IL TERRAZZO features wines that encapsulate everything we love about summer drinking. Delicate and perfumed, they offer plenty of complexity and finesse and are perfect alongside the beautiful ingredients that fill the markets at this time of year.
JACOPO STIGLIANO
Samodia Bianco 2024
Emilia-Romagna, Italy
A blend of Pignoletto, Albana, Montuni, Trebbiano Modenese, Trebbiano Romagnolo and Moscato from old vines planted over limestone, over four hundred metres above sea level. A third of the grapes were fermented on the skins for four days, whilst the rest were pressed directly to concrete, where the wine rested until the following spring. A hazy shade of gold in the glass, it impresses with delicate notes of stone fruits, almonds and chalky minerals.
Pignoletto, Albana, Montuni, Trebbiano, Moscato
AJOLA
Bianco (Se) 2023
Umbria, Italy
A blend of Procanico, Malvasia and Verdello planted over clay and limestone in Pitigliano. The grapes were fermented on the skins as whole bunches for five days, before being pressed to vats. The result is a hazy, vibrant maceration that is all pith, zest and chalk.
Procanico, Malvasia Toscana, Verdello
CANTINA GIARDINO
Paski 2022
Campania, Italy
From seventy year old vines of Coda di Volpe planted around four hundred and fifty metres above sea level, it spent four days on skins before being pressed off to chestnut casks for a year. Hazy, straw yellow in the glass, it pairs a trio of ripe fruit, petroleum and minerals to beautiful effect.
Coda di Volpe
LAMORESCA
Nerocapitano 2024
Sicily, Italy
Nerocapitano is what the locals in Filippo’s village call Frappato. The fruit here comes from twenty year old vines planted over clay and sandstone. The grapes were fermented on the skins for a fortnight, before being pressed off to concrete vats for a short rest. Light, bright and perfumed with red cherry, blood orange and wildflowers, served chilled, it is one of our favourite reds for the sunshine.
Frappato
GRÉGORY GUILLAUME
Testard 2023
Ardèche, France
Cabernet Sauvignon from a fifty year old parcel planted over clay and limestone in Alba-la-Romaine, grown by Greg’s friend Gilles. The grapes were macerated carbonically as whole bunches for four days, before being pressed to cuve to rest until the following spring. A brilliant shade of red in the glass, this is exactly the kind of light, bright and easygoing wine the region does so well.
Cabernet Sauvignon
SISTEMA VINARI
Novetat Total 2024 [1L]
Mallorca, Spain
A blend of young vines of Callet, Manto Negro and Fogoneu from Felanitx planted over the island’s characteristic red clay soils. Harvested parcel by parcel over several weeks, the grapes were macerated from anywhere between a week and a month before being pressed off to vats for a short rest. Bottled by the litre young and brimming with energy, this is heady with red berries, herbs and brine.
Callet, Manto Negro, Fogoneu