zone of Umbria, central Italy. Sagrantino is one of the most tannic grape varieties in Italy, and this wine undergoes extended maceration followed by ageing in large oak barrels and barriques. The 2021 vintage delivers concentrated dark fruit, tobacco, and earthy complexity underpinned by the variety's characteristic firm tannin structure. The wine requires considerable bottle age to integrate its tannins and reveal its full aromatic range. Collepiano represents Caprai's entry-level Sagrantino expression within their range, sitting below the single-vineyard 25 Anni bottling.

Pairs well with braised lamb, wild boar ragu, aged pecorino, beef short ribs

Spinning Beauty is produced from 100% Sagrantino, specifically the Cobra clone, grown in the Monte della Torre vineyard at the Arnaldo Caprai estate in Montefalco, Umbria. The vines are approximately 25 to 30 years old, planted in limestone and clay soils with a south and southwest exposure. After harvest in the last decade of September and first week of October, the wine is aged for eight years in French oak barriques followed by a minimum of eight months in bottle, and is not released until ten years after the vintage. The colour is an impenetrable ruby red, and the wine shows great aromatic strength in which tertiary notes blend with chocolate, sweet spices and balsamic, woody facets. On the palate it is gritty, full-bodied and fresh with long, consistent persistence and ageing potential of over 15 years from the vintage.

Pairs well with braised beef, wild boar, aged hard cheeses, truffle-based dishes, lamb

Villa Gemma Montepulciano d'Abruzzo Riserva is produced by Masciarelli from 100% Montepulciano grapes hand-harvested in late October from the Cru di Cave single vineyard in San Martino sulla Marrucina, in the Chieti province of Abruzzo. The estate farms approximately 5 hectares dedicated to this wine. Grapes are selected with care and the wine undergoes extended aging in oak barrels before release as a Riserva. The 2019 vintage shows a deep, near-impenetrable ruby color consistent with the concentration typical of this label. It is a structured, full-bodied wine with complex aromatics and firm but polished tannins that reward cellaring.

Pairs well with Roasted red meats, Braised and slow-cooked beef, Game dishes, Aged hard cheeses

Patrimo is a 100% Merlot wine produced by Feudi di San Gregorio from a historic vineyard in Irpinia, in the Campania region of southern Italy. It is the only wine based on an international variety made by the producer, and carries the IGT Campania Rosso designation. Alcoholic fermentation and maceration take place in stainless steel tanks for approximately three weeks. The wine then ages for a minimum of 18 months in French oak barriques of medium toast, followed by at least 10 months of bottle ageing before release. The Irpinia growing area sits at elevations between 350 and 700 metres, giving the wine a cooler-climate character that sets it apart from other Campanian reds. The resulting wine is structured yet balanced, with concentrated dark fruit and a smooth texture shaped by the high-altitude growing conditions.

Pairs well with beef steak, lamb, aged hard cheeses, wild game, braised short rib

Patricia is a Pinot Nero produced by the Girlan cooperative in Alto Adige, in the northeastern corner of Italy. The wine is grown in the cool alpine conditions of the South Tyrol, where the combination of altitude, diurnal temperature variation and well-drained soils suits the Pinot Nero grape. Vinification follows a gentle approach typical of the variety, aiming to preserve aromatic freshness and fruit clarity. The result is a light to medium bodied red with bright acidity and fine tannins characteristic of high-altitude Pinot Nero. It is intended for relatively early drinking, making the most of its primary fruit character.

Pairs well with roast chicken, grilled salmon, mushroom risotto, charcuterie

The Giorgio Odero is a single-vineyard Pinot Nero made from grapes grown in La Vigna del Pino, a plot on the first hills of Casteggio adjacent to the Frecciarossa estate in Oltrepò Pavese, Lombardy. The vineyard sits at around 160 metres above sea level on clay-limestone soils with a north-west and north-east aspect, and vines are trained to single Guyot with yields kept well below 1 kg per plant. The wine is aged in French oak barriques, which contribute the vanilla and spice notes that complement the naturally aromatic Pinot Nero fruit. The 2009 vintage received a Silver medal at the Decanter World Wine Awards and has previously been awarded Tre Bicchieri by Gambero Rosso across several vintages of this label. The wine is named in honour of Giorgio Odero, who studied viticulture and winemaking in Champagne and Burgundy and played a central role in developing Pinot Nero at Frecciarossa in the early twentieth century. At this stage of its age, the 2009 shows the tertiary character typical of a well-kept Pinot Nero from this appellation, with the colour shifting towards garnet-orange and the tannins softening to a smooth, persistent finish.

Pairs well with duck, game birds, mushroom dishes, aged soft cheeses, roast pork

Trattmann is Girlan's single-vineyard Pinot Nero Riserva, produced from select plots in the Alto Adige appellation in northern Italy. The wine is made entirely from Pinot Nero grapes and aged for an extended period before release, as required by the Riserva designation. Girlan is a cooperative winery based in Cornaiano, a locality long associated with quality Pinot Nero production in the region. The wine typically undergoes aging in small oak barrels followed by additional bottle maturation. The 2023 vintage information and technical details had not been published by the producer at the time of this response, so vintage-specific figures such as alcohol content are not included here.

Pairs well with duck breast, roasted lamb, mushroom risotto, aged cheeses

Gocce is a Primitivo di Manduria DOC wine produced by Feudi Salentini, a cooperative winery based in Salento in the southern Italian region of Puglia. Primitivo, genetically identical to California's Zinfandel, thrives in the hot, dry climate and iron-rich soils of the Manduria area in the Taranto province. The wine is typically made from old-vine Primitivo grapes, which contribute concentrated fruit character and naturally high sugar levels, resulting in elevated alcohol content. It displays the classic profile of the appellation: dense dark fruit, soft tannins, and a warm, generous body. Feudi Salentini produces this wine as an accessible, fruit-forward expression of the Manduria territory. Without vintage information, specific drinking window guidance cannot be provided, though wines of this style are generally best consumed within three to five years of release.

Pairs well with grilled lamb, beef stew, aged pecorino, barbecued meats, pasta with rich meat sauce

Ronchi di Cialla is a family winery located in the Cialla valley of Friuli-Venezia Giulia, just under five kilometres from the Slovenian border, and is widely credited with rescuing the Schioppettino grape from extinction in the late twentieth century. The Schioppettino di Cialla carries its own sub-denomination within the Colli Orientali del Friuli DOC, a recognition unique to this estate. The 2019 is grown on limestone and eocene marl soils and undergoes an extended production cycle of approximately four years, including 14 to 18 months of maturation in barrel followed by 30 to 36 months of bottle ageing before release. Residual sugar is below 1 g/l and total acidity sits at 5.3 g/l, giving the wine its characteristic freshness and structure. The variety is defined by naturally high acidity, fine tannins and a signature white pepper spice that distinguishes it from other Italian red grapes. The 2019 vintage is already approachable but is well suited to further cellaring through the late 2030s.

Pairs well with game birds, braised lamb, aged hard cheeses, wild mushroom risotto, charcuterie

Terre di San Leonardo is a label produced by Tenuta San Leonardo, an estate located in the Lagarina Valley near Avio in the province of Trento. The estate sits in a valley moderated by the influence of Lake Garda, with vineyards on sandy terraced soils. The IGT Vigneti delle Dolomiti designation covers wines from this part of Trentino that fall outside stricter DOC or DOCG rules. A rosato expression of this label could not be confirmed on the producer's official website or in retailer listings at the time of this record; the established Terre di San Leonardo is a Bordeaux-blend red wine. All tasting and grape data have been left null pending confirmation from the producer.

Pairs well with grilled fish, light pasta dishes, fresh cheeses, charcuterie

Turriga is produced by Argiolas from estate vineyards on the limestone and sandy hillside soils of Selegas and Guamaggiore in the Trexenta region of the province of Cagliari, at around 230 metres above sea level. The blend is composed of native Sardinian varieties: Cannonau, Bovale, Carignano, and Malvasia Nera, harvested by hand in the early morning. Fermentation takes place at 28 to 32°C with maceration of approximately 16 to 18 days using the delestage technique, followed by ageing in French oak barriques for 18 to 24 months and further bottle refinement for 12 to 14 months. The 2021 vintage shows an intense ruby colour, a complex nose, and a structured palate with fine, persistent tannins. First produced in 1988 and released in 1991, Turriga was developed in collaboration with the late enologist Giacomo Tachis and is today overseen by winery director Mariano Murru.

Pairs well with roasted lamb, aged Pecorino Sardo, wild boar stew, hard aged cheeses, grilled red meats

Villa Gresti is produced by Tenuta San Leonardo, an estate located in Vallagarina on the left bank of the Adige river in southern Trentino. The wine is a blend of Merlot, Cabernet Sauvignon and Carmenere grown on clay and sandy soils at the estate. Fermentation is spontaneous in small concrete tanks with maceration of 12 to 15 days, followed by aging of 18 months in French oak barriques of first and second fill. After barrel aging, the wine spends at least a further 18 months in bottle before release. The name refers to Marchesa Gemma de Gresti Guerrieri Gonzaga, an ancestor of the owning family who was associated with the estate villa.

Pairs well with lamb, beef stew, aged hard cheeses, duck

Skerk is a family producer located on the Carso plateau near Trieste, working with indigenous varieties on thin, rocky, red limestone soils. Vitovska is an indigenous grape of the Carso, here vinified as an extended skin contact wine following traditional practices of the region. The grapes undergo maceration on the skins for several weeks before pressing and ageing in large Slavonian oak barrels. The resulting wine has an amber orange colour and a structured, tannic palate typical of the style, balanced by natural acidity and a pronounced saline minerality characteristic of the Karst terrain.

Pairs well with grilled fish, aged cheeses, charcuterie, roasted white meats, umami-rich dishes

Hestremo is a Recioto della Valpolicella DOCG produced by Garbole, a small estate founded in 1994 by brothers Ettore and Filippo Finetto in Tregnago, in the Valle d'Illasi area of the province of Verona. The wine is made from a blend of Corvina Veronese, Corvinone and Rondinella with up to 15% other grapes, all harvested entirely by hand. After harvest, the grapes undergo a long drying period of approximately 120 to 150 days before a slow, gentle fermentation in temperature-controlled stainless steel tanks. The wine is then aged for a minimum of 60 months in oak barrels before bottling. This 2017 is bottled in 375 ml half bottles and carries 12.5% alcohol by volume.

Pairs well with Dark chocolate, Chocolate desserts, Blue cheese, Dried fruit and nut pastries

Sangue d'Oro is a Passito di Pantelleria DOC produced on the island of Pantelleria, off the southwestern tip of Sicily, from 100% Zibibbo (Moscato d'Alessandria) grapes. The vineyards are located in Contrada Serraglia at the foot of Montagna Grande, where low-yielding, bush-trained vines grow on terraced volcanic soils with dry-stone walls. Carole Bouquet started the project in 2005 and Pasqua Wines later became an investment partner, supporting production and the preservation of this ancient winemaking tradition. The winemaking involves two successive harvests: part of the crop is pressed fresh, while the rest is sun- and wind-dried for several months before infusion, concentrating sugars and aromas. The resulting wine is golden amber in colour with striking density and complexity, underpinned by the characteristic saline minerality of Pantelleria's volcanic terroir. It is bottled in 50 cl format and has been produced under the technical supervision of oenologist Donato Lanati.

Pairs well with foie gras, blue and aged cheeses (Roquefort, Parmigiano), dark chocolate desserts, almond or citrus-based pastries, fruit sorbets

Moron is a Recioto della Valpolicella DOCG Classico produced by Domini Veneti, the label of Cantina Valpolicella Negrar, a cooperative based in Negrar, in the heart of the Valpolicella Classica zone. The wine comes from the Moron area of the Negrar valley, a site historically valued for growing grapes suited to drying, with vineyards situated between 120 and 250 metres above sea level on alluvial soils with a south-east exposure. Grapes are Corvina, Corvinone, and Rondinella, hand-picked in late September and then dried for 100 to 120 days in dedicated drying rooms called fruttaio before crushing in mid-January. This slow drying process, known as appassimento, concentrates sugars and flavours, resulting in a wine with notable residual sweetness, around 128 g/L, alongside deep fruit character and firm tannins. Recioto della Valpolicella is considered the historical forerunner of Amarone, sharing the same grape varieties and drying method but retaining sweetness rather than fermenting to dryness. The 2020 vintage shows an intense, spicy and fruity profile with good tannic structure that extends the finish.

Pairs well with dark chocolate desserts, dry almond pastries, aged hard cheeses, blue cheese

Recioto della Valpolicella DOCG Classico by Domini Veneti is a sweet red passito wine produced by Cantina Valpolicella Negrar, one of the largest cooperatives in the Valpolicella Classica zone near Negrar, in the province of Verona. The blend follows the traditional Valpolicella formula: Corvina 60%, Corvinone 15%, Rondinella 15%, and other permitted varieties 10%. After harvest, the grapes undergo a long drying period of 100 to 120 days in purpose-built drying lofts called fruttai, which concentrates sugars, aromas, and structure. Following fermentation, the wine is aged in stainless steel for at least six months and then in bottle before release; no extended oak ageing is applied in this version. The resulting wine is ruby red with violet hints, carrying aromas of raspberry, morello cherry, plum, and dried fruit, with a soft, sweet and creamy palate that avoids heaviness. Recioto is considered the historical antecedent of Amarone, differing in that fermentation is stopped before all residual sugar is consumed, retaining the wine's characteristic sweetness.

Pairs well with Dark chocolate and chocolate-based desserts, Dry pastries and biscotti, Blue cheeses and aged spiced cheeses, Fruit-based sauces

Sette Dame is a 100% Garganega passito wine produced by Ilatium Morini from vineyards in Mezzane di Sotto and the Valle d'Illasi, Verona, grown on clayey-calcareous soils at over 100 metres above sea level. Vines are over 30 years old and trained using the Pergola system. After hand-harvest, grapes are dried in 4 to 5 kg crates for 90 to 120 days, then soft-pressed in December or January, followed by static cold settling and fermentation at 15 to 16 degrees Celsius until the desired residual sugar level is reached. The wine ages in 500-litre French oak barrels for 36 months before bottling. The name Sette Dame refers to the seven brothers and cousins who run the estate together. The 2018 vintage shows a deep golden amber colour with aromas of dates, dried exotic fruit, honey, and caramel, with a full, sweet palate and a long persistent finish.

Pairs well with Apple pie with vanilla ice cream, Nougat with almonds, Italian crumble cake (torta sbrisolona), Aged cheeses with fruit jam

Quaranta Altari is a Vin Santo del Chianti DOC produced by Frescobaldi from Trebbiano Toscano and Malvasia Bianca Lunga grown on the family's estates in the Chianti area of Tuscany. After harvest, the grapes are dried for approximately three months in well-ventilated rooms before pressing; the resulting must matures for three years in small sealed oak barrels called caratelli. The 2022 growing season was marked by high temperatures throughout the year, with a particularly hot and dry summer that broke only with limited rainfall at the end of August. These conditions yielded healthy, concentrated, and well-balanced grapes at harvest. The wine shows an intense amber colour, with a distinctive nose of walnuts, hazelnuts, almonds, dried apricot, and a spicy note of nutmeg alongside hints of fresh fruit. On the palate, softness and freshness alternate in good balance, with a long and persistent finish.

Pairs well with Cantucci and Tuscan pastries, Dried fruit and nut-based desserts, Aged cheeses