Winemaking techniques: Traditional red winemaking – Discover the Best Wines

Traditional red winemaking is a classic technique used for the production of structured, complex red wines. This method is based on prolonged contact between must and skins during alcoholic fermentation, allowing the extraction of colour, tannins and aromatic compounds from the grapes. It is a technique deeply rooted in winemaking tradition and adaptable to a wide range of grape varieties, from native varieties to the best-known international ones.

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Characteristics of Traditional Red Winemaking

Colour

• Reds: Intense ruby red, with purple shades in the young wines and garnet in the aged ones.

Aromas

• Fruity: Notes of cherry, blackberry, plum and berries.
• Spicy: Hints of black pepper, cinnamon, cloves and cocoa.
• Developing: In the aged wines, aromas of leather, tobacco, vanilla and dried fruit emerge.

Palate

• Structured and enveloping: Thanks to the extraction of tannins during maceration.
• Harmonious and persistent: With a balance between freshness, alcohol and body.

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Stages of the Process

1. Harvest and Grape Selection

The grapes are picked by hand or mechanically and carefully selected to guarantee the quality of the must.

2. Destemming and Crushing

The grapes are destemmed to separate the stems and then crushed to release the juice.

3. Alcoholic fermentation

The must ferments together with the skins in stainless steel, concrete or wooden tanks, at controlled temperatures (25-30°C), encouraging the extraction of colour and tannins.

4. Maceration

During fermentation, the must is left in contact with the skins for a period that can range from 7 to 20 days or more, depending on the style desired.

5. Draining Off

At the end of maceration, the wine is separated from the skins and transferred for ageing.

6. Ageing

The wine can be aged in stainless steel, wood or concrete, depending on the style and the longevity desired.

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Advantages of Traditional Red Winemaking

1. Rich Extract: It makes it possible to obtain structured, complex wines thanks to the extraction of tannins and aromatic compounds.
2. Longevity: Ideal for wines made for ageing, able to evolve over time.
3. Expression of the Terroir: Best reflects the character of the terroir and of the grape variety.

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Ideal Grape Varieties for Traditional Red Winemaking

Native Grape Varieties

• Sangiovese: For elegant, long-lived wines, typical of Tuscany.
• Nebbiolo: Ideal for complex, structured wines such as Barolo and Barbaresco.
• Nero d’Avola: Rich in fruity and spicy aromas, a symbol of Sicily.

International Grape Varieties

• Cabernet Sauvignon: For intense, tannic wines, suited to ageing.
• Merlot: For soft, round wines, with velvety tannins.
• Syrah: Spicy and full-bodied, with notes of black pepper and dark fruit.

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Food Pairings

Young Red Wines

• First Courses: Pasta with ragù, traditional lasagne.
• White Meat: Chicken alla cacciatora, roast turkey.

Structured Red Wines

• Red Meat: Braises, roasts, roast lamb.
• Aged Cheeses: Pecorino, Parmigiano Reggiano, piquant Gorgonzola.

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Why Choose Traditional Red Winemaking?

Traditional red winemaking is a technique that combines authenticity and complexity, ideal for anyone looking for rich, structured wines able to tell the story of the terroir and the variety. Perfect to accompany important dishes, it is the quintessence of winemaking tradition.