Red

Without exaggerating, we can say that the wine par excellence is the red one. It distinguishes itself from reds and rosés due to the different duration of maceration, i.e. the contact of grape skins with the must: when the maceration lasts more than 48 hours, the whole process is called red vinification.

The shades that can be obtained are many: during the visual analysis, we can highlight four ones, particularly characteristic and easily found on the market: purple red, ruby red, garnet red and brick red.

There is no shade better than others, since each is the consequence of a multiplicity of factors that are independent of quality: the type of grapes, fermentation processes, the maceration duration, the type and duration of refinement and the conservation. Only the oxidation processes negatively affect the color and, beyond a certain limit, can be negative.