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.

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.

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.

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

This wine has a floral nose leading into a fresh-yet-subdued palate of mulberries, blackberries, and a hint of cacao.

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.

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.