4 BOTTLE RED MIXED CASE WINE DESCRIPTION - JANUARY 2026
AGOSTINO PAVIA – Barbera d’Asti Superiore ‘Moliss’ DOCG
Pronunciation: “bar-BEH-rah d’AH-stee”
Grape: 100% Barbera, known for deep color, bright acidity, and soft, approachable tannins.
Region: Asti, Piedmont, on rolling hills with calcareous soils that favor aromatic expression and balance.
Tasting Notes: Deep ruby red. Aromas of ripe cherry, blackberry, and subtle spice. The palate is round, vibrant, and well-structured, with a juicy, persistent finish.
Vinification & Ageing: Fermented in stainless steel, then aged in oak barrels for smoothness and complexity.
Ageing Potential: 5–7 years, longer in excellent vintages.
Food Pairing: Grilled red meats, risotto with mushrooms, aged cheeses.
Fun Fact: The “Superiore” designation requires a higher minimum alcohol and longer ageing than standard Barbera d’Asti.
Discover more about this producer: Agostino Pavia
PICCOLI DANIELA – Valpolicella DOC Superiore Rocolo
Pronunciation: “val-po-le-CHEH-lah”
Grape: Blend of Corvina, Rondinella, and Molinara, traditional to Valpolicella, known for freshness and medium body.
Region: Veneto, near Verona. Hills with calcareous soils provide aromatic precision and balanced acidity.
Tasting Notes: Ruby red with violet hints. Aromas of red cherries, dried herbs, and light spice. The palate is elegant, soft, and balanced, with gentle tannins and a persistent finish.
Vinification & Ageing: Fermented in stainless steel, then aged in oak barrels to enhance roundness and complexity.
Ageing Potential: 3–5 years for Superiore, with potential for longer ageing in good vintages.
Food Pairing: Pasta with meat sauces, roasted poultry, and soft cheeses.
Fun Fact: “Rocolo” refers to a traditional bird-hunting structure, symbolizing heritage and tradition in the Valpolicella region.
Discover more about this producer: Piccoli Daniela
VILLA DORA – Labes Piedirosso Vesuvio DOC
Pronunciation: “pee-dee-ROHS-soh”
Grape: Piedirosso, a historic Campanian red grape known for its freshness, floral aromatics, and volcanic expression.
Region: Vesuvio DOC, Campania. Vineyards planted on the slopes of Mount Vesuvius, where volcanic ash and lava soils contribute minerality, lift, and distinct savoury character.
Tasting Notes: Bright ruby red. Aromas of wild red berries, sour cherry, violet, and subtle smoky notes. The palate is medium-bodied and vibrant, with juicy red fruit, gentle tannins, lively acidity, and a clean, slightly mineral finish.
Vinification & Ageing: Fermented in stainless steel to preserve freshness and varietal purity; brief ageing to maintain brightness and drinkability.
Ageing Potential: 4–6 years, developing earthy and spicy nuances over time.
Food Pairing: Neapolitan pizza, tomato-based pasta dishes, grilled vegetables, light meats, and Mediterranean cuisine.
Fun Fact: Piedirosso means “red feet,” a reference to the grape’s stems turning reddish, reminiscent of lava-stained roots on Mount Vesuvius.
Discover more about this producer: Villa Dora
CASANUOVA DELLE CERBAIE – Rosso di Montalcino DOC
Grape: 100% Sangiovese Grosso, producing fresh, aromatic reds with soft tannins and bright fruit.
Region: Montalcino, Tuscany, on clay and limestone soils with excellent sun exposure, ideal for Sangiovese.
Tasting Notes: Ruby red. Aromas of cherry, plum, and subtle spice. The palate is balanced, medium-bodied, with silky tannins and a persistent finish.
Vinification & Ageing: Fermented in stainless steel, then aged in oak barrels to integrate flavours and smooth tannins.
Ageing Potential: 5–8 years, depending on vintage.
Food Pairing: Pasta with meat sauces, roasted meats, and aged pecorino.
Fun Fact: Rosso di Montalcino is the younger, fresher sibling of Brunello, meant to be enjoyed earlier while maintaining typical Sangiovese elegance.
Discover more about this producer: Casanuova delle Carbaie
