Wine List

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

Le Guaite di Noemi produces this Metodo Classico from Durello grapes grown in the Fontana vineyard at Castelvero, in the province of Verona, at 650 to 700 metres above sea level on white limestone soils with red clay. The vines are trained in pergola at a density of 5,000 plants per hectare, and the grapes are harvested in late September. After a soft pressing and natural cold decantation, fermentation takes place with selected yeasts at controlled temperatures; the wine is then bottled in spring with fresh yeasts and refined cane sugar for the secondary fermentation. It ages on the lees for a minimum of 24 months in bottle, followed by riddling and disgorgement with zero dosage, resulting in a residual sugar of 2 g/l and total acidity of 8 g/l. The Durello grape, native to the Veneto, is known for its naturally high acidity, which gives the wine its mineral character and aging potential. The wine presents a straw yellow colour with greenish reflections and a fine, persistent perlage.

Pairs well with seafood, oysters, light fish dishes, aperitif, fresh cheeses

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

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

This Extra Brut is produced by Poderi Colla at their Cascine Drago estate in Alba using 90% Pinot Nero and 10% Nebbiolo, grapes more typically associated with great red wines in Piedmont. Unlike most sparkling wine production, grapes are harvested at full rather than early ripeness, yielding greater body and structure alongside the natural acidity of the Alta Langa hills. The wine undergoes secondary fermentation in the bottle following the traditional method, with a minimum of 24 to 30 months of aging on the lees and no dosage added at disgorgement. The Alta Langa DOCG zone sits at higher elevations in the Langhe hills south of Alba, where cool temperatures and good ventilation preserve aromatic freshness. The wine is named after Pietro Colla, grandfather of the current generation, who spent his career working with the traditional method at major Piedmontese sparkling wine houses. Its food-friendly structure makes it suitable beyond an aperitif role, pairing well throughout a meal.

Pairs well with fish and seafood, white meats, aged cheeses, risotto, charcuterie

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

Opale Blanc de Blancs is a fully dealcoholized white sparkling wine produced by LEA Winery in Friuli-Venezia Giulia, Italy. It is made from 100% Chardonnay and undergoes fermentation in both stainless steel tanks and oak barrels before dealcoholization. The wine carries 0.0% alcohol by volume and contains sulfites. Its fine perlage and balanced acidity give it a structured, refreshing character on the palate. It is part of LEA Winery's Opale line, which focuses exclusively on non-alcoholic sparkling wines.

Pairs well with seafood, light appetizers, fresh cheeses, fruit-based desserts

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

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

Ca' del Bosco Cuvée Prestige Rosé Edizione 48 is a non-vintage Franciacorta Rosé DOCG produced by Ca' del Bosco in Erbusco, in the Franciacorta zone of Lombardy. The blend is 64% Pinot Noir drawn from 12 vineyards averaging 34 years of age in the municipalities of Erbusco, Adro, Iseo, and Passirano, with 36% Chardonnay. Pinot Noir undergoes a brief skin maceration of 24 to 36 hours to extract the wine's characteristic delicate pink colour, after which the must is fermented separately in small oak casks and temperature-controlled steel tanks; Chardonnay is whole-bunch pressed and its best fractions ferment separately. After approximately 7 months of base-wine maturation the cuvée is assembled, bottled, and aged on the lees for an average of 24 months in underground cellars at a constant 12°C. Disgorgement takes place in an oxygen-free environment using a system designed and patented by Ca' del Bosco, which eliminates oxidative stress and minimises the need for added sulphites. The dosage at disgorgement is equivalent to 0.5 grams of sugar per litre, placing the wine in the Extra Brut category.

Pairs well with aperitif, grilled fish, shellfish, light charcuterie, salmon tartare

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

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

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

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

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

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

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

Phigaia After the White is a white wine produced by Serafini & Vidotto at their estate in Nervesa della Battaglia, in the Veneto foothills near the Piave river and the Prealps. It is a blend of Sauvignon Blanc and Pinot Bianco, where the Pinot Bianco is fermented entirely in stainless steel and the Sauvignon Blanc is split between stainless steel and new French oak barriques. After fermentation, the wine ages on its fine lees in stainless steel until the following harvest before blending and bottling. The partial barrel fermentation adds depth and a subtle creamy texture without masking the variety-driven freshness that defines the wine. The vintage supplied by the user is 2025, though the most recent release confirmed on the producer website at the time of this note is 2024.

Pairs well with crudités, shrimp risotto, pasta with pesto, fried fish, grilled asparagus

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

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

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

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

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

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

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

Runcata is a single-vineyard Soave Superiore DOCG produced by the Dal Cero family from Garganega grapes grown on the volcanic basalt soils of Monte Calvarina, one of the highest and most distinct hills in the Soave zone. The vineyard sits at elevation, giving the wine natural acidity and a pronounced mineral character that sets it apart from lower-lying Soave. Fermentation and ageing take place in a combination of stainless steel and large neutral wood, preserving the primary fruit and terroir expression. The wine shows the structural depth and complexity that qualifies it for the Soave Superiore designation, which requires stricter yields and higher minimum alcohol than standard Soave DOC.

Pairs well with grilled white fish, seafood risotto, aged sheep's milk cheese, roasted chicken

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

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

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

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

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

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

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

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

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's Soave Classico 'Vintage Collection' 2016 is produced entirely from Garganega grapes grown on volcanic soils in the Soave Classico zone, with the Foscarino vineyard at its core. The 2016 growing season brought a rainy winter that built water reserves, a mild spring for uniform flowering, and a hot but not excessive summer that allowed slow, complete ripening. Harvest began around October 10th; after soft pressing, the must rested briefly on the skins before fermentation with indigenous yeasts in first, second, and third-passage barriques. Malolactic fermentation was not carried out, preserving the wine's natural acidity. Ageing took place in barriques for six months, followed by further time in horizontal stainless steel tanks for extended lees contact. The wine shows an intense golden yellow with greenish highlights and has been rated 93 points by Falstaff (tasted October 2024).

Pairs well with shellfish, fish-based pasta, risotto, white fish

The Lugana DOC Riserva Sergio Zenato is produced entirely from Trebbiano di Lugana grapes grown on the oldest vines of the Podere Massoni estate near Peschiera del Garda, at approximately 80 metres above sea level on clay soils. Grapes are harvested slightly late, around mid-October, to achieve maximum aromatic expression. Fermentation takes place roughly 70 percent in oak casks and 30 percent in stainless steel, after which the wine spends time in large casks, then tank, then bottle before release. The 2011 vintage holds particular significance as the first year in which the Riserva designation was formally included in the Lugana DOC regulations. In the glass the wine shows a light brilliant gold; the nose is broad and layered with white flowers, ripe citrus, exotic fruit, white plum, spice, and vanilla. On the palate it is full and mineral, with firm structure and the acidity needed to support long ageing.

Pairs well with Lake fish and freshwater fish dishes, Pasta with white or butter sauces, Risotto, Medium-aged cheeses, Veal scallopini, Calamari and scampi

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

Venissa Bianco is produced by the Bisol family on a 0.8-hectare walled vineyard on Mazzorbo Island in the Venetian Lagoon, using 100% Dorona di Venezia, a native grape variety that was nearly extinct. The vineyard sits on lagoon loamy-sandy soils at or just below sea level, with an east-west orientation, and is farmed using sustainable and organic practices. Harvest takes place in the first or second decade of September; the must undergoes skin maceration for over 20 days in stainless steel at a controlled temperature of around 17 degrees C, a method rooted in the old Venetian practice of using tannins as a natural preservative in the absence of underground cellars. The wine then ages for 48 months in concrete tanks followed by 12 months in bottle before release, resulting in a wine with considerable structure and aging potential. The Veneto IGT classification applies because the Dorona grape falls outside existing DOC frameworks for the area. Production volumes are very small and the wine is considered a collector's item, with bottles sometimes sealed with a hand-applied gold-leaf label made by local artisans.

Pairs well with Venetian-style seafood risotto, Grilled or baked fish, Shellfish, Aged soft cheeses

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

Pietracalda is produced from 100% Fiano grapes grown on the hills of Sorbo Serpico in the Irpinia area of Campania, where soils are predominantly volcanic, sandstone and marl. Grapes are harvested and selected entirely by hand, then fermented in stainless steel tanks at a controlled temperature of 16 to 18 degrees Celsius. The wine then ages for 12 months on its lees in steel, which builds texture and refines its aromatic profile. Fiano di Avellino is one of only two white wines to have received DOCG status in southern Italy, awarded in 2003. The 2023 vintage carries 13% alcohol and presents a deep straw yellow colour with floral, citrus and mineral character.

Pairs well with shellfish, grilled seafood, fish dishes, white meats

Panata is produced by Argillae, an estate based in Orvieto, Umbria, from a selection of Grechetto and Procanico (Trebbiano Toscano) grapes grown in the Orvieto Classico zone. The wine is made from low-yield vines trained in Guyot, harvested by hand with careful bunch selection. The blend of Grechetto and Procanico is fermented and aged in stainless steel to preserve freshness and varietal character, and the wine is released approximately two years after harvest following a period of bottle aging. The 2022 vintage earned a score of 94 points from Winescritic. Panata takes its name from an ancient bellied jug traditionally used in medieval Orvieto and decorated with animal or floral motifs, a reference that also inspired the wine label.

Pairs well with Grilled or baked fish, Shellfish and seafood pasta, White meats and poultry, Soft fresh cheeses

Fontanasanta Manzoni Bianco is produced by Foradori from 5 hectares of vines planted on the Fontanasanta hill overlooking Trento, at around 400 meters above sea level, on calcareous clay soils. Manzoni Bianco is a cross of Riesling and Pinot Bianco developed in the 1930s by Dr. Luigi Manzoni in the Veneto, and the vines at this site range from 15 to 35 years old and are farmed organically. Bunches are hand-harvested and destemmed, then fermented spontaneously with indigenous yeasts in concrete tanks with 3 to 4 days of skin contact, without sulfur additions. The wine undergoes malolactic fermentation and is aged for approximately 7 months in used acacia barrels, then bottled unfined and unfiltered with only a minimal dose of sulfur. In its youth the wine leans toward the floral, fresh qualities of Pinot Bianco, and it develops mineral and petrol-like traits closer to Riesling with age. The producer notes it generally comes into its own at least three years after harvest.

Pairs well with fried fish, seafood, shellfish, fresh goat cheese, vegetable dishes

Petite Arvine is a late-ripening alpine grape variety grown by Les Crêtes across approximately 6.5 hectares of steep, moraine and sandy-soil vineyards at altitudes between 550 and 750 metres above sea level in the Aymavilles area of Valle d'Aosta. The winery has produced this wine as a single-variety bottling since 1992. Grapes are hand-harvested in early October, then whole-cluster soft pressed and cold-settled before fermentation in stainless steel, preserving the variety's natural aromatic character. The wine shows the high natural acidity and pronounced salinity typical of Petite Arvine grown in alpine conditions, alongside a well-defined floral and fruity aromatic profile. Valle d'Aosta is the smallest wine-producing region in Italy, with a continental alpine climate of short cool summers, cold winters and large diurnal temperature swings that favour freshness and aromatic concentration in white wines.

Pairs well with freshwater fish, seafood and shellfish, light cheeses, vegetable risotto

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

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

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

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

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

Derthona is La Spinetta's Timorasso produced under the Colli Tortonesi DOC in the Tortona hills of Piedmont, from vineyards in the communes of Montemarzino, Montegioco and Monleale at 350 to 400 metres elevation on calcareous marl and clay soils. The grapes are destemmed and soft-pressed, then fermented in small, temperature-controlled stainless steel tanks. The wine rests on its noble lees for approximately eight months before filtering and bottling, followed by three further months of bottle ageing before release. Timorasso is an ancient indigenous white grape of Piedmont known for its high acidity, mineral character and considerable ageing potential. The wine is made entirely without oak, preserving the variety's natural citrus, floral and stony qualities, and typically benefits from additional bottle age to reveal its full complexity.

Pairs well with Grilled sea bass and other white fish, Seafood pasta and risotto, Fresh and semi-aged cheeses, Roasted white meats such as chicken or veal

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

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

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

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

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

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

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

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

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

Fiorduva is produced by Marisa Cuomo from the steep terraced vineyards of Furore, a small village along the Amalfi Coast in Campania. The wine is made from Ripoli, Fenile and Ginestra, three rare indigenous white varieties that grow on volcanic and limestone soils overlooking the Tyrrhenian Sea. The vines are cultivated at altitudes between 200 and 600 metres on narrow terraces supported by dry-stone walls, with yields kept very low due to the extreme terrain. Vinification takes place in temperature-controlled stainless steel to preserve the aromatic profile, followed by ageing on the lees to add texture and complexity. The resulting wine is structured and concentrated, with a character shaped by the proximity to the sea and the mineral-rich soils of the Amalfi Coast.

Pairs well with grilled fish, seafood pasta, shellfish, aged semi-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

Gorgona Bianco is produced on the island of Gorgona, the smallest island of the Tuscan Archipelago, located approximately 37 kilometres off the coast of Livorno in the Tyrrhenian Sea. The wine is a blend of Vermentino and Ansonica grown on a two-hectare vineyard planted in an east-facing amphitheatre above the sea, in iron-rich soils. The 2024 growing season featured a mild winter, a rainy spring, and a cooler September that delayed the harvest, with Vermentino picked in the second week of September and Ansonica following in mid-October. Vinification involves ageing in a combination of stainless steel and oak barrels for approximately seven months, followed by additional time in bottle. The Gorgona project is a collaboration between Frescobaldi and the Gorgona island penal colony, where inmates work in the vineyard and winery to gain agricultural skills. Production is extremely limited, making this one of Italy's rarest white wines.

Pairs well with Grilled fish and seafood, Shellfish and crustaceans, Soft and semi-aged cheeses, Light pasta with seafood

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

Beyond the Clouds Argentum Bonum is produced by Elena Walch in Termeno (Tramin), in the Alto Adige DOC. It is a white super-cuvee based primarily on Chardonnay blended with other white varieties, all harvested together at optimal Chardonnay maturity, crushed, pressed and co-fermented in new French oak barriques. Part of the wine undergoes malolactic fermentation, followed by around ten months of barrel maturation with regular lees stirring. After at least six months of initial bottle aging, the Argentum Bonum designation indicates an additional four years of bottle aging deep inside a 13th-century silver mine in the Ridnaun Valley at 2,000 metres above sea level, in total darkness, at a stable temperature of 11 degrees Celsius and 95 percent humidity. These conditions slow the aging process and contribute to the wine's freshness, depth and long aging potential. The 2017 vintage received high critical scores, with James Suckling awarding it 98 points.

Pairs well with white fish, seafood, aged hard cheeses, veal and white meats, rich appetisers

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

Alteni di Brassica is a 100% Sauvignon Blanc produced by Gaja in the Langhe DOP of Piedmont. The name combines two elements of the Piedmontese landscape: alteni, the low stone walls that once enclosed vineyard plots, and brassica, the yellow flowers that grow among the vines in spring. Grapes are drawn from several sites including Masuè in Barbaresco, Vivaldo 3 and Colombaio in Serralunga d'Alba, and Serra Pini, Boscasso, and Cascina Langa in Trezzo, with the first vines planted in 1983. Gaja was a pioneer in bringing Sauvignon Blanc to the Langhe, and the wine is fermented in a combination of tank and cask before aging in oak for 12 to 18 months. The 2023 vintage shows a fresh, citrus-forward profile with vegetal lift and a mineral backbone typical of the style. At 13.5% ABV, it balances fruit concentration with the natural acidity of the appellation.

Pairs well with grilled fish, shellfish and oysters, goat cheese, herb-roasted chicken, light pasta dishes with cream or butter sauces

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

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

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

The Droppello Rosé is produced by Tenuta Fertuna, an estate located in the Maremma area of Tuscany near Gavorrano, within the Costa Toscana IGT zone. It is made entirely from Sangiovese grapes vinified as a rosé, using vines with an average age of 15 years. The winemaking follows a short maceration of up to 24 hours of skin contact, followed by fermentation at a controlled temperature of 18°C in stainless steel vats for 14 days, with no oak ageing. The wine is pale pink in colour and is intended for early drinking, with a brief period of bottle ageing before release. Its style draws inspiration from Provençal rosé, aiming for aromatic freshness and a clean, balanced structure. The Maremma's Mediterranean microclimate, strong coastal influence, and day-night temperature fluctuations contribute to the wine's freshness and aromatic character.

Pairs well with aperitif, fresh pasta, fish, white meats, vegetable crudités, lightly seasoned cheeses

The Costa d'Amalfi Rosato is produced by Marisa Cuomo at the Gran Furor Divina Costiera estate in Furore, on the Amalfi Coast. The wine is made from Piedirosso and Aglianico grapes grown on steep, terraced vineyards at altitudes between roughly 200 and 400 metres above sea level. Volcanic and alluvial soils, combined with strong coastal influence, contribute to the wine's characteristic mineral edge and aromatic intensity. After hand harvesting, the grapes are soft pressed and fermented in stainless steel tanks, with a total aging period of around four months in stainless steel before bottling. The result is a dry, pink-coloured wine with a vivid colour, showing aromas of cherry, pomegranate and Mediterranean herbs and a palate that balances structure with freshness. The wine was awarded the Gran Medaglia d'Oro at the International Mountain Wines Competition of the Cervim.

Pairs well with grilled seafood, octopus salad, pasta with fish sauces, antipasti, light 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

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

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

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

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

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

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

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

This Valpolicella Ripasso Superiore comes from Monte del Fra's Tenuta Lena di Mezzo, the family's 18 hectare estate in the Valpolicella Classica, and it is the middle step of the house range: more depth than the straight Valpolicella, more ease than the Amarone. As is traditional for ripasso, the young wine from Corvina led vineyards is refermented on Amarone skins, gaining colour, roundness and a dried cherry shade while keeping its freshness.

The 2021 shows morello cherry and plum, sweet spice, a hint of cocoa and supple tannins with a clean, dry finish. It is ready now and will hold for several years. Serve at 16 to 18 °C, opened half an hour ahead. A natural partner for fegato alla veneziana, bigoli with duck ragù, roast poultry, or risotto with radicchio and sausage, it earns its place as the weeknight bottle from a serious cellar.

Monte del Fra is the Bonomo family's winery at Custoza, southwest of Verona, now guided by the third generation. It is best known for white Custoza, yet it holds a serious piece of red wine country too: Tenuta Lena di Mezzo, an 18 hectare estate in the Valpolicella Classica whose fruit is handled at San Pietro in Cariano in a facility with room to dry 300 tonnes of grapes. The top parcels, above all the high Scarnocchio vineyard, feed the estate's Amarone bottlings, while the house style across the range favours precision and drinkability.

Pairs well with Fegato alla veneziana, bigoli with duck ragù, risotto with radicchio and sausage

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

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

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

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

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

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

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

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

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

Casalvegri is Ca' La Bionda's single vineyard Valpolicella Classico Superiore, from the site of the same name on the slopes above Marano, and it is the bottling that best explains the estate's belief in place over technique. The blend is 70% Corvina, 20% Corvinone and 10% Rondinella and Molinara, farmed organically at altitude; after fermentation the wine ages eighteen months in 3,000 litre oak casks, large enough to season without flavouring.

It drinks like a cru Burgundy built from cherries: red and black cherry, violet, white pepper and graphite over fine tannin and a long saline finish, with none of the weight of dried grape wines. Serve at 16 to 18 °C, opened half an hour ahead. Try it with roast guinea fowl, bigoli with duck ragù, or anzoloti of braised meat; it rewards a few years of cellaring too.

Ca' La Bionda was founded in 1902 by Pietro Castellani and is now run by the fourth generation, the brothers Alessandro and Nicola Castellani, winemaker and viticulturist. The estate farms 29 hectares around Marano di Valpolicella, in the high heart of the Classico zone, with vineyards between 150 and 300 metres facing east and southeast. Certified organic since 2016, the house works only with native grapes and traditional methods: indigenous yeasts, patient macerations and large oak casks. From the Valpolicella Classico up to the Amarone Ravazzol, the wines are among the most terroir driven in the appellation.

Pairs well with Roast guinea fowl, bigoli with duck ragù, braised meats

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

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

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

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

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

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

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

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

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

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

El Pendola is a small producer based in Fumane, in the Valpolicella Classica zone of the Veneto. The 2019 Amarone della Valpolicella DOCG Classico is made from a blend of Corvina, Corvinone, Rondinella, Molinara, and other indigenous grapes, all hand-harvested. Following harvest, the grapes are dried in traditional drying rooms using the appassimento method before slow fermentation, a process that concentrates sugars, flavors, and alcohol. The wine is aged in barriques, contributing to its deep garnet color and layers of ripe cherry, spice, dried fruit, and cocoa. The 2019 vintage in Valpolicella benefited from a cool spring that slowed maturation and a warm late summer that built sugar concentration, resulting in lower yields and higher quality fruit. At 16.5% ABV, this is a powerful, dry red wine that rewards patience and benefits from extended cellaring or generous decanting before service.

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

Pietro Junior is the Amarone that opens Pietro Zardini's range, named like the estate itself for the family line, and made in the classical Veronese mold. The blend rests on Corvina with Rondinella and Molinara, and the grapes spend several months of the winter drying on wooden racks before a slow fermentation, concentrating sugar, color and perfume as the appassimento method intends.

The glass leads with cherry and blueberry preserve, cocoa, vanilla and a coffee shade from the wood, full bodied and velvety with the gentle bitterness that keeps a good Amarone savory rather than sweet. The 2021 is young and open, already generous but with years of growth ahead of it.

Give it an hour in the decanter and serve at 16 to 18 °C. At the table it likes slow cooked dishes: braised beef, pastissada de caval, roast duck, or simply aged cheese and quiet company after the plates are cleared.

Pietro Zardini founded his cellar in San Pietro in Cariano in 2000, but the roots go deeper: he grew up at Corte Zardini in San Floriano, studied agricultural science, qualified as a sommelier and worked with several large Verona houses through the 1990s before setting out under the name of his grandfather. The vineyards lie at Monte Mattonara in San Floriano and Valfiorita in Negrar, in the heart of the Valpolicella Classica, and the cellar holds sixteen amphorae of raw clay alongside oak of every size, a combination that gives the wines their warm, spiced and quietly old fashioned character.

Pairs well with Braised beef, pastissada de caval, roast duck

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

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

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

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

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

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

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

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

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

Marne 180 is Tedeschi's Amarone named for its ground and its light: marl soils, and vineyard exposures that sweep 180 degrees from southwest to southeast. As is traditional for Amarone, the blend rests on Corvina and Corvinone with Rondinella in support. The grapes dry for about four months in a controlled environment, losing water and gaining concentration, and the wine then matures for three years in Slavonian oak casks plus at least six further months in bottle before release.

It is a generous, dark toned Amarone: dried cherry and blackberry, plum jam, cocoa, sweet tobacco and a warm spiced finish carried by ripe tannins. The 2021 is young and opens well with an hour in the decanter. Serve at 16 to 18 °C with braised beef cheeks, pastissada de caval from the Veronese table, or aged Monte Veronese; risotto all'Amarone is the natural home match.

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 Braised beef cheeks, risotto all'Amarone, aged Monte Veronese

Zenato's Amarone della Valpolicella DOCG Classico is produced from grapes grown in the Classico zone of Valpolicella, in the western Veneto. The grapes are dried for several months using the traditional appassimento method, concentrating sugars, flavors, and structure before fermentation. The wine undergoes extended maceration and is aged in large oak barrels for a minimum of three years, followed by further bottle refinement. The 2020 vintage delivers a dense, structured wine with layers of dried fruit, chocolate, and earthy complexity. Alcohol levels are notably high, reflecting the concentration achieved through the appassimento process. The wine is built for extended cellaring and will continue to develop with time in the bottle.

Pairs well with Braised beef short ribs, Aged hard cheeses, Wild game, Lamb stew

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

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

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

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

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

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

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

Secondo Marco is a small winery in Fumane, in the heart of the Valpolicella Classica zone, founded in 2008 by Marco Speri, a fifth-generation member of one of the area's established winemaking families. The 2015 Amarone della Valpolicella Classico is a blend of Corvinone 45%, Corvina 40%, and Rondinella 15%, grown on traditional pergola-trained vines and harvested by hand. Only the best bunches are selected and left to dry for approximately 120 days before pressing, a process that concentrates sugars, flavors, and structure. Fermentation lasts around 45 days with extended skin maceration, followed by 42 months of aging in large 50-hectoliter oak barrels and a further 12 months of bottle rest before release. The 2015 vintage in Valpolicella was warm and dry, producing grapes with excellent ripeness and concentration, contributing to the wine's depth and full body at 16% alcohol. The wine scored 93 points from Falstaff.

Pairs well with Braised beef and game meats, Aged hard cheeses, Rich pasta dishes such as bigoli al ragù, Slow-cooked lamb

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

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

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

Monte Serea is the Amarone of Gini, a family better known for definitive Soave, and its high vineyards give the wine a freshness that lower Valpolicella rarely manages.

The blend is Corvina 60%, Corvinone 25%, Rondinella 10% and Oseleta 5%, grown between 400 and 600 meters at the Tenuta Scajari in the eastern hills; after drying and fermentation the wine matures four years in oak barrels and at least six months in bottle.

At 16% it carries its weight with unusual grace: black cherry and red fruit, cocoa, licorice and tobacco, then mineral and spice notes that stretch the finish.

The 2015 drinks now and will improve for many years.

Serve at 16 to 18 °C after an hour in the decanter, with game birds, braised beef or aged cheeses; it is also a fine bottle to sip slowly on its own after dinner.

The Gini family has farmed at Monteforte d'Alpone, in the heart of Soave Classico, for over fifteen generations, with roots reaching back to 1570 and old Garganega vines, some over a century in age, that set a benchmark for the appellation. Farming is organic throughout. The reds come from a separate project, Tenuta Scajari at Campiano in the eastern Valpolicella hills, where Corvina, Corvinone, Rondinella and Oseleta grow between 400 and 600 meters on mineral rich soils, unusually high sites that keep even the Amarones fresh and finely drawn.

Pairs well with Game birds, braised beef, aged cheeses

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

Marta Galli is the Amarone Le Ragose names after its cofounder, the winemaker who helped bring Negrar's high hills to notice, and it comes from the estate's steep terraces at about 350 metres. As across the house's Amarone, Corvina leads the blend with Rondinella and Corvinone; the grapes are picked by hand in September and dried in single layers into the winter, in the appassimento tradition, before a slow fermentation and a long rest in Slavonian oak casks.

Altitude gives the wine its signature: dense dark cherry and ripe berry fruit cut by real freshness, a shade of dark chocolate and sweet spice, tannins that stay firm rather than sugary. The 2015 is in a fine drinking phase and repays an hour in a decanter. Serve at 18 °C with braised game, pastissada de caval or aged Monte Veronese; it is also a natural partner for risotto all'Amarone.

Le Ragose sits at about 350 metres above Negrar, at one of the highest points of the Valpolicella Classica, on steep southwest facing terraces that the enologists Arnaldo and Marta Galli rescued from abandonment in 1969. The family still works the roughly sixteen hectares by hand, without irrigation, on clay soils rich in magnesium, calcium and iron over draining tufa. Altitude and patience define the house: careful drying of the grapes, long spells in Slavonian oak casks, and wines that favour freshness and line over sheer weight, from the Valpolicella and Le Sassine up to the long aged Amarone Riserva.

Pairs well with Braised game, pastissada de caval, risotto all'Amarone

Bussola's Amarone della Valpolicella Classico brings the house style to its most approachable form without giving up the depth that made the TB selections famous. As is traditional for the appellation, the blend rests on Corvina and Corvinone with Rondinella in support, and the grapes spend the winter drying on racks, losing a good share of their weight before a slow fermentation and a long rest in oak.

The 2020 is young and complete: black cherry and plum held in reserve, cocoa, sweet spice, a firm but ripe tannic frame and the natural warmth of the appassimento method. It is a wine for the table rather than the aperitif hour: braised beef, pastissada de caval, roast duck or aged Monte Veronese all sit well beside it, and in Venice it closes a dinner of bigoli and roasted meats with ease.

Decant for an hour and serve at 16 to 18 °C; there is no hurry, as it will hold and improve for a decade or longer.

Tommaso Bussola trained as a stonemason before taking over his uncle Giuseppe's vines above Negrar in the mid 1980s, and he turned a small grape selling farm into one of the most respected estates of the Valpolicella Classica. Giuseppe Quintarelli himself tipped him as the zone's coming talent. The vineyards hold old, naturally low yielding clones of Corvina, Corvinone and Rondinella with touches of Molinara and Dindarella, farmed with unusual care for pruning and soil. Today his sons Giuseppe and Paolo work alongside him, and the wines, the TB selections and Amarone above all, keep their depth, patience and clean Veronese character.

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

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

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

Corte Aleardi is a family winery based in Gargagnago, in the Sant'Ambrogio di Valpolicella commune, with roots in wine production dating back to 1789. The Bure Alto Riserva is made exclusively from grapes grown in the hilly Bure Alto vineyard, situated at approximately 180 metres above sea level with an east-facing aspect in the heart of the Valpolicella Classico zone. The blend consists of 80% Corvina, 10% Corvinone, and 10% Rondinella, all harvested in October and dried naturally on airy racks until January in the traditional appassimento method. The fermentation takes place in winter at low temperatures to preserve aromatic complexity. The wine then ages for seven years in French tonneaux in an underground cellar before release. The Riserva is produced only in the best vintages and from the most carefully selected grapes, making it the top wine in the Corte Aleardi range.

Pairs well with game dishes, roasts, braised beef, well-matured hard cheeses

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

Torre di Terzolan's Amarone della Valpolicella comes from three hectares of organically farmed guyot vines at 350 metres in the upper Val Squaranto, in parcels named La Mezzaluna, La Pala, Il Binte and Il Brolo on white limestone and clay. The 2018 blends Corvina 50%, Corvinone 40% and Rondinella 10%; the bunches dry on plateaux inside the estate's old buildings, cooled by the valley breezes, before 36 months in new French barriques and amphorae and another 36 months in bottle, reaching 16.5%.

The glass is deep ruby, with raisins, dried figs and dark chocolate over black pepper and preserved fruit, structured and persistent without heaviness. Six years of cellar work mean it arrives ready. Decant it for an hour and serve at 18 °C with braised beef, game, aged Monte Veronese or, in Venetian company, fegato alla veneziana with soft polenta.

Torre di Terzolan is a small estate built around a historic rural settlement in the Val Squaranto, one of the quiet valleys northeast of Verona, where woods, meadows, olive groves and three hectares of vines share the property. The buildings carry real history, including the residence of Cardinal Ridolfi with his coat of arms still in place, and the bunches for Amarone dry in plateaux inside the old structures, oriented long ago to catch the valley breezes. Farming is organic, production is tiny, and the estate doubles as a small guest house with four suites.

Pairs well with Braised beef, game, aged Monte Veronese

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

Ca' Florian is a single-vineyard Amarone produced from a select plot within the Tommasi family estate in the Classico zone of Valpolicella. The grapes are harvested by hand and then dried on bamboo racks in the family's loft for approximately 90 to 120 days, a process that concentrates sugars, phenols and aromatic compounds. Fermentation and maceration on the skins is extended, and the wine is then aged in large Slavonian oak barrels for a minimum of four years before bottling. The 2016 vintage benefited from favorable growing conditions in the Valpolicella Classico area, yielding grapes of excellent concentration. The result is a wine of considerable structure, weight and aging potential, with complexity built through the appassimento process as well as extended oak maturation.

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

Amarone della Valpolicella DOCG Classico Gioé is produced by Santa Sofia from vineyards in the Classico zone of Valpolicella, in the western Veneto. The wine is made following the traditional appassimento method, in which hand-harvested grapes are dried for several months on bamboo racks before pressing, concentrating sugars, flavours and tannins. Corvina Veronese forms the backbone of the blend, supplemented by Rondinella. After fermentation, the wine undergoes extended ageing in large oak barrels, developing complexity and structure over time. The 2016 vintage in Valpolicella delivered good concentration and balance, supporting the long ageing potential typical of this wine.

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

Giuseppe Quintarelli's Valpolicella Classico Superiore is produced in the Classico hills north of Verona, in the heart of the Valpolicella zone. The blend is built on Corvina and Corvinone, with Rondinella and Molinara, following the traditional approach that defines the estate. A portion of the grapes is dried before fermentation, a technique that adds concentration and structure well beyond what the appellation name might suggest. The wine then spends an extended period in large Slavonian oak casks before release, which is typical of Quintarelli's patient, long-ageing approach. The 2018 vintage was released several years after harvest, consistent with the estate's practice of only releasing wines when fully ready. The result is a Valpolicella that sits closer in weight and complexity to a Ripasso style, offering notable depth while remaining more approachable in body than the estate's Amarone.

Pairs well with Braised beef short ribs, Lamb chops with herbs, Aged hard cheeses, Mushroom risotto, Pasta with meat ragu

Zymé Amarone della Valpolicella Classico is produced by Celestino Gaspari in the Classico zone of Valpolicella, centred on Negrar in the province of Verona, on limestone and clay soils. The grapes are grown in the oldest estate vineyards, harvested by hand in the second and third weeks of September and placed on flat trays for a minimum of three months of natural appassimento with no mechanical dehumidifiers. After pressing, the wine ferments in steel tanks with indigenous yeast at natural temperature, followed by skin maceration lasting at least 60 days. The wine then matures for a minimum of five years in large Slavonian oak ovals, with regular topping up as the only cellar intervention, before spending one further year in bottle prior to release.

Pairs well with Braised and roasted red meats, Boiled meats, Aged hard cheeses such as Grana Padano and Parmigiano Reggiano, Dark chocolate

Rosso Ca' del Merlo is the Quintarelli red named for the Ca' del Merlo vineyard, and it runs close to the estate's Valpolicella Superiore in spirit: a wine of perfume and patience rather than sheer weight.

Corvina and Corvinone anchor the blend with Rondinella and small amounts of complementary varieties, in the Veronese manner, and the wine rests for years in large old botti before the family lets it go.

In the glass it gives morello cherry, dried plum and orange peel, sweet tobacco and cedar, with the silky, gently gripping texture that marks every red in this cellar.

The 2018 is a recent release and will drink well for many years.

Serve at 16 to 18 °C with an hour in the decanter. Try it with bigoli with duck ragù, guinea fowl or veal cheeks; it also loves aged Asiago.

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 Bigoli with duck ragù, guinea fowl, veal cheeks, aged Asiago

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

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

Garbole is a small estate in the Valpolicella zone of the Veneto, operating a single-vineyard approach with low yields and extended drying of grapes. The 'Hatteso' Riserva is made from grapes dried for several months in the appassimento method, which concentrates sugars, acids, and phenolic compounds before fermentation. The 2015 vintage in Valpolicella was characterised by warm, dry conditions that produced ripe, healthy fruit. Riserva status requires a minimum of four years of aging, and Garbole typically extends this with time in large Slavonian oak casks. The result is a wine of considerable structure, with elevated alcohol and tannin levels that require time in bottle to integrate. Production quantities are very small, in keeping with the estate's focus on limited, single-site releases.

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

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

The Amarone Riserva is the wine Tommaso Bussola releases only when a vintage justifies the extra wait, and 2013 gave him the material for it. As the appellation rules require of a riserva, the aging runs at least four years, and Bussola's habit of combining small barriques with large casks gives the wine both polish and breadth. The raw material is the estate's usual old vine Corvina, Corvinone and Rondinella from the Negrar hills, dried through the winter in the appassimento manner.

In the glass it moves from black cherry and prune into licorice, cocoa, dried violets and a savory, balsamic finish, with tannin that is dense yet fully ripe. Now past its tenth year, it is entering its best drinking window and will hold well beyond it.

Decant for an hour, serve at 16 to 18 °C, and give it food with equal patience: braised beef cheeks, pastissada de caval, or aged Monte Veronese at the end of the meal.

Tommaso Bussola trained as a stonemason before taking over his uncle Giuseppe's vines above Negrar in the mid 1980s, and he turned a small grape selling farm into one of the most respected estates of the Valpolicella Classica. Giuseppe Quintarelli himself tipped him as the zone's coming talent. The vineyards hold old, naturally low yielding clones of Corvina, Corvinone and Rondinella with touches of Molinara and Dindarella, farmed with unusual care for pruning and soil. Today his sons Giuseppe and Paolo work alongside him, and the wines, the TB selections and Amarone above all, keep their depth, patience and clean Veronese character.

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

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

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

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

Mithas is Corte Sant'Alda's Amarone selection, the wine at the top of Marinella Camerani's biodynamically farmed estate in the Val di Mezzane. It is made the way the whole house works: hand picked fruit from limestone rich hillside parcels, months of drying as is traditional for Amarone, spontaneous fermentation with native yeasts and unhurried aging in oak.

The style trades bombast for detail: dried cherry and orange peel, balsamic herbs, tobacco and warm earth, with acidity that keeps the concentration standing upright. With over a decade in bottle, the 2012 has settled into a mature, open phase, its tannins fine and its aromatics turning tertiary. Serve it at 17 to 18 °C after a gentle decant for sediment, with braised game, brasato, mature Monte Veronese or a quiet cheese course; in Venice it would honour fegato alla veneziana. Drink it over the coming years, without hurry and without much company.

Corte Sant'Alda sits in the Val di Mezzane, the quieter eastern valley of the Valpolicella, where Marinella Camerani has farmed since the mid 1980s. The vineyards lie between 200 and 350 metres on limestone rich soils, in parcels named Campi Magri, Prà Alto, Retratto and Monte Tombole, worked biodynamically and taken into the cellar with a light hand: hand harvesting, spontaneous fermentations with native yeasts and aging in oak of varied size and age. The range runs from Valpolicella through the Campi Magri ripasso to two Amarones, Valmezzane and the estate selection Mithas.

Pairs well with Braised game, brasato, mature Monte Veronese

Ferragù's Amarone 2016 comes from old family vines in the Val d'Illasi, many averaging 55 years of age, and it wears the estate's full dress: Corvina, Corvinone, Rondinella and Oseleta dried for around 70 days, then 36 months in small French and American oak and a further 12 months in glass before release, landing at a substantial 17% alcohol.

The style is powerful and deep fruited, with vanilla and black pepper spice over dark dried cherry and plum, dense tannins and a long, warm finish that never turns sweet. It is drinking well now and has years of development in it. Decant it for an hour and serve at 18 °C with venison, roasts, braised and stewed meats or aged cheeses; in Venice, fegato alla veneziana with soft polenta meets it head on. A bottle for the coldest evenings and the longest dinners.

Carlo Ferragù farms about eight hectares of red varieties in the Val d'Illasi, east of Verona, at roughly 240 metres, with a further hectare of olive trees. He runs the estate with his brothers Ornello and Angelo from a cellar that pairs an old Romanesque stone farmhouse with modern equipment, and the vines behind the Amarone average around 55 years of age. Production is small and pointed at reds of scale: a Valpolicella Superiore, the estate Amarone and an Amarone Riserva grown on a single hectare at Cellore d'Illasi.

Pairs well with Venison, roasts, braised meats, aged cheeses

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

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 2002 is fully mature; open it gently, pour off the sediment and serve without long aeration. 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

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

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

The Costasera is made from a blend of Corvina, Rondinella and Molinara grapes grown in the Valpolicella Classica zone west of Verona in the Veneto region. Grapes are dried on bamboo racks for several months using the appassimento method, concentrating sugars, aromas and structure before fermentation. The wine is aged in large Slavonian oak casks, giving it depth and complexity without heavy wood character. The 2000 vintage presents an opaque ruby red colour with bright edges, reflecting the density typical of this style. At over two decades of age, primary dried fruit aromas have integrated with tertiary notes of coffee, tobacco and spice. The wine is dry and full-bodied, with the firm but softened tannin structure and the natural high alcohol expected of a mature Amarone Classico.

Pairs well with grilled or roasted red meats, game, strong aged cheeses such as Parmesan, after-dinner meditation wine

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

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

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

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

Tre Terre is one of the rarest labels Quintarelli has ever released, an Amarone della Valpolicella Classico from 2013 bottled in a run of only 1,381 numbered bottles.

The grapes come from three communes, Negrar, Marano and Sant'Ambrogio, with a larger share than usual from the high Conca d'Oro vineyard at Sant'Ambrogio, whose old vines and exposure give the wine its unusual grip. Corvina and Rondinella are joined by a share of Cabernet, and after the house's long drying and years in old botti the finished wine sits at 16%.

Against the classic bottling it reads firmer and fresher: red cherry, plum, black and green pepper, dried herbs and a balsamic, mineral edge, with pronounced tannins and a lively acidity closer in feel to a fine Barolo than to opulent Amarone.

Decant it well and serve at 18 °C beside venison, pastissada de caval or aged Monte Veronese; it will live for decades.

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 Venison, pastissada de caval, aged Monte Veronese

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

Quintarelli's Amarone della Valpolicella Classico Riserva is produced only in exceptional vintages, representing the finest barrel selection of the cellar. The 2009 is a blend of approximately Corvina 55%, Rondinella 25%, with Nebbiolo, Sangiovese, and Croatina making up the remainder. Grapes are dried using the traditional appassimento method before a slow fermentation and extended aging of around 10 years in large Slavonian oak casks prior to bottling. The result is a wine of extraordinary concentration and structure, with layered secondary and tertiary aromas alongside the natural power of the vintage. Production quantities are extremely small, and the wine is built to age for several decades.

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

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 1998 is now at a fully mature stage. 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

Bertani's Amarone della Valpolicella Classico is one of the reference bottles of the appellation, made in the same patient way for generations. The fruit is Corvina Veronese 80% and Rondinella 20% from Tenuta Novare in Arbizzano di Negrar; the bunches dry in the estate lofts for around 78 days, then ferment slowly in concrete for some 45 days, and the wine ages seven years in Slavonian oak casks of 50 to 100 hectolitres before a final rest in bottle. It belongs to the dry, savoury school of Amarone: morello cherry, plum and dried cherry over tea leaf, licorice and soft spice, with firm acidity and fine tannins in place of sheer weight. The 1973 has had decades of slow evolution and is now a fully mature bottle: expect dried fig, leather, sweet tobacco and balsam in place of fresh fruit. Stand it upright for a day, pull the cork gently, pour off the sediment and serve at 16 to 18 °C with braised beef, aged Monte Veronese or, in the Venetian manner, castradina with Savoy cabbage.

Bertani was founded in 1857 and stands among the oldest names in Verona wine. Its home is Tenuta Novare in Arbizzano di Negrar, an estate of vineyards, olive groves and deep cellars in the heart of the Valpolicella Classica, with further vineyards in the Valpantena valley northeast of the city. The house style has never chased fashion: patient fermentations, long aging in large Slavonian oak casks and wines that stay dry and fresh, built on Corvina Veronese. Its Amarone Classico, released only after years in cask and bottle, remains a reference point for the whole appellation.

Pairs well with Braised beef, aged Monte Veronese, castradina

Dal Forno Romano began producing Amarone in 1983 from the family estate in Cellore d'Illasi, in the Val d'Illasi valley northeast of Verona in Veneto. The 1990 vintage predates the introduction of Oseleta into the blend, so the grapes are Corvina, Rondinella, Croatina, and Molinara, all grown in vineyards on alluvial soils at approximately 300 metres above sea level. Following the appassimento method, harvested grapes are dried for roughly three months to concentrate sugars, flavors, and structure before fermentation. Vinification takes place in stainless steel at controlled temperatures, with extended maceration, after which the wine undergoes a long aging period in French and American oak barrels. At over three decades of age, this wine has moved into a fully developed tertiary phase, showing dried fruit, tar, leather, and earthy complexity in place of primary fruit. Given the longevity Dal Forno Amarone is known for, bottles stored in optimal conditions may continue to evolve through the early 2030s.

Pairs well with Braised beef short ribs, Wild game such as venison or boar, Aged hard cheeses such as Parmigiano Reggiano or Pecorino Stravecchio, Slow-roasted lamb

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

This wine is produced by Azienda Agricola Giuseppe Quintarelli in Negrar, in the Valpolicella Classico zone of the Veneto, north-east Italy. The blend follows the estate's traditional approach: approximately 55% Corvina and Corvinone, 30% Rondinella, and 15% of other permitted varieties including Cabernet Sauvignon, Nebbiolo, Croatina and Sangiovese. The grapes are dried using the appassimento method in well-ventilated lofts, concentrating sugars, acids and flavour compounds before pressing and low-temperature fermentation. Following fermentation, the wine is aged for approximately eight years in large Slavonian oak casks before bottling, which explains the late release of the 1998 vintage. The 1998 growing season produced a wine with ripe red fruit character, classic structure and enough acidity to compensate for the volatile acidity noted by critics at the time of release. At this stage of maturity, the wine shows the developed complexity typical of Quintarelli Amarone, with dried fruit, spice, tobacco and mineral tones.

Pairs well with Braised beef short rib, Aged hard cheeses such as Parmigiano Reggiano or Pecorino Stagionato, Venison or wild boar stew, Dark chocolate with high cocoa content

Bertani's Amarone della Valpolicella Classico 1968 comes from Tenuta Novare in the Valpolicella Classico zone, Veneto, northeastern Italy. It is made from 80% Corvina Veronese and 20% Rondinella grapes, dried using the traditional appassimento method on fruit-drying lofts before fermentation. The 1968 vintage benefited from a good season with a dry September, resulting in healthy, well-ripened grapes. Bertani classifies this vintage in the 'Harmony' category, describing it as well-balanced with grace, poise, and a more lively character than delicate wines. The wine was aged for approximately seven years in large Slavonian oak barrels before further bottle ageing, a method Bertani has used consistently across its historic library. At over five decades old, this wine represents the outer limits of its drink window and should be opened and consumed with care.

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

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 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 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

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

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

Romeo Passito Bianco is produced by Ca' dei Conti, a winery in Tregnago in the Vallarsa d'Illasi area of Verona, at the foot of Mount Precastio. The vineyard sits on a south-facing hill at 400 to 450 metres above sea level, on calcareous-marly morainal soils rich in skeleton. The wine is made from Garganega grapes using the passito method, in which the grapes are dried after harvest to concentrate sugars and flavours. The colour is deep golden yellow tending toward amber. On the nose it shows floral character dominated by lavender, jasmine and chamomile alongside dried fruit. The palate is sweet and full, with fruit-forward flavours balanced by the variety's natural acidity. Note: the user-supplied category of Vino Rosso does not correspond to this wine, which is a white passito dessert wine under Veneto IGP.

Pairs well with Aged cheeses, Dried fruit and nut pastries, Cantucci and biscotti, Fruit tarts

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

Azienda Agricola Zymé, founded by Celestino Gaspari in San Pietro in Cariano in the Valpolicella Classico zone of Verona, produces the 60 20 20 Cabernet. The wine is a blend of 60% Cabernet Sauvignon, 20% Cabernet Franc, and 20% Merlot, with grapes grown on the limestone and clay soils of the Colli Berici area near Lonigo. Fermentation takes place in concrete vats, followed by aging in new barriques for at least 30 months and an additional period of maturation in bottle before release. The 2020 vintage carries an ABV of 15%, the result of a late harvest approach that allows the grapes to develop concentration and depth. The wine falls under the Indicazione Geografica Protetta Veneto Rosso designation, sitting outside the Valpolicella DOC rules to allow for this Bordeaux-variety blend. It is built for medium-term cellaring, with structure and fruit concentration that will continue to integrate over several years.

Pairs well with beef short ribs, lamb, aged hard cheeses, braised pork

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

Malanotte del Piave DOCG is produced by Bonotto delle Tezze in Vazzola, in the Treviso province of Veneto, from vineyards planted on the alluvial terraces of the Piave river. The soils are stony and free-draining, composed of gravel and coarse sediment, which stress the vines and concentrate the Raboso Piave grape. The wine is made from Raboso Piave with up to 30% of the fruit partially dried in dedicated drying rooms for approximately 45 days before vinification, in line with DOCG regulations requiring 15 to 30 percent dried-grape component. Harvest of fruit destined for drying takes place in the third week of October, while the fresh portion is picked in early to mid November; the two lots are vinified separately before blending. After maceration on the skins for around 20 days in stainless steel, the wine is aged for three years in Slavonian oak barrels and casks. The Bellussera training system, a traditional overhead method specific to this area, is used in the vineyard, with yields around 100 quintals per hectare.

Pairs well with braised beef, game birds, aged hard cheeses, wild boar

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

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

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

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

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

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

Harlequin is a complex blend of at least 15 grape varieties, both red and white, grown in the provinces of Verona and Vicenza in the Veneto. The 2016 vintage comprises four white varieties (Garganega, Trebbiano Toscano, Sauvignon Blanc, Chardonnay) and eleven red varieties including Corvina, Corvinone, Rondinella, Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Teroldego, Croatina, Oseleta, Sangiovese, and Marzemino. Grapes are hand-picked at different periods according to variety but pressed together, then fermented and aged for approximately 30 months in new French oak barrique before extended bottle maturation. The wine shows a brilliant ruby red colour with garnet reflections, and is notably dense and glyceric in the glass. Production for the 2016 vintage was limited to approximately 4,000 bottles, and the wine is only made in years considered suitable. Zyme was founded in 1999 by Celestino Gaspari, whose vineyards sit in the Classico zone of Valpolicella in San Pietro in Cariano.

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

Alzero is produced by Giuseppe Quintarelli at his estate in Negrar, in the Valpolicella zone of the Veneto. The wine is made primarily from Cabernet Franc grown on the estate's hillside vineyards, and it undergoes an extended drying period of the grapes before fermentation, similar to the appassimento method used for Amarone. Ageing takes place in large Slavonian oak casks for several years before bottling, giving the wine substantial structure and complexity. Production is extremely small and the wine is released only in the best years. The 2018 vintage represents one of the most singular expressions of Cabernet in the Veneto, combining the depth of the appassimento technique with the variety's natural aromatic character.

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

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

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

Pian delle Vigne is a 184-hectare estate located 6 kilometres southwest of Montalcino, owned by Marchesi Antinori since 1995, with 83 hectares of vineyards at around 130 metres above sea level on a south-western aspect. The wine is made entirely from Sangiovese grown on calcareous clay soils, which give it its characteristic freshness and mineral character. The 2024 growing season opened with a mild, rainy winter that brought budbreak approximately ten days ahead of the seasonal average. Spring rains and cool temperatures allowed gradual, even flowering, while hot and dry conditions in July and August favoured berry development, and September brought sunny skies with marked day-to-night temperature swings that carried the fruit to full ripeness. Grapes were destemmed, gently crushed and fermented in stainless steel vats at a controlled temperature of 28°C for approximately 8 to 10 days, followed by malolactic fermentation and roughly 10 months of ageing before bottling. The wine is ruby red in colour with a fresh, delicate nose and a palate balanced by savory tannins and a citrus-edged finish.

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

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

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 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

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 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

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

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

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

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

Vigna del Bersagliere is a single-vineyard Riserva produced by Podere 414, a certified organic estate of 22 hectares located in Maremma, near Magliano in Toscana in the province of Grosseto. The wine is made from 100% Sangiovese, known locally as Morellino, grown at high vine density using double Guyot training. Fermentation takes place in temperature-controlled concrete tanks with extended skin maceration of 21 to 28 days at 27 to 29 degrees Celsius, using native yeasts. The wine ages in the cellar for five years before release, a period chosen to honour the memory of Giuseppe Valiani, the founder's grandfather, who spent five years away from his family during the Second World War. The 2018 vintage shows a deep ruby colour and a concentrated aromatic profile, with structure and depth that reward patience in the glass.

Pairs well with Tuscan cured meats and aged cheeses, braised beef and game, wild boar ragu, lamb

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

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

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

The Biondi-Santi Rosso di Montalcino is produced at Tenuta Greppo in Montalcino, Tuscany, from 100% Sangiovese Grosso using the estate's proprietary BBS11 clone. The 2023 vintage was shaped by a challenging growing season that included a severe frost on April 6 and intense mildew pressure from 32 rainy days between May and June, requiring strict vine management and careful grape selection. After fermentation, the wine is aged for 12 months in traditional large-format Slavonian oak casks, consistent with the estate's longstanding cellar practices. The resulting wine shows a light, luminous ruby color with notes of ripe fruit, balsamic, spicy, and floral character alongside fresh red berry fruit typical of cool-year Sangiovese. Originally bottled as the Biondi-Santi 'White Label Brunello', the Rosso di Montalcino took its current name in 1983 when the DOC was formally established. It is intended to be approachable at release while retaining the structural precision that defines the Biondi-Santi style.

Pairs well with Grilled lamb, Pasta with tomato-based sauces, Cured meats and charcuterie, Porcini mushroom dishes

Casanova di Neri was founded in 1971 by Giovanni Neri and has been led since 1991 by his son Giacomo, now joined by his sons Giovanni and Gianlorenzo. The Tenuta Nuova vineyard, located on the southern side of Montalcino, was a purpose-built project where Sangiovese Grosso was planted after careful study of local microclimates, soil types, and optimal exposures. The 2019 vintage is made from 100% Sangiovese Grosso, fermented spontaneously in conical steel vats with controlled temperature and 25 days of maceration, then aged for 30 months in tonneaux and 500-liter used oak barrels. The wine shows an intense, bright ruby red color with notes of wild violet, eucalyptus, red currant, and dried cherry on the nose, while the palate delivers round, ripe tannins, firm acidity, and a long, defined finish. With an ABV of 14.5%, it holds significant aging potential and is generally recommended for cellaring before drinking, with a projected window running through to the mid-2040s. The 2019 vintage received scores of 97 points from Robert Parker's Wine Advocate, 97 from Vinous, 96 from James Suckling, and 96 from Wine Spectator.

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

Camartina is a Super Tuscan blend from Querciabella, produced since 1981 from estate vineyards on the hillside of Ruffoli in Greve in Chianti. The 2020 blend is approximately 70% Cabernet Sauvignon and 30% Sangiovese, drawn from specific plots including Casaocci Sud for Cabernet Sauvignon and Montoro, Solatio and Tinamicaio for Sangiovese, at altitudes ranging from 350 to 600 metres above sea level. The two varieties are vinified separately in French oak fermenters, with Cabernet Sauvignon aged in 225-litre barriques and Sangiovese in 500-litre tonneaux for 18 months, followed by a further 12 months of bottle ageing before release. The vineyards have been farmed organically since 1988 and converted to plant-based biodynamic practices in 2000, and the wine is certified organic and vegan. The 2020 Tuscany vintage was widely noted for its quality, producing a wine with intense, bright colour and a bouquet of ripe berries, floral notes and subtle spices. This is a wine built for the cellar, with the structure and concentration to reward patience.

Pairs well with roasted lamb, beef tenderloin, aged hard cheeses, wild boar ragu

Cepparello is a 100% Sangiovese wine produced from a selection of the oldest and best vineyard parcels on the Isole e Olena estate, situated in the north-western part of Chianti Classico at elevations of 400 to 480 metres above sea level. Soils are predominantly galestro, a mix of rocky schist and clay, which promotes good drainage and imparts a mineral character to the wine. Grapes are hand-harvested, gently destemmed, and fermented before undergoing an extended maceration; the wine is then aged in French oak barriques for approximately 18 to 20 months. First produced in 1980, Cepparello was classified initially as a vino da tavola because regulations of the time required white grape varieties to be blended into Chianti, making a pure Sangiovese impossible under the appellation rules. The 2022 vintage was among the final wines overseen by longtime producer Paolo De Marchi before the estate passed to France's EPI Group, with Emanuele Reolon subsequently appointed as estate director. At 15% ABV, the 2022 shows the concentration typical of the warm vintage while retaining the freshness and balance associated with the estate's high-altitude sites.

Pairs well with Florentine T-bone steak, Pappardelle with wild boar ragù, Black truffle pasta, Aged pecorino

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

Harte is a Bolgheri Superiore DOC red blend from Tenuta Fratini, an estate in Donoratico covering over 1,100 hectares in the Metalliferous Hills, of which 28 hectares are under vine across 85 individually vinified micro-parcels. The 2022 blend is 50% Cabernet Franc, 30% Cabernet Sauvignon and 20% Merlot, drawn from four specific plots at the base of the Metalliferous Hills. The 2022 growing season was marked by drought, which stressed the vines and concentrated the fruit. Winemaking is overseen by oenologist Eric Boissenot, with fermentation using indigenous yeasts and maturation in used barriques. The wine shows an intense ruby red colour with aromas of red fruit, peony, fennel and rosemary, while the palate delivers mineral earthiness alongside ripe fruit, fresh acidity and polished tannins. It scored 97 points from Falstaff and 96 points from Wine Enthusiast for the 2022 vintage.

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

Baffonero is a 100% Merlot wine produced from a single 3.5-hectare vineyard of the same name on the Rocca di Frassinello estate in Gavorrano, province of Grosseto. The vines are planted at 5,900 plants per hectare on medium-clay soils rich in rocky skeleton at roughly 90 metres above sea level, using Merlot clones originating from Chateau Lafite. The 2019 growing season saw below-average temperatures in spring and early summer, with rain during flowering that extended the vegetative cycle and allowed for a slow, even ripening before harvest in early September. Fermentation takes place in concrete tanks, followed by malolactic fermentation and 24 months of ageing in 100% new French oak barriques, then a further 12 months in bottle before release. Rocca di Frassinello is a joint venture between Castellare di Castellina and Domaines Barons de Rothschild Lafite, with the winery building designed by architect Renzo Piano.

Pairs well with Braised and slow-cooked red meats, Tuscan-style game, Roasted meats with rich seasoning, Aged hard cheeses

Canalicchio di Sopra is a family estate in Montalcino, Tuscany, run across three generations by the Ripaccioli family, situated in the Canalicchio cru in the northern part of the appellation. The 2015 Brunello di Montalcino Riserva is produced in limited quantities from the estate's oldest vineyards, with at least 80% of grapes drawn from Vigna Vecchia Mercatale, a north-facing plot planted in 1988 on clay-rich soils with high mineral content. The wine is fermented in stainless steel vats under temperature control with daily pump-overs and rack-and-return, then aged for a minimum of 36 months in large Slavonian oak casks. The 2015 vintage in Montalcino was warm and sunny, and the cool mineral-rich soils and significant diurnal temperature shifts at this site produced a wine with notable structure alongside freshness and aromatic complexity. The Riserva designation is reserved only for exceptional vintages, and 2015 is considered one of the great modern Brunello vintages. Bottle production was under 7,000 units, making this one of the estate's rarest releases.

Pairs well with Bistecca alla Fiorentina, braised wild boar, aged Pecorino, lamb shoulder, truffle-based 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

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

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

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

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

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

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

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

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

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

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

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

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

Lupicaia is the top wine of Castello del Terriccio, an estate of around 1,500 hectares located just north of Bolgheri in coastal Tuscany, near Castellina Marittima in the province of Pisa. The 2013 vintage is a blend of 90% Cabernet Sauvignon and 10% Petit Verdot, with grapes drawn from the Lupicaia vineyard planted on calcareous-sandy soils rich in ferrous minerals. Fermentation takes place in stainless steel tanks, and each variety is aged separately in Allier oak barriques (225 L) and larger Allier tonneaux (500 L) for approximately 22 months before blending. The wine then spends additional time in bottle before release, giving it further integration and complexity. 2013 was a cooler year in Tuscany, producing wines with fresher aromatic profiles, livelier acidity, and firm but well-structured tannins. Production is around 30,000 bottles per year, and the wine is intended for long-term cellaring.

Pairs well with Roast lamb, Grilled ribeye steak, Aged hard cheeses, Wild boar stew

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

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

Ornellaia 2022 'La Determinazione' is the principal wine of the Ornellaia estate in Bolgheri, on the Tuscan coast. The blend is 55% Cabernet Sauvignon, 25% Merlot, 10% Cabernet Franc, and 10% Petit Verdot, with Petit Verdot playing a larger role than in previous vintages. The 2022 growing season in Bolgheri was marked by a cool, dry winter, a prolonged dry spell of around 75 days from May onwards causing vine water stress, followed by timely summer storms that allowed the vines to resume normal ripening. A warm, dry September with cool nights promoted the accumulation of sugars, aromas, and tannins, with the red grape harvest running from 25 August through 10 October. Grapes were hand-picked, double-sorted, and each variety vinified separately in small stainless steel tanks, with malolactic fermentation also in steel, before ageing in a combination of previously used barriques and concrete tanks. The wine shows an expressive bouquet of black fruit with notes of vanilla and tobacco, an expansive palate with a powerful tannic structure, and a savoury, enduring finish.

Pairs well with Grilled ribeye steak, Braised lamb shoulder, Aged hard cheeses, Wild mushroom risotto

L'Apparita is a 100% Merlot wine produced by Castello di Ama in Gaiole in Chianti, making it the first single-variety Merlot produced in Tuscany, with the debut vintage dating to 1985. The grapes come from the Bellavista vineyard, situated at approximately 490 metres above sea level, where clay soils contribute to the wine's structure and mineral character. Fermentation takes place in stainless steel, followed by aging in barrique, half new and half first-passage, for around 15 months. The 2021 vintage is considered an outstanding year for the wine, receiving 100 points from critic Antonio Galloni of Vinous. The style sits closer to elegance than raw power, with fresh acidity and a leaner body than many Merlot-based wines, reflecting the altitude and the clay-rich soils of the site. Winemaking at Castello di Ama is led by Marco Pallanti, who has worked at the estate since 1982 and has shaped L'Apparita's identity over four decades.

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

Le Pergole Torte is a 100% Sangiovese wine produced from Montevertine's own vineyards in Radda in Chianti, planted between 1968 and 1999. First made in 1977, it was the first pure Sangiovese vinified in that part of Chianti Classico. Alcoholic and malolactic fermentations take place in concrete vats, followed by 12 months in Allier barriques and 12 months in Slavonian oak casks, then roughly 3 months in bottle before release. The wine is classified as Toscana IGT because its 100% Sangiovese composition fell outside Chianti Classico DOCG regulations at the time the label was established. The 2021 vintage shows notable concentration and complexity, with bright red-fruit character, good structural tannins, and a long mineral finish that suggests considerable ageing potential.

Pairs well with roasted red and white meats, noble poultry, game, aged cheeses

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

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

Le Pergole Torte is 100% Sangiovese drawn from Montevertine's oldest parcels in Radda in Chianti, planted between 1968 and 1999 at around 425 metres altitude on alberese sandstone soils. First produced in 1977, it was among the earliest pure Sangiovese wines made in the Chianti Classico zone; the estate left the Chianti Classico consortium rather than add white grapes, so the wine has carried the Toscana IGT designation ever since. Fermentation takes place in concrete tanks with indigenous yeasts for approximately 25 days, followed by malolactic fermentation also in concrete. Ageing runs 12 months in Allier barriques and a further 12 months in larger Slavonian oak casks before bottling unfiltered. The 2017 vintage was warm in Radda, producing a wine of notable concentration and fruit depth while retaining the freshness and mineral tension characteristic of these high-altitude sites.

Pairs well with Bistecca alla Fiorentina, roasted lamb, aged Pecorino, wild boar ragu, truffle-based dishes

L'Apparita is a 100% Merlot produced by Castello di Ama from two small parcels at the top of the Bellavista vineyard in Gaiole in Chianti, at approximately 490 to 501 metres above sea level. The vines, trained in an open lyre system, grow in predominantly clay-limestone soils that give the wine its characteristic structure and aromatic depth. First produced in 1985, it was the first single-variety Merlot made in Tuscany. The wine is fermented in stainless steel and aged in French oak barriques for around 18 months before bottling. The 2007 vintage in Tuscany was a warm growing season, producing wines with a concentrated fruit profile, firm tannins, and good natural balance. Production is limited to a few thousand cases, consistent with the small size of the L'Apparita cru of roughly 3 hectares.

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

Solaia is produced from a 20 hectare vineyard on the Tenuta Tignanello estate, situated at 350 to 400 metres above sea level in the Chianti Classico hills between the Greve and Pesa river valleys. The soil is calcareous marlstone of Pliocene origin, rich in limestone and schist, giving the wine its distinctive mineral character. The 2008 vintage is blended from approximately 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc, a composition typical of the wine since its early vintages. Grapes are harvested by hand and the wine is aged in new French oak barriques for around 18 months before further bottle maturation. The 2008 vintage shows opaque, deep garnet colour with a nose of dark fruit, herbs and spice that has continued to evolve with bottle age. At this stage of its development it is drinking well but retains the structure to continue ageing into the late 2020s.

Pairs well with Roasted lamb, Beef tenderloin, Aged hard cheeses, Wild mushroom dishes

Le Pergole Torte is a 100% Sangiovese wine produced by Montevertine in Radda in Chianti, first made in 1977 as the first pure Sangiovese of the zone. The grapes come from the estate's oldest vineyards, planted between 1968 and 1999. Both alcoholic and malolactic fermentations take place in concrete tanks over approximately 25 days, followed by 12 months in Allier barriques and then 12 months in large Slavonian oak casks, with a further three months in bottle before release. The 2015 vintage is classified as Toscana IGT and carries an alcohol level of 14%. The 2015 growing season produced wines of notable depth and textural richness, with dark fruit concentration balanced by firm, fine-grained tannins and good acidity. The wine is built for long ageing and will continue to develop over the next decade and beyond.

Pairs well with roast red and white meats, poultry, game, aged cheeses

Le Pergole Torte is a 100% Sangiovese wine produced by Montevertine from a two-hectare, northeast-facing vineyard of the same name in Radda in Chianti, planted in 1968 and situated at approximately 425 metres above sea level. The estate left the Chianti Classico Consorzio in 1981, choosing to work exclusively with Sangiovese rather than follow the then-mandatory blending rules, which led to its classification as a Toscana IGT. Winemaking for this era involved extended maceration of up to one month, followed by ageing in large Slavonian oak botti and then smaller French oak barriques, for a total period of approximately two years. The 1995 vintage in Tuscany was considered a good, if not exceptional, year, producing wines of firm structure and classic varietal character. At nearly three decades of age, the 1995 Le Pergole Torte is likely fully mature, showing the tertiary complexity typical of old Sangiovese, including leather, earth, dried fruit, and tobacco. The wine is produced only in select vintages and represents one of the earliest examples of the Super Tuscan movement.

Pairs well with Bistecca alla Fiorentina, Wild boar or venison stew, Aged Pecorino or Parmigiano, Tagliatelle with meat ragu

Sassicaia 2002 is produced by Tenuta San Guido from a blend of approximately 85% Cabernet Sauvignon and 15% Cabernet Franc, grown on calcareous soils rich in marl, pebbles and clay at altitudes between 80 and 400 metres above sea level in Bolgheri, Tuscany. The 2002 growing season was erratic, with above-average rainfall in June and July, but the weather returned to sunny skies from the start of September, allowing the grapes to ripen fully before harvest began on 9 September. Due to strict selection, only around 90,000 bottles were produced that year, roughly half the typical annual output, as approximately 40% of the final wine was declassified. Fermentation took place in stainless steel vats at 30 to 31 degrees Celsius, with around two weeks of skin maceration including repassing and delestage operations, followed by malolactic fermentation in steel. The wine was aged for approximately 22 to 24 months in French oak barrels before bottling. At over two decades of age, the wine retains good concentration and fruit intensity, showing less of the green character noted in earlier evaluations and rewarding patience with additional bottle complexity.

Pairs well with Grilled lamb, Roast beef, Aged hard cheeses, Wild boar stew

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 2000 is produced by Tenuta San Guido at its estate in Bolgheri, on the Tuscan coast in the province of Livorno. The blend is 85% Cabernet Sauvignon and 15% Cabernet Franc, drawn from estate vineyards with calcareous, marly soils containing stones and pebbles, at altitudes of 80 to 400 metres above sea level. The 2000 growing season was particularly warm and dry, with almost no rainfall from early July to late September, producing an early harvest that began in the first ten days of September and lasted approximately three weeks. Fermentation took place in stainless steel vats at a controlled temperature of around 30 to 31 degrees Celsius, followed by ageing in French oak barrels, a portion of which was new wood. The warm conditions of the vintage yielded a richer and softer expression than many Sassicaia years, with generous fruit concentration balanced by the structure typical of the appellation. Sassicaia received its own individual DOC classification, Bolgheri Sassicaia, in 1994, the only single-estate DOC in Italy at the time.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Valeirano vineyard sits at around 450 metres above sea level in the municipality of Treiso, Piedmont, on calcareous, rocky soils of marine origin that push the wine toward austerity and mineral precision rather than the fuller body typical of lower-altitude Barbaresco crus. The vineyard spans roughly 3 hectares and the vines, planted facing south, are between 50 and 55 years old, yielding approximately 7,000 bottles per year. Vinification proceeds with alcoholic fermentation and maceration in temperature-controlled vats over approximately 14 to 15 days, followed by malolactic fermentation and ageing in French oak barriques, with a portion of new wood, for around 20 months, then further bottle ageing before release. The 2012 growing season in Piedmont was cool and irregular, favouring elegance and freshness over opulence, qualities that suit Valeirano's naturally firm and precise structure. The wine is composed entirely of Nebbiolo and shows the cru's characteristic minerality alongside notes of dark cherry, spice, menthol, and tea leaf, framed by tightly wound, noble tannins.

Pairs well with braised beef short ribs, roast lamb, aged hard cheeses, truffle-based pasta, game birds

Barolo Bric del Fiasc is Paolo Scavino's leading single-vineyard Barolo, first produced separately in 1978 from a 2.17-hectare parcel in Castiglione Falletto that the Scavino family has farmed since 1921. The vineyard sits at 260 metres above sea level on a south-west-facing slope of Marne di Sant'Agata fossili and limestone soils, which give the wine its characteristic earthy imprint and mineral backbone. The grape variety is 100% Nebbiolo, and the 2016 vintage is widely considered a classic, producing wines of notable structure and concentration across the Barolo appellation. The wine opens to a deep garnet colour and builds a layered bouquet of dark fruit, licorice, spice, ferrous earth and balsamic notes that develop further with aeration. On the palate, the tannins are firm and refined, supported by bright natural acidity that gives the wine its long ageing potential. This is a wine built for the cellar and will continue to develop complexity well into the 2030s and beyond.

Pairs well with braised beef short ribs, roast lamb, aged hard cheeses, wild boar ragu, truffle dishes

La Spinetta's Barbaresco Gallina is made from 100% Nebbiolo grown in the Gallina single vineyard in Neive, in the Barbaresco DOCG. The Gallina vineyard covers approximately 5 hectares, with a southern exposure, calcareous marl soil rich in light-colored sand, at around 270 metres above sea level, with vines averaging 35 to 55 years of age. The 2007 vintage underwent maceration and alcoholic fermentation in temperature-controlled vats, followed by 22 months of aging in 100% new medium-toast French oak barrels, then a period in stainless steel before bottling. The wine is released unfiltered and unfined, no sooner than three years after harvest. The Gallina site consistently produces wines of considerable richness and fullness, with notable floral intensity, eucalyptus and mint character, and strong aging potential. The 2007 Gallina received a score of 97 points from Robert Parker's Wine Advocate and approximately 580 cases were produced.

Pairs well with Braised beef or veal, Lamb with herbs, Aged Piedmontese cheeses, Truffle-based dishes, Wild boar or game

Barolo Campè is produced from a single south-facing vineyard of approximately 8.64 acres in Grinzane Cavour, in the Langhe hills of Piedmont. The vineyard sits at around 280 metres above sea level on soils of alluvial origin with a calcareous clay structure. La Spinetta acquired the Campè site in 2000, significantly reducing yields and eliminating chemical treatments to improve vine health. The grape is 100% Nebbiolo, fermented in temperature-controlled vats and aged in French oak barrels. The 2006 vintage is considered one of the more complete and age-worthy expressions of this wine, with deep garnet colour, structured tannins, and notable aromatic complexity. At the time of this entry the wine remains within a long drinking window, showing both primary fruit and developing tertiary notes of tar, dried flowers, and earthy minerality.

Pairs well with braised beef short ribs, slow-roasted lamb, wild boar ragu, aged hard cheeses such as Parmigiano Reggiano

The Valeirano vineyard sits at roughly 400 metres above sea level and is La Spinetta's highest elevation site in Barbaresco, planted on sandy soils mixed with stones. The wine is made from 100% Nebbiolo grown in the Valeirano cru in the Treiso area of the Barbaresco zone. Starting with the 2005 vintage, La Spinetta moved away from ageing exclusively in barrique and began incorporating a portion of neutral oak barrels, aiming to draw out more of the grape's natural character. The result is a wine of considerable power and structure, closer in density to a Serralunga-style Barolo than to a typical lighter-framed Barbaresco. At roughly twenty years of age, the wine has softened its tannins while retaining good depth, dark fruit, and earthy complexity. Community tasters score it around 92 points on average, and bottles are approaching or at full maturity.

Pairs well with Braised beef short ribs, Ossobuco, Truffle risotto, Roast game, Aged Parmigiano-Reggiano

The Bric del Fiasc is a single-vineyard Barolo produced from the Fiasco cru in Castiglione Falletto, a site the Scavino family has farmed since 1921. In 1978, Enrico Scavino persuaded his father Paolo to vinify the plot separately, making it one of the earliest single-vineyard Barolo expressions in the denomination. The wine is made from 100% Nebbiolo grown on southwest-facing slopes at around 280 metres altitude on a mix of sandstone and limestone soils. Vinification uses a submerged-cap fermentation, followed by aging in a combination of small barrels and large oak botti, then extended bottle aging before release. The 2010 vintage is widely regarded as one of the finest for Barolo, producing wines of excellent concentration, structure, and classical character. This wine shows the earthy, mineral imprint typical of the cru, with dense fruit, refined tannins, and the acidity to age gracefully over the long term.

Pairs well with braised beef short rib, roasted lamb, aged Parmigiano-Reggiano, truffle-based dishes, wild boar ragù

Vigna Rionda is a single south-facing vineyard of just under 0.8 hectares in the municipality of Serralunga d'Alba, at approximately 360 metres above sea level. The soil is Lequio formation, alternating grey marl and sandstone with an exceptionally high active limestone content of around 13.58 percent, the highest in the Barolo zone. The wine is made entirely from Nebbiolo grapes harvested by hand in the second week of October, with a long maceration of approximately 30 days followed by ageing in large oak barrels for around 36 months. As a Riserva, the 2010 was held in the Oddero cellars for a total of roughly ten years before release, in line with the family's practice of releasing each Riserva when the vintage is at its best. 2010 is considered a classic, structured Barolo vintage in Piedmont, producing wines with firm tannins, precise acidity, and strong aging potential.

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

Gaja Sperss is a single-vineyard Barolo produced entirely from Nebbiolo grown in the Marenca-Rivette subarea of Serralunga d'Alba. The vineyard is arranged as an amphitheater across approximately 30 acres of compact clayey-calcareous marl soils, with south and southwest exposure at an average altitude of 1,210 feet above sea level. Vines average 50 years of age, contributing to the concentration and depth typical of this wine. The 2021 vintage is marked by a distinctive ferrous mineral character from the Serralunga terroir, framing a core of dark fruit including sour black cherry and rhubarb alongside licorice and truffle. On the palate, the wine shows an austere, full-bodied structure with dense, complex tannins and the firm acidity associated with Serralunga d'Alba. It has significant bottle-ageing potential and will benefit from extended cellaring before reaching its peak.

Pairs well with Braised beef or osso buco, Truffle-based dishes, Aged hard cheeses, Lamb chops

Gaja Sperss is a single-vineyard Barolo produced from 100 percent Nebbiolo grown in the Marenca and Rivette crus of Serralunga d'Alba, a south-facing amphitheatre of clayey-calcareous marl soils that Gaja acquired in 1988. The wine matures for approximately twelve months in French oak barriques followed by a further year in large casks before bottling. The 2019 vintage in Barolo was warm and dry, producing wines of deep concentration with firm tannic structure and well-preserved natural acidity. Serralunga d'Alba is one of the most powerful of the five core Barolo townships, and Sperss consistently displays that character through its density, mineral tension, and long aging potential. At release, the wine is closed and requires significant cellaring to fully integrate its tannins, with most critics suggesting drinking after 2028. The 2019 Sperss received scores of 97 points or above from multiple major critics and was ranked in the top 100 wines of 2023.

Pairs well with braised beef, lamb shank, aged Parmigiano Reggiano, truffle dishes, wild boar

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 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

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

Sassirossi is a Primitivo di Manduria DOC from Feudi Salentini, produced from 100% Primitivo grapes grown on old alberello (bush-trained) vines in Puglia, southern Italy. The vineyards sit on sandy-calcareous soils with a notably high iron content, which gives the soil its characteristic red colouring and is the origin of the wine's name, meaning 'red pebbles'. The wine presents a deep ruby red colour with intense purple hints. On the nose it offers an intense bouquet of fruit jam, blackcurrants, mulberries, cherries, cocoa and licorice. The palate is round, smooth and well-balanced, typical of the Primitivo variety grown in the Manduria zone of the province of Taranto. The 2023 vintage is approachable young but has enough structure to develop over the short to medium term.

Pairs well with Meat sauce pasta, Grilled red meat, Braised and stewed meat, Meat gravy dishes

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

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

Fumin is an indigenous grape variety of Valle d'Aosta whose name derives from the smoky grey bloom on its berries. It risked extinction in the 1970s before local growers revived it; Les Cretes was the first to vinify it as a single-varietal wine in 1993. The grapes are grown in the La Tour and Les Cretes vineyards in Aymavilles, on morainic, loose, sandy soils at elevations of 500 to 900 metres, with north/west and south exposures. Harvest is done by hand in mid-October; fermentation occurs in stainless steel tanks at a controlled temperature of 28 to 30 degrees Celsius. The wine then ages nine months in barriques followed by twelve months of bottle aging before release. The result is an intensely ruby red wine with violet hues, a structured palate, and good potential for further bottle development.

Pairs well with Carbonada with polenta, Venison mocetta, Braised game dishes, Aged mountain cheeses

Santa Cecilia is produced by Planeta at the Buonivini estate near Noto, in the extreme south-east of Sicily, from 100% Nero d'Avola grown on white calcareous soils at 35 to 40 metres above sea level. The grapes are harvested at the end of September and vinified in temperature-controlled stainless steel tanks before aging for 14 months in second and third-use French Allier oak barriques. The 2022 growing season benefited from a dry winter followed by abundant late spring rainfall and a warm, regular summer, delivering healthy, well-ripened fruit. Bottled in July 2024, the wine reaches 13% alcohol by volume, which is slightly lower than older vintages, reflecting excellent natural balance in the fruit. The Buonivini vineyard is planted at a density of approximately 5,050 vines per hectare using spurred cordon training, with yields kept to around 80 quintals per hectare.

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

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

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

Colterenzio Gries is a single-cru Lagrein Riserva made from 15-year-old, vertically trained vines grown in the Gries district on the outskirts of Bolzano. The vineyard soils are deep and alluvial, composed of gravel, eroded granite, and porphyry, which are the classic substrates of this historic Lagrein growing zone. The Bolzano basin climate delivers very warm days and cool nights, a contrast that supports full phenolic ripeness while preserving freshness. Fermentation on the skins lasts 15 days with regular, gentle pump-overs, followed by extended maceration after alcoholic fermentation; malolactic fermentation then takes place in large wooden casks. The wine refines for 16 months in oak barrels and a further 10 months in bottle before release. The 2022 vintage was awarded 92 points by Wine Enthusiast.

Pairs well with roast and braised red meats, game, lamb, aged spicy cheeses, South Tyrolean speck

Piano di Montevergine is a single-vineyard Taurasi Riserva from Feudi di San Gregorio, made from 100% Aglianico grown on a roughly two-hectare plot in Irpinia, Campania, where volcanic sand and clay soils define the site. The 2017 vintage was a notably hot and dry growing season, which gives the wine a more open and accessible character compared to cooler vintages, while still retaining the grape's firm structure. After fermentation and maceration, the wine ages in French barriques and large oak casks for 24 months, followed by further bottle aging before release. The result is a ruby red wine with a balsamic character, spice, and stone fruit on the nose. On the palate, it shows soft tannins, mineral tension, and a persistent finish typical of Aglianico from this appellation. Around 20,000 bottles are produced per vintage.

Pairs well with Braised lamb, Slow-cooked beef, Aged pecorino, Wild boar ragu, Hard cheeses

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

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

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

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

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

Nino Negri's 5 Stelle Sfursat is produced exclusively from Nebbiolo, known locally as Chiavennasca, grown on steep, south-facing terraced vineyards along the right bank of the River Adda in Valtellina, Lombardy. Grapes are hand-harvested and then dried naturally for approximately 90 to 100 days in the cool alpine air, concentrating sugars and flavor before fermentation in stainless steel tanks at a controlled temperature. The wine is then aged for 16 to 24 months in French oak barriques, primarily from the Allier and Nevers forests, followed by additional bottle rest before release. The 2021 vintage saw a cold spring and variable summer, with Nebbiolo arriving at harvest in good ripening condition and producing a wine with moderate alcohol, firm polyphenolic structure, and the characteristic minerality of the appellation. Winemaking at Nino Negri has been led for decades by Casimiro Maule, who was named Winemaker of the Year by Gambero Rosso in 2007.

Pairs well with roast and grilled red meats, game, aged and hard cheeses, local Bitto cheese

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 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, 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

San Giovenale is a certified organic winery founded in 2006 by Emanuele Pangrazi, located at Loc. La Macchia in Blera, in the Tuscia area of northern Lazio, at 300 to 400 metres above sea level. Habemus Etichetta Rossa is made from Cabernet Franc grown on clay soils with a rocky skeleton, trained in the traditional goblet (alberello) style at a planting density of around 11,000 vines per hectare. Yields are kept very low and grapes are hand-harvested into small 15 kg boxes, with fermentation using indigenous yeasts. Ageing takes place in small French oak barrels on their first use, following the same slow and careful approach applied across the Habemus range.

Pairs well with roast lamb, braised beef, 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

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

Habemus Etichetta Nera is made from 100% Syrah grapes grown on bush-trained vines in the Viterbo area of Tuscia, in northern Lazio. The vineyard sits on clay-rich soils at 300 to 400 metres above sea level with southern exposure, and vine density reaches up to 13,000 plants per hectare with yields capped at around 25 quintals per hectare. Grapes are hand-harvested and fermented spontaneously using indigenous yeasts in stainless steel tanks, with no synthetic treatments applied in the vineyard. The wine then ages for 30 months in new French oak barriques before additional bottle rest. The result is a deeply coloured, structured red with a garnet hue, built for medium to long-term ageing. The 2023 vintage had not been formally released or documented at the time of this record, so vintage-specific data such as ABV remain unconfirmed.

Pairs well with grilled and roasted red meats, braised lamb, aged hard cheeses, wild boar ragu

Elena Walch Pinot Nero Aton Riserva 2018 is a single-variety wine made from 100% Pinot Nero grown at altitudes between 380 and 610 meters above sea level in the Glen and Barleith vineyards on both sides of the Adige Valley. The vines are up to 61 years old and farmed with low yields on predominantly clay and limestone soils with traces of marl. The large diurnal temperature range in this alpine climate slows ripening and preserves the grape's natural acidity and aromatic complexity. The wine was bottled without filtration on August 22, 2019, after aging in oak, and then spent a further 15 months maturing in bottle before release in October 2021. It is designed for significant longevity and will continue to develop in bottle over many years.

Pairs well with roasted duck, venison, mushroom risotto, aged hard cheeses

Habemus Etichetta Blu is a single-varietal Grenache from the San Giovenale estate in Blera, in the Tuscia area of northern Lazio. The vines are bush-trained (alberello) at a density of 11,000 plants per hectare on clay soils at 300 to 400 metres above sea level, with exposure to southerly and sea winds from the Tyrrhenian coast. Yields are kept very low at around 25 quintals per hectare, and grapes are hand-harvested into small boxes and destemmed within one hour of picking. Vinification takes place in stainless steel tanks, followed by ageing in small French oak barrels. The estate, founded in 2006 by Emanuele Pangrazi near the Etruscan ruins of San Giovenale, is certified organic and works exclusively with Rhone varieties suited to the Mediterranean clay terroir.

Pairs well with beef tenderloin, braised red meats, duck, aged cheeses, rich pasta 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

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

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

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

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

Muffo is a 100% Grechetto passito wine produced by Sergio Mottura at Civitella d'Agliano in the province of Viterbo, Lazio. It is made only in years when conditions favour the development of noble rot (Botrytis cinerea), which forms naturally on grapes in the low-lying Umbrico and Mecone vineyards where autumn mists are common. Only the finest botrytis-affected bunches are hand-selected; after fermentation, the wine ages for 12 months in oak barriques before additional time in bottle. The wine falls under the Lazio IGT designation because single-variety Grechetto is not permitted under the Orvieto DOC disciplinary, despite the estate's proximity to Orvieto. Mottura's Muffo belongs to the long tradition of muffato wines from the Orvieto area, a style admired since at least the Renaissance for its complexity and natural sweetness. The wine is bottled in 375 ml half-bottles and can develop further over several years in the cellar.

Pairs well with aged and savoury cheeses, foie gras and liver pâté, dry pastries and almond biscuits, blue cheese

Hauner's Malvasia delle Lipari DOC Passito is produced on the island of Salina in the Aeolian Archipelago, from vineyards growing on steep volcanic and limestone soils at 50 to 100 metres above sea level. The blend is approximately 95% Malvasia delle Lipari and 5% Corinto Nero, harvested late and then dried for 15 to 20 days on traditional reed mats called cannizzi, alternating sun exposure during the day with shelter at night. Fermentation takes place in temperature-controlled stainless steel tanks, followed by 18 months of aging in the same vessels and a further 6 months of bottle rest. The wine pours a warm, brilliant amber and shows a concentrated nose of dried figs, dates, ripe apricots, honey, and sweet spices. On the palate it is full-bodied, sweet but balanced, with good persistence. The winery was founded by Carlo Hauner, a designer from Brescia who settled on Salina in the 1960s and revived the local Malvasia tradition.

Pairs well with Marzipan and almond-based pastries, Sicilian cassata, Small pastries and biscotti, Aged pecorino with honey

Nicolis is a family estate in San Pietro in Cariano, in the heart of the Valpolicella Classico zone. The grapes are dried for four months in a fruttaio before fermentation begins spontaneously with indigenous yeasts in steel tanks over approximately 18 days in winter; fermentation is stopped once the desired balance of alcohol and residual sugar is achieved. The wine then ages for six months in Slavonian oak barrels, followed by two months of bottle ageing before release. The blend of Corvina, Rondinella, Molinara and Dindarella is consistent with the traditional composition of Valpolicella Classico. The wine is bottled in 500 ml bottles, as is customary for this style.

Pairs well with dark chocolate, aged hard cheeses, dried fruit and nut desserts, blue cheese

Ammandorlato Il Fornetto is a passito-style red wine produced by Accordini Stefano in the Veneto region of northeastern Italy, carrying the Veneto IGT designation. It is made from partially dried Corvina, Rondinella, and Molinara grapes, following a method similar to that used for Recioto della Valpolicella. The grapes are harvested in autumn and then dried for several months on bamboo racks, concentrating sugars, aromas, and flavours before fermentation is stopped to retain residual sweetness. The resulting wine is rich and sweet, with a characteristic bitter almond note on the finish that gives the wine its name, Ammandorlato meaning almond-flavoured in Italian. Ageing takes place in small oak barrels, adding further complexity and structure to the wine.

Pairs well with dark chocolate desserts, almond-based pastries, aged hard cheeses, dried fruit and nut confections

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