Five Italian Reds You’ll Want on Repeat This MonthFive Italian Reds to Elevate Sunday Supper, Steal the Holiday Spotlight & Max Out Your Coziness Meter If there were ever wines built for the season of braises, Bolognese, and blanket level comfort, its these five Italian reds. Each one brings its own kind of magicthe kind that lifts a humble Sunday supper, impresses at your holiday table, and warms you from the inside out on even the frostiest nights. Lets get into the lineup: Stefano Occhetti Barbera

from two parcels with clay over the limestone

composed of iris-colored Triassic marls

planted on very heavy clay on top of blue marl

the “Carato” bottling from Montenidoli takes things up a notch: fermented and aged in barriques

Sourced from a 60–70-year-old

supremely smoky and ashy

Serve at about 14–16 °C (57–61 °F)

Dry fermentation time: 24 hours

65% Pinot Meunier and 35% Pinot Noir (which is from a parcel planted by his father

Upon harvest

minimal handling

30% Palomino