The Brunello clone of Sangiovese, harvested off Serafino's Little Road block in McLaren Vale. Parcels are treated to a good old fashioned open ferment, hand pressed for malolactic and racked into a selection of well seasoned American oak barrels for an extravagant three years age. Magenta hued, dark cherries, black olive and plum bouquets, bay leaves and herb over savoury, meaty tannins, its refined, silky textures brought to account by an exquisite integration with fine cedar oak, nutmegs, clove and an exquisite smack of McLaren Vale hazelnut chocolates on the finish.

No other wine conjures up memories of dolca vita and builds an appetite for great Italian food like Chianti Raffia, Tuscany's proudest export and one of the world's most popular table wines. Crafted from Sangiovese grapes harvested off the scenic, undulating vineyards under the Florentine hills, Sensi Dalcampo is still made according to the time honoured traditions of local folklore. Piquant with pepperfruit and lithe cherry spice, full of fruit yet lip smackingly dry, its juicy bramble acidity serves Chianti up a bliss alongside red tomato sugo recipes and all hearty fare.

Your passionately pink Nebbiolo is a revelation, that comely lipstick hued wines can be as complex, as engaging and engrossing as full bodied red. Adelaide Hills is the place, a single elite vineyard at Gumeracha, Nebbiolo has found a splendid home away from home, a terroir and clime which ripen the tannins fully and encourage the fleshiness of fruit to bloom into a cornucopia of sumptuous bramble characters. This is the Rosé with drive and weight of flavour to mate alongside robust gamey recipes, wild duckling, venison loin or succulent crackling pork.

A collation of parcels Sangiovese by traditional growers on the superior Chianti highlands in Rufina, at the very foothills of the Apennines. Masi have been assembling the best harvests and making the finest Chianti for generations. Fruit is treated to ferments at warmer temperatures, followed by the softening of a term of malolactic, to be bottled while vital and unoaked as the perfect accompaniment to all fine fare. Intense ruby hues presage a soundly structured, food friendly wine, its appetizingly drying palate and red berry perfumes are a bliss alongside veal cotoletta, porcini et sugo pommodore.

Single vineyard Nebbiolo from the superior Occhetti property near the Commune of Monteu Roero in Alba. Prunotto selected this very special site on the basis of terroir, its fortuitious south facing slopes and gravelled clay soils creating a mesoclime of remarkable affinity for Nebbiolo. Occhetti DAlba affords enthusiasts an approachable experience into the uncompromising excellence of Prunotto. A fruit filled wine of rose petal and raspberry characters, treated to a term of age in a mix of seasoned 500 Litre barrels and larger format 5000 Litre oak vats.

From parcels of Nebbiolo grapes, picked off vines planted to an auspicious terroir of mineral rich, calcareous clays, on the Bric Turot property at Barbaresco. The wines of Alfred Prunotto can trace their origins to the commune at Ai Vini delle Langhe, Alfredo eventually acquired sole proprietorship of the cooperative in 1922 and established a brand which would utimately merit consolidation with the illustrious Marchesi Antinori. Bric Turot yields a Nebbiolo of extraordinary richness, memorable and multi dimensional, a Barbaresco of profound seamlessness and length.

Single vineyard Barbaresco from a fully mature, five hectare site, acquired by Prunotto in 1996. Vines are planted to southern exposures near the very heart of the tiny region, to a confluence of propitious altitudes and mesoclimes, they yield a statuesque wine of remarkable power and sound structure, exquisite aromaticness and bucolic grace. The quality of fruit and standards of vinification at Prunetto are without peer. Choice harvests of Nebbiolo grapes are treated to an extended maceration and term of age in large 5000L format oak.

At just three square miles, Barbaresco is one of the most exclusive Denominazione di origine in all Italia. Such was the reputation for excellence established by Alfred Prunotto in 1922, the eminent Marchesi Antinori acquired the brand in the 1990s and lavished the estate with an endowment of the most invaluable viticultural assets. Bric Turot is a superior site within the elite DOCG of Barbaresco, the Antinori family take a very personal interest in the management of the property and husbanding of vines. An intense wine of magnificent structure and enigmatic seamlessness.

Barolo may be one of the world's most celebrated winemaking regions but it is also one of the smallest, just over two square miles supporting a population of a few hundred locals. There are several communes but they all must adhere to the strict DOCG regulations, exclusively Nebbiolo must be harvested off sunny hillsides, to the exclusion of valley floors and flat terrains, shaded sites or northern exposures. Prunotto make the most of their access to exceptional vineyards, collating parcels from the best growers in the townships of Monforte, Castiglione Falletto and Serralunga.

With a provenance that's second to none, choice parcels of Barbera are picked off splendid vineyards in the illustrious communes of Treiso and Barbaresco, Alba and Barolo, planted to auspicious, mineral rich marine fossil, alluvial clay soils. All grapes are destemmed and treated to a traditional vinification followed by malolactic and term of age in large format oak vats, to integrate the tannins without masking the elegance of fruit. The Barbera of Piedmont makes an outstanding food wine, its fullness of palate and stylish savouryness makes it a match with the bravest fare.

The noble house of Prunotto began life as Ai Vini delle Langhe, founded in the Barolo township of Serralunga, re established under Alfredo Prunotto, they now retain an inventory of the finest vineyards in neighbouring Brabaresco. A collation of harvests Nebbiolo, from the townships of Treiso and Barbaresco, are treated to a fortnight on skins, for optimal extraction of tannins under warmer temperatures in the traditional Barbaresco way, followed by a course of maturation in a mix of seasoned, larger format oak, mellowing the fruit and taming the tannins.

The Chianti of Poliziano have evolved over the course of generations to represent a salient and essential enlightenment into the wines of Montepulciano. A medium bodied Chianti which expresses the splendour of Sangiovese grown to good vineyards in the Montepulciano Denominazione di Origine Controllata. A wine with excellent balance between bright cherry fruit flavours and refreshing, savoury tannins. Match Poliziano with pepperonata and melanzane, fried sardines or fresh Tuscan Scarmorza cheese, grilled over an open fire.

Poggiotondo are located on the western hills of Chianti region, between Vinci and Cerreto Guidi. The vines are planted to a mixture of limestone and marine sediment with the presence of white sea shells, which have the effect of imparting elegance and complexity to the wines. Ripe, engaing, perfectly balanced, extended time on skins and ageing in the finest oak delivers a wine which exhibits beautiful black fruit flavours and elegant spice, kept vibrant and nominally dry by the support of underlying acidity.

From parcels of Sangiovese and Merlot grapes grown to the highest altitude vineyards on hills facing the Elsa River Valley just south of Castellina in Chianti, at the very heart of the Chianti Classico zone. Owned and operated by the Mazzei family since 1435, the Fonterutoli estate still preserves its tradition of a tranquil country hamlet with just a few houses, the Church of San Miniato and the villa which replaced a fortified castle from the Middle Ages. Poggio alla Badiola boasts excellent structure, smoothness on the palate and charming personality.

Barolo of the most elite peerage, compiled from the finest Bussia vineyards in Monforte d'Alba, an assemblage of the best parcels Nebbiolo, Lampia and Michet, selectively hand picked off vines planted to limy marl and compact sandy soils on the three great Cru of Colonnello, Cicala and Romirasco. Only ever made from the most spectacular vintage years, treated to a month of warm temperature ferment on skins, followed by several rackings into oak for an extravagant thirty months maturation and several years bottle age under the Aldo Conterno cellars.