Red wines
Vinoly's red wines: Barolo and Barbaresco from the Langhe, Amarone della Valpolicella, Bolgheri and the Supertuscans, the Grands Crus of Burgundy and the great châteaux of Bordeaux. Bottles chosen for vintage and storage, to drink today or to keep. Each page lists grape, appellation, alcohol, serving temperature and pairings.
Appellations
Which red wines you find on Vinoly
Great age-worthy reds, Italian and French, chosen for vintage and storage. The catalogue holds about ninety labels: a third are Langhe Nebbiolo, a third Burgundy Pinot Noir, the rest Bordeaux, Amarone, Tuscany and a few rarities. All have a page with appellation, grape, vintage, format, alcohol and pairings.
The great families of reds
- **Nebbiolo (Piedmont)**: Barolo and Barbaresco, austere when young and deep after ten or twenty years. Wineries such as Giacomo Conterno, Giuseppe Rinaldi, Vietti, Roberto Voerzio, Gaja and Roagna.
- **Pinot Noir (Burgundy)**: the Grands Crus of the Côte de Nuits, from Gevrey-Chambertin to Vosne-Romanée, with Domaine Ponsot, Domaine de la Romanée-Conti, Méo-Camuzet, Trapet. Elegance, perfume, fine tannin.
- **Cabernet and Merlot (Bordeaux)**: Latour, Lafite, Mouton, Margaux on the left bank; Pétrus, Cheval Blanc, Ausone on the right. Structure and half a century of life.
- **Corvina (Valpolicella)**: Amarone from Quintarelli and Dal Forno, powerful and velvety.
- **Tuscany**: Sassicaia and the Bordeaux blends of Bolgheri, the Sangiovese of Brunello and Chianti.
When to drink a great red
An age-worthy red has a long window, not a single right day. As a rule: Barolo and Bordeaux from ten to twenty-five years after harvest, Burgundy from seven to twenty, Amarone from five to twenty. Pages state the vintage and, for older bottles, the fill level.
How to serve it
Between 16 and 18 °C: cooler for Pinot Noir, warmer for mature Barolo, Amarone and Bordeaux. Young bottles improve with an hour in the decanter; old ones should stand upright for a day and be decanted gently, only to separate the sediment. Wide glass.
What to pair it with
Braises and game for Barolo and Barbaresco; pigeon and mushrooms for Burgundy; lamb and rib steak for Bordeaux; aged cheeses, or nothing at all, for Amarone. Each page lists specific pairings.
How we store the bottles
Every seller declares its storage conditions and Vinoly verifies them on entry. Bottles travel in rigid packaging with insured shipping: damage in transit is refunded or replaced.