Every summer is the same. As the heat becomes oppressive you want to drink something that is going to cool you down.

Contrary to popular belief chilling wine is not only acceptable but delicious.

Save $6 a bottle on your favorite fruit-infused L’uva Bella Passion wines. This summer our Apple, Cranberry and Pomegranate  wines are on sale for just $9.99 a bottle. That is a savings of $6 per bottle.

In addition to the winery Passion wines are available at select Giant Eagles, Rulli Brothers, Sparkle markets


The sensation of biting a crisp, crunchy green apple, blended with a German favorite Gewürztraminer. Gewürztraminer, a white wine that perfumes aromas of rose petal, grape fruit, lychee and spices is very refreshing. Apple passion marries well with seafood, salad and exotic cheese.


Tart and refreshing cranberries blended with rich and bold Chianti. Chianti, produced from Sangiovese grapes, has aromas of violets, roses and cherries. Infused with natural cranberry flavors, is a perfect wine to serve on a hot summer day or during the holiday season. This wine is great for lighter meals and all grilled favorites. This wine pairs well with pork, steak and chicken.


The health benefits of Pomegranate will now intoxicate you. Pomegranate is blended with California’s big bold Zinfandel. Pomegranate Passion goes well with meat, cheeses, pasta and seafood.

Thanks to your support our Purple Rain wines have become our top selling brand.

We now offer 4 varieties of Purple Rain wines made from 100% grapes:

  • Concord
    A sweet red wine bursting with the robust flavor of fresh picked berries. With brilliant acidity the wine finishes with complexity on the pallet.
  • Niagara
    A sweet wine made from cool weather grapes. With crisp and aromatic characteristics of fresh pressed juice.
  • Catawba
    A crisp blush with light berry tones. Finishes with a gentle spicy character.
  • Blend
    A classic blend of Concord and Niagara grape makes a fruit forward blush wine.

Just about everyone, wine consumer and abstainer alike, knows the name Concord. It may have been the first sip of wine to pass the lips of many beginner wine drinkers. Over 300,000 tons of Concord grapes are destined each year for the consumer as table grapes or unfermented grape juice found in the juice aisle or frozen juice section of the supermarket.

Concord is also grown extensively as a backyard garden grape. Many families look forward to picking these grapes each year to make homemade Concord pies, grape jam, jelly and estate-made wine.

Concord grapes are a dark bluish-purplish color. The juice can be a dark purple or reddish color, depending on the duration that it is in contact with the skins. It has been described as having a grapey, musky, may blossom, soda-popish aroma and flavor. Some even go so far as to describe the aroma as foxy.

Known as a Native American grape, Concord is a member of the Vitis labrusca grape family. It is also referred to as a slip-skin grape, the fox grape or skunk grape. Why the name, fox or skunk grape? Lots of tales (or tails — sorry, but the urge to make this pun is irresistible) surround the origin of these names.
Some say it is because these animals used the wild grapes as a source of food and were often spotted near the vines. Some sources refer to the Concord aroma as to be cross-pollinated with European stock to produce hybrid vines.

Concord is widely grown in the northeastern part of the United States. It is also grown in California and Oregon. An estimated 50% of the grapes harvested in the western New York and Lake Erie region are Concord. Much of that crop is destined to be Welch’s grape juice, jelly and jam. Concord is also grown throughout Pennsylvania, Ohio and parts of Canada and Brazil for similar purpose. Grape-seed oil, a byproduct of the grape, is extracted and sold, often in health food stores, for its beneficial anti-oxidative properties and bracing tart, woody flavor.

Concord grapes are high in flavor, pectin, acid level and usually low in sugar. To the winemaker, this means that amelioration (dilution by water to reduce acidity) is an option without sacrificing flavor. Pectic enzyme should also be added to the grapes or juice and chaptalization (sugar addition) is almost always necessary to make an 11–12% alcohol wine.