These wines are perfect to stand up to the more robust meats on the table this season. Give them as a gift, or treat yourself to a well-deserved glass.

Gricciano Fruisinate 16: 'In barrique for malolactic fermentation until resting for 12 months. Aged in bottle for 12 months.'

Curto Barolo 2017 La Foia: A symbol of Italian winemaking, this Barolo wine is highly regarded for its elegance, complexity and ability to showcase the unique terroir of the Piedmont region.

Bussatina Legnotorto 20: Made from 100% Sangiovese. The wine ferments for 20 days with the skins before being stored 'sur lie' in steel tanks for a year. Fresh, young and juicy sangiovese with fine structure.