Red wine is among the pleasures of the table, perfect for conviviality moments, appreciated for its aromas and for the joy it brings to the palate. It is said that a moderate consumption of one glass per day of red wine protects against cardiovascular diseases. Red wine is an alcoholic drink with ancient origins, dating back to the Mesopotamians. Wine production developed in countries that were more suited for grape growing such as Italy and France, which are still the biggest producers, but it also spread in America, Asia and Africa, leading to many expressions and interpretations making the wine world so varied and fascinating.

Wine variety depends on the characteristics of the starting grape and those of the production process and the ageing method. Each territory that has hosted wine production influenced it inexorably, but its personality has also been defined by the human factor. As a matter of fact, every wine making population throughout history put their creativity, wine knowledge, style and intuition into their wine.

On Vino.com you can find a wide selection of red wines from every region of the world. We offer both prestigious wines on an international level and those of small producers, with their own personality and certainly worth a try; robust and intense wines but also milder and dynamic red wines for everyday. While choosing a wine, we pay special attention to the price, always taking into account that high quality should always be recognized and justifies a higher price.

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 decided, making sure that berries contain enough sugars: sugar quantity increases during maturation. The harvested grapes are taken to the cellar as soon as possible, de-stemmed and pressed, to obtain the juice.

In this regard, the most modern wineries have a special equipment allowing them to carry out this operation in a delicate and careful way, in order not to extract skin substances that would give the wine a harsh flavor.

Must is transformed into wine through a process called vinification in red. This means that, unlike in the making of white wine, grape undergoes maceration and fermentation on skins, from which it obtains the pigmenting substances that determine its colour, the anthocyanins, as well as other polyphenols that enrich the wine with aromas and structure, including tannins. A tannic wine is a dry, astringent wine, which is not positive in itself, unless balanced by alcohol, softness and ripeness of the fruit. In this case, it is a plus in the overall balance and in wine tasting experience.

During maceration, which generally lasts for 10-15 days up until 4 weeks, natural or selected yeasts trigger alcoholic fermentation, i.e. the transformation of must sugar into alcohol. During this phase, some compounds form, such as glycerol, which contributes to creating softness and elegance in the palate, and the esters, responsible for wine aromas. Fermentation best happens at a higher temperature, but it is constantly maintained within the range 25-30°C, to prevent it from damaging the yeasts and wine quality. The process generally takes place inside stainless steel, fiberglass or even wooden barrels. Vinification in red includes a further fermentation, called malolactic, which is the transformation of grapes malic acid into lactic acid, resulting in the softening of the hard components of the wine. After a period of storage at lower temperature in order to allow the settling of residuals, the wine usually undergoes a period of ageing which can last a few months but also a few years depending on the final product and the starting raw material. Container material used for ageing has a great influence on the final product and its choice is therefore crucial for quality purposes. Stainless steel or concrete best preserve product characteristics, whereas wood is used for longer ageing, in which wine evolves and enriches its structure.

The best Italian red wines

From north to south, Italy boosts a wide wine variety and it's the envy of the world, with a very rich biodiversity. Each region makes great wines, each with its own characteristics that make it unique in the world, which is why they caught amateurs' and critics' attention and interest.

The most famous Italian wine regions are certainly Piedmont, with its prestigious Barolo, a wine of great value that gives its best in the cru selected in the Burgundian way, which can be of a very high quality. Besides Barolo, there is Barbaresco, among the appellations that were first recognized in Italy. Both made from Nebbiolo grapes. And then we have Boca, Ghemme and Gattinara. And then Tuscany, where Brunello di Montalcino and Chianti Classico represent the Italian tradition, made from Sangiovese grapes, passing through Morellino di Scansano and Nobile di Montepulciano.

Veneto is where majority of wine is produced but there are excellent red wines coming from the Valpolicella area, such as Amarone, Recioto and Valpolicella Ripasso. The main grapes here are the Corvina, Rondinella and Molinara, known for being part of the blend that gives life to these great red wines. Then we have Refosco dal Peduncolo Rosso and the Raboso varieties, from which unique wines are made, or other typical Venetian appellations such as Bagnoli di Sopra, Lison-Pramaggiore, Bardolino and Breganze. Trentino-South Tyrol production of red wines focuses on the local Teroldego, Lagrein and Schiava, particularly resistant to cold climates, but also the most important Marzemino.

Another important Italian wine is certainly the Emilian Lambrusco, although it is mainly famous for its lightness and effervescence, ideal to be paired with cold cuts and typical dishes from Emilia Romagna.

The Sforzato di Valtellina from Lombardy is also worth mentioning, together with Montepulciano from Abruzzo, while in Apulia there are the Primitivo and Negroamaro. Aglianico grapes give life to a robust and intense red wine, Taurasi, while in Basilicata it is the base for an equally structured wine, like Aglianico del Vulture.

Calabria has an increasingly important role and produces strong personality wines, made from the typical Gaglioppo and Magliocco grapes, which find confirmation in appellations such as Cirò and Val di Neto.

Moving on to Italian islands, we have Cannonau and Carignano from Sardinia, Nero d'Avola and Etna Rosso in Sicily, made from Nerello Mascalese and Nerello Cappuccio grapes. And then there are all the wines made from international grapes such as Pinot Noir, Syrah, Merlot, Cabernet Sauvignon and Cabernet Franc, for which Italy is their elected homeland. From these grapes famous Supertuscan Ornellaia, Sassicaia, Solaia and Tignanello are made.

Each wine from a specific territory tells about its story, a bouquet of aromas and flavours outlining a mosaic of wine excellences that make Italy one of the cornerstones of world oenology.