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.

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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.

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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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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.

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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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