Red wines

How red wine is produced: Red wine making

The production of red wine is a process refined and revisited over time, during the course of hundreds of years of trial and error.

Red wine is obtained thanks to the use of only red berried grapes, through the production process defined as red vinification.

Let's start from the beginning. The initial phase for the production of red wine consists in the harvest. The period in which to carry out the harvest (grape harvest), it is very important because according to the chosen period, the grapes have different characteristics in relation to the concentration of sugars and acidity; the longer the harvest is delayed, the more the sugar concentration in the grapes increases, while their acidity decreases.

In general, we can say that red wines have a lower acidity than white wines or bubbles. In fact, the red berried grapes are harvested in the phase of complete ripeness or even later.

Subsequently, the harvested clusters are diraspati, that is, the seeds are removed from the grapes and only at this point are they pressed (softly) and left to macerate together with the pulp, the pips and the skins in containers for fermentation, with the addition of small quantities of sulfur dioxide, which prevents bacteriological contamination. It is worth noting that some producers also let the stalks macerate along with everything else, stating that this helps to provide structure to the wine.

The Red, as well as the robustness of the wine are given by maceration as the pigment and tannins are brought by the substances present in the skin and in the seeds. The first maceration and fermentation last between 1 and 3 weeks. However, there is no "absolute" method for these steps. In fact, some wineries prefer to carry out a short maceration and fermentation, while others prefer to make it longer. Other wineries, on the other hand, prefer to push the must cap downwards at least 2 or 3 times a day in order to extract the tannins in a more delicate way.

The fermentation temperature varies between 23 ° C and 28 ° C. Once the fermentation is completed, the racking is carried out to extract the wine and subsequently, the solid parts of the must are pressed (squeezed) further to recover up to the last drop of the wine left inside them.

At this point, everything is aged in barrels or steel containers. Another important operation is also carried out: the malolactic fermentation, which consists in the transformation of malic acid into lactic to soften the wine. It is also necessary to pasteurize and filter the wine to eliminate all residues and bacteria that could affect it.

At this point the wine is ready for bottling and subsequent sale, or aging.

Carbonic maceration

Another technique to carry out maceration consists in arranging the whole bunches and not de-stemmed for a time between a few hours and a few days in a hermetically sealed container saturated with carbon dioxide. Thanks to the lack of oxygen, there is an intracellular fermentation. In fact, the cell will be forced to change its metabolism and to "breathe" malic acid, which will be considerably reduced compared to traditional winemaking. At the same time, however, the glycerin concentration will be higher.

This method allows a complete extraction of all the elements of the peel and the grape seeds, thus producing new ones with more decisive tastes and aromas, but at the same time softer, without resorting to aging.

According to the Italian laws, all the novelli must be produced with this method for at least 30%, while France obliges the processing with 100% carbonic maceration.

What Are The Best Italian Red Wines?

Most of the best Italian red wines they are mainly produced from two red grape varieties: the Nebbiolo and the Sangiovese.

Nebbiolo is a most famous and important grape variety in Piedmont, cultivated above all in the Langhe and Roero, where thanks to special climatic conditions, it gives life to some of the most loved red wines such as Barolo and the Barbaresco.

The Sangiovese grape, on the other hand, is widespread in Romagna, Tuscany and in much of Central Italy. It is a very widespread and important grape variety as it gives life to important wines such as Brunello di Montalcino, the Chianti Classico, the Morellino di Scansano, the Nobile di Montepulciano and obviously, the Sangiovese di Romagna.

It is also necessary to mention another of the most popular grape varieties in Italy: the Barbera, which gives rise to different types and denominations.

Impossible not to mention among the best Italian wines also the Venetian red wines produced in the Valpolicella area, where excellent wines are obtained including Valpolicella, the Recioto and obviously theAmarone.

As regards Trentino Alto Adige, on the other hand, two main varieties are produced: Teroldego and Lagrein.

In the Marche and Abruzzo the most widespread grape is Montepulciano, which is the most widespread red grape variety and capable of giving life to excellent rich and expressive red wines.

In Puglia two vines dominate: the Primitive and the Negroamaro.

Even the islands, Sicily and Sardinia, produce excellent red wines, including Nero d'Avola, the symbolic vine of Sicily and Cannonau, the symbol of Sardinia. It is necessary to mention that on the slopes of the Etna Volcano, more and more winemakers are cultivating the Nerello Mascalese vine, from which the iconic Etna Rosso and Etna Bianco are born.

In Italy, not only native vines are grown, but also international vines, which have found favorable conditions, including the Pinot Noir, Syrah, Merlot, Cabernet Franc, Cabernet Sauvignon.

The Italian wine heritage is vast and these listed above are just some of the best vines that the Italian territory offers us. In fact, Italy boasts hundreds of indigenous red grape varieties, each with its own characteristics and the ability to express the peculiarities of the territory of origin.

Bottle of Italy offers a wide selection of red wines, from the most refined, full-bodied and expensive wines, to table wines, which are cheaper, but highly respectable in terms of organoleptic complexity and the ability to surprise.