This red blend just wants to be enjoyed, giving red and black cherry, redcurrant and a warm, earthy spice - it's honest, inviting and immediately likeable. Merlot and Montepulciano anchor the blend, with a supporting cast of Veneto locals rounding things out in all the right places. It's soft, easy-drinking and genuinely delicious, and you can even serve it slightly chilled on a warm evening (which might just be the best decision you make all week!)

Origin: Piedmont, Veneto and Tuscany, Northern Italy. Mainly Grown In: Northern Italy, with influence stretching into neighbouring Slovenia and Croatia. Key Facts: Northern Italy is a region that takes blending seriously — and with good reason, because it has some of the world's most compelling raw ingredients to work with. In Piedmont, Barbera and Dolcetto are often blended with Nebbiolo to soften its ferocious tannins, making it a little more approachable. In the Veneto, Corvina leads the charge in Valpolicella blends, with Rondinella and Molinara playing reliable supporting roles. Tuscany, meanwhile, gave the world the Super Tuscan — a rebellious 1970s move by winemakers who decided the local rules were too restrictive and started blending Sangiovese with Cabernet Sauvignon and Merlot anyway. The authorities eventually caught up and changed the rules. The wines, thankfully, stayed. Fun Fact: Bardolino, also from the Veneto, is made from many of the same grapes as Valpolicella but grown on the eastern shores of Lake Garda — the lake's moderating influence producing a noticeably lighter, fresher style.