Wines £25 to £50

Pedemontis works marginal Roero and Langhe land back into production, farming a closed cycle in which thirty donkeys do the weeding and t...

Bussia is one of Barolo's named crus, and every Costa di Bussia bottle comes from the eleven hectares around the cellar rather than bought-in fruit.

Pouilly-Fumé sits across the river from Sancerre on much the same flint, and Tracy has been in one family since 1586.

Bué is one of Sancerre's best communes, and this estate holds a slice of Garennes and a full hectare of Chêne Marchand - vineyards that c...

Craggy Range is one of the few New Zealand wineries that can be relied on across an entire range, and Kidnappers is where its Chardonnay ...

Old vines planted in the 1980s on North Canterbury clay, wild-fermented and split between new oak and concrete.

Timorasso was nearly extinct forty years ago and is now Piedmont's most serious white grape, which is why Vietti bought into Colli Torton...

Most Sancerre never sees a barrel.

The Black Label is Gavi's benchmark, and the limited edition is bottled only in vintages La Scolca judges the finest.

Elio Grasso built its name on three single-vineyard Crus released in 1978, and the same estate fruit and the same hands go into this Dolcetto.

Central Otago Pinot Noir at this price is usually thin or over-extracted, and Rockburn's entry wine is neither.

North Canterbury limestone and clay give Pinot Noir a savoury frame that little else in New Zealand matches.

Silex is the flint soil that gives Sancerre its smoky edge, and Laloue bottle it on its own from a single three-hectare parcel of forty-y...

The wine that made Gavi's name, from the estate that has worked Cortese at Rovereto since 1919 and trademarked the phrase Gavi dei Gavi f...

The Cherrier family have farmed here since 1848, and this is Sancerre in its riper register - full and textured rather than lean, with th...

Nikos Karatzas buys from growers in Naousa and Amyntaio and then keeps out of the way: wild-yeast fermentation in concrete tulips, ten mo...

Goumenissa is one of Greece's smallest appellations, and Titos has been its most serious address since Ktima Biblia Chora took the estate on in 2018.

Fitou is the Languedoc's oldest red appellation and still one of its least fashionable, which is why a wine of this weight costs what it does.

A four-grape white that ignores appellation lines to chase freshness, drawing Chardonnay, Petit Manseng and Chenin off cool clay-limeston...

Collavini's flagship white, and made the hard way: the Friulano and Chardonnay are dried on trays before pressing, which is why it has th...

Wild yeasts, four different vessels and no temperature control give this more texture and complexity than the stainless-steel Santorini n...

Chardonnay has been in the ground at Epanomi since 1983, long enough for the estate to know exactly what it wants from it: barrel ferment...

Late bottled vintage is the most practical way into serious Port: the fruit and structure of a single good year, ready to drink without a...

Sagrantino carries more tannin than almost any other grape, and Di Filippo handles it with wild-yeast fermentation, a long gentle macerat...