Red wines from Italy

Expressively scented Piedmont red with juicy black cherry, sweet blueberry, and dark chocolate notes. Inky and concentrated, with a sleek texture, seductive style and superb length.

There's good, muscular concentration and balance with the typical acidity of Barbera keeping this a refreshing, appetizing wine throughout a meal.

Barbera d'Asti is always made from Barbera, which is Italy’s third most planted red grape variety after Sangiovese and Montepulciano.

It was given DOC (appellation) status in 1970, and was upgraded to the top DOCG tier in 2008. Under the rules, at least 85% Barbera must be used; the balance may be made up with Freisa, Grignolino or Dolcetto grapes.

There is no mistaking the commitment of the Purato range—certified carbon neutral— to minimizing the environmental impact of its excellent everyday wines.

Not only are the wines themselves made from organically grown grapes, but the bottles, labels and cartons for the range are as far as possible made from recycled materials, with pure vegetable inks used in printing.

Nero d'Avola is indigenous to Sicily and an ideal choice for organic production because it is suited to the conditions of the island and has evolved to resist the particular challenges posed by the local climate and soils.

This is a medium-bodied dry red with soft tannins and attractive red fruit character. Its layers of flavour make it an excellent accompaniment to meat and tomato dishes—so it's perfect with lasagne, pizza and spaghetti bolognese as well as vegetarian meals. Of course, if you're trying your hand at some Sicilian specialities, so much the better.

‘…rich, supple, cherry-scented and fresh’
Tom Doorley, Irish Mail on Sunday, May 2020

Rich plum, blackcurrant and raspberry aromas lead to a palate that explodes with red berry flavours before melting into the soft rounded tannins typical of the Sangiovese grape.

As a food wine, Sangioveses are friendly and accommodating, and traditionally served with tomato-sauced pasta dishes; however, because of the fifteen per cent Merlot in this classic blend, it is equally successful paired with red meats or even a rich soup.

According to the company's website, the Umbrian wine revolution begins at Cantina Tudernum. The Cantina is one of the largest wineries in Umbria, and is situated on the slopes of Todi’s hills, along the ancient Tiber Road. Founded in 1958, the winery uses only regionally produced grapes in partnership with 350 selected vineyards from the surrounding area.

The appassimento method of making wine from grapes dried in the sun is a way of adding texture and raisiny intensity to the fresh fruit flavours of the juice.

The most famous wines made by this method are probably the Amarones and Valpolicella Ripassos of the Veneto region of northern Italy, but there is a similar tradition in Sicily, and this luscious red demonstrates that the island's indigenous Nero d'Avola is also an excellent candidate for the drying treatment.

Because the grapes for 'Siccari' (a dialect word for 'sun-dried') come from the relatively higher and cooler vineyards of Sicily's south-east, there's an invigorating freshness in the fruit that balances the enriching, concentrating influence of the appassimento.

The result is a voluptuous but not overpowering wine, silky-smooth and succulent, with plum and cherry character and just a hint of residual sugar. It's a perfect, full-flavoured partner for meat dishes, and its rich, very slightly off-dry finish and gentle tannins make it ideal with good cheese too.

DRINK OF THE WEEK ‘…smooth and round but not in any way jammy. Layered, intense, lovely’
Tom Doorley, Irish Mail on Sunday, May 2020

Made from selected grapes from the Valpolicella hills, this cherry-and-damson scented wine is light and fruity, with barely-there tannins and a clean, fresh finish—a beautiful option for warm summer evenings.

'You wouldn’t normally expect much of a Valpolicella unless it were at least a superiore, but here’s a basic level one that’s head and shoulders ahead of its peers: lovely cherry and vanilla on the nose and lipsmackingly tart and savoury on the palate.'
Blake Creedon, Irish Examiner, January 2012

The Tezza family's 25-hectare estate is just outside the historic heart of Valpolicella in the sheltered microclimate of the Valpantena valley. Their cantina is an intriguing mix of modern and traditional, with ancient cement cisterns alongside gleaming steel vats and giant oak casks. Some of the vines are planted in the classic pergola method, where the grapes hang high, protected from both sun and humidity, while the rest have been converted to the much lower French guyot system, which is tantamount to heresy for old-fashioned winemakers.

The three Tezza brothers began their winery in 1965, and now it is run by their three sons, cousins Flavio, Vanio and Federico. Vanio says: "We are against the present trend of a dolce Valpolicella and Amarone, which many winemakers seem to think the market wants, and we prefer to produce wines to our own principles, with plenty of tannin to age well, and drier."

Guardian travel article here.

Deep ruby colour and arresting spicy aromas, with rounded fruit flavours of plum and black cherry leading into chocolatey depths and the intense fullness of dried fruit. A smooth, concentrated red, medium to full-bodied, dark and powerful, and not to be missed at this price. Treat yourself to a pure Primitivo and enjoy the warm embrace of the south of Italy.

The wines of Il Papavero are as much about their extraordinary winemaker as they are about the vineyards they come from. The tireless travelling and immense expertise of maestro Scipione Giuliani have led to the internationally successful Il Papavero range, which includes a pure Primitivo from a plot in Apulia, the heel of Italy, where the concentration and quality of the fruit demanded that it be bottled as a single varietal wine truly expressive of its origins.

From an estate where a profound respect for the environment is taken for granted comes one of the most impressive Nero d'Avola wines around.

This is a supple, subtle medium-bodied red that has immense charm and grace. It's a real treat, and winemaker Fabio Sireci's description of its understated character needs no further enhancement:

Ruby red in color. Its structure does not want to conquer with strength, but with elegance. A complex perfume with notes of fruit and spices, that are in harmony with one another. The boldest aroma is of cinnamon. Notes of menthol amplify the freshness of the taste. It is soft, velvety, sapid and is laced with the right amount of tannin on the palate.

The Ormanni estate is located in Tuscany, between Poggibonsi and Castellina in Chianti. Founded by the Ormanni family in 13th century, it has been owned by the Brini family since 1818.

This Chianti Classico is made principally from Sangiovese grapes, with ten per cent of Canaiolo, all estate grown, and aged for twelve months in oak barrels and casks. It's a medium- to full-bodied wine, with cherry and hedgerow fruit character. There's a hint of liquorice and some cleansing, earthy minerality too.

The 13th Century Ormanni estate is located right in the heart of Chianti, between the towns of Poggibonsi and Castellina. Proof of the incredible heritage of this Tuscan property can be found in Dante Alighieri’s Divine Comedy, where the Ormanni family is mentioned.

For the last 200 years the estate has been owned by the Brini Batecchi family, and it is Paolo Brini Batecchi together with his daughter Paola who run the winery today.

The farm covers an area of 242 ha of land, 68 of which are vineyards dedicated principally to the cultivation of Sangiovese. They also have two beautiful agriturismo resorts, Podere La Querce and Podere Montignano.

This is a smooth and full-bodied red from the tip of the heel of Italy's boot.

It's made from hand-picked grapes selected from vines whose yields are restricted in order to concentrate the typically rich and dark fruit flavours of Primitivo. There's further concentration thanks to use of the appassimento method, in which grapes are partially dried, for a portion of the fruit.

Spicy, toasty characteristics are added by ageing about a quarter of the wine in French and American oak casks before the final blending, making this an ideal accompaniment for roast meat and mature cheeses. At the same time it's rounded and mellow enough to be enjoyed and savoured on its own.

This is the perfect lighter red to choose if you're looking for something Italian that's smooth and a little spicy, but not too heavy

Avignonesi's basic Rosso is a versatile, everyday wine that really sings alongside roast meats, meat pies, and strong cheeses. It's produced from hand-picked grapes grown on 300m high south-facing slopes around the Tuscan town of Montepulciano, and is aged for nine months in large oak barrels before bottling, with a further three months' bottle rest prior to release.

• 88/100 Bronze Medal - Decanter World Wine Awards
• 90/100/smart buy - Wine Spectator
• 2 red glasses/price-quality award - Gambero Rosso

A rich, warm red from Puglia in the very south of Italy, the Pillastro Primitivo shows in abundance the quality and character of the region’s favourite grape variety.

From a winery that supports local growers and their traditions while insisting on only the best fruit, this powerful, tasty wine makes a perfect partner for a spicy pasta dish in the Mediterranean style.

Vino Nobile di Montepulciano, awarded DOCG status in 1980, is made in the hills surrounding the Tuscan town of Montepulciano. It is surrounded by the large Chianti subzone of Chianti Colli Senesi.

Regulations dictate that the vineyards must sit on the hills (250m-600m) around the town and that the grape to be used (at least 60-80% of the final blend) is Prugnolo Gentile (the local name for Sangiovese Grosso, the strain of Sangiovese used in Tuscan superstar-wine Brunello). The balance is made up of a combination of Canaiolo, Mammolo, Malvasia and some international varieties.

90/100 "A light, elegant style, delivering cherry, iron, leather and earth flavors in a balanced profile. Clean and lively, with a lingering aftertaste of leather, earth and almond. Drink now through 2023."
Wine Spectator

The gently oaked sibling of our ever-popular Blina, this is also a Barbera of intense ruby colour and beautiful fruity aromas, but four months' aging in eighty-hectolitre barrels gives flavours with light notes of spice and a supple texture.

There's every reason to try this zippy and refreshing medium-bodied red, which is perfect for tomato-based dishes, meatier fish, or drinking on its own.

Dante's Divine Comedy mentions the Ormanni property: proof of its ancient heritage.
For proof of its remarkable wines, try this mouthwatering Chianti with brisk tannins, fresh acidity, and savoury notes of black cherry, tea leaves and herbs.

The Sangiovese grape can sometimes pose a challenge for producers and even for drinkers, and in the past some very indifferent wines have been passed off as "Chianti" – but the prestigious history of the Ormanni estate and the Brini Batacchis' constant striving for improvements in both vineyard and cellar mean that there's nothing to worry about in this case.

The estate's basic Chianti DOCG is a medium-bodied, lively red with aromas of cherries and hints of the distinctive violet scent of great Sangiovese. Savoury notes of herbs combine with its bright acidity and judicious tannins to deliver a satisfying and easy-drinking wine that looks as good in shirtsleeves at a casual lunch or picnic as it does dressed up for dinner.

The Ormanni estate is located right in the heart of Chianti, between the towns of Poggibonsi and Castellina, and dates back to at least the thirteenth century.

For the last two hundred years, the estate has been owned by the Brini Batacchi family, and it is Paolo Brini Batacchi together with his daughter Paola who run the winery today.

The farm covers an area of 242 hectares, 68 of which are vineyards dedicated principally to the cultivation of Sangiovese. There are also two beautiful agriturismo resorts, Podere La Querce and Podere Montignano, on the property.

The use of Tuscan clay rather than stainless steel brings an authentic local method to the vinification of this wine. The result is exuberant, pure cherry and red berry fruit flavours, polished and vibrant, with a gentle, spicy finish.

The name Da-Di is taken from Chinese words meaning 'earth' or 'soil', and is a reminder that this pure Sangiovese was made using twelve terracotta vessels especially produced for the winery using Tuscan clay.

Vinification in clay is an ancient technique, and gives the finished wine a lift and polish quite different from the effect achieved with oak.

Powerful and fleshy super-premium Barbera with a dense, unctuous texture, intense rasperry jam, clove, and caramel flavours, and a lingering finish that seems to go on forever.

This is a 'big' wine that calls for hearty, savoury food—roast beef or lamb— to show at its best, and it will certainly repay decanting for two or three hours before drinking.

It was great good news to hear from Mauro Pavia that the 2016 vintage of this wine had earned 97/100 and thus a Platinum Medal at the Decanter World Wine Awards 2019:

‘This is a cracking Barbera, modern in style with elegant black fruit and chocolate aromatics. Very rich, opulent and concentrated palate; powerful but not overwhelming, with enough acidity to balance the fruit and well-integrated oak. Spicy, lingering finish. Delicious stuff!’

97/100 Decanter World Wine Awards 2019

87/100 BRONZE at Decanter World Wine Awards 2021

The full, smooth and generous style of ripasso wines offers some of the intensity of Amarone, but at a much lower price and with more moderate alcoholic strength.

This example from the Tezza family is packed with flavour. It combines bramble, currant and cherry fruit with smoky, spicy hints of tobacco and leather in a robust dry red with firm, shaping but balanced tannins.

Although it's a hearty wine, it's a good companion for all kinds of food from sausages and grills to steak or mature cheeses.

The local Negroamaro grape makes this intensely coloured, ripe and rustic wine, packed with blackberry and cherry fruit and hints of fruitcake.

Firm, shaping tannins balance all that richness and help sustain a long finish, making this big red an ideal accompaniment to full-flavoured savoury dishes.

The perfect vintage yielded a rich, complex wine full of ripe fruit and given further depth and harmony by two years' ageing in oak barrels.

The earthy, savoury edge to its dark cherry character makes it a diner's delight alongside a variety of sophisticated dishes from mushrooms and game to roasts, stews and mature cheeses.

Intense fruit character in a soft, rounded wine that exceeds its brief for an IGT blend.

Poderuccio brings together Merlot and Cabernet Sauvignon with a dash of the local Sangiovese in a smooth and versatile red that benefits from six months in French oak after fermentation.