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Top quality Ripasso from the legendary house of Bertani, this is a must for any fan of great Italian wine; incredible depth of sweet, ripe, wild berry fruit, velvet in texture and with a long lasting finish that will rem ...
"Ripasso means re-fermenting the young wine on the skins of the grapes used to make Amarone itself. Ripasso is a natural extension of Amarone winemaking, but the Ripasso wines are often easier, more open and fruity in style. They can also provide a good guide as to what Amarone you will like if you decide to splash out on one. This is a spicy, cherry and dark-chocolate toned affair, with quite a firm, grippy finish."Tomás Clancy - 13 September 2009
The latest of a series of phenomenal vintages in Brunello the 2004 ranks alongside the 1999 and 2001 as one of the finest the region has seen in decades. Powerful yet balanced wines that will age superbly. San Felice ...
"Add a touch of class this festive season with this sweet-nosed, silky smooth 100pc Sangiovese; a seamless blend of brisk cherry stone flavours, spicy blackberries, herbs and leather wrapped in fine grained tannins."Vintgae 2004 Katherine Donnelly - 21 November 2009
Bertani's super-premium Valpolicella is the best we have ever tasted, complex, multi-layered and with tremendous purity of dark cherry fruit - This is a must try, perfect with all Christmas foods. Winemaking: Bertani’s “ ...
The Albion feels and acts like Cru Classé Bordeaux, exceptional Cabernet that amazed us with its structure, depth, balance and complex flavours. Coming from a select parcel of Bertani’s prime Villa Novare vineyard and ag ...
A serious Barolo rival from two winemaking brothers, who have burst onto the scene in Piedmont with stunning, critically acclaimed wines. The Malvira brothers craft superb terroir driven and in this case single-vineyard ...
"The wine, made from the Nebbiolo grape, is pale in colour, with generous soft slightly earthy dark cherry and redcurrant fruits. Lighter than a Barolo or Barberesco, but a lovely glass of wine. I would serve it with roast or grilled duck."John Wilson - 28 November 2009