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

This fresh and fruity rose prosecco offers clean and crisp flavours of red berries, strawberries and white flowers. Made with 90% Glera and 10% pinot noir this prosecco is perfect for any occasion.

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

Fidora's Amphora fermented Orange wine from heavily macerated Pinot Grigio grapes with rich apricot and peach fruit and a tea-like tannin structure.

Prosecco made in the old method with a second fermentation in the bottle and the yeasts left unfiltered. Give it a little shake to add a toasty flavour to the lightly bubbly Prosecco.

Easy drinking go to Biodynamic Pinot Grigio with light apple fruit notes and a pleasant balance between body and acidity.

Biodynamically grown Prosecco made in the Charmat method with fermentation in a pressurized tank. The Brut version is bone-dry and leans heavily into the tart green apple flavours.

Biodynamically grown Prosecco made in the Charmat method with fermentation in a pressurized tank. The Extra Dry version has a small addition of sugar to give a richer and riper flavour.

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

Starlino's bright orange Aperitivo is macerated with orange, lemon, and pink grapefruit peels and makes a beautiful spritz.

Starlino's Elder Flower Aperitivo is macerated with wormwood and elderflower and makes a beautiful spritz.

Starlino's Rose Aperitivo is macerated with wormwood and elderflower and makes a beautiful spritz.