The Arele is named for the traditional wooden trays that were used to partially dry grapes selected to make appassimento wines. It's a blend of Corvina, Rondinella, Merlot and Oseleta, the latter being an ancient, rare and once almost-extinct variety. This is focused and spicy, with fresh red fruit, dark fruit and dried herbs. Long and poised, it's ideal for grilled meats and vegetables.
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