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 primacy of production, but it has also spread to America, in the Asian and African continent, 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, the particularities of the production process and the aging method that accompanies it in its evolution.Each territory that has hosted its production has characterized it inexorably, but its personality has also been defined by the human factor. In fact, every people who have produced it throughout history has transferred their creativity and enological knowledge, their style, their intuitions into 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 to be tasted; both robust and intense wines and more docile and dynamic reds to accompany everyday life. In the choice we pay particular attention to the price, always taking into account that a high quality deserves to be recognized and justifies the highest economic value.

The production of red wine

This type of wine is obtained exclusively from red or black berried grapes , which are harvested once the most suitable harvest period has been agreed, making sure that the berries contain a sufficient quantity of sugars: this in fact it increases as the ripening progresses. The harvested grapes are taken to the cellar in the shortest possible time, deprived of the stalks (de-stemmed) 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 even substances that give the wine a harsh flavor.

The must is transformed into wine through a process that takes the name of red vinification . In red because, unlike white wine, grape must undergoes a process of maceration and fermentation ferments by macerating in contact with its skins, from which it obtains the pigmenting substances that determine its color, anthocyanins , as well as u00E9 other polyphenols that enrich the wine with aromas and structure, including tannins . A tannic wine is a wine that brings a certain dryness and astringency, qualities which are negative in themselves, but which if properly counterbalanced 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 can last up to 4 weeks, the indigenous yeasts present on the skins of the grapes or selected and added trigger the alcoholic fermentation , i.e. the transformation of the sugar present in the must. in ethyl alcohol. During this phase, compounds such as glycerol are also formed, which contributes to giving greater softness and elegance to the palate, and the esters responsible for the aromatic complement of the wine. Fermentation is favored by a higher temperature but, to prevent this from damaging the yeasts and compromising the quality of the wine, it is kept constantly in the range of 25-30 u00B0C. Generally the process takes place inside stainless steel, fiberglass or even wooden vats. The red vinification involves a further fermentation, called malolactic , which consists in the transformation of the malic acid of the grapes into lactic acid, with consequent softening of the harder and more angular components of the wine. After a period of stasis at a lower temperature in order to allow the decantation of any turbidity, the wine usually undergoes a period of refinement which can range from a few months to a few years depending on the product to be obtained. and from the starting raw material. The material of the container used for the refinement exerts an important effect on the product therefore its choice is crucial for quality purposes. Stainless steel or cement are preferred when it is intended to preserve the characteristics of the product, while wood is used for longer refinements in which the wine needs a greater evolution and to enrich its 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 each 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 at an international level are certainly Piedmont with its prestigious Barolo , a wine of great value that is enhanced in the crus identified in the Burgundian way, capable of reaching very high qualitative peaks. At his side he finds great wines such as Barbaresco , one of the first denominations recognized in Italy. Both made from Nebbiolo grapes. And to follow Boca, Ghemme and Gattinara. And Tuscany , whose Brunello di Montalcino and Chianti Classico represent the tradition and typicality of Italian wine made from Sangiovese grapes, then passing through the great Morellino di Scansano and Nobile di Montepulciano.

In Veneto the greatest quantity of wine is produced but there are excellent reds coming from the Valpolicella area, such as Amarone , Recioto and 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 should not forget 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 indigenous Teroldego , Lagrein and Schiava, particularly resistant to cold climates, without forgetting the essential Marzemino.

Another symbol of enological Italy is certainly the Emilian Lambrusco , although its fame is mainly due to its lightness and sparklingness, excellent for pairing with cured meats and typical dishes of the cuisine of Emilia-Romagna.

Worthy of note are also the Sforzato di Valtellina di Lombardia, the Montepulciano in Abruzzo, while in Puglia Primitivo and Negroamaro dominate over all. Aglianico grapes give life to a robust and intense red wine, Taurasi, while in Basilicata it is the basis for a wine equally structured like Aglianico del Vulture.

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

Moving on to the islands, we find Sardinian Cannonau and Carignano, 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 Noir , Syrah , Merlot , Cabernet Sauvignon and Cabernet Franc, which in Italy have found a homeland 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 casket of aromas and flavors that outline a mosaic of wine excellences that make Italy one of the cornerstones of world enology.