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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. 2016 Vietti Barbera Scarrone

    2016 Vietti Barbera Scarrone

    John’s Picks
    91 Points Decanter
    A premium Barbera from Piedmont's leading specialist in the variety. Vietti makes almost as many Barbera as Barolo wines, such is his commitment to this 'minor' variety. The wonderful Scarrone ...
    $69.99 in mixed 6+ or $77.99 per bottle
  2. 2016 Vietti Barbera Scarrone Vigna Vecchia

    2016 Vietti Barbera Scarrone Vigna Vecchia

    94 Points Parker's Wine Advocate
    A truly superb old vine Barbera from one the masters. This select wine is made from a tiny vineyard of little over an hectare, where they get extremely low yeilds of below 4 ton/hectare, due to ...
    $90.00 in mixed 6+ or $100.00 per bottle

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