Dinner-Ready Reds

Very low quantity in stock.Dark, ruby red , ripe blackberries, wild cherries and chocolate on the nose; a powerful beginning on the palate, with increasing tannins, prominent fruit and a long, lingering finish, pairs perfectly with red meats, game and piquant cheeses.

 Aged in barrels for 18 months. After bottling, the wine ages in the bottle for 8 months.Valpolicella Ripasso takes its name from the particular method used to produce this wine. In February, the wine obtained from the grapes harvested in October is left to re-ferment with the skins of the grapes used for Amarone and Recioto production. With this second fermentation, the body, color, and alcoholic content of the wine is increased. Food Coupling: It pairs up well with all types of meat, both grilled and braised, and with aged cheeses. Grapes: 70% Corvina Veronese, 20% Corvinone, 10% Rondinella

Very low stock. Hand picked selected grapes;matured in new oak barrel for 24+ months. Features a brick-red colour with orange highlights. On the nose it releases aromas of coffee, tobacco, vanilla and red berries, accompanied by violets and roses. On the palate it is imperious, powerful, elegant, smooth and mouth-filling.  100% Organic Nebbiolo grape. Please use decanter or open at least in an hour before consume.

Outstanding structure, very round and full in all its facets. Very smooth and encircling structure, with hints of red fruits and blackberry jam.              Aging in oak barrel for 16-18 months and rest in cellar additional 8 months after bottling. Produced in Vezza d'Alba Grape: 100% Barbera 

Deep garnet red color. The nose expresses a complexity of aromas including violets and roses, with spicy hints of leather, licorice and tobacco. The taste is full and intense with great tannin structure that gives it longevity. Grapes: 100% Nebbiolo Food-Wine Pairing: This Nebbiolo best accompanies rich sauces, stews, roasts and hard mature cheese.

A classic Pommard Premier Cru with depth, muscle, and polish. Deep dark ruby that trends to garnet with age. Aromas of blackberry, blackcurrant, gooseberry, cherry pit, and ripe plum. With time it develops notes of leather, chocolate, and pepper. The palate is full and mouthfilling with firm but refined tannins, a solid core of fruit, and a long savory finish. Built to age 15 to 20 years. Vineyard and Vinification• Appellation: Pommard Premier Cru, Côte de Beaune• Grape: 100% Pinot Noir• Vintage: 2020• Fermentation: Open vats with cap punching and pump overs, about 15 days on skins• Aging: French oak with about 30% new barrels, minimum 12 months• Serving temperature: 14 to 16 °C• Cellaring potential: 15 to 20 years Tasting ProfileRich dark fruit, hints of wild game and spice, firm structure, and chewy yet polished tannins. Concentrated and persistent. Food PairingsFurred or feathered game, thick cut beefsteak, lamb, or braised poultry. Excellent with characterful cheeses such as Époisses, Langres, Soumaintrain, and Comté. Site and SoilsBetween Beaune and Volnay on the Côte de Beaune. Lower slopes are ancient alluvium. Mid slope clay limestone with rock fragments gives power and structure. Quick TakeTextbook Pommard Premier Cru. Powerful fruit, firm tannin, and real aging capability with the finesse to match rich dishes.

Intense red with purple nuances, great ripe fruit potential with floral notes and well-balanced palate. 'Spanish Cabernet".  Young carbonic maceration red made from 95% Tempranillo and 5% Viura varieties from famous Rioja Alavesa Spain 🇪🇸. 

All 6 vintages of the Sofia Brunello Di Montalcino 20142015 - Best Brunello vintage of the last 50 years!2016201720182019 Deep ruby red colour. Intense bouquet and persistent nose of ripe red fruit with cherry prevalence and notes of chocolate. Crisp and harmonious, with a spicy, mineral end and cherry aftertaste. Grapes: 100% Sangiovese from Cantina di Montalcino. Late (middle of October) accurate  harvest of the grapes that must be healthy and ripe.         Production Area: the hilly areas of the municipality of Montalcino (Siena). Vinification: Pressed by natural gravity, long maceration of the peels for 15-20 days, to increase the structure and the power of Sangiovese and extract tannins and colour. To be able to tame the polyphenols present a careful processing with delicate repassing. Aging in Slavonian oak barrels for 36 months (24 months in barrique and 12 months in large oak barrels) and and another 12 months(min) in bottles.

Bundle of three red Burgundy wines from the Beaune appellation. The perfect starter for red Burgundy. The wines from left to right: Hautes-Côtes de Beaune Rouge 2021 from Domaine Joillot Beaune "les Mariages"  2022 from Domaine Besancenot Beaune Rouge 2022 from Claude Leblanc 100% Pinot Noir

Elegant, mineral Santenay from the Beauregard premier cru. Bright ruby with aromas of red cherry, wild strawberry, and raspberry, layered with violet, almond, and a stony, earthy note. The palate is medium to full in body with fine chalky tannins, lively acidity, and a long, savory finish. Delicious now and built to age 5 to 10 years. Vineyard and Vinification• Appellation: Santenay 1er Cru, Beauregard• Grape: 100% Pinot Noir• Vintage: 2022• Style: Gentle extraction to preserve fruit and lift• Élevage: Aged in French oak with a light touch of new wood• Serving temperature: 14 to 16 °C Tasting ProfileCherry, strawberry, and red currant with hints of violet, almond, and spice. Fresh, mineral backbone, silky texture, and a persistent finish. Food PairingsRoast chicken or duck, pork with herbs, mushroom dishes, grilled salmon, and semi-soft cheeses like Tomme or Morbier. Quick TakeClassic Santenay 1er Cru that combines red-fruit charm and limestone freshness with graceful structure.

A classic Nuits-Saint-Georges built for the cellar. Deep ruby color with aromas of red cherry, blackberry, spice, and licorice. The palate is firm and finely structured with dark fruit at the core, lively acidity, and chewy but polished tannins. Give it a few years to reveal its full depth. Vineyard and Vinification• Appellation: Nuits-Saint-Georges• Grape: 100% Pinot Noir• Vintage: 2020• Fermentation: Open vats with cap punching and pump overs, about 15 days on skins• Aging: French oak barrels with about 30% new wood• Alcohol: 13%• Serving temperature: 14 to 16 °C• Cellaring: 5 to 10 years Tasting ProfileRed and black fruits, baking spice, and licorice with a subtle earthy note. Solid structure and a long, savory finish. Food PairingsBeef braised in red wine, roast poultry, duck, mushroom dishes, and mature cheeses. Site and SoilsFrom the slopes around the town of Nuits-Saint-Georges and neighboring Prémeaux-Prissey. East and south-east exposures on silt and gravel over marl-limestone, with deeper soils in the south and rock closer to the surface up-slope. Quick TakeTextbook NSG. Dark-fruited, spicy, and structured with real aging potential.

Silky, perfumed Volnay from the famed premier cru “Les Santenots,” a site in Meursault that is classified as Volnay for red wines. The nose shows red cherry, raspberry, and wild strawberry with hints of rose, sweet spice, and subtle earth. The palate is supple and graceful with a fine chalky line, seamless acidity, and a long, elegant finish. Vineyard and Vinification• Appellation: Volnay 1er Cru, “Les Santenots”• Grape: 100% Pinot Noir• Vintage: 2021• Farming and style: Minimal intervention to preserve purity and finesse• Fermentation: Traditional, gentle extraction• Élevage: French oak with a light touch of new wood• Serving temperature: 14 to 16 °C• Cellaring: Now through 2032 Tasting ProfileRed berries, rose petal, and fine spice. Silky texture, polished tannins, fresh acidity, and a precise mineral finish. Food PairingsRoast chicken with herbs, duck breast, veal in jus, mushroom dishes, and soft cheeses. Quick TakeA benchmark Santenots that marries Volnay charm with Meursault limestone drive. Perfumed, poised, and beautifully textured.

 Grapes variety : Corvina, Corvinone, Rondinella, Molinara and other grapes in small quantities.  Vinification: wine obtained with rigorously selected grapes which, after a period of 3-4 months of drying and over-ripening in the fruit cellar, are pressed and fermented at low temperatures. The refinement takes place in steel tanks for 6 months and subsequently in oak barrels for up to 36 months.. intense red color tending towards garnet, with strong aromas of berries, cherries and black cherries in alcohol. On the palate it recalls persistent flavors of plums, bitter almonds, licorice and various spices; extremely elegant full-body and long finish.  Food coupling: suitable with robust meat and game dishes, as well as mature and spicy cheeses. Serve at 18-20°C.

Variety : 100% Nebbiolo, in a unique bottle - "Facsimile Di Champagnotta NAPOLEONICA".        The classical dry red wine comes from the Barbaresco DOC in Northern Italy, the important wine region of Piedmont. The Bersano winery was founded in the end of the 19th century in Nizza Monferrato. Bersano has today over 230 hectars in the best Cru areas in Barolo and Langhe, making the largest private wine grower company in Piedmont. The premium wines are from the Conti di Cremosina vineyards. With the 1981 Barbaresco Riserva Bersano Cremosina Nizza Monferrato, comes a personal present meant for a person who is very special to you.                     The wine matures in oak for 24 months then is left to age in the bottle until being sold. Food: Pairs with red meats, cheeses and it excellent as a meditation wine. organic, Piemonte . only 2 bottles in stock

Chianti Riserva, Lei Chardonnay, and Pirosmani (Georgian, easy-drinking summer red wine)

 NEW ARRIVAL. Deep ruby red colour. Intense bouquet and persistent nose of ripe red fruit with cherry prevalence and notes of chocolate. Crisp and harmonious, with a spicy, mineral end and cherry aftertaste. Grapes: 100% Sangiovese from Cantina di Montalcino. Late (middle of October) accurate  harvest of the grapes that must be healthy and ripe.         Production Area: the hilly areas of the municipality of Montalcino (Siena). Vinification: Pressed by natural gravity, long maceration of the peels for 15-20 days, to increase the structure and the power of Sangiovese and extract tannins and colour. To be able to tame the polyphenols present a careful processing with delicate repassing. Aging in Slavonian oak barrels for 36 months (24 months in barrique and 12 months in large oak barrels) and  1 year in bottles minimum.