6 BOTTLE MIXED CASE WINE DESCRIPTION

Ciro Picariello – Greco di Tufo DOCG

Grape: Greco, an ancient southern Italian white grape valued for its structure, minerality, and age-worthy complexity.

Region: Tufo, Campania. Volcanic soils rich in sulphur and minerals, combined with higher-altitude vineyards, contribute depth, freshness, and pronounced minerality.

Tasting Notes: Straw yellow with golden reflections. Aromas of stone fruit, citrus, chamomile, and flint. The palate is full-bodied yet precise, with vibrant acidity and a long, mineral-driven finish.

Vinification & Ageing: Fermented in stainless steel to preserve purity, with extended lees contact for added texture.

Ageing Potential: 5–10 years.

Food Pairing: Grilled seafood, roasted chicken, buffalo mozzarella, and herb-forward dishes.

Fun Fact: Greco is believed to have been introduced to southern Italy by the ancient Greeks, making it one of the country’s oldest cultivated varieties.

Discover more about this producer: Ciro P icariello

Carvinea – Merula Rosa IGT Salento

Grape: Aglianico and Negroamaro, two deeply coloured southern Italian grapes known for its dark fruit character and subtle bitterness, here crafted in a rosé style.

Region: Salento, Puglia. Warm Mediterranean climate and limestone-clay soils enhance ripeness while maintaining a fresh, saline edge.

Tasting Notes: Bright cherry pink. Aromas of wild strawberry, pomegranate, rose petals, and Mediterranean herbs. The palate is fresh and lively, with crisp acidity and a lightly savoury finish.

Vinification & Ageing: Gentle pressing with short skin contact to achieve delicate color, followed by stainless steel fermentation.

Ageing Potential: 1–2 years.

Food Pairing: Seafood salads, grilled shrimp, light pasta dishes, and summer antipasti.

Fun Fact: Negroamaro’s name roughly translates to “black and bitter,” a nod to its deep colour and pleasantly bitter edge.

Discover more about this producer: Carvinea

Brandini – Filari Corti Langhe Nebbiolo DOC

Grape: Nebbiolo, Piedmont’s noble red grape, celebrated for its aromatic complexity, firm tannins, and longevity.

Region: Langhe, Piedmont. Calcareous marl soils and a continental climate foster elegance, structure, and aromatic lift.

Tasting Notes: Pale ruby red. Aromas of rose petals, red cherry, raspberry, and spice. The palate is refined and structured, with fine tannins and a persistent, savoury finish.

Vinification & Ageing: Fermented in stainless steel with ageing in large oak casks to soften tannins while preserving varietal character.

Ageing Potential: 5–8 years.

Food Pairing: Mushroom risotto, braised meats, truffle dishes, and aged cheeses.

Fun Fact: Nebbiolo takes its name from “nebbia” (fog), referencing the mist that blankets the Langhe hills during harvest.

Discover more about the producer: Brandini

Castello Tricerchi – Iuli’o IGP Toscana

Grape: Sangiovese, Tuscany’s flagship grape, known for its bright acidity, red fruit profile, and food-friendly structure.

Region: Tuscany. Rolling hills with a mix of clay, limestone, and galestro soils contribute balance, freshness, and subtle earthy notes.

Tasting Notes: Ruby red. Aromas of sour cherry, red currant, violet, and a hint of spice. The palate is lively and balanced, with supple tannins and a clean, elegant finish.

Vinification & Ageing: Fermented in stainless steel with brief ageing in neutral vessels to emphasize freshness and fruit purity.

Ageing Potential: 3–5 years.

Food Pairing: Pasta with tomato-based sauces, grilled meats, pizza, and rustic Tuscan fare.

Fun Fact: Castello Tricerchi is one of the historic estates of Montalcino, dating back several centuries.

Discover more about this producer: Castello Tricerchi

Centopassi – Argille di Tagghia Via Nero d’Avola DOC Sicilia

Grape: Nero d’Avola, Sicily’s flagship red grape, known for its rich fruit, structure, and versatility.

Region: Sicily. Clay-rich soils (“argille”) and a warm Mediterranean climate yield concentration balanced by freshness.

Tasting Notes: Deep ruby with violet hues. Aromas of ripe plum, black cherry, licorice, and spice. The palate is full and rounded, with soft tannins and a lingering, slightly earthy finish.

Vinification & Ageing: Fermented in stainless steel with ageing in a mix of steel and oak to balance fruit and structure.

Ageing Potential: 4–7 years.

Food Pairing: Grilled meats, eggplant dishes, hearty pasta, and aged cheeses.

Fun Fact: Centopassi is part of a cooperative that cultivates vineyards on land confiscated from the mafia, promoting ethical agriculture and social justice.

Discover more about this producer: Centopassi

Grosjean – Torrette Vallée d’Aoste DOC

Grape: Petite rouge, Vien de Nus, Fumin and Cornalin. Predominantly Petit Rouge, a native Alpine grape, often blended with other local varieties for added complexity.

Region: Valle d’Aosta. High-altitude vineyards with sandy, rocky soils and a cool Alpine climate produce fresh, aromatic wines with vibrant acidity.

Tasting Notes: Bright ruby red. Aromas of red berries, alpine herbs, violet, and spice. The palate is light to medium-bodied, fresh, and energetic, with soft tannins and a crisp finish.

Vinification & Ageing: Fermented in stainless steel with short ageing to preserve freshness and aromatic purity.

Ageing Potential: 2–4 years.

Food Pairing: Charcuterie, roasted poultry, fondue, and mountain cuisine.

Fun Fact: Valle d’Aosta is Italy’s smallest wine region, and its steep vineyards are among the highest in Europe.

Discover more about this producer: Grojean

6 BOTTLE MIXED CASE WINE DESCRIPTION - MAY 2026