A blend of 50% Montepulciano, with 35% Merlot and 15% Cabernet Sauvignon, fermented and aged in amphora for 6 months, followed by 6 months in barrique.

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.

Handpicked Tai Rosso grapes (a genetic match with Grenache) make for a light, fresh red with red berries on the palate.

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.

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

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

The folks at Le Piane call this a good door-opener to their wines, and we couldn't agree more. Floral and fruity notes linger pleasantly on the palate and make for solid pairing potential. Majority Nebbiolo, and an affordable way to imbibe that noble grape.

A blend of a variety of Veneto's great Red grapes, made in cement tanks and bottled unfiltered for texture. Juicy and tannic.

Dellamesola is a similar blend of Nebbiolo, Croatina, and Vespolina to the high-end Bramaterra, but with less age in barrel and intended for drinking at a younger age.

Noah's Rossonoah is a blend of their youngest Nebbiolo vines with their oldest Croatina vines. Pale in colour, but packing a tannic punch, this is a great introduction to high elevation Alto Piemonte reds.