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Reds

It is not the flesh but the skin of the grape that gives colour - and flavour. Hence some drinkers find reds more ‘satisfying’ - simply because they have more flavour sources! While whites have apple/citrus flavours of pulp, these are ‘built over’ in reds by stronger red and black fruit, spicy and earthy flavours caused by maceration (soaking/fermenting on skins). This ‘leaching’ is almost exclusive to reds, also leading to fuller texture and weight of solids (phenolics). The most important phenolics - besides colour compounds - are tannins. From both skin and pip, the quality of tannins help red wines to age and determines their style as soft and fruity (low tannin) or firm and structured (high tannin). 

Reds

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  1. 2017 La Berta Sangiovese Superiore

    2017 La Berta Sangiovese Superiore

    91 Points John Caro
    A bright and juicy Sangiovese grown organically by Felsina in one of Italy's undervalued regions. The La Berta estate in Emilia Romagna was bought in 2009 by our top Chianti supplier, Felsina, ...
    $24.99 in mixed 6+ or $27.99 per bottle

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