The red wine is one of the so-called pleasures of the table, indicated to accompany moments of conviviality, appreciated for its aromas and the joys it reserves for the palate. It is also said to play a protective role against heart disease, consumed in moderation to the extent of one glass per day. It is an alcoholic drink of very ancient origins, present since the Mesopotamian civilization. It has experienced a strong development in the countries historically most suited to viticulture such as Italy and France which still hold the record of production, but has also spread in America, on the Asian and African continents, leading to a plurality of expressions and interpretations that make the world of wine so varied and fascinating.

Its extreme variability depends on the characteristics of the starting grape, on the particularities of the production process and on the refinement method that accompanies it in its evolution. Each territory that hosted its production has characterized it inexorably, but its personality it has also been defined by the human factor. In fact, every people who produced it throughout history has transferred their creativity and wine knowledge, their style, their intuitions to it.

On Vino.com you can find a wide selection of red wines from every region of the world. Both wines of great prestige known internationally and those of small producers who have their own raison d'etre and deserve a taste; both robust and intense wines that are more docile and dynamic to accompany everyday life. When choosing we pay particular attention to the price, always bearing in mind that a high quality deserves to be recognized and justifies its highest economic value.

The production of red wine

This type of wine is obtained exclusively from red or black grapes, which are harvested once the most suitable period of harvest has been agreed, that is, making sure that the berries contain a sufficient quantity of sugars: this in fact increases with advancing ripening. The collected bunches are brought to the cellar as soon as possible, stripped of the stem (destemmed) and squeezed, or pressed, to obtain the juice.

In this regard, the most modern wineries have equipped themselves with equipment that allows them to carry out this operation in a soft and careful way, in order not to squeeze from the skins also substances that give the wine a hard taste.

The must is transformed into wine through a process called vinification in red. In red because, unlike white wine, grape must undergoes a maceration and fermentation process ferments by macerating in contact with its skins, from which it obtains the pigment substances that determine its color, the anthocyanins, as well as other polyphenols that enrich the wine with aromas and structure, including also tannins. A tannic wine is a wine that brings a certain dryness and astringency, qualities that are negative in themselves, but which if properly balanced by alcohol, softness and maturity of the fruit can represent a plus in the overall balance and in the taste experience of the product.

During the maceration, which generally lasts for 10-15 days but which can last up to 4 weeks, the indigenous yeasts present on the skins of the grapes or selected and added trigger the alcoholic fermentation, that is the transformation of the sugar present in the must into ethyl alcohol. During this phase, compounds such as glycerol are also formed which helps to give the palate greater softness and elegance, and the esters responsible for the aromatic range of the wine. Fermentation is favored by a higher temperature but, to prevent it from damaging the yeasts and compromising the quality of the wine, it is kept constantly in the range of 25-30° C. Generally the process takes place inside stainless steel tanks, fiberglass or even wooden vats. The vinification in red provides for a further fermentation, called malolactic fermentation, which consists in the transformation of the malic acid of the grapes into lactic acid, with consequent softening of the hardest and most angular components of the wine. After a period of stagnation at a lower temperature in order to allow the settling of any turbidity, the wine usually undertakes a period of aging which can go from a few months to a few years depending on the product you want to obtain and the raw material of departure. The material of the container used for the refinement has an important effect on the product, therefore its choice for quality is crucial. Stainless steel or concrete are preferred when it is intended to preserve the characteristics of the product, wood is instead used for longer refinements in which the wine needs greater evolution and enrichment in structure.

The best Italian red wines

From north to south, Italy offers a wine scene envied all over the world, characterized by a very rich biodiversity. In every region great wines are produced, each characterized by peculiar characteristics that make it unique in the world and for this reason they arouse the attention and interest of amateurs and critics.

The regions that carry the banner of Italian wine internationally are certainly Piedmont with its prestigious Barolo, a wine of great value which is exalted in the cru identified in the Burgundian way, capable of reaching very high quality peaks. At his side he finds great wines such as the Barbaresco, among the first denominations recognized in Italy. Both made from Nebbiolo grapes. And to follow Boca, Ghemme and Gattinara. And the Toscana, whose Brunello di Montalcino and Chianti Classico represent the tradition and typicality of Italian wine instead made from grapes Sangiovese, then passing through the great Morellino di Scansano and Nobile di Montepulciano.

In Veneto the greatest quantity of wine is produced but excellent reds are found from the area of Valpolicella, such as Amarone, the Recioto and the Valpolicella Ripasso. Here the protagonists are mainly the Corvina, Rondinella and Molinara grapes, known for being assembled in the blend that gives life to these great reds. Obviously we must not forget the Refosco dal Peduncolo Rosso and the Raboso varieties, capable of producing wines with an unmistakable character, or other typical Venetian denominations such as Bagnoli di Sopra, Lison-Pramaggiore, Bardolino and Breganze. In Trentino Alto Adige the production of red wines is centered on the autochthonous Teroldego, Lagrein and Schiava, particularly resistant to cold climates, without forgetting the essential Marzemino.

Another symbol of wine-making Italy is definitely the Lambrusco from Emilia, although its fame is mainly due to its lightness and sparklingness, excellent for pairing with salami and the typical dishes of Emilia-Romagna cuisine.

Also noteworthy are the Sforzato di Valtellina di Lombardia, the Montepulciano in Abruzzo, while in Puglia they dominate all the Primitivo and the Negroamaro. The grapes Aglianico give life to a robust and intense red wine, Taurasi, so as to deserve the nickname "Barolo del Sud", while in Basilicata it is the base for a similarly structured wine like Aglianico del Vulture.

Calabria takes on an increasingly prominent role by producing wines with a strong personality obtained from the typical Gaglioppo and Magliocco grapes, which are reflected in denominations such as Cirò and Val di Neto.

Moving on the islands, we find the Cannonau and the Sardinian Carignano, the Nero d'Avola and Etna Rosso in Sicily, made from Nerello Mascalese and Nerello Cappuccio grapes. Without forgetting all those wines born from international grapes such as Pinot Nero, Syrah, Merlo, Cabernet Sauvignon and Cabernet Franc, which in Italy have found a home of choice and allow the creation of famous Supertuscan Ornellaia, Sassicaia, Solaia and Tignanello.

Each wine produced in a specific territory can be considered its story, a treasure trove of aromas and flavors that outline a mosaic of wine excellences that make Italy one of the cornerstones of world oenology.