MenuCategories "Red Wines"

This “supertuscan” is based on equal parts Sangiovese and Cabernet Sauvignon grapes with Sangiovese representing the typical roots and Cabernet and the modernity. Aged in barrique between 9 and 14 months and a further year in bottle. Deep ruby red with garnet reflections. Hints of red berries, cocoa, vanilla and coffee. Warm and well balanced with a consistent structure of tannins which support the long finish of the wine.

100% Nebbiolo from various La Morra vineyards which are too small to be vinified separately. Aged in barriques for 6 months, oak casks for 16/18 months followed by 1 year in bottle. Ruby red with garnet tinges. Intense and delicate with spicy notes and red fruits. Soft, velvety, well-balanced with tannins and acidity in perfect equilibrium.

Intense ruby red in colour with a characteristic buoquet of mature red fruits and spice. Grapes are partially dried before fermentation to produce a wonderfully concentrated, rich style of wine. Refined in slovenian oak barrels for a minimum of 1 year.

A full bodied blend of Cabernet Savignon,Merlot & Cabernet Franc. Sour blueberry & cherry aromas competing well with blackcurrantleaf & soft smoke.

Aged for 24 months in oak and a further 2 years in bottle. A gorgeous deep red Rioja. Intense ripe berry fruit aromas with hints of liquorice and balsamic notes and an elegant touch of oak.

Matured in barrique and oak casks for two years. Intense ruby red with violet nuances and garnet rims. Intense aromas of ripe black fruit, spices and sweet vanilla notes. Elegant and powerful, endowed with rich tannins. Distinct notes of spice and liquorice scents. A complex, persistent finish.

Sangiovese 90% Cabernet Sauvignon 5% and Merlot 5%. Aged in oak for 2 years and bottle for 3 months. Ruby red becoming garnet with age. Ample, intense and refined. Warm, robust, elegant.

This medium-bodied wine from the Montagne Saint Emilion has a beautiful deep-ruby colour and aromas of fresh red plums and berries. Soft round and smooth it’s perfect with a Sunday roast.

Made using the Ripasso method achieved by conducting a secondary extended maceration and fermentation over the Amarone grape skins, giving the wine higher complexity, bolder and softer body, and intense colour. Aged in barriques for 6 months. Intense ruby red. Palate is rich, very fruity, elegant. Typical notes of wild berries that blend well with the complexity of the wine.

100% Nero D’Avola produced on the well-ventilated hills of the “Suor Marchesa” estate. Aged for 10 months in oak and a further 6-8 months after bottling. Deep, intense ruby red. Nose of morello cherries and raspberries. Complex with well balanced scents of spices and vanilla. Rich, full and velvety with a typical austere, but pleasant tannin. well balanced scents of spices and vanilla. Rich, full and velvety with a typical austere, but pleasant tannin.