Cesanese, a rare grape in Lazio, gives this wine fresh red fruit and a strong tannin. 

Aromatic, amphora-fermented Sangiovese from Marche.

Cirelli's young vine Montepulciano d'Abruzzo with great depth of flavour: cherry, earth, and tomato leaf show well with great acidity.

Full bodied Italian table blend of Montepulciano and Sangiovese from just off the Adriatic coast.

Full bodied blend of Sangiovese, Canaiolo, and Colorino that shows classic Tuscan red fruit and violet aromas with good acidity and tannin on the palate.

A luscious-on-the-nose, savourably complex, and intense red that plays well with both street vendor or bistro pizza, named in memory of the winemakers' adorable wiener dog, Tomomi.

Vella makes this Nero d'Avola in stainless steel to retain the bright red fruit flavours. Medium bodied pizza/pasta Red wine.

A satisfying red to go with your saucy Italian comfort food! This wine's ripe cherry notes will go great with tomato-based dishes that have a little acidity.

The Monte Tabor estate fresh fruited Valpolicella is an excellent house wine for Italian dinners!

The Monte Tabor estate Ripasso uses the dried skins from their Amarone to produce a dry and full bodied Red.

The Valpolicella Ripasso Classico from Tenute Fraune is powerful and dry, with long age in barrel before release.

Red fruit and soft tannins make this an approachable Chianti for tomato sauce pairings.