£10.50
A ripe and full-bodied red wine with a lively lick of acidity. The wine shows pronounced aromas of black fruit including plum, damson, cherry and...
£13.00
The elegant Qui Pro Quo hosts dark fruit aromas and a savoury, earthy complexity. Being soft and fleshy, the Qui Pro Quo is a smooth...
100's of years ago when the world was ravaged by woolly mammoths, Greek philosophers and Brothers Grimm characters, in the region of Salento there was...
This rich Italian red is a bit like walking into your most-loved cafe. Not a grease spoon one, nor a super trendy one - nothing...
Many wine buyers look at the labels of Trulli wines and think that it must be an artistic representation of the concept of hypnosis. "Look...
£13.00
Zensa is the pronunciation of the Italian word 'senza', meaning 'without'. In this case it is to underline that this wine is made 'senza' chemical...
£14.00
Made from 100% Sangiovese, which is a varietal originating in Tuscany, and one of the most widespread in Italy. This is a deep coloured wine, full...

Like Andrew Graham-Dixon and Giorgio Locatelli on their Italy Unpacked BBC series, we are going to take you on a whistle-stop tour of this country, albeit with less art, more wine and not as many sexy shots of Giorgio. Long story short, Italy has it all. New to wine? Pinot Grigio and Prosecco will ease you in with the country’s characteristic friendly warmth. Looking to explore something a little more complex? The likes of Gavi and Sicilian Nero d’Avola will take you gently by the hand, as you foray a little further.

Want to go for the top-end, old-school, age-worthy big boys? Pick up a Barolo or a Vino Nobile di Montepulciano and gawp in wonderment  like a tourist in the Sistine Chapel. There are so many weird and wonderful grape varieties and regions, that there is always something new to discover.

But, just because they have it all, the Italians are no strangers to innovation. They are constantly promoting lesser-known grapes, like Nero Mascalese grown on Mount Etna in Sicily, (one delicious example of which is the Tenuta delle Terre Nerrelo Mascalese - coming soon) and are also having fun with the ‘noble’ grape varieties (Cabernet Sauvignon, Chardonnay et al.)

The final word on Italian wine? It’s incredibly food-friendly (“claro!” shout all the Italians). Why does it work so well with food? Because it’s nearly always acidic. Doesn’t sound great, we’ll admit, but balanced acidity is a highly desirable thing, especially when pairing with food, as it literally makes your mouth water and cuts through oils, which most dishes contain. Without it, wine just can’t stand up to food which, we all know, would be una tragedia terribile.