Red Wines

    • Amarone della Valpolicella DOCG – Acinatico

      Amarone della Valpolicella, usually known as Amarone, is an Italian DOCG denomination of typically rich dry red wine made from the partially dried grapes of the Corvina, Rondinella. Valpolicella is in the province of Verona, within the large Veneto region near Venice. After harvesting the grapes for the Valpolicella Classico, they are immediately crushed and fermented. This is a light, high acid red wine; it has no oak aging.

      Pairing: It is traditionally combined with game, grilled meat, braised meat and aged cheeses; it is also served outside the meal in moments when the conversation becomes more pleasant.

    • Autin d’Madama Langhe Nebbiolo DOC – Simone Scaletta

      The vinification starts with the maceration on the skins for approximately 6 days in rotary fermentors with temperature control. The grapes are then pressed off the skins and the alcoholic fermentation is completed in steel tanks in about 15 days. The wine is now put into second (40%) and third phase (60%) French barriques in which the malolactic fermentation takes place maintaining the 20° temperature for 2 months. After this fermentation, the wine stands for other 6 months. This refining process in wood ends when the wine is put into big barrels for further 4 months. The wine remains in barrique for a total of 12 months and is then put into stainless steel tanks to settle and then to be bottled without filtration and fining. Before selling, the wine stands in the bottles for 3 months.

      Tasting characteristics: intense ruby color, with grenadine reflections, it opens to the nose fresh aromas of wild roses and red fruits. It has a generous body, but is melted into delicate velvet notes which balance the typical complexity of this vine through a nice feeling of freshness and a good persistence. The refining into the bottle gives to this product complexity and pleasantness for the further next ten years.

      Recommended temperature: 15°-16°

      Pairing: Meats Beef Tenderloin, Ribeye Steak (or Prime Rib), Roast Turkey, Pork Sausage, Braised Duck, Meat Ragu, Roasted Game Hen, Braised Pork shank, Prosciutto. Cheeses: Parmigiano Reggiano, Fresh Burrata, Goat Cheese, Manchego, Pecorino, Butter, Washed-Rind Cheeses, Roasted Vegetables.

    • Barbera d’Asti DOCG – Liedholm

      Barbera – Liedholm

       

      Liedholm

      Nils Liedholm bought Villa Boemia, in Montferrat in  the region of Piedmont, in 1973 which was already enriched with Barbera grapevines. Nils Liedholm was one of the greatest Swedish football players. Soccer for Americans.

      Wine production started in 1977 initially only for personal use. Few years later decided to increase the production and enter the market. In 2015 the Monte Ferrato Agricultural Society took over the ownership.

      The Company today owns about 12 hectares of vineyards.

    • Barbera d’Alba Superiore DOC Sarsera – Simone Scaletta

      The vilification starts with the maceration of the skins into steel tanks controlling the temperature from five to seven days. In the following fifteen days, after the racking, it ends the alcoholic fermentation into steel. The wine is then put into second and third phase barriques so to obtain the malolactic fermentation at a constant temperature of 20°. At the end of this phase, it is again put into barriques for six months. After the decanting into steel tanks for some months, the wine is bottled without filtrations. Before selling, the wine stands in the bottles for three months.

      Tasting characteristics: red intense color with brilliant tone, it opens to the nose with fresh aromas of ripe plum on spicy background. It has a generous body with a high fixed acidity, balancing with the typical complexity of the Barbera vine, with a pleasant freshness and a good persistence. The further time in bottle will give complexity and pleasantness for the future years.

      Pairing: Rich dark meats, mushrooms, herbs, herbaceous cheeses like blue cheese, higher tannin foods like root vegetables & braised greens.

    • Barolo Bussia DOCG – Simone Scaletta

      The vilification starts with the maceration of the skins into steel tanks controlling the temperature for about seven days. After the racking, in the following fifteen days, it ends the alcoholic and malolactic fermentation into steel. The wine refines in oak barrel for about 24 months and gets cleaned just by decanting. At the end, the wine is bottled without filtrations in July and rests for three months in the bottle before selling.

      Tasting characteristics: red ruby brilliant color with violet reflections, it opens to the nose with fresh and fruity perfumes of blueberry and violet and velvet notes of almond. In the mouth it expresses harmony and pleasantness, with an almond note in the end. Even if it may be drunk when still young, it doesn’t fear aging for some years.

      Recommended temperature: 16°-17°

      Pairing: Barolo pairs very well with beef – including rare beef, steak tartare and fillet steak, game birds such as duck or pheasant, risotto, mushrooms & truffle, as well as powerful cheeses, such as gorgonzola, goat’s cheese or sheep’s cheese.

    • Barolo DOCG Chirlet – Simone Scaletta

      The vinification starts with the maceration of the skins into steel tanks controlling the temperature for about seven days. After the racking, in the following fifteen days, it ends the alcoholic and malolactic fermentation into steel. The wine refines in oak barrel for about 24 months and gets cleaned just by decanting. At the end, the wine is bottled without filtrations in July and rests for three months in the bottle before selling.

      Tasting characteristics: red ruby brilliant color with violet reflections, it opens to the nose with fresh and fruity perfumes of blueberry and violet and velvet notes of almond. In the mouth it expresses harmony and pleasantness, with an almond note in the end. Even if it may be drunk when still young, it doesn’t fear aging for some years.

      Recommended temperature: 16°-17°

      Pairing: Barolo pairs very well with beef – including rare beef, steak tartare and fillet steak, game birds such as duck or pheasant, risotto, mushrooms & truffle, as well as powerful cheeses, such as gorgonzola, goat’s cheese or sheep’s cheese.

    • Brunello di Montalcino DOCG – Canneta

      Brunello di Montalcino – Canneta

      Brunello di Montalcino is produced around the beautiful Tuscan village of Montalcino, in the province of Siena, located about 80 km south of Florence in the Tuscany wine region. Brunello, a diminutive of Bruno (“brown”), is the name that was given locally to what was believed to be an individual grape variety grown in area. . It is made entirely from a local variant of the Sangiovese grape.

      THE CANNETA GROUP

      The company I MORI was founded in the early 70’s, when the family Giannelli decided to redevelop its small farm, which has gradually grown since then. The company is situated on the hills surrounding Florence, in the Chianti area, and the main crops are, naturally, the vines and olive-trees. In 1997 the family Giannelli bought a new company in Montalcino, the Podere CANNETA, producing Brunello di Montalcino, Rosso di Montalcino.

      Today, the Canneta winery is stilla family run business, focused on ensuring the Authenticity and “Tuscanity” of its products.

    • Chianti DOCG – I Mori

      Chianti – I Mori

      Chianti derives its name not from the grape used to make the wine, which is Sangiovese, but from the region where it is made. The Chianti region is located in Tuscany, that romantic area of central Italy known for its sweeping landscapes, burning hot sun and its wealth of art and food history.

      Chianti is currently the most popular Italian red wine in America

      THE CANNETA GROUP

      The company I MORI was founded in the early 70’s, when the family Giannelli decided to redevelop its small farm, which has gradually grown since then. The company is situated on the hills surrounding Florence, in the Chianti area, and the main crops are, naturally, the vines and olive-trees. In 1997 the family Giannelli bought a new company in Montalcino, the Podere CANNETA, producing Brunello di Montalcino, Rosso di Montalcino.

      Today, the Canneta winery is stilla family run business, focused on ensuring the Authenticity and “Tuscanity” of its products.

      Pairing: Chianti pairs perfectly with red sauces. This could be any style of tomato pasta… for example arrabiata, marinara or bolognese. When considering the best red wine for Italian food, Chianti even pairs fantastically with fresh pizza! The acidity of the wine is very much similar to most tomato based sauces, making this wine a perfect fit.

    • Chianti DOCG Il Palagio – Cellini

      Pairing: Chianti pairs perfectly with red sauces. This could be any style of tomato pasta… for example arrabiata, marinara or bolognese. When considering the best red wine for Italian food, Chianti even pairs fantastically with fresh pizza! The acidity of the wine is very much similar to most tomato based sauces, making this wine a perfect fit.

    • Falerno del Massico Primitivo DOC Serena – Vitis Aurunca

      “SERENA” – Falerno del Massico Primitivo DOC

      Falerno del Massico DOC is part of the Campania region, situated in southern Italy.

      The vines enjoy an excellent level of exposure, enriched by the well-drained, tufa-rich volcanic soils on which they thrive. Their close proximity to the sea, despite a hillside elevation, means the grapes are kept healthy by the cool air currents and mature steadily.

      Falerno is considered one of the most ancient grape, vinified by ancient Romans who believed it was created by the God of wine himself: according to legend, Falerno was the name of an old man that lived in the Falerno wine Cru.

      Vitis Aurunca

      The company Vitis Aurunca was born from the passion of a group of agronomist and farmers to rediscover the peculiarities of grapes grown by ancient Romans in regions of Campania and Lazio.

      The proximity to the Tyrrhenian Sea, which influence the local microclimate, and the volcanic soil, contribute to the special peculiarities of wine.

    • Negramaro I.G.T. Salento Quis – Giustini

      Negroamaro is a red wine grape variety native to southern Italy. It is grown almost exclusively in Apulia and particularly in Salento, the peninsula which can be visualised as the “heel” of Italy. The grape can produce wines very deep in color.

      Pairing Negroamaro is similar to pairing foods with Zinfandel. Both are great accompaniments to spicy foods, fresh tomato sauces, fresh tomato bruschetta, and grilled meats (the charred flavor is delicious with the wine!).

    Start typing and press Enter to search

    Shopping Cart

    No products in the cart.