Wine Type: Dry White

(2025) From the coastal vineyards of Le Marche on the Adriatic, a Verdicchio from the 'Classico' heartland of the Castelli di Jesi appellation. It's an unoaked and fresh wine, with a clean-cut white fruit and citrus nose, just a touch of white flowers too. On the palate it is textured and hints at sweetness of ripe fruit, but staying in that clean and succulent vein, a touch of bitter almond in the finish. Sippable as well as being food friendly, watch the video for more information and food matching ideas.

(2025) Another family company where second generation winemaker Rebecca Valent-Borgo Stajnbech presented this wine. Soft pressing of this Tocai Friulano was followed by eight months ageing on the lees in stainless steel, with frequent stirring. Though soils are clay, Rebecca explained that these vineyards have a specific well-draining sub-soil and that the wine can age well for many years. This is a gently peachy and almond-scented Lison, even a touch of hazelnut. On the palate it is sweetly-fruited and elegant, with a finish distinguished by it's fine line of acidity.

(2025) The fourth generation of this family now work with their mother, Ornella. 100% Tai (Friulano), this comes from calcareous clay soils and grapes are over-ripe, harvested in the middle of September. It is made in big, old barrels and steel tanks, and aged with lees stirring. That ripeness is immediately evident, the fruit having moved into an exotic, mango and lychee spectrum, much more aromatic. The palate is not sweet, but has a Gewurztraminer-like character with both luscious fruit weight, spice, some almond and the richness cut by good acidity. A very pleasing style, reminiscent of top Traminer from Alto Adige perhaps?

(2025) Co-owner Domenico Veronese suggests the Tai grape might have developed from Sauvignon Vert. Certified organic since 1993, this is 100% Tai, from soils of clay over limestone. It comes from a tiny vineyard planted in 1943, and aged for 10 months in concrete vats with regular bâtonnage. Only 5112 bottles produced. A relatively deep, buttercup tint to the colour and aromas that are herbal, sappy and fresh, with citrus and a hint of white flowers. The palate is richly textured and has a confident, decisive quality of fresh fruit and cutting acidity. Again that herbal character edges the fruit, into a concentrated finish. Interesting, Domenico has also made 'Noble rot' versions when conditions where right and says the variety suits Botrytis very well.

(2025) A family company founded in 1925. Again 100% Tai, or Friulano, organic certified since 1993, and coming from limestone and clay soils in the Classico area. Pale with a hint of straw-yellow, this is another charming wine aromatically, where herb and flower nuances sit over fresh white fruits, running from pear to peach. The palate has plenty of sweetness here, and though there may be a touch of residual sugar I suspect, it is more to do with ripe and juicy fruit. It's a pretty wine, with some talcum and chalk notes but then a surge of tangerine and lime citrus. Highly quaffable this one. I note that the Wine Society carries other wines from this producer, but not this one.

(2025) At five years of age this Grand Cru Chablis is in a lovely place. It has roundness and richness, perhaps lacking a little of the flinty austerity that can be so attractive in Chablis, but making up for that with its sesame-touched, pristine orchard fruit and sense of mineral precision. The palate has more of the same: direct and sheer, but with texture and hints of stone fruit ripeness, running into a lemon and salts, serious acidity.

(2025) Reichsrat von Buhl is one of the leading producers of the Pfalz, a relatively warm region of Germany that neighbours Alsace in France. This wine is 'trocken' meaning dry, which it is. Opening with lemon jelly, crisp apple and a lovely whisp of something floral and jasmine-like, the palate is braced by saline and lemon notes, but it's not without richness, a boiled sweet hint of opulence and fat through the mid-palate and a clean, zesty finish.

(2025) An interesting take on Gewurz, here, 60% fermented in tank, 35% in new oak barrels, and 5% made as a skin-contact 'orange wine'. The nose is undeniably expressive of the variety: lychee and Nivea cream notes, spices, old roses and herbal nuances. In the mouth it is textured and rolling, the fruit is dry, like citrus peel. The acidity is modest, and though this variety does often have a twist of something bitterswet, I did find something slighty bitter about the finish here, a little phenolic, that detracted (marginally) from the overall positive picture.

(2025) Around 15% of the grapes are left to dry for 3-4 weeks until they have lost 10-15% of their weight. After separate vinification the Appassimento and other portions are blended and rest on fine lees for about 3-4 months. Deeper in colour with a yellow/gold hue, the nutty character here is much more pronounced than the straight Grillo. Weightier and more slippery on the palate, the citrus is still there as well as the bitter almond, almost quinine character, and 7.5g/l of sugar adding a little weight. It is still dry, a different feel altogether, and arguably more complex.

(2025) The grapes are grown in the Marsala area, with various different canopy methods employed to protect the grapes until harvest. Fermentation takes place over two weeks at a controlled temperature. There's a lemon jelly fruitiness and hint of fat, Seville orange ripeness on the nose, with nutty and gently honeyed undertones. In the mouth it has that bittersweet character of many Italian white varieties - bitter almond and grapefruit giving a very dry impression, but not without a bit of fleshiness into the finish.