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

Low temperature fermentation has retained the fresh, crisp and aromatic quality of

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

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

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

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

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

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

Aromas of dried black fruits with note said of leather, spice and

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