Red wines

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Cabutto

Barolo DOCG 2013, Piedmont, Italy

The bouquet is full, complex and enveloping, with a flowery scent of dried roses and violets. Fruity, of raspberries and wild strawberries, and the spice of nutmeg. The wine after an ageing period develops hints of black pepper, licorice, tobacco, leather and smoke.


Wine maker - Osvaldo Cabutto

Vintage - 2013

Grape Variety - Nebbiolo 100%

Alochol - 14.5%

Food Match - Pasta with truffles, rib-eye steak and medium or hard cheeses.


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Cigliuti

Dolcetto d'Alba DOC 2016, Piedmont, Italy

The wine has a dark ruby colour. On the nose presents all the varietal characteristichs blueberry, violets and hints of white almond at the end.


Wine maker - Silvia Cigliuti

Grape Variety - Dolcetto 100%

Alochol - 13%

Food Match - Roasted pork, cold cuts, medium hard cheeses.


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Cigliuti

Barbaresco ‘Vie Erte’ DOCG 2013, Piedmont, Italy

Rating - 92pts Wine Spectator

The most approachable Barbaresco made by Cigliuti family from the famous Cru ‘Bricco di Neive’. On the nose is a mix of cherries, plums, red roses backed by a pleasant and refreshing acidity and a very long length. The wine is released after a maturation of two years entirely in big ‘botte’ of slavonian oak.


Wine maker - Silvia Cigliuti

Grape Variety - Nebbiolo 100%

Food Match - Roast and braised red meats, game, truffle dishes, mature cheeses.


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Cigliuti

Barbaresco ‘Serraboella’ DOCG 2013, Piedmont, Italy

Rating - 91pts Wine Enthusiast

A very elegant wine, complex nose of cherry, violet, liquorice and a spicy hint released by a maturation partly in tonneaux and partly in big ‘botte’


Wine maker - Silvia Cigliuti

Grape Variety - Nebbiolo 100%

Alochol - 14.50%

Food Match - Roast and braised red meats, game, truffle dishes, mature cheeses.


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Enzo Boglietti

Langhe Nebbiolo DOC 2016, Piedmont, Italy

Bright ruby. Intense spicy and floral nose with some black fruit. Full bodied, elegant fruity and spicy with ripe tannins and great balance. A very long pleasant finish. A perfect wine to introduce everyone to the glorious world of Nebbiolo grape!


Wine maker - Enzo Boglietti

Grape Variety - Nebbiolo 100%

Alochol - 14%

Food Match - Perfect wine for a rare steak, beef stew, truffle pasta and also matured cheeses.


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Giuseppe Mascarello & Figlio

Barolo Riserva Monprivato 'Ca’ d’Morissio’ DOCG, Piedmont, Italy

1996, 1997, 2001, 2003, 2004, 2006,2008 in limited supply

Ca' d'Morissio is the Riserva of Barolo Monprivato.Since 1993 It's only been produced only 9 times with last vintage relased 2008. From many it's considered the best Barolo in the world and the very limited production makes this wine available only for a select few.


Wine maker - Mauro Mascarello

Grape Variety - Nebbiolo 100%

Food Match - Roasted meats, rich pasta dishes, medium hard cheeses, truffle dishes.


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Giuseppe Mascarello & Figlio

Barolo ‘Monprivato’ DOCG, Piedmont, Italy

Various Vintages available on request

"remains a steal relative to other worldclass wines. Monprivato is one of the handful of Italian wines that can hold its own with the best being made anywhere in the world – a wine of tremendous ageing potential which has been among the region's benchmark wines for decades.” Doug Polaner


Wine maker - Mauro Mascarello

Grape Variety - Nebbiolo 100%

Food Match - Roasted meats, rich pasta dishes, medium hard cheeses, truffle dishes.


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Marco Porello

Nebbiolo d'Alba DOC 2014, Piedmont, Italy

Supple delicate and floral, a great introduction to Nebbiolo, the aristocratic grape famous for making Barolo and Barbaresco, but with lower tannin and more fruit.


Wine maker - Marco Porello

Grape Variety - Nebbiolo 100%

Alochol - 13.5%

Food Match - Charcuterie as well as grilled and roasted meats such as duck, pork.


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Vigneti Massa

Barbera ‘Sentieri’ 2016, Piedmont, Italy

The easy drinking Barbera from Vigneti Massa. There is no oak ageing in ‘Sentieri’ only stainless steel tanks, no filtration, no added yeasts like all the wines from Walter production. The result is a very fresh Barbera with a lot of fruits on the nose raspberry, cherry – more red than black fruits. Fresh and crispy perfect red for summer time too.


Wine maker - Walter Massa

Grape Variety -Barbera 100%

Alochol - 13.5%

Food Match - Versatile Barbera to pair with antipasti, pizza, most pasta dishes, anything with tomatoes. In Piedmont traditionally with acciughe al verde (anchovy dish with green sauce).


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Vigneti Massa

Barbera ‘Monleale’ 2010, Piedmont, Italy

Monleale is the name of the town where Walter’s winery is located. This is classic Barbera with cherry and raspberry fruit overlaid with spice, the firm acidity hones an edge to the fruit and the wood-derived tannins play a supporting role.


Wine maker - Walter Massa

Grape Variety - Barbera 100%

Alochol -14%

Food Match - Great with roast meats, beef brisket, fowl and stew.


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Vigneti Massa

Barbera ‘Bigolla’ DOC 2003, Piedmont, Italy

Aged in French oak for 18-22 months, this is a supreme example of the often overlooked Barbera grape. Plush and opulent in the mouth, it borders on the hedonistic with lashings of jammy black fruit, dark cherries, spice, pepper, forest floor, and savory overtones. Seemingly immortal, even from this vintage.


Wine maker - Walter Massa

Grape Variety - Barbera 100%

Alochol - 14.5%

Food Match -Great with roast meats, beef brisket, fowl and stew.


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Vallana

Gattinara DOCG 2007, Piedmont, Italy

Rating - 94 Wine Enthusiast

The King of Alto Piemonte. The wine has character, structure, power, complexity and balance. It will age for decades, the name Gattinara very possibly originated from “Catuli Ara”, “the Altar of Catulus” in Latin: the same altar represented on the label, connected to the battle of Campi Raudii, that took place near Gattinara.


Wine maker - Francis Vallana

Grape Variety - Nebbiolo 100%

Alochol - 13%

Food Match - Risotto with truffles, rib-eye steak, braised beef and aged cheeses.


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Vallana

Vino Rosso ‘Campi Raudii’ 2014, Piedmont, Italy

An approachable Nebbiolo from Alto Piemonte. Named after one of the most important battles in Roman History ‘Campi Raudii’, when viticulture was brought to Alto Piemonte. The wine is approachable, straight forward, unoaked...a "consumer friendly" Nebbiolo to enjoy every day. It is also perfect in the summer, slightly cooled in the fridge before serving to match any light dish or an informal barbeque in the garden.


Wine maker - Francis Vallana

Grape Variety - Nebbiolo 80%, Vespolina 20%

Alochol - 13%

Food Match - Appetizers, charcuterie, vitello tonnato(veal in tuna sauce), roasted duck and chicken and soft cheeses.


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Corte Sant'Alda

Valpolicella ‘Ca’ Fiui’ DOC 2016, Veneto, Italy

The Ca’ Fiui (hillside) is a concentrated, vibrant Valpolicella with deliciously bright, red cherry character made for attractive early drinking. It was sourced from parcels of young vines grown on sunny slopes, which produce well-ripened grapes ensuring body and equilibrium in this young Valpolicella.


Wine maker - Marinella Camerani

Grape Variety - Corvina Grossa 50%, Corvina 30%, Rondinella 15%, Molinara 5%

Alochol - 12%

Food Match - Pecking duck, goose, pork , medium to mature cheeses.


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Corte Sant'Alda

Valpolicella Ripasso ‘Campi Magri’ DOC 2014, Veneto, Italy

Walks a brilliant line between the Ca Fiui and the Amarone with the finesse of the former and the concentration of the latter. Made by passing the young Valpolicella over the un-pressed Amarone skins and then leaving it to ferment again very slightly. From the only certified organic and biodynamic estate in the Veneto.


Wine maker - Marinella Camerani

Grape Variety - Corvina 30%, Corvina grossa50% Rondinella 20%

Alochol - 13.50%

Food Match - Game (deer, boar), braised red meat, mature cheese.


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Corte Sant'Alda

Amarone della Valpolicella ‘Valmezzane’ DOCG 2012, Veneto, Italy

Rating - 97 Decanter - Top Ten Amarone

Amarone della Valpolicella is planted on an area of 3.70 hectares. After the harvest the grapes are placed in wooden boxes in the vineyards themselves and must ensure optimal quality, ripeness and well-separated bunches. They are then kept until February in integral and healthy condition. Over these months, a physiological reduction of around 60/65% takes place involving important conversion and concentration. On completion of fermentation and after pouring off, the new Amarone is left for no less than three years in oak barrels of various capacities and ages.


Wine maker - Marinella Camerani

Grape Variety - Corvina Grossa 40%, Corvina 30%, Rondinella 30%

Alochol - 15.5%

Food Match - Red meats, braised beef, game, mature hard cheese.


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Borgo del Tiglio

Collio 'Rosso della Centa' DOC 2011, Friuli Venezia-Giulia, Italy

The colour is ruby dark, intense. On the nose we havethe complete merlot flavour profile: amix of blackbeery and blueberry, violets but also earthy, sweet spices and balsamic on the final. The rosso della Centa shows a great balance between fruit intensity, acidity and very well integrated wood. One of the top Merlot from Italy, very elegant.


Wine maker - Nicola Manferrari

Grape Variety - Merlot 100%

Alochol - 14%

Food Match - Game dishes, braised meat and aged cheeses.


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Castello di Bossi

Chianti Classico Riserva ‘Berardo’ DOCG 2013, Tuscany, Italy

ALSO IN MAGNUM 1.5L

Rating - RobertParker 92 points

James Suckling 92 points

“…explodes on the mid-palate and finish with masses of super-ripe dark fruit, licorice, leather and spices. Despite its jammy, concentrated fruit the Berardo possesses gorgeous balance and a generous, enveloping finish that rounds out its flashy personality.”


Wine maker - Marco Bacci

Grape Variety - Sangiovese 100%

Alochol - 14%

Food Match - Pasta with ragú sauce, game dishes, T-bone steak and aged cheeses.


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Castello di Bossi

IGT Toscana ‘Girolamo’ 2010, Tuscany, Italy

Rating - RobertParker 90 points

James Suckling 93 points

"Black Cherries, plums, smoke and liquorice emerge from an opulent, beautifully layered wine that never loses its sense of underlying structure. Sage, rosemary and liquorice are some of the nuances that develop in the glass. All of the elements are very much in symmetry. A rich, super-inviting finish makes it hard to put down the glass. Girolamo is one of the most distinctive Merlots in Tuscany."


Wine maker - Marco Bacci

Grape Variety - Merlot 100%

Alochol - 14%

Food Match - Grilled lamb chops, roasted duck and steak.


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Castello di Bossi

IGT Toscana ‘Corbaia’ 2011, Tuscany, Italy

Also in Magnum 2012

Rating - 93 The Wine Advocate

"Intense ruby-red in color with garnet rim. Corbaia shows aromas of blackberry, cherries, and hints of tobacco, vanilla and black pepper. The wine on the palate has a full body and a firm tannic structure well integrated with the wood. The wine is aged for 24 months in new barriques.


Wine maker - Marco Bacci

Grape Variety - Sangiovese 70%,

Cabernet Sauvignon 30%

Alochol - 14%

Food Match - Beef short ribs, leg of lamb with mushrooms, aged cheddar cheese and pecorino toscano.


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Renieri

Rosso di Montalcino DOC 2013, Tuscany, Italy

Rating - James Suckling 90 points

“The 2012 Rosso di Montalcino delivers all the qualities you should expect from a food-friendly Rosso. This is a plump and easy-drinking red that ups the ante thanks to bright cherry nuances, blackberry and spicy background notes. It's a restrained, but not understated wine with balanced acidity and tight texture”. Monica Larner, February 2014.


Wine maker - Marco Bacci

Grape Variety - Sangiovese 100%

Alochol - 13.50%

Food Match - Crispy Chicken, roasted duck and pork chop.


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Renieri

Brunello di Montalcino Riserva DOCG 2012, Tuscany, Italy

Rating - James Suckling 95 points

Another great vintage for Renieri Brunello Riserva achieving again after 2010, the highest score among all Brunello Riserva production in 2011 Vintage.


Wine maker - Marco Bacci

Grape Variety - Sangiovese grosso 100%

Alochol - 14%

Food Match - Beef, steak and stews, mature cheeses.


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Renieri

Brunello di Montalcino Riserva DOCG 2011, Tuscany, Italy

Rating - James Suckling 94 points

“A young Brunello with precision and complexity showing violets, blackberries, bramble berries, tea leaf and minerals. Stone undertones, too. Full body, a compressed palate and firm and velvety tannins. Powerful and long. Truly fantastic. Breathtaking. Better in 2018. 100pts” - James Suckling, jamessuckling.com, October 2015.


Wine maker - Marco Bacci

Grape Variety - Sangiovese grosso 100%

Alochol - 14%

Food Match - Beef, steak and stews, mature cheeses.


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La Pieve Chianti DOCG 2015, Tuscany, Italy

This is a great value for money Chianti. With its intense color and pronounced aromas of black cherry and truffle this Chianti is a real find. A truly great entry level Chianti. “The standard Chianti is unpretentious, enjoyable and a very good buy.” Gambero Rosso.


Wine maker - Simone Tognetti

Grape Variety - Sangiovese 90%, Canaiolo 5% and Colorino 5%

Alochol - 13.50%

Food Match - Red and white meats, variety of pasta dishes, mature cheese.


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La Monacesca

IGT Marche 'Camerte' 2011, Marche, Italy

The wine marries the elegance and suppleness of the sangiovese to the depth and power that merlot achieves in this terroir. The result is a deep ruby red wine with a nose of cherry and blackcurrant and with hints of vanilla on the palate due to the oak ageing process in barriques.


Wine maker - Aldo Cifola

Grape Variety - Sangiovese grosso 70%, merlot 30%

Alochol - 14.50%

Food Match - Lasagne, Italian sausage, braised short ribs and grilled chop.


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Saladini Pilastri

Rosso Piceno DOC 2016, Marche, Italy

A huge success in this abundant vintage, the Rosso remains exceptional value from the first certified-organic estate in Italy! A beguiling blend of Sangiovese and Montepulciano makes this wine versatile and a perfect choice for a by-the-glass selection.


Wine maker - Alberto Antonini

Grape Variety - Sangiovese 90% and Montepulciano 10%

Alochol - 13.5%

Food Match - Pizza, roasted duck and pasta with amatriciana sauce.


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Saladini Pilastri

Rosso Piceno Superiore ‘Vigna Montetinello’ DOC 2015, Marche, Italy

Tradition is the inspiring muse that has led Count Saladini to isolate and process separately the grapes from the Montetinello vineyard. The great concentration and consistency of this wine are due to the dominating percentage of Montepulciano, compared to Sangiovese, and to the favorable position of the 30-year-old vineyard only a few kilometers from the Adriatic coast. 18 months aged in French tonneaux.


Wine Maker - Alberto Antonini

Grape Variety - Montepulciano 70% and Sangiovese 30%

Alochol - 14%

Food Match - Lamb, ragú pasta and matured cheeses.


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Cianfagna

‘Sator’ Tintilia del Molise DOC 2010, Molise, Italy

Lifted aromas on the nose of dried fruits, herbs, black cherries, orange peel, vanilla spice and chocolate. Full-bodied, impeccably structured with fine integrated tannins, sun-kissed summer fruits, sweet spice, chocolate and earth. Wonderfully complex and full of personality. “Word of mention should go to the deep-hued native Tintilia with its signature minerally fragrances . . . these ambitious wines are worth keeping an eye on.” Gambero Rosso.


Wine maker - Vincenzo Cianfagna

Grape Variety - Tintilia del Molise 100%

Alochol - 13.50%

Food Match - BBQ and roasted meats, spicy lamb stew and medium to full-flavored cheese.


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I Pastini 'Arpago' Primitivo IGT 2015, Puglia, Italy

"The early ripening of the grapes from which the wine is obtained gives the name ""Primitivo"" (primitive). Originally from Croatia, the grape was imported and cultivated in the areas of Gioia del Colle, in the centre of Puglia, consequently spread out in the region. The Arpago is a Primitivo grown in the territory of Taranto (extreme south) and shows a ruby red color with violet hues that tend to become garnet with ageing process, it has an intense and fragrant flavor with hints of black berries reaching a harmonious taste and charm.


Wine maker - Lino Carparelli

Grape Variety - Primitivo 100%

Alochol - 13%

Food Match - Cured meats, pasta with heavy ragú meat sauce, grilled lamb ribs and beef stewed. Strong aged sheep and goat cheeses, the most traditional one Pecorino.


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I Pastini

IGT 'Versosud' Susumaniello, Puglia, Italy

"Imported from neighbouring Dalmatia Susumaniello is one of the most important indigenous varieties of Brindisi. His name (there are various theories) is due to the fact that, at a young age, not in recent times, the plant Susumaniello was particularly productive, so overloaded with grapes as if it were a donkey. The name VersoSud (towards the south) is indicative of the position of the vineyards, located in the area to the south of the Itria Valley arriving in the territory of the province of Brindisi.

After the fermentation the wine rests in stainless steel rests for four months, it will follow six months in French barriques and at least 3 months in bottle for a perfect integration of all the elements.

VersoSud performs with an intense ruby red color with violet rim, it leaves the palate with hints of blackberry and cherry and sweet toasted notes. The taste is soft but persistent while remaining balanced.


Wine maker - Lino Carparelli

Grape Variety - Susumaniello 100%

Alochol - 13%

Food Match - Ideal to accompany red meats, roasts, game. Excellent with aged cheeses, Parmigiano Reggiano and Pecorino.


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Porta Palo Cabernet Sauvignon Terre Siciliane IGT 2016, Sicily, Italy

The 2015 vintage will be remembered as a very good one with less quantity produced and more quality. It has been a fresh vintage that will give more elegant and complex wines. One of those vintages where only good producers stands out from the crowd for the quality of their wines. The classic French grape Cabernet Sauvignon thrives in the Sicilian sunshine, producing delicious ripe aromas and flavours of blackcurrant and dark chocolate, with elegant light spicy finish.


Wine maker - Dominic De Gregorio

Grape Variety - Cabernet Sauvignon 100%

Alochol - 12.50%

Food Match - Pasta, red meat, charcuterie and pizza.


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Double Cove

Pinot Noir 2016, Marlborough, New Zealand

This Pinot Noir displays lifted cherry and fresh raspberry aromas with fragrant vanilla and mocha notes derived from maturation of a portion in a mixture of new and old French barriques. The palate is elegant with bright fruit characters, soft tannins, lovely texture and gentle acidity that you expect from excellent Marlborough Pinot Noir!


Wine maker - Marcus Wright/ Rebecca Wiffen

Grape Variety - Pinot Noir 100%

Alochol - 13%

Food Match - Duck and plum sauce, lamb and steak.


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