JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser.
Items 1-15 of 49
Fruit for this organic Garnacha-dominant blend from Priorat comes from six different old vine sites in the village of Gratallops.
Georgia's rarest and most precious wine, made from the grapes that only grow in Georgia's Racha-Lechkhumi region. It has a very handsome appearance with a lustrous ruby-red colour and a bouquet of raspberry, blueberry and forest berries tones. A very delicious naturally semi-sweet red wine, best enjoyed with different desserts and fruit.
When sight is deceived, curiosity awakens. Masterly crafted, unexpectedly refreshing, Apothic Sparkling Red is a limited edition wine with a hint of mischief.
Whether you love sun-kissed strawberries, perfectly-ripe peaches, blueberries, or sweet summer apples, Barefoot Fruit Moscato takes your fruity faves to the next level.
Red semi-sweet Wine, made from Ojaleshi grape variety harvested in Samegrelo, western Georgia. Wine is full bodied, characterized by deep cherry color and harmonious taste of summer fruits and berries. Food pairing: poultry dishes, cold dishes and desserts.
Dry red wine made from Otskhanuri Sapere grape variety, appellation- Imereti Otskhanuri Sapere is a very common Imereti vine variety. It gives the table quality red wine. It is also used to make other red and white wines by fermenting their juice otskhane sapere on chacha.
Sangria is traditionally a social red wine.
This smooth red wine is well balanced, light to medium-bodied and has flavors of bright red fruits and fresh floral notes with a nice crisp finish.
From Nerello Mascalese grapes, harvested in the first ten days of October, Cuordilava is born, with a ruby red color, which presents a bouquet of small red fruits accompanied by spicy notes that blend with typical hints of undergrowth.
Beloved by mixologists, Dubonnet Rouge is a staple at any high-class cocktail bar. It traces its roots all the way back to 1846, when Parisian chemist and wine merchant Joseph Dubonnet developed it in order to please the palates of French soldiers battling malaria.
