Wine

From the moment the bottle is opened, the wine invites you in

60% Barbera, 40% Bonarda grapes from organic vineyards. The younger version of

Aldo Vaira's wines are characterised by pristine flavours and clearly defined perfumes

The blend is basically 90% Barbera and 10% Dolcetto, but co-planted throughout

Sercial aged in French oak casks from 10 up to 14 years

This is distinctively Dao, with salty-cold minerality heightened by clean and refreshing

Wood-fermented Malvasia from pre-phylloxera vines, blended with five other unspecified white varieties

The wine is ruby red with purple highlights. Grapey on the nose

A medium-dry, verdelho-style Madeira from highly regarded producer Henriques & Henriques. This

The vines at La Stoppa were worked organically from the early 90s

A collaboration between Fabrizio Iuli and Eric Narioo (Vino dio Anna, Les

The grapes for this Barbera are sourced from the sandier soils of