Under-£12 Italian Reds

Aglianico is characterised by its lovely, wild scent, structured tannins and bracing acidity, and this is a classic example. Infused with aromas of oregano, a touch of soy, red cherry and ripe blackberry, this is brilliantly tangy with a velvety mouthfeel. A great southern Italian red for pairing with meaty stews or pizza.

We all need an easy-going, fuss-free red – cue this juicy, bright barbera from north-west Italy. Light to medium-bodied, this has cherry and blackberry flavours, and a crisp, refreshing finish.

With bright red-berry and tart cherry flavours, this expressive Italian sangiovese has lift and zest with some spice developing on the finish. It's made by Alberto Antonini at Poggiotondo from selected grapes from surrounding growers, and makes a splendid partner for salami, pizza and tomato-based pasta dishes.

A members favourite, this popular Veneto red's opulent style is achieved by partial natural air-drying of the grapes (a mix of merlot and corvina) to add richness. There's bags of black cherry and leather on the nose, with more spice developing on the palate and finish. This is a great wine to pair with rich stews, roast dinners or mid week lasagne.

These old, bush-trained negroamaro vines on Vallone's San Pancrazio vineyard in Italy's heel produce intensely flavoured grapes. This Riserva has had time in large old oak to soften and has generous blackcurrant fruit and a full-bodied palate.

This wine is a union between the most important red grape varieties of Trentino, teroldego (50%) and lagrein (50%). Teroldego is best grown in the Piana Rotaliana, which gives all the elements for rich, well-structured wine. Lagrein is grown along the hills above the Adige river, where rocky well-drained soil gives a fragrant and juicy wine with a delicate structure which balances the teroldego tannins. After fermentation half the wine is aged for six months in three-year-old, lightly toasted French oak barrels which allow the wine to develop without dominating oak flavours