2015
Cascina Adelaide Barolo del Comune di Serralunga
750ml
$79.99
$59.99
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2011 Amic Emporda D'agon Negre 750ml

2011 Amic Emporda D'agon Negre

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Price: $24.99
Sale Price: $19.99
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Available Vintages:


Varietal: Red Blend
Includes red wines where there is either no predominant variety or the blend is proprietary.

Country: Spain
With more area under vines than any other country, it ranks third in terms of quantity of wine produced. The range of its wines is a reflection of the country's regional climatic diversity ranging from the rich and sumptuous reds of the hot and arid Ribera del Duero to the light, crisp whites of the cool Atlantic region of Galicia and Basque Country. For some of the country's best reds, try the regions of Rioja, Navarra, Ribera del Duero, Priorat, and Murcia. Spain is also responsible for some of the world's finest fortified and dessert wines, the finest of which come from the town Jerez (Sherry), in Andalucía.

Region: Emporda
Emporda is a DO (Denominación de Origen) wine region in Catalonia, in the far north-eastern corner of Spain. It borders the southern French region of Roussillon. Emporda was accorded DO status in 1972, when it was known as Empordà-Costa Brava. The idea behind this name was to tie the region to the popular Costa Brava holiday destination. The DO's shortened title – derived from the ancient Greek name for the zone, Emporiae – came into effect in 2006. Winemaking in Empordadates back to the 6th Century BC. In the Middle Ages, flourishing vineyards tended by monks and nuns from nearby monasteries and abbeys produced wines that became popular and attracted many settlers to the area. But in the late 19th Century, phylloxera dealt a hefty blow, and many of the affected terraced vineyards have never been replanted.

Sub-Region:

Type: Red
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used. Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.