Full Bodied Red Wine & Medium-Full Bodied Red Wine

Aglianico 

It is considered with Sangiovese and Nebbiolo to be one of the three greatest Italian varieties. Aglianico is sometimes called "The Barolo of the South" due to its ability to produce highly refined, complex fine wines. A wine with incredible quality, and a unique savoury flavour that’s best enjoyed aged. 

Style 

Dry Full Bodied Red 

Primary Flavours 

Black Cherry, White Pepper, Spiced Plum, Game 

Cellaring 

Can be cellared for 10+ years. 

Tannin 

High 

Acidity 

Medium to High 

Region 

Aglianico is a black grape that is grown in southern regions of Italy, Basilicata and Campania. 

Food Pairing A savoury wine like Aglianico goes well with gamey dishes or barbecue.  
Cavalier Pepe Aglianico Doc “Terra del Varo”

Chianti 

The world-renowned Tuscan, Sangiovese-based wine was originally sold in straw-wrapped bottles called Fiascos. Chianti wines have many classifications by region and ageing regime.   

Style 

Bone Dry, Medium to Full Bodied Red 

Primary Flavours 

Cherry, Plum, Leather, Raspberry, Roasted Tomato 

Cellaring 

5 to 10 years. 

Tannin 

High 

Acidity 

Medium to High 

Region 

Tuscany 

Food Pairing High acid wines crave high acid foods. You’ll do well with tomato-based sauces. Think spaghetti and meatballs or lasagne. Also perfect with a Hard cheese. 

 

Click on the wine images below to shop this variety. 

Badia Di Morrona Caligiano Chianti DOCGBadia Di Morrona Sodi Del Paretaio - Chianti DOCG ITALY

 

Nero d’Avola

Sicily’s most important red wine variety is often likened to Cabernet Sauvignon due to its full-bodied style and flavors of black cherry and tobacco. 

Style 

Dry Medium to Full Bodied Red 

Primary Flavours 

Black Cherry, Liquorice, Black Plum, Tobacco 

Cellaring 

Can be cellared for 10+ years. 

Tannin 

Medium to High 

Acidity 

Medium 

Region 

Sicily 

Food Pairing With its bold fruit flavors and robust tannin, Nero d’Avola is a great wine to match with rich meaty meats. Some classic pairings include oxtail soup and beef stew. 

 

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Cassara` Premium Nero d'Avola

 

Montepulciano d’Abruzzo  

 A popular Italian red grape found mostly labeled as Montepulciano d’Abruzzo. The best examples deliver complex black fruit flavours and a smoky-sweet finish. 

Style 

Dry Medium to Full Bodied Red 

Primary Flavours 

Red Plum, Blackberry, Dried Herbs, Baking Spices 

Cellaring 

Can be cellared for 10+ years. 

Tannin 

Medium to High 

Acidity 

Medium to High 

Region 

Abruzzo in central Italy. 

Food Pairing

An amazing wine to pair alongside sausages of all kinds from the smoked Andouille found on a meat lover’s pizza to those sweet Italian sausages flavored with fennel. 

Click on the wine images below to shop this variety. 

Cantina Tollo MO Montepulciano d’Abruzzo Riserva DOP

Barbera

Barolo is what everyone talks about from Piedmont, but Barbera is what everyone drinks! This everyday red can be found in vineyards around the world. 

Style 

Dry Medium to Full Bodied Red 

Primary Flavours 

Tart Cherry, Liquorice, Blackberry, Dried Herbs, Black Pepper 

Cellaring 

5 to 10 years. 

Tannin 

Low 

Acidity 

High 

Region 

Lombardy & Piemonte 

Food Pairing

Barbera is a food wine and works well with medium-intensity dishes. It is well combined with savoury starters, roast, braised and boiled meats, mature cheeses. 

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Cantina Vitea Barbera DOC