We searched the region of Abruzzo for a savoury quaffer that's perfect for Tuesday night Italian, and this is it. Bright red fruit with length and depth, rustic (but squeaky clean) with genuine Italian savoury notes and that chalky tannin edge on the finish.

One of the leading wineries in the Valpolicella region of Italy's Veneto. This generous and ripe traditional Valpolicella is all about leather, roasted almond, ripe currants and sour cherry. The palate is mellow, with fine tannins and a sour cherry finish.

A popular Montepulciano dAbruzzo, appreciated for its soft flavours, strong colour and gentle tannins. This Montepulicano dAbruzzo is gaining popularity in its easy drinking on its own or with food. A lively red colour with purplish nuances. Vinous, fruity character with remarkable notes of berries. Velvety and harmonic taste, aromatic with a good final persistence.

This wine is a knockout! Made from the Montepulciano grape in the hilly Abruzzo region. Zonnin had capture the nature of this grape and made it into tarry leathery long dry and utterly delicious wine! Absolutely perfect with pizza!

Bringing together the structure of northern Italian styles and the generous fruit of the south, the tiny D.O.C of Molice lies in the hills between Abruzzo and Campania. Crafted from organically grown grapes, its approachable, tangy and fresh. Full of winter spice, violets and fresh-picked red fruit with supple, round edges and fresh fleshy finish.

Grown in the Langhe region of Piedmont, this Nebbiolo will age for the short to medium term however it is also made to drink beautifully when young. Coming from what most regard as the spiritual home of the Nebbiolo grape the wine shows the typical structure and freshness of this variety when grown with care and attention to detail. It has a brilliant red color, the fragrance is characteristic, intense, delicate, with violet and raspberry scents. The wine is dry, velvety and harmonic in the mout

Zonin is originally a family of small-scale farmers that has become a touchstone for the Italian and international wine sectors. A major producer, making wines that highlight the exclusivity of their terroirs, varietal characteristics and ultimately the personality of each individual wine. Montepulciano d'Abruzzo is ample and remarkably complex. Dry on the palate and gracious, with delicate and soft veining, a fine and harmonious balance. It makes a fine accompaniment for all red meat dishes and moderately aged cheeses.

Luciano Sandrone crafts wines of profound integrity, purity and deep expression. The Valmaggiore vineyard in the Roero hills, on the left bank of the Tanaro river, is one of the best historic sources of origin and quality. Already in the nineteenth century, the Nebbiolo grapes grown in this vineyard were so highly regarded that they dictated the price for the entire territory.

On the palate it is very vigorous, rich in extracts, with lively and pleasant tannins that are rounded through a skilful use of wood. A powerful, tantalizing Nebbiolo by Luigi Pira with a great ageing potential.

Nervi is a historic, benchmark Gattinara producer with 28.5ha of highly-prized Nebbiolo vineyards across the appellation, in the northern part of Piedmont. The modern Nervi was founded in 1906 by Luigi Nervi. Molsino is one of the estates two top named sites -- a historic cru with mentions in town records as far back as 1471. The Nervi family ran the estate until the 1990s, and in 2011 it was purchased by investors who brought in the leading Barolo figure Roberto Conterno as a consultant. Gattinara represents the purest expression of the northern [Piedmont] zones. Vino Italiano - David Lynch and Joe Bastianich In May 2018 Conterno purchased the estate. Gattinara was awarded DOC status in 1967, and upgraded to DOCG in 1990. Gravelly clay soils remnants of an ancient collapsed volcano -- are rich in granite and other minerals including iron, zinc, magnesium and manganese. The terroir gives the wines a distinct minerality which sets them apart from the neighbouring appellations. Molsino matures for at least four years in large oak vats.