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Red Wines

All types of red wine that you can buy on Uritalianwines have been selected with care and passion in order to offer you a wide range of high quality products  with the best quality/price ratioFind out our offers of red wines from the best Italian wineries, buy online wines tasted and appreciated all over the world, but also wines of little and medium winery that will surprise you for their great quality.

The best italian red wines

Red wines are today produced in all Italian regions, including: Tuscany ,Veneto and Piedmont known and appreciated worldwide for their great red wines. Each zone is characterized by the production of products with different designations such as Brunello di MontalcinoChiantiAmaroneBarolo, just to name a few.  

 

 

The red wine making process

Red wine is made from the fermentation of red grapes. During the maceration, the contact of must with the skins, makes migrate the substances of the skins and seeds into the liquid and thus gives to the product appropriate color and  distinctive flavor. The maceration can take more or less time, with a short maceration (5/6 days) we will have young wines rich in color, because anthocyanins are transferred to the must in the early days, with a long maceration (20 gays) we will obtain important  wines for a long aging. The long maceration is intriguing because it is not enough making an analytic analysis, but the taste of specialists is indispensable and this is the charm: the man is in perfect  concordance  with the wine.

 

The main stages of the vinification of red wines are:


  • Removal of grape stalks;
  • Crushing of the grapes;
  • Alcoholic fermentation for having contact between  must and marc; at a temperature of 25-28°C for approx. 5-8 days for the wines to be drunk young, 15-20 days for those suitable for aging;
  • Submerged fermentation and reassembly to avoid stratification at the top of the marc;
  • Decanting of wine to separate the wine from the lees  (dead cells,  coagulated substances, precipitated salts) and from the pomace (skins and seeds);
  • Malolactic fermentation which converts malic acid into lactic acid  to determinate a more soft taste;
  • Refinement can be short (a few months) or long (several years) depending on the product that you want to get. The container in which occurs the aging, affects the final result. Stainless steel tanks are  used for short aging  to  maintains the characteristics of the wine. Cement tanks : are used for  a short - long aging. The cement  respects the characteristics of the product, has a good thermal insulation and absolute absence of  electrostatic current. Wooden barrels  are used for long aging , where the product requires an evolution and a  great final structure. The porosity of the wood ensures oxygenation and initiates a series of reactions that lead anthocyanins to bind with tannins, making the wine softer with more intense color;
  • Bottling takes place at the end of aging , the minimum duration is determined by the disciplinary regulations of the DOC , for some wines there is a further refinement in the bottle, in the absence of oxygen. During this phase, the temperature, the type of cap and an exposure to light are decisive for the formation of a pleasing bouquet;

 

The product , once poured into the glass, is characterized by many shades of red, depending on the characteristics of the grapes, from the method of refinement and  from the area where the vine was cultivated.