
Castello Banfi Excelsus
Merlot-Cabernet Sauvignon blend · Tuscany
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

Merlot-Cabernet Sauvignon blend · Tuscany
Pinot Grigio · Sicily

Sangiovese Grosso · Tuscany

Sangiovese blend · Tuscany

Corvina-based blend · Veneto

Sangiovese · Tuscany
Glera · Veneto
Sangiovese · Marche

Corvina-based red blend · Veneto

60% Nero d'Avola, 40% Frappato · Sicily
Pinot Grigio · Northeastern Italy / Veneto region
Nebbiolo · Piemonte

Pinot Grigio · Northern Italy

Corvina-based red blend · Veneto

Sangiovese-based Chianti blend · Tuscany

Aperitivo / orange-rhubarb spritz aperitif · Italy

Pinot Grigio · Veneto

Moscato · Trentino and Veneto

Sangiovese · Tuscany

Sangiovese-based red blend · Tuscany
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.