Veneto

Deep ruby and smoothly rounded, with cherry and marasca cherry at the centre of a broad, complex bouquet. The palate is dry, full and velvety, carrying ripe red fruit through a harmonious, persistent finish. There is enough structure for further development, but the generous fruit makes it inviting now. Serve with pasta, roast poultry, veal or firm cheese.

Ripe red fruit and light spice lead this deep ruby Veneto red, with partial appassimento bringing extra concentration and a rounded texture. The palate is full, rich and smooth, carrying the generous fruit through a warm, balanced finish. Serve at cool room temperature with pasta in a hearty sauce, grilled red meat, roasted vegetables or medium-aged cheese.

Lively ruby colour accompanies cherry and light cinnamon spice. The palate is structured, with good acidity, ripe cherry flavours and a long finish recalling resinous wood. Corvina, Rondinella and Molinara form the blend. Cellar work includes a light maturation in cherry-wood barrels. The Italian wine comes from Valpolicella Classico and carries thirteen percent alcohol. Suggested pairings include fresh pasta, risotto and mature cheese.

Ruby colour can show purple highlights, followed by intense small red and black berries. The wine is dry, full and enveloping. Merlot, Cabernet Sauvignon, Cabernet Franc and Raboso Veronese form the blend. The vineyards lie within the Colli Euganei DOC on volcanic and sedimentary soils, and the grapes are harvested by hand from mid-September to mid-October.

Corvina and Rondinella form a fresh, fruit-led red with cherry, wild strawberry and redcurrant, joined by a touch of spice. The palate is lively, supple and juicy, with soft tannins and a vibrant finish. Stainless-steel production preserves the direct fruit character. This light, smooth style suits charcuterie, pizza, burgers or grilled vegetables and comes from the Bardolino area of Veneto.

Dark plum, tayberry and tobacco appear on a sticky, downy palate. The finish is snappy and lightly spiced. Florals, dried herbs and candied cherry appear in the aromas. The blend is equal parts Cabernet Sauvignon and Cabernet Franc from the Veneto. Dry-farmed grapes are hand harvested from volcanic and clay soils at two hundred metres. Fermentation and six months of ageing take place in stainless steel. It can accompany tomato-based pasta or meatballs.

Fresh dark berries and vanilla open the profile, with woodland fruit, blackberry pie, cherry, tobacco and chocolate brownie. The palate is lush and juicy, with silky tannins and a long finish. The blend combines sixty percent Merlot with forty percent Corvina from Veneto, Italy. It contains fourteen percent alcohol and has a structured, approachable red character.