Smooth, concentrated red, packed with black fruit flavour thanks to some brilliantly creative (and expensive) winemaking. It’s built up quite a fan club since it first arrived here and the 2008 won a Silver medal at the Decanter World Wine Awards. It’s the brainchild of Gaetane Carron, who knew that by drying the finest Negroamaro and Primitivo grapes, two Puglian varieties that ooze ripe fruit character, she’d concentrate those flavours even more. This is a costly way to make wine, which is why Amarone starts at around £20. After two weeks’ drying time, the grapes are pressed, extracting a rich, flavour packed juice. Six months in oak adds toasty layers of vanilla and spice. Decant and serve with tender lamb shanks or rare rib of beef.