Closure Type: Synthetic cork

(2026) Made from 85% Garganega grapes grown in volcanic soils east of Verona, along with some Trebbiano and Chardonnay. This is a particularly vivacious example of Soave. Talc-like floral aromatics precede bright passion fruit and citrus, some musky green fig and a touch of Epsom salts. In the mouth there is grapefruit and nectarine, plenty of lime and a touch of sherbet. Quite distinctive in the Soave idiom - some would say an outlier - with plenty of punch and verve. Price and stockist for previous vintage at time of review.

(2026) From clay and limestone soils and older vines, this opens with a creamy, slightly lactic nose, but opens further to show stone fruits and lemon, a touch of hazelnut from some barrel ageing. In the mouth good intensity here, lots more nuttiness with a ripe Cox's pippin fruit and plenty of texture. Quite an intense and flavourful white Burgundy, finishing quite long with plenty of zippy lemon freshness. Angel price is £19.99.

(2026) From seaside vineyards in the Languedoc, a crisp and textured Picpoul aged on its fine lees for several months. It has tang and ocean breeze brightness, juicy apple fruit and acidity that has a sprinkle of salt over lemon and lime.

(2026) 100% Vespaiolo from the DOC Breganze, the vineyards planted on volcanic and tuffa slopes, and the wine made in stainless steel. Fruity aromas of grapefruit and peach, with a distinct almond and hint of honey, also a touch of schisty, mineral character. In the mouth pure and medium-bodied, dry citrus fruits that is quite orangey, quite intense and bright, with a dry, stony and delicately spicy, high-acid finish.The name comes from the Italian for wasp, Angela explaining that it is the last white grape to be harvested, and very attractive to the insects because of its relatively thin skins. Price and stockist quoted are for the previous vintage at time of review.

(2026) Taking its name from the ancient rectory of San Bruzio, grapes here are harvested in tranches two weeks apart, to develop flavour on the vine but retain freshness. It stays on the lees in stainless steel for six months. There's a richness to this, aromatically nutty, almost marzipan-like, with quince and fig. On the palate there is a touch of late harvest sweetness, but also a muscular, grippy character that fills the mouth with texture and flavour. Limpid and textured, there is balanced acidity in an intriguing wine that flirts with Fino Sherry and heady Viogner in its complex make-up.

(2026) The Fiorini bottling comes from a single vineyard of late-harvested Vermentino, which is co-planted with 15% Viognier. Time in bottle has subdued the aromatics here compared to the 2022 bottling tasted in 2024 (so two years old, rather than six years old). It is burnished and lightly honeyed and nutty, something like apricot kernel coming through as well as some stone fruits. Served not too cold, this has a Cox's pippin character, fine, sapid flavour with acid quite salty, but the rich apricot and a squeeze of orange gives plenty of palate freshness and character still.

(2025) The flagship dry white wine of Disznókő is a blend of 90% Furmint and 10% Hárslevelű. It is fermented in 225- and 500-litre barrels of Hungarian oak, only about 10% new oak. After around two months in oak it transfers to tank for further ageing. Pale lemon in colour, there's an absolutely pristine quality to this, a hint of exotic perfume - lychee and mango - but pure and glacial overall. In the mouth that ripeness, again quite exotic, definitely peachy, fills the mid palate before a phalanx of acidity and oak spice tingles on the finish. There appears to be no UK retail stockist of this 2023, but the quoted stockist has an earlier vintage at time of review.

(2025) I always enjoy Ricasole's Albia, a pink blend of Sangiovese and Merlot, and the 2023 seems like a very fine effort. Medium pale peachy-pink, it has a citrus peel, Mandarin orange aspect to the aroma, a touch of smoke and spice and undertow of almond. The palate is savoury and quite richly-textured, but has lovely fruit and composure. I really enjoyed this with its fine balance and length.

(2025) Feom Lisboa, south of the eponymous city, this blends the local Castelão with Touriga Nacional. There's an orange hue to the pale pink colour. On the nose greengage and yellow plum, a touch of red berry fruitiness too. In the mouth it is a very dry wine, the acidity dominating the rather modest fruit. No UK retail stockist listed at time of review.

(2024) 100% Listán Negro, a native variety of the Canary islands, this is picked and pressed in very cool conditions with minimum skin contact to produce a wine that is very pale in colour and only 11.5% alcohol. It is made in stainless steel. Fragrant, herbal, very ozoney and crisp, there's a touch of softening peach down, but this is a breezy and featherweight style. The palate follows a similar template, touching of stone fruits, but the whole picture mineral and light, stony, fresh and bright not just because of its acidity, but seems to be inherent in the wine.