The vines are grown on south and south-east facing vineyards at altitudes between 350 - 450 metres above sea level, maximising exposure to sunlight. Soils are mostly schistous and calcareous. The average vine age is 20 years. The training system is simple Guyot and planting density is 4,000 vines per hectare.

Vineyards for this wine are located in the contrada Torrenova in the Menfi area, on the south-western coast of Sicily. The vines grow on south-west facing hills at 150 metres above sea level, where soils are sandy. Vines are Guyot trained and planted at a density of 4,000–4,200 plants per hectare. This wine is intense red in colour with purple reflections. On the nose, it has powerful aromas of blackberries and cherries. On the palate, there are intense flavours of black fruit with hints of dates and maritime pine.

Low temperature fermentation has retained the fresh, crisp and aromatic quality of the wine while still allowing its character to shine through. Perfumes of white flowers and white melon with mineral notes provide a backdrop to the full, ripe palate, and lift the finish. An elegant wine, with a lingering touch of honey.

This wine opens with aromas of ripe black fruit, earth, leather and a balsamic note. The juicy palate delivers fleshy black cherry, fruit, licorice and menthol accented with hints of Mediterranean herbs alongside big, round tannins. Drink 2015–2021. KERIN O’KEEFE

This Nero d`Avola has an intense ruby red colour with purple highlights. The nose is bursting with red cherries and berry fruit, supported by floral and balsamic notes. Warm and long-lasting, the palate has lovely hints of wildflower on the aftertaste.

Traditional fermentation brings a texture and structure to this Dolcetto that is rarely seen anymore. Bright red fruit gives way to a spicy and refreshing finish.

Quercia Laboriosa di Terre di Pietra is a brisk and flowing white wine obtained from a base of Garganega grapes which is completed by sales of Pinot Blanc and Müller Thurgau. It ferments at a controlled temperature by indigenous yeasts only and is completed with six months of rest in steel tanks and another six months of aging in bottle. It is pale yellow in color. Fruity notes of pear and melon emerge on the nose, followed by pleasant citrus nuances. The palate is smooth and balanced, fresh and medium-bodied. Good persistence. serious; a simple and honest wine, flowing and essential.

Terre di Pietra's 'problem child' is essentially a declassified Valpolicella, and it's everything we think Valpolicella should be: full of bouncy, juicy red-berried fruit, smooth tannins, and refreshing acidity. Deliciously uncomplicated.

Made with 100% Vermentino Sardinia’s signature white grape. A different take and approach to Vermentino here. Firstly there are 2 harvests – the earlier harvest has more acidity and the latter has rounder flavors resulting in a very balanced wine, secondly, 30% of the wine is aged in large oak. Round and generous on the palate with stone fruit, pink grapefruit, and spicy notes (fennel and jasmine) with a long fresh finish.

A supple and multi-layered Cannonau (Grenache) made entirely in Amphorae by Elena Casadei. Made from organically grown grapes on the Olianas estate the wine shows red and blueberry fruit, subtle spicy notes, minerality, and herbal notes. On the palate, the wines is round with smooth ripe tannins and a long, complex finish.

Antichi Poderi Jerzu is a co-operative based in the small village of Jerzu in the historical Ogliastra region on the east coast of Sardinia. Jerzu is a remote and untouched village that maintains many of its age-old traditions. This may have something to do with the fact that Jerzu is believed to be the village with the world record ratio of centenarians to population: of the 3200 inhabitants, four are over 100 years old! The co-operative was founded in 1950 by the village doctor, Josto Miglior, who convinced 45 grape growers to join forces and produce better wine. Today, Jerzu unites 430 growers from almost all of the families in the village, and is led by head winemaker Biagio Boi and consultant winemaker Franco Bernabei. Their 650 hectares of vineyards are located in prime hillside areas stretching from the Gennargentu mountains in the heart of the island to the coast.

This is a fresh and fruity blend of Trebbiano, Passerina, and Pecorino. Trebbiano is the backbone while the other two, each native varieties, boost the aromatic complexity. Crisp, tangy, and refreshing. The Colour is a light straw, tints of green, micro-bubbles. Aromas are pleasant if modest, of almonds. There are refreshing fruity flavors with an immediate appeal, persistent from start to finish. And I'm not talking tasting portions here. This is not a wine to sip and abandon; it has second, even third, glass appeal! Good acidity too. Could possibly do with a bit more body, a tad more viscosity, but a very pleasant wine as is and Very Highly Recommended.

Dark purple color in the aroma and taste dark fruit in the background red fruit notes of oak vanilla chocolate tobacco smoke leather earthy cinnamon pepper correctly balanced low acidity rough tannin good everyday wine dinner.

This estate was founded in its current guise in 1987 but has been in the family for generations. Tom Maresca in the ‘Italy 2013’ supplement to Decanter Magazine (February 2013) highlights Fatalone as being one of the very top Puglian producers with their Primitivos from the hilly enclave of Gioia del Colle combining power, freshness, and longevity in very fine wines. Such longevity and drinkability are the results of exacting attention to detail from the vineyard, through cellar and aging. The vineyards are situated in the Murgian hills on clay-limestone soils which contain fossilized marine creatures. In the cellar, only the naturally present yeasts are used and malolactic fermentation also starts naturally. Minimal sulfur is also used. Fatalone Riserva Primitivo spends 12 months stainless steel tanks, 12 months in Slavonic oak 750-liter-casks with the application of music therapy to optimize the spontaneous micro-oxygenation process and improve the fining of the wine, 6 months in bottle. This Riserva comes from the estate’s very best Primitivo grapes. It is full-bodied and full-on flavored with intense ruby red color. The nose shows ripe black fruit, toasted almond, and spices. The palate shows very ripe fruit, balanced with minerals and great freshness. Smooth and velvety black cherry, plum, blackberry, and mulberry with balsamic, clove, and cacao notes. It ends with toasted almonds flavors, very typical of the Gioia del Colle region.

The Allegrini family estate covers 100 hectares of vineyard in the heart of the Valpolicella Classico area. The south-east-facing vineyards are located in the hills of the Valpolicella Classico region at 150-250 metres above sea level. The soil there is very varied but mostly chalky, of volcanic origin. The older vineyards are trained using the pergola Trentina system, planted with about 3,000 vines per hectare, whereas the newer ones use the single Guyot system with 5,000 plants per hectare. The vines are 32 years old on average. Ruby red in colour, with purplish-blue highlights. Fragrant fruit with prominent notes of dark cherries are echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and its genetic cousin Corvinone, the historic varietals of this appellation.

100% Pecorino and an excellent introduction to the grape style. Stone fruit with some spicy notes, it also carries minerality and plenty of life in a long crisp finish.

70% Corvina/Corvinone , 30% Rondinella This Valpolicella from the hills of the Classico area is a delicious example of the wine this area is famous for. It is ruby red in colour, with youthful highlights. Fragrant fruit with prominent notes of dark cherries are echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and its genetic cousin Corvinone, the historic varieties of this appellation. This Valpolicella is impressively lively and playful on the palate, whilst exhibiting delicacy and finesse at the same time. Feature(s): Vegetarian, Vegan

Lambrusco dell'Emilia Podere 270 is a classic red wine Lambrusco with second fermentation in the bottle giving a complex and very aromatic wine on the nose. Vibrant and fruity attack, followed by a lovely structure and delicate bubbles. Lovely spices on the finish. Unfines, unfiltered, low sulfites. Organic wine.

This wine has a deep ruby red colour with violet reflections. On the nose, it has intense red berry fruit perfumes. Full-bodied with firm tannins, it is well balanced with lots of ripe fruit flavours.

Excellent depth, layers of flavour ranging from white peach to almond blossom and lemons.

The Ravera cru is undoubtedly one of the most renowned cru in the Barolo area, but also considered one of the most important in the world. It is extremely affected by the altitude, climate and soil. Barolo Ravera is produced with grapes from the historical cru in Novello, a guarantee of fine aromas, sapid flavor and great complexity. The mainly calcareous soil of this old vineyard adds elegance and structure to the wine, making it ideal for ageing. Only a few great wines possess its capacity to develop successfully in the course of time. Austere and severe in its early years, Barolo Ravera loses none of its typicality with the passing of the years; on the contrary, it improves all the time. Careful selection in the vineyard and relatively long fermentation help to heighten the grapes characteristics, which express themselves to the full after ageing in the bottle.

Le Ragnaie is known for its elegant, terroir-driven wines that stand out in this Tuscan powerhouse category. The owner and winemaker, Riccardo Campinoti, acquired the property in 2002 and now farms 15.5 ha. Making complex, traditional wines from Sangiovese Grosso, Riccardo’s wines exhibit elegance and finesse by farming some of the highest altitude vineyards in Montalcino. All four Brunello wines are fermented in concrete without selected yeast followed by a long maceration up to 90 days and three years in large Slavonian oak botti. All wines are bottled unfiltered and certified organic in the vineyards and cellar.

Hold on tight because this wine may be produced from an impressive variation of grapes, namely Cortese and / or Favorita, Müller Thurgau, Pinot Bianco, Pinot Grigio, Riesling Italico, Riesling renano, Barbera Bianca , Chardonnay, Sauvignon, Sylvaner Verde and / or Timorasso.... That would certainly be all ... This complex mixture gives a more or less intense straw-colored wine, with an intense and pleasant fragrance. The taste is fresh, dry and sometimes bubbly (Vivace). Pairs well with fish and can be enjoyed as an aperitif.

Over 10 years of attention to the Pecorino grape has pushed Cataldi Madonna to develop a simple version but only in terms of price. On the nose exuberant aromas of passion fruit and grapefruit. It impresses on the palate with a clear and sharp acidity, very pleasant, and a clean and full body that dangerously pushes to drink.

A collaboration between Fabrizio Iuli and Eric Narioo (Vino dio Anna, Les Caves de Pyrene) in hilly Monferrato region of Piedmont. The grapes for this Barbera come from the lieux-dit “La Tina”, belonging to Fabrizio’s family for generations, formerly part of their old winery. The vines are 30 years old plus, and had been abandoned for 15 years before Fabrizio took them back. The climate there is continental, the soils consist of mixed clay-limestone, mostly white calcareous, with some lime.

Located just two miles from the town of Montalcino, Il Greppo sits on a 47-hectare parcel of land. The oldest vines on the property are over 80 years old, dating back to 1930. In 1988, Franco Biondi-Santi started an enormous undertaking in the vineyard, eventually increasing plantings from 4 to 25 hectares. He planted the vines on steep terraces, using the natural contour of the hills to create an amphitheater, setting Il Greppo’s cellar at center stage. The soils, rich in a stony marl known locally as galestro, are ideal for the cultivation of Sangiovese Grosso. Dry, warmer weather typically leads to a September harvest. Noted diurnal shifts ensure the characteristic aromas and acid levels that lead to the expressive, long-aging Brunellos typical of the estate. Thanks to the meticulous cultivation and clonal selection of the different generations, the Brunello Biondi-Santi, or BBS11, became an officially recognized and registered clone – the first to be named after a single producer.

100% Carricante made with no oak showing the full character of the grape and land. Stone fruit with marked saline acidity and a slight nutty character – long and persistent with great freshness and energy, a brilliant food wine.

The vines at La Stoppa were worked organically from the early 90s and received organic certification in 2008. Elena, in typical humble fashion, describes herself as ‘la custode de la vigne’, merely a guardian, until she in her turn passes the estate to the next generation. Her low-key, but powerful conviction is that her responsibility is to farm and make wine in as sustainable, non-interventionist and authentic a way as possible. The wines qualify for Colli Piacentini DOC, but are bottled as Emilia IGT because she feels that the rules of the DOC do not allow the authenticity of the terroir to speak. Her stances on the necessity of truly artisan (as opposed to industrial) production, the use of indigenous grape varieties, yeasts and minimal intervention in the cantina have made her a leading voice for devotees of natural, artisanal wine. She featured in Jonathon Nossiter’s 2015 documentary ‘Natural Resistance’.