Bone dry, organic and beautifully crisp.

An organic Cava made the traditional way, with its second fermentation in the bottle, from Xarel·lo, Macabeo and Parellada. Brut nature means no added sugar: just clean, crisp bubbles that keep you refreshed through a long summer evening.

Grape · Xarel·lo, Macabeo, Parellada

Region · Cava, Spain

Pairs with · Tapas, fried seafood, sushi

Serve · Well chilled, 8 to 10°C

Tuscany’s great Sangiovese, deep and dignified.

Pian delle Querci’s Brunello di Montalcino is full-bodied, with depth, dried spice and firm tannins. A wine for the table and for time, it rewards a generous meal and a little patience.

Producer · Pian delle Querci

Grape · Sangiovese

Region · Montalcino, Tuscany

Pairs with · Ragù, roast meats, mushrooms, aged pecorino

Serve · 16 to 18°C

Barolo for a long, slow dinner.

From Ciabòt Berton, this is Nebbiolo at its most expressive: structured and complex, with notes of rose and spice and plenty of ageing potential. Open it alongside slow-cooked dishes and let it unfold in the glass.

Producer · Ciabòt Berton

Grape · Nebbiolo

Region · Barolo, Piedmont

Pairs with · Braised beef, truffle risotto, game

Serve · 16 to 18°C

Our pizza and pasta night bottle.

Marco Bonfante’s Barbera d’Asti Superiore is fresh and bright, with lively fruit and soft spice. A red with real Piedmontese charm that loves a casual table, a board of charcuterie and good company.

Producer · Marco Bonfante

Grape · Barbera

Region · Barbera d’Asti Superiore, Piedmont

Pairs with · Pizza, pasta, charcuterie

Serve · Around 16°C

A more serious Bordeaux, with depth and polish.

Made by Bernard Magrez in Graves, L’Âme de Pape Clément is a red of quiet confidence: layered, polished and built for the table. Open it for a Sunday roast or a dinner with friends who appreciate the details.

Producer · Bernard Magrez

Region · Graves, Bordeaux

Pairs with · Roast beef, lamb, rich mushroom dishes

Serve · 16 to 18°C

Classic Loire Sauvignon Blanc, crisp and quietly mineral.

From Benoit Chauveau, Les Croqloups shows citrus and fresh herbs with a lovely mineral edge. Bright and precise, it is the white we pour when the table is set with seafood, spring vegetables or a good goat’s cheese.

Producer · Benoit Chauveau

Grape · Sauvignon Blanc

Region · Pouilly-Fumé, Loire Valley

Pairs with · Goat’s cheese, oysters, asparagus, grilled fish

Serve · Chilled, 8 to 10°C

The bottle we open on the terrace on a sunny afternoon.

An easy-going Prosecco DOC from Cantine Togni, with fresh fruit and a lively fizz. Light, cheerful and never too serious, it turns a bowl of crisps and a few friends into a proper aperitivo.

Producer · Cantine Togni

Region · Prosecco DOC, Italy

Pairs with · Crisps, fried bites, seafood

Serve · Well chilled, 8 to 10°C

A rosé that turns heads before the cork is even out.

From vineyards in the hinterland of Saint-Tropez, Ultimate Provence comes in a sculptural, label-free bottle that stays on the table long after the glasses are empty. In the glass it is pale and luminous: dry and refined, with floral notes, a whisper of white pepper, fresh red berries and a soft touch of apricot. The finish is crisp, lifted by a bright citrus note.

Grape · Grenache, Cinsault, Syrah, Rolle

Region · Côtes de Provence

Pairs with · Seafood, summer salads, grilled chicken

Serve · Well chilled, 8 to 10°C