Region	Producer	Grape/Region	Year	Cost
	Piemonte	Bepe Marino	Dolcetta	06	13
		The name means the little sweet one. It deliver a fruit driven wine with aromas of ripe blackberries and red plums. A direct, Zinfandel-like fruitiness combined with Merlot-like soft tannins. One of the few Italian red wines that are drinkable upon release. Dolcetto can develop further with a year or two of cellaring but it is best drunk immediately.
	Venetto	Zenato	Valpolicella	07	13
		Typically made from three grape varietals: Corvina Veronese, Rondinella, and Molinara. Most basic Valpolicellas are light, fragrant table wines. These wines can be released only a few weeks after harvest. Often noted for their sour cherry flavor. Also as fuller bodied Ripasso and Amerone styles.
	Toscana	Rosso di Montepulciano	Sangiovese	07	11
	Toscana	Vino Nobile Montepulciano	Sangiovese	06	17
		The wine is made primarily from the Sangiovese grape varietal (known locally as Prugnolo gentile) (minimum 70%), blended with Canaiolo Nero (10%–20%) and small amounts of other local varieties such as Mammolo. Rosso is aged in oak barrels for 1 year ,Vino Nobile for 2 years, and Riserva for 3years.
	Puglia	Villa Sopita	Sangiovese	08	8.5
		Apulia produces more wine than any other Italian region. In recent years, Pugliese vintners are pursuing wines that effectively balance sweetness, acid, alcohol content and density.
	Abruzzo	Zaccagnani	Montepulciano	06	14
	Abruzzo	Masciarelli	Montepulciano	06	8
		Montepulciano d'Abruzzo is a type of wine grape as well as a type of red wine made from these same grapes in the Abruzzo region of east-central Italy. Up to 10% Sangiovese is permitted to be added to the blend. It is typically a fruity, dry wine with soft tannins, and as such is often consumed young.
	Campania	Fidelis	Aglianico	05	15
		Aglianico in many ways resembles Nebbiolo, the renowned variety that produces Barolo and Barbaresco in Piedmont. Both are also tannic, acidic varieties which typically require many years before their wines are approachable and mature enough to enjoy. The other good news in the comparison of Aglianico with Barolo and Barbaresco is that most Aglianicos are about half as expensive. Wines produced from Aglianico tend to be full bodied with firm tannins and high acidity, making this a wine that has aging potential.
	Sicily	Colosi	Nero d' Avola	08	17
		Sicily's most popular red is made from Nero d'Avola grapes. Often compared to Syrah, it is sometimes blended with other reds but usually allowed to stand on its own. A full-bodied red like this one is not easily overlooked, and dozens of wineries have introduced this varietal.