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🍷 Yes, but don’t overdo it. Red wine should never be served warm: the ideal temperature is between 14°C and 18°C. ☀️ And in summer, when temperatures easily exceed 30°C, leaving it “at room temperature” means serving it far too warm. Young, light reds can be slightly chilled: a lower temperature enhances their freshness and drinkability. Even more structured reds, when it is too hot, benefit from a short stay in the fridge, but without overdoing it: they simply need to be brought back into the correct temperature range, so as not to compromise their aromas and complexity. ❄️ But be careful: the fridge is only a stop along the way, not a final destination. Take it out 15–30 minutes before serving to bring it back to the ideal temperature.

Guess! 🍇
A) Nerello Mascalese
B) Nero d’Avola
C) Frappato
D) Perricone

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Have you ever found sediment in your glass? 🍷
Don’t panic: the wine isn’t faulty.

The sediment that sometimes settles at the bottom of the bottle or glass is a natural consequence of the wine’s evolution, especially in more structured reds with a few years behind them. 🍇

But that’s not all: it can also appear in white wines, often in the form of small crystals, known as tartrates, which are completely natural and harmless. ✨

The only “problem”?
They may not look very pleasant.

The solution is simple: just pour carefully or decant the wine. 🍾

In short: sediment is not a flaw, but proof that the wine is alive and constantly evolving. 🍷

Guess! 🍷
a) Chardonnay, Pinot Noir and Pinot Blanc.
b) Chardonnay, Pinot Noir and Pinot Grigio.
c) Chardonnay, Pinot Noir and Merlot.
d) Chardonnay, Sauvignon Blanc and Pinot Noir.

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