Gaja Brunello di Montalcino
Black cherry, plum and spice with hints of leather. Structured with fine tannins and persistent finish. Pair with lamb, roast meats or aged cheeses.
Italy
A patchwork of over twenty wine regions and thousands of native grape varieties, from the structured Nebbiolo of Piedmont's Barolo and Sangiovese-based Chianti in Tuscany to the volcanic whites of Sicily's Etna and the sparkling Prosecco and Franciacorta of the north.
Slices of pecorino with fig jam
A bubbling pot of Sunday ragù
A wood-fired margherita pizza
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