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Our Italian brand of juices available in 23L pails, beginning in October until quantities last.

Red Varieties of ITALY

Amarone

Region: Valpolicella

Description: From the Italian word amaro, meaning “bitter” this varietal has a tartness with a sweet edge. Having a deep ruby red colour and the aromas of raisin, black cherry and elderberries.

Food Pairing: Pasta with strong tomato or truffle sauce, beef and aged cheeses.

 

Barbera

Region: Piedmont and Southern Lombardy

Description: An aged Barbera has acquired the name “Barbera Superiore” over the years for its bright cherry fruit flavours, extremely dark colour and food-friendly acidity.

Food Pairing: Roasted, grilled and stewed dishes of meat and poultry.

 

Barolo

Region: Piedmont

Description: Lightly coloured with flavours of violets, wild herbs, raspberries and cherries.

Food Pairing: Meat, rabbit, lamb and pastas with strong sauces.

 

Brunello

Region: Tuscany

Description: Deep ruby red in colour with aromas of ripe plums, black cherries, blackberries and vanilla.

Food Pairing: Red meat and poultry.

 

Dolcetto

Region: Piedmont

Description: Its name “little sweet one” refers to the ease in which it grows. With flavours of concord grape, blackberries and herbs, making it a favourite for everyday drinking.

Food Pairing: Pasta, savoury salamis and sharp pickled foods.

 

Lambrusco

Region: Lombardy

Description: A dry wine by nature with aromas of strawberries with a slight bitter finish.

 

Malvasia Nera

Region: Piedmont

Description: A sweet and perfumed wine, sometimes elaborated in the passito style.

 

Merlot

Region: Tuscany

Description: A darkly blue-coloured wine grape with a medium body with hints of berry, plum, and currant. Often blended with Cabernet Sauvignon to achieve higher tannin levels.

Food Pairing: Shellfish, bacon and prosciutto.

 

Montepulciano

Region: Abruzzo

Description: A developed wine with silky plum-like fruit flavours, friendly acidity and light tannin levels. Most recently more rich and inky versions of this wine have been produced, a sharp contrast of those produced in the past.

Food Pairing: Various pasta dishes.

 

Nebbiolo

Region: Piedmont

Description: Known for its elegance and power with a bouquet of wild mushroom, truffle and roses, Nebbiolo by many wine enthusiasts is considered the greatest wine of Italy.

Food Pairing: Strong, flavourful meats and well aged cheeses.

 

Negro Amaro

Region: Puglia

Description: With a name literally meaning “black and bitter”, this varietal is spicy, toasty and full of dark red fruit flavours.

Food Pairing: Game and ripe, aged cheeses.

 

Nero D’Avola

Region: Sicily

Description: Nearly unheard of internationally until recent years, this varietal is gaining attention for its plumy fruit and sweet tannins.

Food Pairing: Tomato based dishes, grilled salmon and roasted chicken.

 

Sangiovese

Region: Tuscany

Description: Full of cherry fruit and oaky flavours, Sangiovese is typically blended with Bordeaux varieties such as Cabernet Sauvignon and Merlot and aged in French oak barrels.

Food Pairing: Chicken, red meat, fish, lamb, pork and pasta.

 

Valpolicella

Region: Verona

Description: A light, fragrant wine with moderate tannins, good colour and aromas of cherry, herbs, chocolate and mocha.

Food Pairing: Antipasto, lighter pasta dishes, seafood and lightly grilled white meats.

White Varieties of ITALY

Albarola

Region: Liguria

Description: A small grape with light body and somewhat neutral flavour while young. With more maturity this grape takes on honey, floral and perfume aromas.

Food Pairing: Various fish dishes.

 

Arneis

Region: Piedmont

Description: A crisp and floral varietal that has been growing in the Piedmont region since the 15th century.

Food Pairing: Pasta, marinated mushroom and veal dishes.

 

Chardonnay

Description: Mostly known for being leaner and crisper than those made in other countries, with light fruit flavours and mostly un-oaked.

Food Pairing: Lobster, crabmeat and cream sauces.

 

Malvasia

Description: Lightest versions offer a clean, crisp finish, while those aged in small barrels may display lighter tannins with hints of vanilla.

Food Pairing: Seafood antipasto dishes and grilled vegetables.

 

Moscato

Region: Piemonte

Description: A white skinned grape with sweet perfume, crisp bite and strong notes of melon and citrus.

Food Pairing: Various desserts

 

Pinot Gris

Region: Veneto

Description: An extremely popular grape, characterized by its crispness and cleanness. Usually delicate and mild, but can grow into a more full-bodied and complex wine with aging.

Food Pairing: Grilled fish, salads and seafood.

 

Sauvignon Blanc

Region: Regions of northeast Italy.

Description: A crisp, dry white wine with a reputation of cutting through pungent flavours such as raw garlic and smoked cheeses.

Food Pairing: Fish and cheese dishes.

 

Trebbiano

Region: Abruzzo

Description: The most widely planted white varietal in Italy, known as a pale and easy drinking wine. Many Italian producers of Trebbiano have been known to age for 15+ years.

Food Pairing: White fish with a squeeze of lemon, pasta and risotto dishes with minimal ingredients.

 

Verdicchio

Region: Eastern Italy near the Adriatic coast.

Description: A light, dry wine with hints of fresh apple and lemon when young.

Food Pairing: Seafood and fish dishes.

 

Vermentino

Region: Liguria

Description: A light, attractively aromatic wine with refreshing acidity levels and lemon-tinged notes.

Food Pairing: Various fish and seafood dishes.


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