Wine Region: Veneto

(2026) The indigenous but relatively rare variety, Raboso, comes from 50-year-old vineyards planted on sandy clay over volcanic rock. The wine is aged in a Slavonian oak botti (large casks) for 12 months. A deep crimson wine with ruby on the rim, there's a medicinal/herbal character here, a touch of farmyard that could be low-level brettanomyces, but classic Burgundy lovers will find it a rather attractive component. In the mouth the fruit is sweet, dark and ripe, the earthy tones of the wine give a dry, savoury finish with hints of dried herbs and bitter almond.

(2026) A blend of Corvina, Corvinone and Rondinella, from a mix of limestone, volcanic and clay soils, which does not see oak. Bright, creamy cherries are the principal aromas, a beaujolais-like lift with a touch of bubblegum and watercolour paintbox aromatics. The palate is bright, fruity and crisp, with a definite sweetness to the fruit, very light tannins and juicy acidity. A pizza or spag bol basher.

(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) Blending Corvina, Corvinone and Rondinella again, the grapes are dried for 120 days in the Ripasso technique, where the sugars are concentrated. There is a 15 days maceration on the skins of sweet Recioto wine, followed by ageing in large Slavonian oak barrels. A meaty note to this, much more plummy and damson-like, prunes and a touch of coffee. In the mouth a little sweetness and glycerine richness, but there is also a lively edge; a juiciness and freshness before more mocha coffee in the tannins of the finish. A nicely maturing wine.

(2026) A blend of Corvina and Rondinella, a moderately pale salmon pink and aromatic: not only lots of musky peach and lychee, but a hint of something like sage or leaf parsley. Plenty of sweet peachy fruit on the palate, a little strictness brought in by a sharp apple acidity, but being not quite bone-dry the finish is fairly easy-going. No UK retail listing at time of review.

(2026) This Botrytis-affected wine is not made every vintage - the next release after this one will be the 2022 - and only around 1500 half bottles are produced. It has around 200g/l of residual sugar and is also made from Vespaiola. It is aged for two years in all new French oak barriques. Pouring a burnished gold, there's vanilla and marmalade, fig jam and dried apricot, a stripe of lemon zest too. On the palate the dry Botrytis character is there, light earth and spice, nuttiness, intense orange and butterscotch, and a glycerine texture. Concentrated stuff, with a fine core of acidity to balance the finish. Price for a half bottle and for the previous vintage at time of review.

(2026) A Merlot dominated blend, with Cabernet Sauvignon. It's fermentated in stainless steel then half of the blend aged in steel tanks and half in French oak barriques for one year, one-third new barrels. There's a light incense and wood ash character over taut, small red berries. There's a herbal leafiness too, adding to the fresh appeal. Dry, but nicely fruited on the palate, juicy with some tight tannins and a tingle of spice giving grip, and very good, gastronomic acidity. The oak just smooths and rounds the finish, adding a little creaminess to the cranberry and redcurrant fruit picture.

(2026) From volcanic and tufa hills this is 100% Moscato from healthy late-harvest grapes with no Botrytis. The fruit is dried for one month, and the wine does not see any time in oak. It is bottled with 110 g/l of residual sugar. Fresh herb and lots of floral aromatics, lots of Spring blossom freshness. Fully sweet on the palate but quite light, with honeyed and chilled grape flavours, flowing with very nice acidity. Eminently drinkable. Price is for a half bottle, and the previous vintage at time of review.

(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) This is 100% Vespaiolo from the Breganze hills, the grapes dried for four months to concentrate flavours and sugar before spending one year in french oak barriques, one-third new. It has 150g/l of residual sugar and is such a lovely wine: barley sugar, Mandarin orange and a hint of toffee but brightly focused. The palate has notes of exotic spices, fragrant and delicate, rich fig and quince, lemon jelly and a hint of salted caramel, before decisive acid pushes through. Price for a half bottle.