Mauro's take on Piemonte's most famous digestif, Chinato. Fortified and sweetened Nebbiolo, infused with a host of aromatics from cardamom to ginseng, all tied together by the bitter China bark that gives the wine its name. Find out more.

Vermouth rosso with more bitter components than typical Torino style. Exquisitely composed + delicious. BServe on ice, with a slice of orange + splash of soda. Find out more.

Classic Torino style. Exquisitely composed and incredibly delicious. Best served over ice, with a slice of lemon or grapefruit and a splash of soda. Find out more.

Partida's take on the classic Catalan vermut - a brilliant aperitif. Blended white and red wines infused with herbs and sugar, fortified with raw alcohol. Find out more.

After-dinner Mauro. Still credited as the only white Chinato out there, think of this as something like a Moscato d’Asti, but amped up with a host of citrus and herbs, and given a distinct bitter backbone with the use of quinine bark. Find out more.

Real-deal Marsala from a producer widely regarded to be the master of the style. Forget what you think you know about this misunderstood sweet wine - Bartoli makes exquisite Marsala true to the history of the region, a world away from the cheap mass-market concoctions that pervade. Find out more.

A modern take on a classic Torino vermouth, made with natural wine as its base, infused with various citrus and herb botanicals to aromatic, bittersweet effect. Find out more.

A modern take on classic Torino vermouth, made with natural wine as its base and infused with various citrus and herb botanicals to aromatic, bittersweet effect. Find out more.

A diminutive port to sit alongside your cheese board in handy half-bottle format. A staple from the ever-dependable Niepoort. Ruby is the brighter, slightly sweeter fruit-driven style that provides that warm hug of luscious, raisined fruit. Find out more.

A diminutive port to sit alongside your cheese board in handy half-bottle format. A staple from the ever-dependable Niepoort. Tawny is the oxidative style with lots of complex savoury nuttiness amid the raisined fruit. Find out more.

A callback to the old school Marsala of days gone by and a remarkable, completely natural phenomenon. Bone dry, the wine is a heady mix of all the complex flavours and textures that oxidation and flor-contact can bring. Fruits give way to woody hazelnut, toasted almond, turmeric and garam masala spice with crystals of salt, plus a little sweet vanilla from the barrel. Find out more.

In harmony with the sweetness, it retains a beautiful, soaring acidity and the electric tropical fruits a twang of sherbet. Picking up a gentle oxidative note as the wine matured in the barrel, there are additional layers of walnut and spice. Find out more.

On the nose this sweet red wine bursts with clear cut cherry, raspberry blackberries with just a hint of menthol and spice adding a layer of complexity. Luscious but light on its feet with a digeste quality, this has very fine tannins and a savoury finish. Find out more.

This nectar is an absolute must for fans of Moscato d'Asti. Sweet, passito-style wine made with the old-fashioned, labour-of-love method. Find out more.

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A classic port to sit alongside your cheese board. A staple from the ever-dependable Niepoort. Tawny is the oxidative style with lots of complex savoury nuttiness amid the raisined fruit. Find out more.