The idea of Berrys’ Extra Ordinary Claret was first mooted way back in 1986, but much like a fine Claret, we felt it was better to wait until the concept was perfectly mature – and launched it a mere 19 years later, in 2005.

The bright acidity in Chianti goes well with dishes that also contain some acidity, such as pasta in tomato sauce, lasagne, meatballs, dishes with bell peppers or simple meat dishes such as roast beef.