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.
LE COSTE
Pizzicante Rosato 2022
Lazio, Italy
This vibrant sparkling rosato is made from Aleatico, destemmed and fermented on the skins for just a few hours before being pressed off to vats and then bottle to finish fermentation. It was disgorged after two years on the lees, producing a wine of gorgeous colour and fine bubbles, which carry refreshing notes of blood orange, pink peppercorn and rose.
Aleatico
MONTEFORCHE
Cassiara 2024
Umbria, Italy
Moscato Bianco and Garganega from two parcels of vines of around forty years of age. The fruit was destemmed and macerated for a day before being pressed to concrete vats until the following spring. This is fresh and floral, open and inviting. An easygoing, delicious wine, which works beautifully as an aperitivo.
Moscato, Garganega
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
Lamoresca Rosato 2025
Sicily, Italy
A blend of Nero d’Avola, Frappato and a touch of Moscato from both Filippo’s own vineyards and a friend’s vineyard in Vittoria, all planted over sandy soils. After just a few hours on the skins, it is pressed to vats for a short rest, and is bottled young, producing a rosato heady with orange blossom, zest and brine. Sicily in a glass.
Nero d’Avola, Frappato, Moscato
LA DISTESA
Nocenzio 2024
Marche, Italy
A blend of roughly equal parts of Sangiovese and Montepulciano from vineyards planted over clay and limestone in the hills outside Cupramontana. The Sangiovese fermented on the skins for a week with a percentage of whole bunches, before being blended with a direct press of Montepluciano. The two varieties rested in vats for a year and a cooler vintage has produced a light, bright and pure wine awash with red cherry and bitter herbs.
Sangiovese, Montepulciano
BENOIT CAMUS
Château Roulant 2023
Beaujolais, France
Gamay from vines up to sixty years old, from a number of parcels and terroirs. This spent two weeks macerating as whole bunches, before being pressed off to concrete and cuve for a short élevage. From a cooler vintage, there is a luminous quality to the deep cherry-red fruit and an earthy mineral note from the varied soils that make this incredibly moreish.
Gamay