Red wine is obtained by fermenting the must of black grapes in the presence of the skin, the seeds and possibly the grating. The length of this fermentation varies according to the type of wine desired, the characteristics of each harvest and the traditions linked to the wine-growing area of production. This is the cuvaison, which can vary from a maximum of one week to obtain light and supple wines, up to three or four weeks for wines with good ageing potential.
AOC Cornas BIO "Les Ruchets"
To the Origins of the Domain; the Soul of the Colombo vineyards.
AOC Châteauneuf-du-Pape "Les...
The Expression of the South with a Touch of Freshness
Sassicaia is one of Italy's greatest wines
Pietra Caya Malvasia Rosso Salento
A wine with a ruby red colour and a hint of cardinal
A super Tuscan seductive elegance and complexity
Barbaresco "Rabaja" Giuseppe Cortes
Barbaresco Rabajà di Giuseppe Cortese is born in vineyards located in one of...
Antica Enotria Nero di Troia IGT Puglia
Nero di Troia IGT Puglia is a wine with an important taste.