
Confetti! Sweet Red
Sweet red blend · Trentino
From Prosecco and Pinot Grigio in the north to Chianti in Tuscany and sun-baked reds in the south — Italy makes food wines above all.
140 wines in stock · $3.99 – $59.99

Sweet red blend · Trentino

Insolia/Chardonnay white blend · Sicily

Sangiovese/Merlot blend · Tuscany

Moscato · Italy

Pinot Grigio · Friuli-Venezia Giulia
Sangiovese · Tuscany

Moscato Rose · Piedmont

Moscato Rose wine specialty · Italy

Moscato with a small percentage of Brachetto d'Acqui · Piemonte

Brachetto · Piedmont

Moscato · Lombardy
Sangiovese · Puglia
Tuscan red blend · Tuscany
Primitivo · Puglia
Montepulciano · Abruzzo

Montepulciano · Abruzzo

Pinot Grigio · Veneto / Northeastern Italy
Marsala blend: Catarratto, Grillo, Inzolia · Sicily

Sangiovese-based Tuscan red blend · Tuscany

Pinot Grigio · Lombardy

Pinot Grigio · Northern Italy

Lambrusco · Emilia-Romagna

Dolcetto · Piedmont

Moscato · Lombardy
Verified scores from the publication named on each bottle.
Savings are calculated from the compare-at price recorded for each bottle.
The Veneto in the northeast is the source of Prosecco, Pinot Grigio and Valpolicella. Tuscany is Sangiovese: Chianti, Chianti Classico and Brunello di Montalcino, all built on cherry fruit and food-friendly acidity. Piedmont in the northwest makes Barolo and Barbaresco from Nebbiolo, and lighter Barbera and Dolcetto for everyday drinking. The south — Puglia, Sicily, Abruzzo — offers the best value: ripe Primitivo, Nero d'Avola and Montepulciano d'Abruzzo for well under $20.
Italian wines are made to be drunk with food. Their acidity, which can seem sharp on its own, is exactly what makes them sing with tomato sauce, olive oil and cheese.