6 bottle mixed case Wine Description - October 2025

TORRE DEI BEATI – Giocheremo Con i Fiori Pecorino Abruzzo DOC

 

Pronunciation: “Peh-co-REE-no”

Grape
100% Pecorino, an ancient indigenous grape of central Italy, prized for its aromatic intensity, bright acidity, and ability to balance richness with freshness.

Region
Produced in Abruzzo, along Italy’s Adriatic coast. The vineyards sit on rolling hills between the sea and the Apennine mountains, benefiting from maritime breezes and wide diurnal temperature swings.

Tasting Notes
Pale straw yellow with greenish highlights. On the nose, it reveals floral notes of acacia and chamomile, alongside citrus, tropical fruit, and hints of sage. The palate is vibrant and crisp, with a mineral backbone, lively acidity, and a long, savoury finish.

Vinification & Ageing
Fermentation takes place in temperature-controlled stainless steel tanks to preserve freshness and aromatics. Short lees contact may be used to enhance texture and complexity.

Ageing Potential
Best enjoyed within 3–5 years for its vibrant fruit, though top vintages can develop honeyed and nutty nuances with age.

Food Pairing
Excellent with seafood pasta, grilled fish, fresh cheeses, or vegetable-based dishes such as asparagus risotto.

Fun Fact
The name “Giocheremo Con i Fiori” (“We will play with flowers”) reflects both the wine’s aromatic profile and Torre dei Beati’s philosophy of respecting nature and terroir in winemaking.

Discover more about the producer: TORRE DEI BEATI

 

PRIMOSIC – Pinot Grigio Collio DOC 

Pronunciation: “Pee-noh GREE-joh”

Grape
100% Pinot Grigio, a French-born grape that has become one of Italy’s most widely planted whites, particularly prized in Friuli for its elegance and depth.

Region
From Collio, Friuli Venezia Giulia, a border region with Slovenia. The area’s ponca soil (marl and sandstone) and cool climate create structured, mineral-driven whites.

Tasting Notes 
Bright straw yellow with subtle copper reflections. Aromas of pear, apple, white peach, and wildflowers, with delicate mineral undertones. On the palate, it is medium-bodied, fresh, and balanced, with a crisp finish marked by citrus zest and stony minerality.

Vinification & Ageing
Cold fermentation in stainless steel tanks enhances fruit purity. Some producers experiment with short skin contact to bring out colour and texture; Primosic is renowned for its finesse and precision.

Ageing Potential
Best enjoyed young, within 2–4 years, though Collio Pinot Grigio can surprise with added complexity over time.

Food Pairing
Pairs beautifully with prosciutto di San Daniele, seafood risottos, light pastas, and grilled white meats.

Fun Fact
Primosic has been a pioneer of Collio winemaking for generations, playing a leading role in elevating Friuli’s reputation for world-class white wines.

Discover more about the producer: PRIMOSIC

 

LA PIZZUTA DEL PRINCIPE – Pecorello Molarella Val di Neto IGP

Pronunciation: “Peh-co-REH-lo”

Grape
100% Pecorello, a rare indigenous grape of Calabria, not to be confused with Pecorino. Known for its freshness, aromatic finesse, and ability to capture the character of southern terroirs.

Region
Produced in Val di Neto, Calabria, a coastal zone influenced by the Ionian Sea. Soils are sandy and clay-rich, and the Mediterranean climate provides sun-drenched days with cooling sea breezes.

Tasting Notes
Straw yellow with golden highlights. Aromas of citrus, Mediterranean herbs, and stone fruit, with a delicate floral touch. The palate is fresh and elegant, with a fine balance of acidity, texture, and saline minerality.

Vinification & Ageing
Vinified in stainless steel at controlled temperatures to highlight aromatics and freshness. Lees ageing may be employed to add creaminess and depth.

Ageing Potential
Best consumed within 3–4 years, although careful cellaring can bring out richer, honeyed tones.

Food Pairing
Ideal with seafood, shellfish, vegetable dishes, and light cheeses. Complements Calabrian cuisine’s mix of spice, herbs, and freshness.

Fun Fact
The Pecorello grape was nearly lost to obscurity but has been revived by passionate winemakers like La Pizzuta del Principe, championing Calabria’s indigenous varieties.

Discover more about the producer: LA PIZZUTA DEL PRINCIPE

 

VOERZIO MARTINI – Dolcetto d’Alba DOC “Rochettevino” 

Pronunciation: “Dohl-CHET-toh”

Grape
100% Dolcetto, a traditional Piedmontese grape cherished for its dark fruit, soft tannins, and approachability.

Region
Produced in Alba, Piedmont, within the Langhe hills. The vineyards are planted on calcareous clay soils that enhance structure while preserving freshness.

Tasting Notes
Deep ruby purple in colour. Aromas of black cherry, plum, violets, and almond. On the palate, it is medium-bodied, juicy, and fruit-forward, with gentle tannins and a pleasantly dry, slightly bitter finish.

Vinification & Ageing
Fermentation in stainless steel with native yeasts, followed by brief ageing in stainless steel or neutral vessels to preserve fruit purity.

Ageing Potential
Best enjoyed young, within 2–5 years, for its vibrant fruit and freshness.

Food Pairing
Perfect with pasta dishes, pizza, salumi, and everyday Piedmontese cooking. It also complements roasted poultry and semi-aged cheeses.

Fun Fact
Despite its name meaning “little sweet one,” Dolcetto is typically vinified dry. The “Rochettevino” vineyard is one of Voerzio Martini’s historic crus, producing wines of character and charm.

Discover more about the producer: VOERZIO MARTINI

 

CAMPI VALERIO – Opalia Tintilia del Molise DOC

Pronunciation: “Teen-TEE-lee-ah”

Grape
100% Tintilia, a rare indigenous red grape from Molise, known for its bold structure, spicy notes, and age-worthy profile.

Region
From Molise, a small and mountainous region in southern Italy. Tintilia thrives on the high-altitude, rocky soils, where cool breezes balance the southern sun, producing concentrated yet elegant wines.

Tasting Notes
Intense ruby red. Aromas of dark berries, pepper, licorice, and hints of tobacco. The palate is full-bodied and structured, with firm tannins, lively acidity, and a long, savoury finish.

Vinification & Ageing
Traditional fermentation in stainless steel, followed by ageing in oak barrels to integrate tannins and add spice.

Ageing Potential
Capable of ageing gracefully for 8–12 years, gaining notes of leather, dried fruit, and earthiness.

Food Pairing
Pairs with braised meats, game, hearty stews, and aged cheeses. A wine for robust, flavourful dishes.

Fun Fact
Tintilia is considered the flagship grape of Molise, once nearly forgotten but now a proud symbol of the region’s winemaking identity.

Discover more about the producer: CAMPI VALERIO 

 

ZERBINA – Poggio Vicchio Romagna Sangiovese Superiore DOC

Pronunciation: “San-joe-VAY-zeh”

Grape
100% Sangiovese, Italy’s most planted red grape, famous for its versatility, high acidity, and ability to reflect terroir.

Region
Produced in Romagna, Emilia-Romagna, east of Tuscany. The area benefits from clay-limestone soils and a temperate climate influenced by both the Apennines and the Adriatic Sea.

Tasting Notes
Ruby red with violet reflections. Aromas of red cherry, violets, herbs, and subtle spice. On the palate, it is medium-bodied, with fine tannins, lively acidity, and a balanced, savoury finish.

Vinification & Ageing
Fermentation in stainless steel with maceration on skins to extract colour and tannins, followed by ageing in large oak casks or barrels to soften structure and add depth.

Ageing Potential
Best consumed within 5–8 years, developing earthy and leather notes with age.

Food Pairing
A natural match for classic Italian dishes: tagliatelle al ragù, grilled meats, and aged pecorino.

Fun Fact
Fattoria Zerbina was among the first estates to demonstrate the high potential of Sangiovese in Romagna, elevating its reputation beyond everyday table wines.

Discover more about the producer: FATTORIA ZERBINA