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NONNO MARIO + Quick Shop
NONNO MARIO from $19.99
NONNO MARIO

NONNO MARIO

$19.99

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“Mario is as much a part of my village of Treviso as the cobbled via and vine-covered hills
– and he is ‘old-school’ Italian to the heart. His passions echo those of his father,
and his father before him… family is everything.
You see it in the glint of his eye when his grandchildren – my children – yell ‘Nonno’
and run into his open his arms. And just like Mario, his favourite wine
is unique to this region, charmingly intense, and utterly unforgettable…
so really, I had no choice but to name this wine for him. Nonno Mario.”
John Kirwan

 

CARMENÉRE PIAVE DOC
From the Bordeaux variety this is a red wine with a good body and unmistakable character. When young the bouquet is typically grassy, a sensation which weakens as the wine ages.
TECHNICAL INFORMATION
Town of production: Campo di Pietra
Variety: Carmenére
Training system: Guyot
Harvest period: Late September, early October 
Yield per hectare: 8,000 kg
Fermentation: Open-top fermentation with 10 days of maceration 
Aging: In stainless steel vats for 8 months
Alcohol content: 13% Vol.
Total acidity: 5.5 g/l
Colour: Ruby red with violet highlights
Bouquet: Hints of violet, blackberry and rocket
Flavour: Fresh, dry and pleasantly acidic
Serving temperature: 16-18 °C
Food matches: Red meat
Bottled by: AZIENDA AGRICOLA CASA ROMA S.S., San Polo di Piave, Treviso - Italia 

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CICCIO + Quick Shop
CICCIO from $26.99
CICCIO

CICCIO

$26.99

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“In rugby, the big boys up front get called ‘the fatties’ – Ciccio, in Italian.
One of my greatest friends is a former front rower for Italy.
And he’ll tell you it isn’t just size or skill that wins a test – it’s passion.
He’s strong, he’s big… but his heart’s even bigger.
So of course, I named this bold, full-bodied red Ciccio
for the most passionate ‘fatty’ of them all…”
                                                                                             John Kirwan
MERLOT VENEZIA DOC

Red wine with an intense, winey and grassy bouquet. The flavor is dry, robust and harmonious.
This wine is excellent with meat-based first and second courses as well as with hard cheeses.

TECHNICAL INFORMATION
Town of production: San Polo di Piave
Variety: Merlot
Training system: Guyot
Harvest period: 10 October
Yield per hectare: 8,500 Kg
Fermentation: In stainless steel vats with 20 days maceration on the marc
Aging: In stainless steel vats for 18 months, in the bottle for 3 months
Alcohol content: 12,5% Vol.
Total acidity: 5 g/l
Colour: Ruby red
Bouquet: Suggestions of forest fruits
Flavour: Light and harmonious
Serving temperature: 16-18°C
Food matches: Red meat or game meat
Bottled by: AZIENDA AGRICOLA CASA ROMA S.S., San Polo di Piave, Treviso - Italia

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VALPOLICELLA SUPERIORE CASE VECIE + Quick Shop
VALPOLICELLA SUPERIORE CASE VECIE $29.99
VALPOLICELLA SUPERIORE CASE VECIE

VALPOLICELLA SUPERIORE CASE VECIE

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VALPOLICELLA SUPERIORE 
CASE VECIE
DOC

“Located in Grezzana, north of Verona, at an altitude of 450 metres above sea level, lies the Case Vecie (Old Houses) vineyard. Abandoned for a long time, it was entirely replanted in 1994. Taking advantage of climate change, our friends at Brigaldara
winery decided to buy the property and plant Corvinone and Corvina to make this amazing Valpolicella. Here, the ripening of the grapes is subject to important thermal inversions between day and night that give the wine a particular spiciness to the
nose and a unique complexity.”

Grape Varieties: Corvina 55%, Corvinone 25%, Rondinella 20%
Vineyard: Grezzana - Case Vecie (450 mt/slm, esposizione sud-est)
Training system: Guyot
Vineyard area: 9.70 ha – 4000 plants/ha
Year vineyards planted: since 1994
Annual production: 25.000 bottles
Harvest period: grapes are harvested during the second half of October
Wine Making:The grapes are selected in the vineyard and placed in 200kg-crates. The wine is left in contact with the grape skins during fermentation. It is pumped over twice a day with a delestage half way through fermentation. During the whole process, temperature is kept between ca. 22°-24° to preserve the fresh and delicate aromas.
Ageing: 1 year in 25 hL Slavonian oak barrels
Alc. content: 13.5%
Tasting notes: Brilliant ruby with hints of cherry, balsamic notes of vanilla and spices. Soft taste and good structure. 

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RECIOTO + Quick Shop
RECIOTO $39.99
RECIOTO

RECIOTO

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"You are holding a treasure of the ages, the Queen of dessert wines, a rare gem of exquisite, crushed velvet texture and a palate brimming with vivid, seductive black fruit and chocolate notes. One sip will tell you why, for centuries, Recioto represented the pinnacle of every Valpolicella winemaker’s range – until one fateful day in 1936 when it was discovered that splendid sweet Recioto, when left, transformed into delectable dry Amarone. Today, the clamour for Amarone consigns original Recioto to a tiny two per cent of each vintage... and that is why the bottle you are holding is, well, very small. Yet so very, very special!"             John Kirwan

RECIOTO DELLA VALPOLICELLA DOCG
Produced from the local Valpolicella grape varieties, Corvina, Rondinella and Molinara, and aged in oak barrels, Recioto is a sweet, full-bodied, elegant and velvety wine.
TECHNICAL DETAILS
TOWN OF PRODUCTION: San Pietro in Cariano
GRAPE VARIETIES: Corvina 40%, Corvinone 20%, Rondinella, Molinara and Sangiovese 40%
TRAINING SYSTEM: Pergola veronese
HARVEST PERIOD: Second half of October
WINE MAKING: Grapes are selected in the vineyard and are then placed in crates in the fruit drying loft. The must is left in contact with the grapes to ensure colour is extracted from the grapes skins during the whole fermentation process. Pumping over is carried out twice a day and delastage is carried out half way through the fermentation process
AGING: 2 years in 25hl oak barrels
ALCOHOL CONTENT: 14.5%
COLOUR: Intense purple red
BOUQUET: Aromas of fruit jam, Moreno cherries, red cherries, vanilla, dried fruit and spice
FLAVOUR: Full-bodied, elegant, slightly sweet and velvety
SERVING TEMPERATURE: Approximately 16 °C
FOOD MATCHES: Dessert wine suited for cakes and sweets or chocolate and almonds
BOTTLED BY: AZIENDA AGRICOLA BRIGALDARA - San Pietro in Cariano, Verona - Italy

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PRIMITIVO + Quick Shop
PRIMITIVO $39.99
PRIMITIVO

PRIMITIVO

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Lirica PRIMITIVO DI MANDURIA DOC

Primitivo is one of Italy's greatest grapes. It is thought to have arrived in Puglia, the heel of Italy, in the 18th century from across the Adriatic Sea via the Croatian coast. Its Italian name was derived from its early ripening nature. Monk and botanist, Don Francesco Filippo Indellicati, named the variety Primitivo from the Latin "primativus" or "first to ripen". It is a grape that is rich in colour though its skin is delicate and thin. At its most simple, it produces wines that are fruit-forward, fleshy and opulent with notes of ripe cherries, blackberries, sometimes fig and a whiff of black pepper. But at its most qualitative, it creates powerful, complex, savoury and age-worthy reds. Located on the southern side of Puglia facing the Ionian Sea, the area around Manduria is one of the greatest zones for Primitivo. Renowned for its iron-rich soils of sand, silt, and clay over a volcanic sub-soil, Manduria benefits from the sea's cool breezes, which often creates a temperate climate despite its southerly location.

Varietal: Primitivo 100%
Vineyard age: 15-25 years old
Training system: "alberello" (bush vine) and espallier
Harvest time: early September
Average yield per hectare: 90 quintals (9.000 kilograms)
Vinification: thermo-controlled alcoholic fermentation at 25°C (77° F), maceration for 1 week
Ageing: minimum 6 months in big casks of Slavonian oak
Alcohol content: 14,5% Vol.

TASTING NOTES
Colour: medium deep ruby red colour
Bouquet: pure and modern nose of ripe dark fruit, cherry, plum, sweet spices like ginger and aniseed with discreet oak
Taste: the palate is medium to full with a rounded texture, a well-balanced freshness underneath with a rather long and broad spicy fìnish
Suggested pairing: meat, braised beef roast and medium-aged cheeses
Serving temperature: 16° - 18° C (60°- 64° F)

The history of PRODUTTORI DI MANDURIA started in the 1920s, when the Italian government appropriated funds to stimulate the vineyards from the south of Italy to cooperate in the production of wine, due to their poor disposition and resources. In Manduria a little group of vine-dressers decided to commercialise Primitivo, and in 1932 the Consorzio was officially founded. The cooperative was made up of the best vineyards in Manduria, who worked together to create the best Primitivo in the area. Today, the Consorzio is home to the Museum of Primitivo, which documents the millenary relationship between the people of Manduria and the art of making wine.

 

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AMARONE HALF BOTTLE + Quick Shop
AMARONE HALF BOTTLE $39.99
AMARONE HALF BOTTLE

AMARONE HALF BOTTLE

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"It would have the hallmarks of a legend, if it wasn’t true – how a cask of forgotten Recioto dessert wine was discovered in 1936, wonderfully aged into a bold, dry red with a pleasing bitter edge (Amarone is Italian for “bitter”). Our friend Stefano Cesari and his family still create the finest of wines in the hills of Verona – and here, they quite simply prove why authentic Amarone has become one of Italy’s most symbolic wines."                                                                                         John Kirwan

AMARONE DELLA VALPOLICELLA DOCG CLASSICO

Brigaldara Amarone is a rich, full bodied wine made from local grape varieties, Corvina, Rondinella and Molinara, which are dried and then fermented. The wine is aged for up to 30 months in oak casks before bottling.

TECHNICAL DETAILS
TOWN OF PRODUCTION: San Pietro in Cariano
GRAPE VARIETIES: Corvinone 50%, Corvina 20%, Rondinella 20%, others 10%
TRAINING SYSTEM: Pergola veronese and Guyot
HARVEST PERIOD: second half of October
VINEYARD AREA: 20 hectares - 4000-5000 plants/ha
YEAR VINEYARDS PLANTED: 1994
ANNUAL PRODUCTION: 60000
WINE MAKING: Grapes are selected in the vineyard and are placed in crates to be then left to dry in the fruit drying loft. During the fermentation process, the must is left in contact with the grape skins so that the colour is extracted from the fruit. Pumping over is carried out twice a day and delestage is carried out half way through the fermentation process.
AGING: 1 year in barrique and then 2 years in 25hl oak barrels
ALCOHOL CONTENT: 16.5%
COLOUR: Garnet red
BOUQUET: Aromas of fruit jam, Moreno cherries, red cherries and vanilla.
FLAVOUR: full-bodied, elegant, complex and velvety
SERVING TEMPERATURE: 18-20 °C
FOOD MATCHES: Red meat, boiled meat, aged cheese, aged cuts, chocolate
BOTTLED BY: AZIENDA AGRICOLA BRIGALDARA - San Pietro in Cariano, Verona - Italy

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MALANOTTE + Quick Shop
MALANOTTE from $59.99
MALANOTTE

MALANOTTE

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“Crafted from the ancient Raboso grape that is native to our region,
Malanotte is a style of wine that almost died out.
My friends at Casa Roma winery kept a passion for this remarkably rich and complex red,
one of the longest maturing of any Italian wines,
and they have helped in its resurrection – a story that seems very fitting
when they retell the legend of Malanotte being the wine Jesus shared at the Last Supper!"
      John Kirwan

                                                                                                                        

PIAVE MALANOTTE DOCG
“Malanotte” is a charming medieval hamlet in Tezze di Piave which gives its name to this, one of the most distinctive versions of Raboso del Piave.
TECHNICAL INFORMATION
Town of production: Campo di Pietra
Variety: Raboso Piave
Training system: Guyot
Harvest period: Early November
Yield per hectare: 8,000 Kg
Fermentation: Open top fermentation for 15 days
Aging: 24 months in large oak casks with a part of the wine coming from rack dried grapes and 12 months in the bottle
Alcohol content: 13% Vol.
Total acidity: 6,5 g/l
Colour: Ruby red with garnet red highlights
Bouquet: Recalls of marasca cherry, black berry, cherry and blueberry
Flavour: Austere, sapid and characteristic
Serving temperature: 18-20 °C
Food matches: Red meat, boiled meat, aged cheese, aged cuts, chocolate
Bottled by: AZIENDA AGRICOLA CASA ROMA S.S., San Polo di Piave, Treviso - Italia

 

Awarded 93/100

Cameron Douglas, The Shout, 2017

JK.14 Piave Malanotte 2011 Treviso, Italy – From the Raboso grape this wine presents an intriguing bouquet of red fruits – from blackberry to keri-berry, dark plum and black currant;  other aromas include wood spice, toast, tar, brown sugar and smoke. On the palate – dry, firm, plenty of tannins engage and challenge the senses and in typical Italian fashion dominate and demand food; plenty of acidity then fruit flavours that match the nose. Weighty and quite meaty, with a lengthy and fairly concentrated finish. Decant for service please – drinking best from now and through 2030.

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AMARONE + Quick Shop
AMARONE from $79.99
AMARONE

AMARONE

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"It would have the hallmarks of a legend, if it wasn’t true – how a cask of forgotten Recioto dessert wine was discovered in 1936, wonderfully aged into a bold, dry red with a pleasing bitter edge (Amarone is Italian for “bitter”). Our friend Stefano Cesari and his family still create the finest of wines in the hills of Verona – and here, they quite simply prove why authentic Amarone has become one of Italy’s most symbolic wines."                                                                                         John Kirwan

AMARONE DELLA VALPOLICELLA DOCG CLASSICO

Brigaldara Amarone is a rich, full bodied wine made from local grape varieties, Corvina, Rondinella and Molinara, which are dried and then fermented. The wine is aged for up to 30 months in oak casks before bottling.

TECHNICAL DETAILS
TOWN OF PRODUCTION: San Pietro in Cariano
GRAPE VARIETIES: Corvinone 50%, Corvina 20%, Rondinella 20%, others 10%
TRAINING SYSTEM: Pergola veronese and Guyot
HARVEST PERIOD: second half of October
VINEYARD AREA: 20 hectares - 4000-5000 plants/ha
YEAR VINEYARDS PLANTED: 1994
ANNUAL PRODUCTION: 60000
WINE MAKING: Grapes are selected in the vineyard and are placed in crates to be then left to dry in the fruit drying loft. During the fermentation process, the must is left in contact with the grape skins so that the colour is extracted from the fruit. Pumping over is carried out twice a day and delestage is carried out half way through the fermentation process.
AGING: 1 year in barrique and then 2 years in 25hl oak barrels
ALCOHOL CONTENT: 16.5%
COLOUR: Garnet red
BOUQUET: Aromas of fruit jam, Moreno cherries, red cherries and vanilla.
FLAVOUR: full-bodied, elegant, complex and velvety
SERVING TEMPERATURE: 18-20 °C
FOOD MATCHES: Red meat, boiled meat, aged cheese, aged cuts, chocolate
BOTTLED BY: AZIENDA AGRICOLA BRIGALDARA - San Pietro in Cariano, Verona - Italy
 

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