Italy

The Toscana Rosso from Ciacci Piccolomini d’Aragona is a blend of Sangiovese, Syrah, Merlot and Cabernet Sauvignon. The Sangiovese comes from the youngest plots of vines that are used to produce their Rosso and Brunello Di Montalcini.

An fresh, harmonic and tangy aromatic wine with hints of petillance. A blend of indigenous Sicilian grape varietals Grillo, Zibibbo Catarratto & Inzolia. Soft pressing with horizontal pressing machines, fermentation in thermo-controlled stainless steel vats.

Dry, delicate floral aromas with tropical fruits in the background, on the palate exotic fruit flavours and a long finish.

From Beradenga in Southern Chianti Classico, Villa La Pagliaia Chianti Classico is made from 90% Sangiovese, 10% Canaiolo from 25 year old vines.

Pecorino is a delicious, historic variety found in the Marche. It has a nose of peach and hazlenut with a broad, ripe palate of peach and nuts with balanced acidity.

Lucchine is Tedeschi's single vineyard in the heart of the Valpolicella Classico zone that the grapes are harvested from for this wine. A blend of 25% Corvina, 25% Corvinone, 30% Rondinella, 10% Molinara, 10% Rossignola, Negrara, Dindarella from 25 year old vines.

Zibibbo is the local name for the Muscat of Alexandria grape produced in Sicily. Aged in stainless steel to produce a fresh, pure style of wine full of pure varietel fruit.

Vibrant aromas of ripe black fruit, backed by toasty notes and hints of dark chocolate and spicy oak. The palate is rich and generous with abundant bramble and black cherry fruit, and structured tannins are balanced by fresh acidity to give an elegant finish.

Known predominantly as a producer of excellent Marsala, Cantine Pellegrino has further explored indigenous grape varieties with their range of family estate wines. This is a tremendous white made from Catarratto, with lush aromatics and delicate texture.