Approximate drinking window:  2024-2040.

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.

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

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.

With tart Morello cherry on the palate, this Montepulciano is an excellent match to mild cured meat and aged cheeses.

Named after Eugenio and Cinzia’s daughter, Lucia, the “Lu” Barolo is made of the best clusters from two of their best crus, seeing two years in foudre, six to twelve months in glass-lined cement vats, and another year resting in bottle before release. As herbaceous and complex as you could ask Barolo to be.

Made of fruit from the first vineyard Eugenio and Cinzia planted, this is Nebbiolo as you'd expect from Alba. Complex, structured, and delicious. This one deserves to be savoured.

A tiny bottling of Nebbiolo from the 1.5 hectare Roccabella vineyard right outside La Morra. Stainless steel and used barrels keep this wine silky smooth and exquisite 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.