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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
Dense ruby-red in color. Richly aromatic with vibrant notes of dried cherries, red berries, spice and toasted notes. The palate shows a well-knit structure with firm tannins, lively acidity and smooth texture. This classic can be cellared for a few years, or served now with beef ravioli, seared pork loin, wild boar or other roasted game.
"Liverano's 2007 Chianti Classico Riserva is richer, deeper and darker than the straight Chianti. Black cherries, plums, mocha, spices, leather and licorice wrap around the generous, plush finish. Anticipated maturity: 2012-2017."
The Wine Advocate
Livernano is a truly ancient place. It was first inhabited by Etruscans, whose culture reached its high point in Tuscany over 2,500 years ago. The hamlet was later occupied by the Romans who gave it its name. Long after the cessation of Roman rule, Livernano served as a fortified border post during the interminable wars of the two great medieval city states in Tuscany, Siena and...Read More About Livernano
One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this...Read More About Tuscany
Sangiovese (SAHN-gee-oh-VAY-zee) Blood of Jove (literally translated) The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had its ups and downs. For a stint in the 70s and 80s, wines labeled Chianti contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re...Read More About Sangiovese
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