4 BOTTLE RED CASE WINE DESCRIPTION - SEPTEMBER 2026
Agostino Pavia – Grignolino d’Asti DOC
Grape: 100% Grignolino, a distinctive Piedmontese red grape celebrated for its pale colour, fragrant aromatics, lively acidity, and characteristic gentle tannins.
Region: Piedmont, Asti DOC. The rolling hills around Asti provide ideal conditions for producing elegant wines with freshness and an unmistakable regional personality.
Tasting Notes: Light ruby red with delicate garnet reflections. Fragrant aromas of wild strawberries, red cherries, rose petals, and subtle spices. Light-bodied and vibrant on the palate, with refreshing acidity, fine tannins, and a dry, pleasantly persistent finish.
Vinification & Ageing: Traditionally fermented in stainless steel or temperature-controlled vats, followed by a short period of ageing to preserve the wine’s freshness and aromatic character.
Ageing Potential: 2–4 years.
Food Pairing: Salumi, antipasti, tomato-based pasta, grilled vegetables, poultry, and lightly seasoned Piedmontese dishes.
Fun Fact: The name Grignolino is thought to derive from the Piedmontese word “grignè,” meaning “to smile,” possibly referring to the grape’s numerous seeds and slightly bitter finish.
Discover more about this producer: Agostino Pavia
Boniperti – Carlin Nebbiolo Colline Novaresi DOC
Grape: 100% Nebbiolo, the celebrated Piedmontese variety known for its aromatic elegance, firm structure, and remarkable ability to express its terroir.
Region: Piedmont, Colline Novaresi DOC. The cooler hills of northern Piedmont create a distinctive expression of Nebbiolo, combining freshness and finesse with the grape’s characteristic tannic backbone.
Tasting Notes: Bright ruby red with garnet reflections. Elegant aromas of red berries, rose, violet, dried herbs, and delicate spice. Medium-bodied and refined, with vibrant acidity, well-integrated tannins, and a long, savoury finish.
Vinification & Ageing: Fermented with careful temperature control to preserve aromatic purity and structure, followed by ageing in traditional vessels before bottling.
Ageing Potential: 5–8 years.
Food Pairing: Risotto, mushroom dishes, pasta with meat sauces, roasted poultry, veal, and aged cheeses.
Fun Fact: While Nebbiolo is famously associated with Barolo and Barbaresco, the northern Piedmont hills around Novara produce lighter, more delicate expressions that reveal a different side of this iconic grape.
Discover more about this producer: Boniperti
Ca'Rugate – Campo Bastiglia Valpolicella Ripasso DOC
Grape: A traditional blend of Corvina and Corvinone with complementary local varieties, creating a rich yet balanced expression of Valpolicella.
Region: Veneto, Valpolicella Ripasso DOC. The hilly vineyards of Valpolicella benefit from warm Mediterranean influences and cooler Alpine air, encouraging ripe fruit while preserving freshness.
Tasting Notes: Deep ruby red. Intense aromas of ripe cherries, blackberries, violets, and sweet spices, with subtle hints of cocoa and dried herbs. Full-bodied and generous, with velvety tannins, balanced acidity, and a long, savoury finish.
Vinification & Ageing: Produced using the traditional Ripasso technique, with a second fermentation over Amarone grape pomace, adding depth, richness, and complexity.
Matured in oak to integrate the fruit, spice, and tannic structure.
Ageing Potential: 5–8 years.
Food Pairing: Braised meats, roasted game, rich pasta dishes, grilled red meats, mature cheeses, and hearty winter cuisine.
Fun Fact: The Ripasso method is sometimes described as giving Valpolicella “a second life,” as the wine gains additional body and complexity through contact with the dried-grape skins used for Amarone production.
Discover more about the producer: Ca' Rugate
San Patrignano – Ora Romagna Sangiovese DOC Superiore
Grape: 100% Sangiovese, the signature red grape of Romagna, known for its vibrant acidity, elegant structure, red-fruit character, and savory complexity.
Region: Emilia-Romagna, Romagna DOC. The rolling hills of Romagna benefit from a Mediterranean-influenced climate and cooling Adriatic breezes, allowing the grapes to develop ripe fruit character while preserving freshness and balance.
Tasting Notes: Deep ruby red with violet reflections. Aromas of ripe cherries, red berries, plum, and violets are complemented by delicate spicy, herbal, and earthy notes. Fresh and beautifully structured on the palate, with juicy fruit, lively acidity, refined tannins, and a long, pleasantly savory finish.
Vinification & Ageing: The carefully selected Sangiovese grapes are fermented under controlled temperatures to preserve the purity and freshness of the fruit. The wine is then matured to develop greater complexity, balance, and softness while maintaining its distinctive Sangiovese character.
Ageing Potential: 5–8 years.
Food Pairing: Handmade pasta with meat or tomato-based sauces, grilled and roasted meats, beef, lamb, charcuterie, aged cheeses, and traditional Emilia-Romagna dishes.
Fun Fact: San Patrignano is much more than a winery. Founded in 1978 in the hills of Rimini, the community has developed a renowned winemaking program alongside its social and educational mission. Wine production is an integral part of the community, with residents involved throughout the entire process, from vineyard to cellar.
Discover more about this producer: San Patrignano
