From the famous Tuscan region of Chianti, this wine is made from Sangiovese. The Chianti Classico style a wine is slightly richer on the palate, yet with that trademark dusty tannin and earthy spice backbone that make this wine such a brilliant match with pasta.

Murrumbateman is perfect area for this variety producing wine with cherry, nutty dominated flavours with a hint of spice and juniper too. The palate is medium weight with a great acid balance and fine tannins. Have with any kind of food that resembles Italian - a great food wine.

In the 1950s, the father of current winemaker Paolo di Marchi purchased the adjoining hamlets of Isole and Olena and their estates in the Tuscan commune of Barberino Val d'Elsa. The concept and style of Cepparello was developed by Paolo De Marchi over a period beginning in the mid 1970's. This Sangiovese wine is named after a small stream, Borro Cepparello, originating in the highest point of the vineyards on the Isole e Olena estate.

Crisp and fresh acidity are the hallmarks of this Fighting Gully Road Rose that is made from Sangiovese grapes. It is barrel fermented and aged on lees, making this wine with a deliciously savoury dry finish.

Castello di Volpaia Il Puro Gran Selezione, Chianti Classico DOCG Il Puro or, The Pure, is so named as its made from 100% Sangiovese from the celebrated vineyard Casanova between similarly lauded vineyards of Coltassala and Balifico. Situated at an altitude of 500 metres on south-facing slopes of Volpaia above the sea level. The vineyard is organic and is home to 25 clones of 60-plus-year-old Sangiovese vines indigenous to Volpaia. The number of clones doesnt just give the wine complexity, it preserves the genetic diversity and health of the vines.

Winemaker Justin Bubb splits his year between Tasmania (Pooley Wines) and Tuscany, where he makes a delicious collection of wines under the Babo label. There are a couple of firsts here; this is the first Chianti to be bottled under screwcap and it's one of the first to be bottled in a Burgundy bottle as opposed to the traditional Claret shape (for the Fiasco wicker bottle!) For this Chianti-Beaujolais hybrid, Justin has employed whole berry fermentation with roughly 30% carbonic maceration, simply fermented and then raised in concrete vats for six months. It's a wonderfully bright and aromatic Sangiovese with notes of raspberry and red cherry, good texture and lightweight tannins, with sappy acidity and a thirst quenching finish.