Wine Specials

The passerina grape is not well known, even in its homeland but makes a delightful fresh vibrant crisp citrussy white that is ideally suited to seafood – the vines are grown on the Adriatic coast. Try this with the insalata di mare, oysters, fettucine with crab, crab salad or the prawn tails gremolata. 13% alcohol and suitable for vegetarians and vegans. 

Classic soave with aromas of white flowers and a rounded soft palate of golden delicious apples and soave’s trademark almond  nuttiness. Try this with richer seafood dishes like the avocado granchio, gamberi tempura or branzino livornese. Good too with  white meat dishes if you prefer white wine. 12.5% alcohol and suitable for vegetarians 

 The best value viognier on the market. From South Africa, it has a classic varietal nose of jasmine, white peach and fruit blossom, with a hint of white pepper. The palate is ripe and full-flavoured with exotic, tropical fruit flavours balanced offset by bright, zingy acidity leading to a gingery, textural finish. Perfect with zesty seafood dishes like the avocado granchio, champignons Rochelle, scallop risotto or either of the prawn tail dishes. 14% and suitable for vegetarians and vegans. 

 Smoked wine! A blend of merlot, shiraz and cabernet sauvignon, the grapes are stored for 10 days in a room in which ovens are used to burn used barriques. The smoky notes don’t dominate but add complexity to the generous rich flavours of cherries, plums and dark cherries. Try this with the beef Barolo, spezzatino picante or beef Italiana. 13.5% alcohol. 

 The perfect summer red. Bright and fresh in the glass, this wine opens with perfumes of juicy red cherries. The wine is youthful with a soft, approachable structure. It has good balance with lovely bitter cherry notes on the finish. Try this with the carpaccio of beef, mushroom bruschetta, cannelloni or paillard of veal. 12.5% alcohol. 

 A stunning rich but supple red made under the watchful eye of David Baverstock, formerly head winemaker at renowned Portuguese winery Esporao. Made from a blend of local varieties, touriga franca, touriga nacional and tinta roriz many of which are more than 30 years old. Raspberry and cherry flavours are underpinned with and spice and perfect balancing acidity. The perfect red with a simply cooked steak, or cheese at the end of a meal. 13.5% alcohol.