red wines

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  1. BURSÔN - ETICHETTA NERA (RAVENNA ROSSO I.G.T.) - 2009

    BURSÔN - ETICHETTA NERA (RAVENNA ROSSO I.G.T.) - 2009

    With the Longanesi grape, an autochthonous vine species of the Ravenna plain, the Tenuta Uccellina produces this particularly prized wine. Garnet red of fine consistency. Persistent bouquet that recalls red fruit in alcohol: black cherries and sour cherries, blending well with vanilla and the chocolate of the wood. Taste: fine body, enveloping though somewhat rough due to being rich in tannin. Drink with substantial dishes and game. Ages very well. Serve at 20-22°C.

    Grape variety : longanesi.
    Vineyard: della Casa Vecchia.
    Exposure: south-est.
    Type of soil: medium consistency.
    Vine training: casarsa.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    N. plants per hectare: 3000.
    Harvesting method: manual, late September.
    Vinification: stalk stripper. Fermentation in temperature-controlled recipients for at least 10 days with frequent repassing of the must over the grape dregs
    Ageing: 24 months of maturation in special tonneaux in three types of wood.

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  2. BURSÔN - ETICHETTA NERA COUVÉE (RAVENNA ROSSO I.G.T.) - 2008

    BURSÔN - ETICHETTA NERA COUVÉE (RAVENNA ROSSO I.G.T.) - 2008

    BURSÔN - BLACK LABEL (RED RAVENNA I.G.T.)

    With the Longanesi grape, an autochthonous vine species of the Ravenna plain, the Tenuta Uccellina produces this particularly prized wine. Garnet red of fine consistency. Persistent bouquet that recalls red fruit in alcohol: black cherries and sour cherries, blending well with vanilla and the chocolate of the wood. Taste: fine body, enveloping though somewhat rough due to being rich in tannin. Drink with substantial dishes and game. Ages very well. Serve at 20-22°C.

    Grape variety : longanesi.
    Vineyard: della Casa Vecchia.
    Exposure: south-est.
    Type of soil: medium consistency.
    Vine training: casarsa.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    N. plants per hectare: 3000.
    Harvesting method: manual, late September.
    Vinification: stalk stripper. Fermentation in temperature-controlled recipients for at least 10 days with frequent repassing of the must over the grape dregs
    Ageing: 60 months of maturation in special tonneaux in three types of wood.

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    €0.00
  3. CLIVO DEL RE (SANGIOVESE DI ROMAGNA SUPERIORE D.O.C.) - 2013

    CLIVO DEL RE (SANGIOVESE DI ROMAGNA SUPERIORE D.O.C.) - 2013

    Intense ruby red. Characteristic persistent bouquet. Dry, harmonious taste with the slightly bitter aftertaste typical of the vine species. Serve at 18-20 °C.C

    Grape variety: sangiovese.
    Vineyard: del Monte.
    Exposure: south-est.
    Type of soil: medium consistency.
    Vine training: cordon spur pruning.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    N. plants per hectare: 3300.
    Harvesting method: manual.
    Crushing: stripping of stalks and pressing with at least 6 days in the fermentation container.
    Fermentation: with selected yeasts and repassing of the must over the grape dregs carried out six times a day.
    Ageing: Sangiovese superiore remains only 6 months in French Allier barriques in order to preserve its special olfactory sensations of wild fruit, violets, etc.


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    €0.00
  4. GHINEO (SANGIOVESE DI ROMAGNA SUPERIORE D.O.C. RISERVA) - 2012

    GHINEO (SANGIOVESE DI ROMAGNA SUPERIORE D.O.C. RISERVA) - 2012

    Obtained from selected Sangiovese grapes with a yield of around 50/60 quintals per hectare in order to produce a particularly concentrated wine, thanks also to thinning out the bunches. Garnet red. Intense, persistent bouquet with hints of vanilla. On the palate it is strong, dry and with notable tannins that make it age well. Drink with roasts and game. Serve at 20-22°C.

    Grape variety: sangiovese.
    Vineyard: del Monte.
    Exposure: south-est.
    Type of soil: medium consistency.
    Vine training: cordon spur pruning.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    N. plants per hectare: 3300.
    Harvesting method: manual.
    Crushing: stripping of stalks and pressing with at least 10 days in the fermentation container.
    Fermentation: with selected yeasts and repassing of the must over the grape dregs carried out six times a day.
    Ageing: for about 24 months in barriques.


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    €0.00
  5. REGIO (VINO PASSITO DA UVE STRAMATURE) - 2008

    REGIO (VINO PASSITO DA UVE STRAMATURE) - 2008

    Concentrated ruby red with garnet highlights. Bouquet: perfume of small red fruits, cherry and marasca cherry in alcohol. Sweet taste with good structure and persistence. A wine for “meditation” or to be drunk with desserts and chocolate. Serve at 18-20°C.

    Grape variety: pinot nero.
    Vineyard: della discesa.
    Exposure: south-west.
    Type of soil: medium consistency clavey.
    Vine training: cordon spur pruning.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    N. plants per hectare: 3300.
    Harvesting method: manual in boxes, single layer.
    Vinificarion: this wine is obtained by drying the grapes for about 60 days. The grapes, with the stalks stripped, are then crushed. First Fermentation in the steel fermentation recipient, then racking and final fermentation in barriques.
    Ageing: in barriques for at least 18 months.

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    €0.00
  6. SAMORE (SANGIOVESE DI ROMAGNA SUPERIORE D.O.C.) - 2014

    SAMORE (SANGIOVESE DI ROMAGNA SUPERIORE D.O.C.) - 2014

    Wine obtained from the vine species of the same name in accordance with the estate’s traditions.Aged in oak casks. Ruby red with violet nuances. Characteristic bouquet with a pleasant hint of violets. Dry, keen taste. Particularly suitable with roasts, game and red meat. Ages well. Serve at 18-20°C.



    Grape variety
    : sangiovese.
    Vineyard: del monte.
    Exposure: sud-est.
    Type of soil: medium consistency.
    Vine training: cordon spur pruning.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    N. plants per hectare: 3300.
    Harvesting method: manual.
    Crushing: stripping of stalks and pressing with at least 8 days in the fermentation container.
    Fermentation: with selected yeasts and repassing of the must over the grape dregs carried out six times a day.
    Ageing: in steel recipients for 6 months.

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    €0.00
  7. RUCHETTO DELL'UCCELLINA - RAVENNA ROSSO I.G.T. - 2013

    RUCHETTO DELL'UCCELLINA - RAVENNA ROSSO I.G.T. - 2013

    Obtained by red wine vinification of the pinot noir grape, fairly rare in Romagna and generally used, in other areas, to obtain prestige spumante wines. The choice of maturation in barriques gives this wine perfumes of wood and vanilla which blend with the special perfumes of blackcurrant present in the grapes themselves. Ruby red. Complex bouquet of fruit (blackberries and blackcurrants), vanilla and dried plums. Warm, dry taste with considerable palate-nose persistence. Drink with roasts, game and matured cheeses. Serve at 20-22°C.

    Grape variety: pinot nero.
    Vineyard: della Piana.
    Exposure: south-est.
    Type of soil: medium consistency.
    Vine training: GDCpettinato.
    Strategies of defence: integrated method fully respectful of mankind and the environment..
    N. plants per hectare: 3000.
    Harvesting method: manual.
    Crushing: stripping of stalks and pressing with at least 8 days in the fermentation container with frequent repassing of the must over the grape dregs.
    Fermentation: with selected yeasts and repassing of the must over the grape dregs carried out six times a day.
    Ageing: in barriques for 10/12 months.

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    €0.00
  8. BURSÔN - BLU LABEL (RED RAVENNA I.G.T.) - 2013

    BURSÔN - BLU LABEL (RED RAVENNA I.G.T.) - 2013

    BURSÔN - BLU LABEL (RED RAVENNA I.G.T.)

    With the Longanesi grape, an autochthonous vine species of the Ravenna plain, the Tenuta Uccellina produces this particularly prized wine. Garnet red of fine consistency. Persistent bouquet that recalls red fruit in alcohol: black cherries and sour cherries. Taste: fine body, enveloping though somewhat rough due to being rich in tannin. Drink with substantial dishes and game. Serve at 18-20 °C.

    Grape variety: longanesi.
    Vineyard: della casa vecchia.
    Exposure: south-est.
    Type of soil: medium consistency.
    Vine training: casarsa.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    N. plants per hectare: 3000.
    Harvesting method: manual, late September.
    Crushing: stalk stripper.
    Fermentation: in temperature-controlled recipients for at least 10 days with frequent repassing of the must over the grape dregs.
    Ageing: 6 months of steel.


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    €7.00

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