Since I started talking about meat, I'll immediately tell you about red wine 🥩

We have a triple Italian novelty right away.
The Chianti on the left has changed its varietal proportions and the wine has sharply gone from "I tried it and don't even want to look at it" to our shelves.

Primitivo is a good, strong player in its segment, aged for 6 months in large oak barrels.

Appassimento is a dried blend of Negroamaro and Primitivo, seems like the current "transitional" weather is perfect for such wine 🍷

You can find everything at the vinified VkusVills ✅