This is the package for those who want red wines that deliver where it matters most: with pizza, pasta and relaxed dinners where the food can be rustic, flavourful and generous. Pizza, Pasta & Red Wine brings together three different expressions that complement each other perfectly – a dark-fruited and smooth wine from Puglia, a classic and cherry-fresh Valpolicella from Veneto, and a spicy, oak-aged Crianza from northern Spain. Together, they create a package with breadth, personality and a strong “open and enjoy” appeal.
Why these wines were selected
These wines were selected because together they cover several of the flavours that make pizza and pasta such rewarding matches with red wine. Luna Argenta brings body, ripe fruit and soft tannins to dishes with tomato sauce, meat and cheese. Vaona Valpolicella Superiore represents the more classic Italian line, with fresh cherry fruit, balance and structure for pasta, antipasti and lighter meat dishes. Ubalinda Crianza adds depth, spice, oak and a more powerful profile that works especially well with grilled dishes, charcuterie and richer pasta dishes.
The wines in the package
Luna Argenta – Negroamaro-Primitivo Appassite
Taste:
Luna Argenta is the most generous and embracing wine in the package. The palate is dense, silky and dark-fruited with notes of red fruit, plums, blackberries, cherries, vanilla and warm spices. It is a wine with soft tannins and a clear sense of roundness, where the concentrated fruit makes it especially easy to enjoy.
Production:
The wine comes from Puglia and is made from negroamaro and primitivo. Part of the grapes are lightly dried before vinification, concentrating both aroma and body. The style is rich yet still highly approachable thanks to the grapes’ natural sweetness and the soft tannin structure.
Food pairing:
This is a very natural bottle for pizza with salami or salsiccia, lasagne, pasta with meat sauce and other hearty tomato-based dishes. It also works very well with grilled meats, lamb and rustic everyday dishes full of flavour.
Valpolicella Superiore Classico Vaona
Taste:
Vaona offers a more classic Italian red wine style with an intense nose of red berries, cherries, redcurrants and blackcurrants. On the palate, it is well-balanced, elegant and inviting, with clear yet refined tannins and a freshness that makes the wine lively and highly useful at the table.
Production:
The wine is made from the traditional Valpolicella grapes corvina, corvinone, rondinella and molinara from Vaona’s own vineyards in Valpolicella. The soils are alluvial over calcareous basalt with good sun exposure. A light drying of the grapes is followed by destemming and fermentation for around 15–20 days, after which the wine is refined in terracotta amphorae, adding both texture and personality.
Food pairing:
This is the wine in the package that feels most naturally suited to classic pizza and pasta: pasta with ragù, baked pasta, antipasti and dishes where you want cherry fruit, acidity and structure rather than pure power. It also pairs beautifully with grilled meats, braised dishes and mature cheeses.
Ubalinda Crianza
Taste:
Ubalinda is an intense and expressive wine with dark fruit, spice, vanilla and a clear oak-aged character. The nose is aromatic and fruit-driven, and the palate follows with good structure, balance and a pleasing finish. This is the spiciest and most oak-influenced wine in the package, with a little more weight in the glass.
Production:
The wine comes from D.O. Cigales and is made from 100% tempranillo from 30–40-year-old vines. The grapes are hand-harvested and carefully sorted before being destemmed and gently pressed. Alcoholic fermentation takes place in stainless steel tanks for around ten days at controlled temperature, followed by malolactic fermentation. The wine is then aged for 14 months in oak barrels, helping to shape its spicy and rounded style.
Food pairing:
Ubalinda pairs especially well with pizza topped with cured meats, pasta with slow-cooked sauces or mushrooms, grilled meats and aged cheeses. It is a natural choice when the food is a little darker, richer and more flavour-intense.
