Blend di Blend Of Red Grapes

The island of the Barrua Nuraghi of Agripunica was born in vineyards located in the lower Sulcis in the estates of Narcao and Barrua.

It is produced 85% with autochthonous grapes typical of Sulcis and 15% with French varieties, harvested only by hand between the second week of September and the first half of October. Fermentation takes place in stainless steel tanks at a controlled temperature of 25-30 ° C for 15 days. Subsequently the wine ages in barriques for 18 months, and for a further 12 mo...

Sir Passo by Duca di Saragnano is a blend of red berried grapes born from the desire to experiment with new flavours, new aromas and new scents that can surprise and amaze from the first taste.

With an intense ruby red coat, it brings intense aromas of ripe red fruit, primarily cherry and black cherry. In the mouth it is soft and velvety, with smooth tannins and a nice overall freshness.

Excellent with savoury first courses, excellent red meat and game.

The Alghero Rosato Anemone from the Sella & Mosca winery represents a modern and youthful interpretation of rosé wine.

It is made from a blend of native red grape varieties. After a quick pressing, the must ferments with a brief contact with the skins at a controlled temperature. This is followed by brief refinement in steel containers to enhance the aromatic and freshness characteristics.

It presents itself to the eye with a pale and delicate pink color. A broad and varied olfactory profile emerg...

The Frizzante Rosé from Tenuta Ulisse is a lively and refined rosé wine, made from a mixed blend of indigenous red grape varieties. Designed for those who enjoy conviviality, it best expresses the freshness and elegance typical of rosés, offering a balanced and pleasant sensory experience.

The winemaking process includes cryomaceration followed by low-temperature fermentation in steel to preserve its aromatic freshness. Subsequently, the wine undergoes a second fermentation in autoclave with clos...

The Jassarte di Guado al Melo is a distinctive wine coming from the Bolgheri area, in the province of Livorno, the result of the assembly of 30 black grape varieties, both traditional local and from other Mediterranean areas, carefully selected for their mutual compatibility and adaptability to the local microclimate.

The manual harvest of the grapes is followed by soft pressing. Fermentation takes place in the traditional way in steel tanks at a controlled temperature, with maceration in contact...

Cune Ecòlogico is a red wine produced in the Rioja region, obtained from grapes grown organically by the historical suppliers of the Compañia Vinicola del Norte de España in the areas of Haro and San Vicente. The vineyards, located on clay-limestone soils, use organic compost of plant origin and avoid the use of synthetic pesticides and herbicides, maintaining the natural balance of the soil and the environment.

The organic grapes are harvested by hand and vinified individually in concrete tanks....

Cavit's Rosé Extra Dry Primerose sparkling wine is born in vineyards located in the Adige and Vallagarina valleys.

The wine is a blend of native and international grapes, which are vinified with a short cold maceration. The sparkling process takes place in an autoclave according to the Charmat method.

Soft pink in color and with a fine and persistent perlage, it is expressed on the nose with aromas of flowers and red fruits. The sip is soft and fresh.

Excellent aperitif, it goes well with white mea...

The sparkling red wine La Svolta is produced by the Cantina della Volta, located in Bomporto, in the province of Modena and founded in 2010 by Christian Bellei.

The wine is a blend of local red grapes, vinified at a controlled temperature. The must ferments in steel vats, followed by the racking of the yeasts and bottling.

Bright ruby red in color and with fine bubbles, the wine reveals fruity aromas of raspberry, cherry, rose and peony on the nose. The sip is fresh and slightly sapid.

Excellent wi...

Vecciano di Barbanera is an interpreter of the areas with a high wine-growing vocation in Tuscany and its precious grapes.

After a short cold maceration for 4-6 days, the must ferments for 10-14 days in steel at a maximum temperature of 24 ° C. Malolactic fermentation and long aging in oak barrels of at least 18 months follow.

Deep purplish red, it has an enveloping and persuasive aroma of ripe red fruits and sweet spices on the nose. On the palate it is elegant and refined, with a velvety texture...