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  1. Davide Cadenazzi MCCX / Milleduecentodieci Rosso del Ticino DOC 2013

    Davide Cadenazzi

    The MCCX / Milleduecentodieci Rosso del Ticino D.O.C. 2013 is an assembly of several vines: Cabernet Franc, Carminoir, Gamaret, Merlot.

    The very particular name is the result of a moment of inspiration of the winemaker to express the nobility of the wine he created.

    It is a fine wine with an intense, ethereal scent with hints of red fruit under the spirit. The color is an intense garnet red, the taste is full, velvety and harmonious.

    Recommended with all types of game, grilled meats and aged cheeses.

    I suggest you uncork it at least two hours before to taste it better.

    Switzerland
    Cabernet Franc, Carminoir, Gamaret, Merlot

    Available qty: 1 btl

    CHF 28.50 A bottiglia
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Exclusive Red Wines

The history of red wine is lost in the mists of time, the love of Greeks and Romans was very famous, but many do not know that Tutankhamun already appreciated the intoxicating effect of red wine. The most famous red wines are certainly those from Italy, but without forgetting the tradition and refinement of red wines from Switzerland.

From the Egyptian amphorae to today when you can order red wine online, we have come a long way. This nectar of the gods has passed through exciting events and has inspired prominent personalities in the most important stages of history.

"Wine is nothing but sunlight mixed with the humidity of the vine." Galileo Galilei

"Wine loves me and seduces me only to the point where his and my spirit engage in friendly conversation." Herman Hesse

"When I die, bury me in a vineyard, so that I can give back to the earth all that I have drunk in my life." Francesco Guccini

The wine is loved, venerated, creates serene conviviality, but also joy and freshness.

But how do you make a good red wine?

Essentially it takes a few main steps, to go from vines like Merlot, Nebbiolo, Pinot Noir or Chianti to the drink we all love. You go from harvesting, crushing, fermentation, vinification, racking and ageing, the last step could even take many years for the rarest specimens.

 

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