Italy
Italy
Matteo Correggia 2019 La Val dei Preti Roero Arneis Riserva DOCG
Italian White
Golden yellow colour accompanies resin, acacia honey, hay, balsamic and mineral notes, with a hydrocarbon detail. The palate is fresh, savoury and persistent, with a long mineral finish. Made entirely from Arneis, seventy percent of the lot is softly pressed in stainless steel and thirty percent is skin-macerated. The wine then spends six months in stainless steel and six years in bottle.
Elio Altare 2022 Langhe Nebbiolo DOC
Italian Red
Intense ruby colour accompanies fresh rose petals and red fruit. The palate carries further red fruit, acidity and tannins that are present without drying the mouth. Made entirely from Nebbiolo grown in La Morra and Monforte, the vines range from twenty to fifty years old. Skin maceration lasts three to four days, and the wine spends five months in used French barriques.
Schiopetto 2020 Friulano Collio DOC
Italian White
Bright straw yellow with gold-green reflections, the wine carries pear, apricot, almond and wildflowers. Its full-bodied palate combines freshness with marine notes. Made entirely from Friulano grown on hilly Eocene marl, the grapes are harvested by hand. Fermentation lasts ten to twelve days in stainless steel, followed by eight months in tank and at least five months in bottle.
Mandirola 1913 2021 Derthona Colli Tortonesi Timorasso
Italian White
Deep straw colour accompanies medicinal herbs and yellow peach. The wine is made entirely from Timorasso grown on southwest-facing slopes of clay and grey limestone. Grapes are harvested by hand, gently pressed and fermented under temperature control. Maturation lasts at least twelve months on fine lees in concrete. Mineral notes, ripe plum and toasted almond are also present.
Luigi Righetti 2021 Amarone della Valpolicella Classico
Italian Red
Baked plum, toasted oak, baking spice, prune, vanilla, mocha, black cherry, milk chocolate, rum raisin and cinnamon appear with smooth tannins and a rich, smooth finish. Corvina makes up eighty percent of the blend, with ten percent Rondinella and ten percent Molinara. The wine contains fifteen percent alcohol and receives oak maturation. The full-bodied style is dry.
I Mandorli 2013 Vigna alla Sughera Toscana IGT
Italian Red
Transparent red colour accompanies a slender Sangiovese profile with delicate fruit and a soft finish. The Vigna alla Sughera parcel faces northeast on a medium slope at Belvedere di Suvereto and has clay-silt soil. Its two component parcels are vinified separately. Maturation comprises eight months in large wood, eight months in cement and twelve months in bottle, while vineyard work follows biodynamic practice.
Zisola 2010 Doppiozeta Noto Rosso DOC
Italian Red
The wine is deep ruby in colour, with dark fruit, coffee, tobacco and spice, while smooth tannins accompany layered flavour. The blend is sixty-five percent Nero d'Avola, twenty-five percent Syrah and ten percent Cabernet Franc. Bush-trained vines grow at 130 metres on calcareous soils with southeast exposure. The grapes are gently pressed and macerated for about two weeks, then fermented at 28–30°C and matured for sixteen months in barriques.
Il Roccolo di Monticelli 2019 Di Rado Bianco
Italian White
Golden colour carries citrus aromas, a light yeasty note, fine bitters and gentle astringency. Garganega and Trebbiano di Soave come from old vines established in the nineteen-seventies on a limestone hill with exposed rock. The grapes are harvested by hand and fermented spontaneously with indigenous yeasts. Extended skin maceration is followed by nine months in stainless steel and at least two years in bottle, without filtration or added sulphur.
Halarà 2021 Rosato Terre Siciliane IGT
Italian Rosé
Bright, intense rosé colour accompanies small red fruits, blood orange and citrus notes. The palate is fresh, dry and savoury. Parpato and Catarratto come from two hectares of north-facing vineyards in Contrada Abbadessa near Marsala, with clay and limestone soils. Fermentation occurs spontaneously with indigenous yeasts. Six Italian winegrowers created the project after restoring an old vineyard, and the wine contains 11.5% alcohol.
M.A. Monticelli 2022 Roero Arneis DOCG
Italian White
Made from Arneis in Roero, this is a dry white from Piedmont. The project works with the Franco Conterno family at Cascina Sciulun in Bussia di Monforte d'Alba. Vineyards used by the winery lie between 250 and 400 metres, with clay, sand and silt soils and south to south-west exposure. Native fermentations combine modern equipment with traditional cellar practices.
Innocenti 2024 Rosso di Montalcino DOC
Italian Red
Red fruit, cherry, spice and a light balsamic note form the profile. The palate is fresh, with integrated tannins and persistence. Made entirely from Sangiovese, the wine carries the Rosso di Montalcino DOC designation. The estate grows eight hectares of vines on hills at about 350 metres and cultivates them with attention to the surrounding ecosystem.
Inama 2023 Vigneti di Foscarino Soave Classico
Italian White
Intense straw-yellow colour shows flint reflections. Slightly smoky notes sit with sage, myrtle and tangerine, while the palate is juicy, dry and smooth. Yellow field flowers, spring blossom, wet flint, lemon-drop candy, graphite and bitter almond are also present. Garganega from Soave Classico was fermented and aged in oak for six months, developing structure and volume.
Le Nuvole 2015 Franco Aglianico Rosso
Italian Red
Dark ruby colour carries violet reflections. Currant, blackberry, cinnamon, red fruit in spirit, red rose petals and liquorice form the aromatic profile. The palate is expressive, fresh and balanced, with delicate tannins and a very long finish. Aglianico ferments on its skins in cement for seven days, and the wine is then matured in wood.
Pietradolce 2021 Archineri Etna Bianco DOC
Italian White
The aroma is full and distinct, with white peach, lemon, lime and sage. The mouthfeel is intense, with stony, chalky minerals and fine texture from gentle lees stirring. Carricante comes from vines more than a century old, planted on sandy loam above 850 metres on Etna. Grapefruit, herbs, freshness and a long finish are also present. The wine contains 13.5% alcohol.
La Visciola 2021 Donna Rosa Passerina del Frusinate White Wine
Italian White
Passerina from vines more than sixty years old forms the wine. Eighty percent of the fruit is pressed directly, while twenty percent macerates until the sugars are exhausted. Spontaneous fermentation and malolactic conversion take place in stainless steel. Ageing lasts fifteen to eighteen months in stainless steel. The wine is bottled unfined and unfiltered, with three milligrams per litre of total sulphur. Production totals about three thousand bottles.
Le Piane 2021 Bianko Erbaluce White Wine
Italian White
Erbaluce forms the wine. The crop is pressed in a vertical press, and fermentation takes place at twenty degrees Celsius in 1,600-litre acacia and oak vessels and in cement tanks, without added sulphites. Ten percent of the wine receives maceration for as long as one hundred days. Bottling takes place in September with a small sulphite addition below forty milligrams per litre.
Azienda Agricola Tinessa 2020 Rubice Bianco Falanghina
Italian White
Falanghina comes from two organically farmed sites in Bonea and Montesarchio, at 400 and 300 metres respectively. The vines average fifty and ninety years of age. The grapes are harvested by hand in late October and remain on the skins for one day during fermentation in fibreglass. Fermentation and maturation continue in fibreglass and steel. Malolactic fermentation completes before twenty milligrams per litre of sulphur dioxide are added. The wine is bottled without filtration or stabilization.
Podere Pradarolo 2019 Libens Rosso Assoluto
Italian Red
Fruit and leather notes appear with dried plum and a volatile finish. The texture is soft, while the tannins are firm. Croatina and Termarina are grown near Parma. Fermentation is spontaneous, and skin maceration lasts forty-five days. Maturation takes place in barrels. The wine is bottled without filtration and without added sulphur, and the total sulphite level is zero.
Rocca di Frassinello 2020 Le Sughere di Frassinello Maremma Toscana DOC
Italian Red
Cherry, blackberry, eucalyptus, rosemary, menthol and mineral notes are present. The palate is fresh and soft, with round tannins and a long finish. The blend is fifty percent Sangioveto, twenty-five percent Cabernet Sauvignon and twenty-five percent Merlot. Fermentation takes place in stainless steel. Maturation uses fifty percent new barriques for eighteen months, followed by nine months in bottle.
Novaripa 2018 Dovizia Montepulciano d’Abruzzo DOC
Italian Red
Crimson colour is present with blueberry, blackberry, clove, curry, mocha and a light smoky note. The palate is intense and expressive, combining berry fruit with toasted nuances and freshness. The body is full and the finish is persistent. The grapes are harvested by hand from hillside and coastal vineyards. Maturation uses large oak casks and barriques. Barrique ageing lasts twenty-four months.
Le Ripi 2022 Attenti al Lupo Toscana Rosso IGT
Italian Red
The colour is bright red. Wild berries, cherries, dark chocolate and spice are present. The palate is lean, linear and fresh, with marked minerality, gripping tannins and a light bitter note in the aftertaste. Sangiovese is harvested by hand and fermented with indigenous yeasts as whole clusters. Carbonic maceration lasts ten days in a closed stainless-steel tank. Maturation lasts twelve months in concrete and stainless steel.
Colombera & Garella 2019 Cavazucchi Rosso
Italian Red
The vineyard covers 0.7 hectares on a south-west-facing slope at 350 metres in the La Mesola cru. Its yellow volcanic sand is high in porphyry. The blend is eighty percent Nebbiolo, ten percent Croatina and ten percent Vespolina. Fermentation is spontaneous with native yeasts in large cement tanks for ten days. Maturation lasts two years in old oak barrels, one year in cement tanks and one year in bottle.
Ampeleia 2020 Alicante Nero Toscana IGT
Italian Red
The colour is intense ruby red. Cherry, small red fruit, rose, violet, wet earth, graphite and dark spice are present. The palate is fresh, savoury and intense, with integrated tannins and a long fruit-and-flower finish. The vineyard lies at about 250 metres on clay, pebbles and sand. Twenty percent of the fruit is fermented as whole bunches, and maturation lasts ten months in concrete tanks.
I Vigneri 2023 Aurora Etna White Wine
Italian White
The colour is straw yellow with golden reflections. White peach, tropical fruit, butter, citrus and mineral notes are present. The palate is fresh and velvety. Beeswax and aromatic herbs are also present. The finish is long. Grapes are harvested by hand from volcanic terraces. Fermentation is spontaneous with indigenous yeasts in stainless-steel vats. Maturation lasts several months in stainless steel.
Vino di Anna 2020 Jeudi 15 Rosso Etna
Italian Red
The colour is crimson red. Red cherry, wild raspberry and delicate white-flower aromas are present. The palate is juicy, medium-bodied and flavoursome, with bright red fruit, underlying spice, fine austere tannins and a long mineral finish. Seventy percent of the grapes are destemmed by hand, with the rest retained as whole bunches. Fermentation is spontaneous, and the wine remains on fine lees in large used oak casks.
De Fermo 2021 Don Carlino Pecorino Colline Pescaresi IGT
Italian White
The colour is intense straw yellow. Ripe yellow fruit, aromatic herbs and light spice are present. The wine is made entirely from Pecorino grown on limestone and clay soils at about 290 metres. Grapes are harvested by hand and fermented with indigenous yeasts. Maturation lasts nine to twelve months in tonneaux, large casks and concrete tanks. The wine is neither fined nor filtered.
La Stoppa 2015 Ageno Emilia Bianco IGT
Italian White
Malvasia di Candia Aromatica forms ninety percent of the blend, with Ortrugo and Trebbiano making up the balance. The grapes come from twenty-year-old vines on red clay and silt. Skin maceration lasts four months in stainless steel, and fermentation is spontaneous with indigenous yeasts. Maturation lasts eighteen months in used foudres. The wine is bottled without fining, filtration or added sulphur dioxide.
Tenute Rade 2017 Historical Nizza DOCG
Italian Red
The nose is fresh, with boysenberry, crushed purple plum, violet, liquorice, grey pepper and bright berries. The palate has juiciness, mineral character, acidity, tension and energy. Juicy purple plum, bright blackcurrant, cornflower, cardamom, toast and nutmeg are present. The tannins are marked near the finish, with a subtle chocolate note in the persistence. The wine is made entirely from Barbera.
Borgogno 2022 No Name Langhe Nebbiolo DOC
Italian Red
Ruby-red colour with garnet highlights accompanies violet, rose, ripe fruit and spice. The palate is velvety and balanced, with polished tannins and earthy flavours. Nebbiolo accounts for the entire composition. Maturation lasts at least three years in cask and six months in bottle. The fruit comes from vineyards around Barolo with south, southeast and southwest exposures on calcareous-clay soils.
Antinori Castello della Sala 2023 Conte della Vipera Umbria IGT
Italian White
Straw-yellow colour with bright green hues accompanies pink grapefruit, lychee, sage and elderflower. The palate is supple and fresh, with lime and pineapple in the finish. Sauvignon Blanc and Sémillon are hand harvested, cooled before gentle pressing and fermented in stainless steel below sixteen degrees Celsius. The wine is then held at about ten degrees to prevent malolactic fermentation.