June 2026
June celebrates Italy's remarkable diversity through six regional reds, from Alto Adige in the north to the sun-soaked vineyards of Puglia and Abruzzo. Together they showcase the richness, elegance and individuality that make Italian wine endlessly rewarding.
Sommelier's Note
This month's collection is a journey across Italy, highlighting both iconic appellations and lesser-known native varieties. Taste them side by side to experience how geography and tradition shape each bottle.
Blackberry, black cherry and dark cocoa layered with gentle spice and a velvety texture, finishing long and savoury.
Grilled steak, slow-cooked meats or aged hard cheeses.
“Dunkel” means “dark” in German, referring to the grape's deeply coloured skins. Lagrein has been cultivated in northern Italy's Alpine valleys for centuries.
Dark cherry, dried herbs and a touch of spice with firm tannins and a long, savoury finish.
Slow-cooked meats, ragù or aged cheeses.
Riserva wines are aged longer before release, resulting in greater complexity and depth.
Ripe cherry, subtle earth and soft spice with a smooth, rounded finish.
Pasta, grilled meats or antipasto.
Made from organically grown grapes, reflecting a more natural and sustainable approach to Tuscan winemaking.
Dark berries, plum and spice with a smooth texture and lingering warmth.
Roast meats, pizza or hearty dishes.
Susumaniello was once nearly extinct and is now one of Puglia's most exciting revived native varieties.
Red cherry, strawberry and a hint of herbs with a fresh, elegant finish.
Charcuterie, light pasta or aperitivo.
Bardolino is often considered the lighter, more playful cousin of Valpolicella, made for easy drinking.
Ripe plum, black cherry and gentle spice with soft tannins and an easy finish.
Pizza, pasta or everyday meals.
Montepulciano refers to the grape, not the Tuscan town, and thrives in Abruzzo's coastal hills.