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.

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.

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.

Head, floral aromas of exotic lily, elderflower and tinned peaches. Neat tannins frame a refreshing, pulpy, textural body. A house favourite for good reason!. 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 real gateway wine for us here at Wayward, and one that taught us that Nebbiolo isn't all about Barolo and Barbaresco. Lithe and elegant with nimble red cherry fruits and a charred rose petal perfume. Find out more.

This is a fruit-forward, less austere take on Nebbiolo. A generous take on Mountain Nebbiolo that offers great pleasure in its youth. A real pleasure to drink. Find out more.

Next-level sister wine to Fabio's 'Macerato' cuvée with a more refined process. Here, an extended time in amphora has imprinted a whole new textural identity on that same herbal, pithy and deep maceration of Catarratto. There is the familiar eucalyptus and salt-tinged apricot stone fruit, but here the tannins feel filed-down and beautifully fine-grained from the contact with the clay vessel. Find out more.

A classic red Sicilian blend given the Lamoresca treatment. The elevated inland location of the vines retains freshness, but Filippo still sees this as one of his serious wines - floral dark fruits framed by a neat tannins and that wild, herbaceous quality that seems to always find its way into the wines of this island. Find out more.

A soft, supple blend of mostly Sangiovese, with small amounts of Ciliegiolo, Cannaiolo and Vaiano, planted together as is tradition in the area. Pouring a bright red in the glass, offering buckets of refreshing sour cherries, earth, leafy herbs and a touch of menthol. 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.

A wine that never fails to impress with its elevated, rose garden aromas. From a cooler year, this pours a wonderful shade of purple, offering soaring notes of red berries and rose, whilst blood orange and bitter herbs offer refreshment in spades. Find out more.

Straw yellow in the glass, this vintage is wonderfully light on its feet, with delicate notes of lemon zest, sea salt + minerals offering refreshment in spades. Find out more.

A bone-dry, traditional method sparkling wine from a producer more principally associated with the production of fine Marsala. Peachy stone fruit and salty sea minerals with a toasty richness beneath it all. Find out more.

Malvasia & Moscato here provide an almost never-ending list of complex aromatics: rose blossom, lime pith, ginger, tinned peaches, clementine zest and more. Everything we love about Italian skin-contact wines 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.

Sea-salted apricot, wild herbs and flowers float out of the glass, preceding chalky minerals, grippy, mouth-coating tannins and a resinous pine cone quality, flecked with medicinal sage and clove. Find out more.

Wows with notes of citrus, minerals and herbs. Think saffron, spice and stone fruits. Fine tannins frame complexity with a bright, whistle clean finish . Find out more.