Italian Wines

Love Amarone but don't want to break the bank? Try this 'baby Amarone', made using the leftover skins from Amarone production. Supple and full bodied.

Bold and velvety. Blending two styles of the same grape: the fruitiness of Californian Zinfandel with the spice and richness of Italian Primitivo.

This wine is made with deep respect for the land - and it shows in the intensity of its flavours. Zingy. Stone-fruity. Blossom-scented. Delicious.

Gufetto brings forth delicate and refreshing citrus notes on the nose and palate with tangy green apple and minerality.

This appassimento Nero d'Avola is a world first. Combining Sicily's signature red with a centuries-old winemaking method turns the flavour dial way up.

Our buyers tasted over fifty Pinot Grigios to find you the very best quality for the money. Citrussy. Peachy. Crisp. They hit the nail on the head.

This lush apassimento is one of our most popular Italian reds. Big. Bold. Black-fruity. It's got a velvety texture and heady, fruit-packed flavour.

Cortese was first planted in Gavi by the founder of Toledana 400 years ago. Crisp. Fresh. Citrussy. We can see why it's called the 'Chablis of Italy'.

This is a magnificent, big red wine well worthy of Barolo's famous 'king of wines' title. It's intense, rich and smooth with a warm finish and superb balance.

Intense. Velvety. Ripe. The grapes are left to over-ripen on the vine, giving the flavours unbelievable concentration. Red-fruity with moreish spice.

Nero d'Avola was harvested in Sicily by the Ancient Greeks. They were really on to something. It's a plush, damson and fig flavoured beast of a wine.

Big. Rich. Velvety. It's a hug in a glass - and the very first wine ever to be made appessimento-style using Primitivo. Delicious.