Italian Red Wines

Central Italy

Antinori “Pèppoli”


Chianti Classico | Toscana| red fruit with
sandalwood, rosemary, and lavender | pairs well with full-flavored
dishes such as pappardelle in meat sauce

Castiglion del Bosco “Gauggiole”


Rosso di Montalcino DOC |
Toscana | red fruit, citrus, & violet | extremely food-friendly; great
summer wine

Frescobaldi CastelGiocondo


Brunello di Montalcino DOCG |
Toscana | wild cherry, red berries, orange peel, and violet with
fine-grained tannins and bright acidity | a wine built for food; pairs
beautifully with Bolognese sauce, lasagna, and red meats

San Felice “Il Grigio”


Chianti Classico Gran Selezione DOCG |
Toscana | sweet violets and spicy tobacco leaf; full-bodied and
round with smooth, ripe tannins harmoniously integrated with
the acidity | perfect with meat dishes, game, red sauces, and cheese

San Filippo


Brunello di Montalcino DOCG | Toscana | a
gorgeous, polished wine with a full body and velvety tannins;
cherry, leather, spice, orange peel, and carob aromas | wonderful
with rich meat dishes such as the osso bucco

Tenuta di Nozzole


Chianti Classico Riserva DOCG | Toscana |
macerated cherries & fresh fruit with soft tannins| pairs well with
steak, red sauces, olive oil, and beans

Villa Medoro


Montepulciano d’Abruzzo DOC | Abruzzo | Tre
Bicchieri Award Winner| no oak; bright red and black cherry
with smooth tannins, leather, and spice | pair with red sauce,
sausage, and bolognese sauce

Northeast Italy

Livio Felluga “Vertigo”


delle Venezie IGT | Red Blend of
Merlot & Cabernet Sauvignon | ripe cherry, raspberry, blackberry,
apricot, with vanilla and tobacco spice notes | pairs well with pork,
beef, and cheeses



Amarone della Valpolicella DOCG Classico | bay leaf &
cured cherries | pairs well with braised beef short ribs, wild boar, osso
buco venison, and steak

Northwest Italy

Agricola Brandini “Rocche del Santo”


Barbera d’Alba
Superiore DOC | Piemonte | organically farmed | intense bright
red fruit with exceptional structure and elegance, with hints of
cocoa and licorice | excellent with pasta dishes

Pio Cesare “Fides”


Barbera d’ Alba Superiore| Piemonte |
blackberry, plum, black cherry, tobacco and mineral notes | juicy
and medium-bodied with assertive tannins and good acidity; pairs well
with rich dark meats, blue cheeses, mushrooms, root vegetables, and
braised greens

Cantine Santa Vittoria


Barbaresco DOCG | Piemonte |
delicious; leather, rhubarb, strawberries, and raspberries| pair
with braised beef or game, mushrooms, and gorgonzola

Casa E. di Mirafiore


Barolo DOCG | Piemonte| rose petals and
dried cherries with plum and spice; structured with a long finish
| pairs with mushrooms, braised lamb, osso buco, and veal

Southern Italy/ Islands

Feudi di San Gregorio


Rubrato Aglianico | Campagna |
balanced density and texture with licorice and blackberry
character, ending with a delicate balsamic note | pairs well with
both red and white meats, eggplant Parmesan, and cheeses

Gulfi “Nerojbleo”


Nero d’Avola | Sicilia | Organic | fresh
with a fleshy yet silky tannic structure | ripe black fruit,
undergrowth, anise, sandalwood, and licorice | perfectly
compliments mushroom risotto, eggplant dishes, and Italian sausages

Pietradolce “Archineri”


Etna Rosso DOC | Sicilia | 100%
single-vineyard Nerello Mascalese | sour cherries, crushed
raspberries, orange peel and walnut oil; medium-bodied with
great structure | extremely food-friendly and versatile; pairs with red
meat, pork, tuna, and salmon; also pairs well with red sauces and a
variety of pastas



Nero d’Avola | Sicilia | currant, wild strawberries,
and pomegranate | pairs well with risotto, cheese pastas, eggplant, &



Pinot Noir | Sicilia | blackberries, wild strawberries,
cherries, and spice | pairs well with pasta with meat sauce, red meat,
and cheeses

Super Tuscans

Antinori “Tignanello”


Toscana| The original Super-Tuscan! |
Sangiovese, Cabernet Sauvignon, & Cabernet Franc | ripe red
fruits with fresh blackberry and wild berries; vanilla, dark
chocolate, and light spice | pairs with herbed meats and mushrooms,
and rich tomato-based dishes such as lasagna

Carpineta Fontalpino “Do ut des”


Toscana | Sangiovese,
Merlot, & Cabernet Sauvignon | an extremely pretty red with
blackberry, currant and light dark chocolate; medium to full body,
fine tannins and a long and polished finish; fresh and very clean;
a beauty | pair with steak, lamb, bolognese, cheese, or white beans

Mazzei “Philip”


Toscana | 100% Cabernet Sauvignon | flavors
of black cherry, balsamic herbs, dried flowers, and lightly toasted
oak | pair with beef, duck, game, and blue cheeses such as gorgonzola

Tenuta Guado al Tasso “Il Bruciato”


Toscana | Merlot,
Cabernet Sauvignon, Syrah, Cabernet Franc, & Petit Verdot |
dark fresh fruit, spices, and tobacco | pairs exceptionally well with
wild boar, short ribs, and other rich braised dishes

Tenuta San Guido “Sassicaia”


Bolgheri Sassicaia DOC |
Toscana | Cabernet Sauvignon & Cabernet Franc | The
Legendary Wine | intense cedar and spice nose with generous
blackcurrant and bramble fruit on the palate; incredible
drinkability thanks to its cool minerality and super-fine tannic
structure | pair with structured food in rich sauces such as wild boar
ragú, duck breast à l’orange, filet mignon in a red wine sauce, & osso

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