One of the best values in Natural wine is Angiolino Maule's magnum of fresh, young Garganega wine that's a great table match to ragu bianco or white pizza.

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.

Poli's hybrid vermouth/aperitivo gives the best of both worlds: a little sweet, a little bitter. Excellent on its own or with a splash of Prosecco.

For when you're craving the comfort of a honeyed chamomile tea, but the edge you're taking off needs a little extra 'oomph'.

Elisir China is a Grappa liqueur made with a Chinchona bark infusion that's not as bitter as Amaro and has caramel and nutmeg aromas.

A great citrus digestif, either with or without a scoop of vanilla ice cream.

Poli's Honey Grappa liqueur is also made with an infusion of mugo pine, lemon verbena, juniper, and mint for a refreshing and balanced drink.

Vaca Mora is a well-blended Amaro with some mandarin fruit and spice aromas and a pleasant bitter menthol finish.

Poli's take on a bitter. A little earthier thanks to the gentian and licorice roots, with elderflower on the nose pulling out a bubblegum-without-the-sugar note. A nice departure for anyone used to Campari.