Our Italian brand of juices available in 23L pails, beginning in October until quantities last.
Red Varieties of ITALY
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.
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.
Description: Lightly coloured with flavours of violets, wild herbs, raspberries and cherries.
Food Pairing: Meat, rabbit, lamb and pastas with strong sauces.
Description: Deep ruby red in colour with aromas of ripe plums, black cherries, blackberries and vanilla.
Food Pairing: Red meat and poultry.
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.
Description: A dry wine by nature with aromas of strawberries with a slight bitter finish.
Description: A sweet and perfumed wine, sometimes elaborated in the passito style.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
Description: A white skinned grape with sweet perfume, crisp bite and strong notes of melon and citrus.
Food Pairing: Various desserts
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.
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.
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.
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.
Description: A light, attractively aromatic wine with refreshing acidity levels and lemon-tinged notes.
Food Pairing: Various fish and seafood dishes.