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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. 2013 Roccolo Grassi Valpolicella Superiore

    2013 Roccolo Grassi Valpolicella Superiore

    John’s Picks
    93 Points John Caro
    A super-quality Valpolicella red. Up to 50% of the grapes have been air-dried to concentrated flavours, like an Amarone except this fruit is selected and dried specially for this. None of their ...
    $49.99 in mixed 6+ or $55.99 per bottle
  2. 2016 Franchetto Valpolicella

    2016 Franchetto Valpolicella

    93 Points John Caro
    A bright and sophisticated Valpolicella from a top Venetian producer. The family has real commitment to quality, their Soave white being rated 'Best Veneto Wine' by Decanter. This Valpolicella ...
    $29.99 in mixed 6+ or $33.99 per bottle
  3. 2014 Franchetto Amarone

    2014 Franchetto Amarone

    John’s Picks
    93 Points John Caro
    A rich and complex Amarone from an emerging, high-quality producer in Italy's Veneto region. A top selction from these wonderful vineyards is carefully hand-harvested before receiving extended ...
    $90.00 in mixed 6+ or $100.00 per bottle

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