Italy


Wines

Displaying 41-80 of 131 results.
  • Intensely appealing nose of bramble and forest fruit with a hint of developing underbrush. This opens up into top notes of jasmine and tea and has quite a grandiose texture - just hitting it’s stride. Bright balanced acidity marries perfectly with the velvety tannins. This over-achiever is one of the bargains of the offer.

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  • A selection of the best barrels, the Selezione has ripe, yet delicate tropical aromas, with a hint of butter, white flowers, caramel and a developing nuttiness. Succulent acidity and defined minerality mid-end palate keeps the rich fruit reigned in. Bold yet precise flavours and still very fresh.

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    The San Marcellino is made from the best grapes harvested from the excellent San Marcellino vineyard that surrounds the church of the same name. The 2013 is 93% Sangiovese with 7% of Pugnitello in the blend. It is released after spending two years in barriques and might be the best vintage we have ever tasted here. Bright cherry and forest fruit is intertwined with pain d’epice and ginger spice. The cascading acid is harmonious and bright, allowing the purity of fruit to shine through. The finish is long and mineral. One to enjoy over the next 10-15 years.

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    The San Marcellino is made from the best grapes harvested from the excellent San Marcellino vineyard that surrounds the church of the same name. The 2013 is 93% Sangiovese with 7% of Pugnitello in the blend. It is released after spending two years in barriques and might be the best vintage we have ever tasted here. Bright cherry and forest fruit is intertwined with pain d’epice and ginger spice. The cascading acid is harmonious and bright, allowing the purity of fruit to shine through. The finish is long and mineral. One to enjoy over the next 10-15 years.

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    The San Marcellino is made from the best grapes harvested from the excellent San Marcellino vineyard that surrounds the church of the same name. The 2013 is 93% Sangiovese with 7% of Pugnitello in the blend. It is released after spending two years in barriques and might be the best vintage we have ever tasted here. Bright cherry and forest fruit is intertwined with pain d’epice and ginger spice. The cascading acid is harmonious and bright, allowing the purity of fruit to shine through. The finish is long and mineral. One to enjoy over the next 10-15 years.

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  • The estate’s flagship red (old vine Merlot) is fermented and macerated for a long time in open oak vats. It then spends two years in new barrels, and after bottling spends at least 18 months in bottle before being released. Generous, jammy fruit exudes from this ethereal, medium bodied wine. Layers of grilled herbs, smoked paprika and minerality are wrapped up with melting, fine, sweet tannins. It is vibrant yet graceful and will age for many years to come.

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    A refreshing, delicate Nebbiolo featuring flavous such as strawberries and dried rose petals with a nice clove, spicy hint driven by Vespolina grape. This is is approachable earlier than the Gattinara, which always needs a year or two longer in bottle, and is drinking already.

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    This is 100% Timorasso sourced from a one hectare vineyard in the town of Montemarzino in the Colli Tortonesi area. Luca’s first vintage was 2014. As with Solea, it has two years cask ageing (not new wood). It is whole bunch fermented in wood with natural yeasts. No battonage to maintain freshness.

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    This cuvée comes from the oldest and highest vineyard of Ciro Picariello, from almost 700 metres altitude. The `906` represents the number of the plot registered with local land registry. Cool nights, fresh winds, low yields and a late harvest mean this juice is intense, vibrant, mineral and packed with personality. Aged in steel rather than oak, it’s freshness and energy get the tastebuds working. Tiny volumes of this cuvée are made. Drink from 2016

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    Layered in the glass, with aromas of peach, ripe pear and white flowers. The complexity and intrigue keeps coming as it opens in the glass. Tropical notes continue on the palate, which has nice weight but is well controlled. Beautifully crafted and a textbook example of how good Friulano can be. Pairs well with a variety of different foods, even bitter ones (chicory, radicchio).

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  • Made from an indigenous grape of Valle d`Aosta, this has a medium intense ruby red colour with violet tinches and a light colouration in the tears. The nose offers savoury aromas of cured meat and dried herbs along with bright forest berry aromas and a smoky minerality. The tannin is well integrated, fine grained and structured and the fruit on the palate ranges from blueberries, black cherries and black plums. This has a lovely balance and complexity to it and gets probably closest to a Syrah or Gamay in flavour and intensity.

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  • This dense white is 100% Friuliano, although the label gives no indication of the variety. Mario and his father Ferdinando are passionately focused on vineyard and terroir, and subsequently have bottled their two cru Friulianos under the name of the vineyard. When Mario and Ferdinando went looking for vineyards in the mid-90`s, they knew their vision was centred around old vines and impeccable terroir. They found it in the in the Brazzano di Cormons region, along the Slovenian border, and the two vineyards (Galea and Brazan) are each featured in one of the two cru Friulianos. The Galea vineyard has bigger diurnal temperature swings, giving this wine a saline minerality, with an expressive nose of white plum and apple. The long maturation on the lees lends a soft texture to this wine, developing some earthy undertones on the finish, differentiating it from the Brazan Friuliano.

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    Following Marco Ricasoli`s desires, GEREMIA expresses the terroir of Monti in Chianti with the Bordeaux varietals, Merlot and Cabernet Sauvignon (65 and 35%, respectively). It ages exclusively in medium-toast barriques from Allier for about 24 months, after which it is bottled without filtration and bottle aged for another 18 months. It is a powerful, intense wine that also displays elegance and balance, and expresses the character of the terroir. Intense ruby, with violet nail, and with complex aromas that bring to mind sour cherries, currants and other wild berry fruit, mingled with licorice and vanilla. A wine of great structure and complexity, which is soft and velvety thanks to its richness and the perfect ripeness of the tannins. Annual production is about 12,000 bottles.

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    This wine is named after the founder of Marco’s family from the 8th century and is a blend of 76% Merlot and 24% Cabernet Sauvignon. It is aged in barriques for 2 years, bottled unfiltered, and always displays great finesse and complexity. Marco selected heavily in 2014 and only made 50% of his normal production of Geremia – a decision he felt was the right thing to do but one he knows he will regret in time! It has a concentrated dark berry nose with distinctive pepper, graphite and warm, sweet spice. The tannins are well controlled and the Gaiole terroir really comes through.

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    Classic sangiovese aromas of redcurrant and fresh morello cherry with warm spice and minerality running through, all supported by a silky texture. Fleshy on the mid palate, it finishes with an uplifting freshness. Plenty of structure here - ripe acidity balances out the tannins – a rosso that can be enjoyed for 5+ years.

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    This used to be a 50/50 blend of Barbera and Nebbiolo but from the 2012 vintage it has become a straight Nebbiolo. In both guises it provides a lot of wine for the money. Made without oak, this is a brilliantly pure example. Must be tried.

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    This used to be a 50/50 blend of Barbera and Nebbiolo but from the 2012 vintage it has become a straight Nebbiolo. In both guises it provides a lot of wine for the money. Made without oak, this is a brilliantly pure example. Must be tried.

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    This used to be a 50/50 blend of Barbera and Nebbiolo but from the 2012 vintage it has become a straight Nebbiolo. In both guises it provides a lot of wine for the money. Made without oak, this is a brilliantly pure example. Must be tried.

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