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A powerful bouquet with mixed ripe red fruits, Perrier Jouët Blason Rosé is a full bodied and structured wine with hints of violet and rose petal on the nose. Brings a pleasant savoury finish on the palate.

The blend here is 85% Tempranillo, 6% Garnacha and 9% Graciano. This wonderfully complex wine has aromas of blackberries, raspberries and notes of smoke, minerals and herbs. The tannins are firm, slightly austere and yet ripe, balancing expressive fruit concentration on the palate and leading to a long refined finish.

A household name in Italy and a cult hit abroad, Fernet-Branca also made its name as one of the popular drink in Argentina. Its thick, bitter flavour and spices, makes it something of an acquired taste. It was said to contain more than 27 different herbs and spices including aloe, rhubarb, and saffron, sourced from four continents. Popular served at room temperature or over ice. Great mixing with Cola or soda water to beat the heat wave!

Bright and clear colour, with metallic glints in the border. The gin has a citric presence on the nose with fruity and juniper notes. Taste-wise, it's fresh and fruity, with vibrant citric notes and an underlying touch of lemongrass and juniper.

Giodo La Quinta Toscana IGT La Quinta comes from younger vines (7-12 years old) and spends 12 months in 700-2500 ltr oak barrels. It is a brilliant wine; if ever there was a wine with the Carlo Ferrini stamp on it, the La Quinta would be it. Its vibrant, pure and elegant; it is the pure essence of Sangiovese.

Bright floral and citrus tones. Sweet red purplish berry fruit, blood orange, spice, menthol rose petal and lavender are some of the many notes that flesh out in this super-expressive Barbaresco. Aromatically lifted, dense on the palate and also very structured.

The white 2020 La Pell Blanco Parcela el Vinyet is crafted from a 1.41-hectare vineyard planted in 1889, featuring a unique field blend of over ten grape varieties, including Trobat Blanc, Hebén, Sumoll Blanc, Macabeu, Xarel.lo, and more. The grapes, harvested at three different ripeness stages, were destemmed, barely crushed, and fermented with skins in clay tinajas for four months, undergoing malolactic fermentation. The wine matured in a tinaja, a 500-liter acacia barrel, and glass demijohns, some developing a flor yeast layer. The result is a delicate, floral, and distinctly Mediterranean wine with notes of underbrush and fennel. It offers moderate ripeness and alcohol, showcasing complexity, elegance, and freshness with very tasty flavors and an almost salty finish. Austere and mineral, it is strict and straight, making it a remarkable and nuanced wine