Casa Catelli Nero d'Avola IGT Sicilia

From the most important native Sicilian grape variety, this wine has an intense ruby colour with elegant hints of berries, spices and liquorice on the bouquet and is full bodied with a velvety finish (12 x 75 cl)

This blend of the native Sicilian Insolia with the prestigious Chardonnay produces a wine with a straw yellow colour, intense bouquet with distinctive fragrances of pineapple, peach and honey. A supple and long taste of ripe tropical fruit, medium-bodied, with balanced acidity that gives freshness on the palate (12 x 75 cl)

Tenuta Rapitala Nuhar Nero d'Avola Pinot Nero IGT Sicilia from Italy, Sicily by Tenuta Rapitala Sicilia (6 x 75 cl)

Terreliade NIRA' Nero d'Avola Rosso di Sicilia IGT from Italy, Sicily by Terreliade Sicily (6 x 75 cl)

La Borgata Nero d'Avola Merlot di Sicilia IGT from Italy, Sicily by Casa Girelli (12 x 75 cl)

Winemaker's note: Negroamaro colour is deep ruby, almost black and soft and smooth on the palate. It is very fruity with hints of jam, wild fruit, dry prunes and black pepper. This wine has extraordinary balance and harmony. Aging: about a third of the wine is aged in two year old, small French barrique for four months and the remaining in stainless steel tanks. Then for three months in the bottle. The wine is then slightly filtered and separated from the residual yeasts and sediments, before bottling. About Negroamaro: Negroamaro is an ancient variety, which has dominated the vineyards of the southern part of Apulia since the 6th century BC. The name comes from dialect, meaning black-bitter, although it doesn't taste bitter at all. About 37,000 hectares of vineyards are planted with Negroamaro in Apulia. Growers like it because it is resistant to draught and diseases and is capable of producing a considerable quality of wine. In all of Apulia however, Negroamaro performs the best in the Salento region, spanning from Taranto to Brindisi to Lecce up to the eastern city of Otranto. It's generally blended with Malvasia Nera, Sangiovese and Montepulciano. It can best express on its own, and can be a great rival of the better know Primitivo. (6 x 75 cl)

Winemaker's note: it has a deep ruby colour with flecks of strawberry-fuchsia when it's young. On the palate it has scents of wild blackberry and raspberry together with hints of violets, chocolate, tobacco and spices. Primitivo has a great structure and softness. Aging: about a third of the wine is aged in two year old, small French barrique for four months, the remaining in stainless steel tanks. Then for three months in the bottle. The wine is then slightly filtered and separated from the residual yeasts and sediments, before bottling. About Primitivo: Primitivo and Zinfandel have the same DNA, therefore the European Community allows the producers to label the wine with either name on the labels. It's unknown how the varietal arrived to Apulia, some think it came from Croatia, others think from Portugal or France. The best conditions to grow Primitivo are in the Salento peninsula . The wind that blows in the Peninsula keeps the vines healthy and prevents the formation of mould. The high alcohol content, the intense fruity flavours make this varietal very appealing. Before becoming a well known varietal on its own, it was blended with other wines to give them weight and structure. (6 x 75 cl)

Italian red with a very spicy bouquet that smells of ripe, black cherries. On the palate it is well balanced with strong acidity and a hint of spice and dark cherry along with a noticeable earthy flavour. (12 x 75 cl)

Made from hand-harvested grapes, this is fruitier than most due to its vinification method, which involves a two day maceration in stainless steel tanks with the juice absorbing plenty of colour and flavour from the pigment-rich skins, followed by a fruit and aroma enhancing fermentation in stainless steel vats. The result is an intensely ripe, juicy, damson-packed red with plently of bold spicy fruit on the palate. Just the ticket for spicy stir-fries and barbecued meats. (12 x 75 cl)