Showing 1–12 of 16 results

Amarone, Musella

Musella make very special wines! What makes them unique is that they look for harmony and balance in the wine, not just power and intensity. Don't get me wrong, this is still a full-bodied wine, made with dried grapes in the usual way, but it isn't too intense or too alcoholic like a lot of modern Amarone. This is deliciously drinkable; more than one glass won't knock you out! Maddalena Pasqua is passionate about her vineyards and the land on which she lives; she makes wines that shine with this love. All the vineyards and farmed Biodynamically and the wines made by hand. A great wine to finish the meal and can accompany a range of cheeses including complex Cheddars such as Montgomery or Pitchfork, or  soft blues like Beauvale.

Barbaresco, Produttori del Barbaresco, Piemonte

In 1958, the priest of the village of Barbaresco, recognizing that the only way the small properties could survive was by joining their efforts, gathered together nineteen small growers and founded the Produttori del Barbaresco. The first three vintages were made in the church basement, and then in the winery built across the square from where the Produttori is still located. United once again, the small growers continued the work started by Domizio Cavazza, producing only Barbaresco wine and enhancing both the reputation of the wine and the village. The Produttori del Barbaresco now has 50 members and 100 hectares (250 acres) of Nebbiolo vineyards in the Barbaresco appellation, which amounts to almost a sixth of the vineyards of the area. The most important thing, however, is that quality is always the highest priority and in Aldo Vacca, they have one of the World's most respected winemakers. We buy this wine every year and it never disappoints; every vintage is different, reflecting the year itself, but has the hallmark of class and quality. The thing I like most about this is the amazing perfume; great Nebbiolo has a unique nose that is hard to beat! These wines age gracefully for decades and really represent great value in the context of Piemonte's top producers. A great wine for the cheeseboard but also, venison and duck; when young the tannins are firm, so the food does need some richness and fat. As they age, the tannins soften but strong, hard cheeses (Old Winchester, Double Barrel, Cornish Kern...) are still my favourite match.              

Etna Rosso ‘Passorosso’, Passopisciaro, Sicily

Passopisciaro is one of the leading producers in Sicily; their wines really have something special about them. The grape here is Nerello Mascalese and on Etna's volcanic soils it makes wines of beguiling perfume and style. This is not a heavy, full-bodied wine but like Barolo and Barbaresco, there is a structure that gives them stature and a sense of import. This wine can stand up to rich stews and game dishes but really shines with a couple of simple hard cheeses; try it with Corra Lin or Lincolnshire Poacher

Musella Valpolicella Ripasso

Musella make some of the most elegant wines in the Valpolicella region; where most wineries are looking for power and intensity in their Ripasso and Amarone, Maddalena Pasqua makes wines of elegance and focus. Her love of nature and respect for the land have led her to become one of the leading proponents of Biodynamic winemaking in Italy. This Ripasso certainly has depth of flavour and richness but the overriding effect is one of drinkability. And that is a good, I’m sure you’ll agree. It’s not a showing off wine but a really pleasurable drinking wine. Perfect with lasagne and other meaty pasta dishes as well as grilled meats.

Etna Bianco, Benanti, Sicily

The Etna Bianco is produced with Carricante grapes that grow in 35-50 year old vineyards on the southern and eastern slopes of Mount Etna at about 700 - 950 metres above sea level. Due to the substantial difference in diurnal temperatures, the grapes are late ripening and are harvested by hand in the last fortnight of October. After being gently pressed, the fruit is slowly fermented in stainless steels vats at 18-20°C using patented selected indigenous yeasts for 15 days. And is then left to mature in the same vats before 2 months of bottle refinement. Pale yellow in colour, this wine displays delicious ripe red and green apple aromas with a hint of ripe pear. On the palate the intense fruit is complimented by a slightly rich mouthful and balanced by a refreshing acidity and a bright aromatic persistance on the finish. Use this like you would a Chablis and you won't go far wrong; minerally, crunchy and dry, it marries perfectly with salmon dishes.

‘Chiaraluna’ Viognier, Muralia

Muralia is a beautiful organic winery in the Maremma region of Tuscany, owned and run by Stefano Casali, who is an absolute perfectionist when it comes to wine! This is a very elegant Viognier, with clean, pure stone fruit flavours and without the heaviness that sometimes comes with that grape. One of the best expressions of Viognier I've ever tasted (from anywhere!). Absolutely delicious with poached salmon or lobster.

Barbera d’Alba, Giacomo Fenocchio, Piemonte

When Claudio Fenocchio succeeded his father Giacomo at the helm of the family business in 1989, the debate between modernist

Monteleccio, Sesti

The Sesti family are one of the best producers of Brunello di Montalcino. Based at the beautiful Castello di Argiano, they have the most beautiful property imaginable and they make wines in a thoughtful and balanced style; traditional in the best sense of the word. The grapes for this wine are selected because they are felt to be best for drinking young; so they could become Brunello but they are aged for less time. More character than many actual Brunello and for half the price, this is one of Montalcino’s best buys. Great with hard cheeses (Cornish Kern or Old Winchester?), as well as roast lamb with lots of garlic and rosemary, pasta with meat sauces and stews.

Frizzante Rosato Unfiltered, Int3gral3, Veneto

This is a group of young like-minded growers and winemakers who've decided to do something fun, of the moment and very different. For these two cloudy wines, they draw on old parcels of indigenous grapes in the Euganean Hills, best described as the toe of the Dolomites dipped in the Venice Lagoon. This is important as most vines in this area are planted on flat, fertile land which gives crude simplistic flavours, whilst these vines toil away in the tougher hills. This business model is part of a new wave of a young generation whose conservative parents wont take this kind of risk with the family name, so they band together to use what they can lay their hands on. The grapes used are Raboso, Marzemino, Corbinella, Turchetta. A wonderful wine that drinks as beautifully as it looks, full of fresh summer fruit flavours. Organic  

Negroamaro Rosato, Cantele, Puglia

Having fallen in love with Puglia, Giovanni Battista Cantele and his wife Teresa Manara decided to move to Salento to

‘Le Merlettaie’ Pecorino, Ciu Ciu

100% Pecorino This organic farm in the Offida region of Le Marche, was established in 1970 and is owned by brothers, Massimiliano and Walter Bartolomei. Pecorino is the grape variety here, named after the fact that the bunches look like sheep's heads (or because sheep like to eat the grapes, depending on who you listen to...). It is a great variety that, in the right hands, can have real personality and quality. This wine sees a little bit of barrel ageing which gives some richness and a hint of vanilla to compliment the fresh orchard fruit flavours. This is great with pork and apple dishes as well as simple grilled fish, or with a nice risotto. It also goes well with sheep's cheese...English Pecorino!

Grecanico Dorato, Mandrarossa, Sicily


The Mandrarossa wines come from a selection of the best sites from Cantine Settesoli’s 6,000 hectares of vineyard, situated in southwestern Sicily and planted with 32 different grape varieties. The vineyards are split between the 2,000 members of the co-op, and cover the area around Selinunte, the hauntingly beautiful ruins of a Greek town founded 2,600 years ago. Cantine Settesoli helps to support the restoration of this archaeological site.

First produced in 1999, Mandrarossa has opened its own winery in 2021, a completely sustainable winery fed by solar panels and well integrated with the surrounding hills. The winery has increasingly focused on single-site wines, as it was conceived after the diverse soils of the vineyards were mapped, enabling the winemakers to focus on what were then ranked their best sites.

The nose is complex, with notes of orange blossom and citrus fruit with a hint of thyme. The palate is fresh and zesty with good minerality and great finish. A great salad/garden wine, light fish dishes, garlicky prawns etc...