Cocchi Rosa, with its beautiful colour from a Red wine base, stars in an excellent aperitivo or spritz garnished with rosemary or ruby grapefruit.

Delicious bitter Vermouth and Amaro hybrid with a wine base and infusions of Barolo Chinato, rhubarb, artemisia, and cinchona.

One of the classic original recipes of Sweet Vermouth, amber in colour, and rich with herbs, spice, and citrus. A great addition to so many cocktails.

Red Vermouth using Daniele Piccinin's organic Valpolicella as a base wine with infusions of thyme, rhubarb, and helichyrsum for a bitter-forward Red Vermouth.

White Vermouth using Daniele Piccinin's organic Chardonnay and Durella grapes as a base wine with infusions of wormwood, lemon balm, chamomile, and mandarin.

Sicily's premier Natural winemaking family, Giusto Occhipinti (and his niece Arianna) find balance and floral notes from the Frappato grape.

Notes of orange citrus, golden stone fruit, and a hint of ginger, with a pleasant acidity and a long finish.

Light bodied, herbaceous and savoury. An excellent introduction to an interesting and unfamiliar grape!

Dry, yellow apple fruit and honey aromas with a rich and textured palate.

Excellent single-vineyard Syrah with dark fruit flavours and leather in the finish.

De Fermo's old school Pecorino made in a combination of the concrete tanks and old oak barrels. Full bodied and rich in stone fruit and mineral acidity.

Our youngest Armagnac. A good after-dinner sipper, it's also aces in cocktails and as an ingredient in the finest dishes of Southwest France.