6 BOTTLE MIXED CASE WINE DESCRIPTION - APRIL 2026

I Clivi – Verso Ribolla Gialla “Cius” Venezia Giulia IGT

Grape: Ribolla Gialla, a historic Friulian white grape known for its high acidity, structure, and subtle, refined aromatics.

Region: Venezia Giulia, Friuli-Venezia Giulia. Rolling hills and marl-rich soils (“ponca”) lend minerality and tension, while a temperate climate preserves freshness.

Tasting Notes: Pale golden yellow. Aromas of green apple, citrus peel, wildflowers, and almond. The palate is vibrant and textured, with zesty acidity and a lightly savoury, mineral finish.

Vinification & Ageing: Fermented in stainless steel with careful lees contact to enhance texture and complexity.

Ageing Potential: 3–5 years.

Food Pairing: Prosciutto, seafood risotto, grilled vegetables, and light antipasti.

Fun Fact: Ribolla Gialla has been cultivated in Friuli since at least the 13th century and is prized for its ability to express terroir with clarity.

Discover more about this producer: I Clivi

 

Castello di Luzzano – Tasto di Seta Malvasia DOC

Grape: Malvasia, an aromatic variety celebrated for its floral intensity and soft, rounded palate.

Region: Lombardy. Gentle hills and clay-limestone soils contribute to aromatic richness and balance.

Tasting Notes: Straw yellow with golden reflections. Fragrant aromas of orange blossom, ripe apricot, honey, and spice. The palate is soft and enveloping, with delicate sweetness and a perfumed finish.

Vinification & Ageing: Fermented at controlled temperatures in stainless steel to retain aromatics.

Ageing Potential: 2–4 years.

Food Pairing: Spicy Asian cuisine, blue cheeses, fruit-based desserts, or enjoyed as an aperitif.

Fun Fact: “Tasto di Seta” translates to “touch of silk,” reflecting the wine’s smooth, velvety texture.

Discover more about this producer: Castello di Luzzano

 

La Prevostura – Garsun Coste della Sesia DOC Nebbiolo

Grape: Nebbiolo, one of Italy’s most noble red grapes, known for its structure, aromatics, and ageing potential.

Region: Coste della Sesia, Piedmont. Alpine foothills and glacial soils give elegance, freshness, and fine tannins. Learn more on our blog: When wine becomes fire

Tasting Notes: Ruby red with garnet hues. Aromas of red cherry, rose petals, dried herbs, and subtle spice. The palate is structured yet refined, with firm tannins, bright acidity, and a persistent finish.

Vinification & Ageing: Traditional fermentation with ageing in oak to soften tannins and develop complexity.

Ageing Potential: 5–10 years.

Food Pairing: Braised meats, mushroom dishes, truffle pasta, and aged cheeses.

Fun Fact: Nebbiolo takes its name from “nebbia” (fog), referencing the autumn mists that blanket Piedmont vineyards during harvest.

Discover more about this producer: La Prevostura

 

Ca’ Rugate – Valpolicella Rio Albo DOC

Grape: Corvina, Rondinella, and Molinara, classic Valpolicella varieties known for freshness and bright fruit.

Region: Veneto, Valpolicella. Hillside vineyards and limestone soils provide balance and drinkability.

Tasting Notes: Bright ruby red. Aromas of sour cherry, red berries, violet, and a hint of spice. The palate is light to medium-bodied, fresh, and lively, with soft tannins and a clean finish.

Vinification & Ageing: Fermented in stainless steel to preserve fruit purity, with brief ageing before release.

Ageing Potential: 2–4 years.

Food Pairing: Pizza, pasta with tomato sauce, grilled chicken, and charcuterie.

Fun Fact: Valpolicella is often called the “everyday wine” of Veneto, prized for its versatility and easy-drinking style.

Discover more about this producer: Ca' Rugate

 

Cataldi Madonna – Malandrino Montepulciano d’Abruzzo DOC

Grape: Montepulciano, a deeply coloured grape known for its richness, soft tannins, and generous fruit.

Region: Abruzzo. Mountain-influenced climate and varied soils contribute to structure and freshness.

Tasting Notes: Deep ruby red. Aromas of black cherry, plum, cocoa, and spice. The palate is smooth and medium-bodied, with ripe fruit, balanced acidity, and a supple finish.

Vinification & Ageing: Fermented in stainless steel with short ageing to maintain freshness and fruit expression.

Ageing Potential: 3–5 years.

Food Pairing: Pasta with meat sauce, roasted meats, pizza, and semi-aged cheeses.

Fun Fact: Montepulciano d’Abruzzo is one of Italy’s most widely exported wines, loved for its approachable style and value.

Discover more about this producer: Cataldi Madonna

 

Antonelli San Marco – Montefalco Rosso DOC

Grape: Sangiovese blended with Sagrantino and other local varieties for added structure.

Region: Umbria. Clay and limestone soils, along with a continental climate, create wines of depth and balance.

Tasting Notes: Ruby red. Aromas of red berries, dried herbs, tobacco, and spice. The palate is medium-bodied, with firm yet approachable tannins, lively acidity, and a savoury finish.

Vinification & Ageing: Fermented in stainless steel, followed by ageing in large oak casks to integrate flavours.

Ageing Potential: 5–8 years.

Food Pairing: Roast pork, grilled lamb, pasta with ragù, and aged cheeses.

Fun Fact: Montefalco is often called the “balcony of Umbria” for its panoramic vineyard views.

Discover more about this producer: Antonelli San Marco