Red wines

Red wine gets its characteristic color due to so-called "red winemaking". It is precisely this that by keeping the must in contact with the red berry skins during fermentation, allows the extraction of pigments such as anthocyanins, which by binding with other molecules contained in the skin and in the seeds, guarantee the maintenance of their characteristic color over time.

Red wines are therefore characterized by much more body and astringency (tannins) than white wines. When tasted they often have spicy notes of red fruit and hints of vanilla leather chocolate.

They are generally served at temperatures ranging from 14° to 20°C. Because of the characteristics listed above, this type of wine goes well with red meat, game, first courses with intense sauces and cheese, or simply accompanying a moment of relaxing reflection.


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