Email your pre-order with the form filled out or list your selections in the body of the email to [email protected].
Please indicate when you plan to pick up your order.
Pre-orders can also be placed via phone or fax (Phone: 330.536.2168) during business hours.
Faxed orders are confirmed by email if you include an email address on the paperwork. Fax: 330.536.6339
It is best to place phone orders Monday thru Friday between 9 am and 4 pm.
Orders will be confirmed by email if placed by email. Faxed order confirmed by email if you include an email address on the paperwork. You may also request to be added to our winemaker’s email list if you are not on there already.
We will start taking preorders for raw green olives in August 2020. Delivery date will be updated closer to fall, estimating late September. Call 330-536-6450 option 105.
Fall Season 2020 we will start taking pre-orders late August.
PICK UP INFORMATION
For your convenience, all products and supplies can be picked up during operating hours listed below. The pick-up area is located left of the overhead dock doors at the side entrance. Orders not picked up after two weeks from your approximate pick-up date will be voided and put into stock. Please let us know if you need to change your pick-up date, especially if it is more than a week later on your order form.
Please note these hours are different from the L’uva Bella® Winery and Bistro hours and are applicable for winemaking supplies all year and grapes/juice when in season.
Monday – Friday: 11:00 am – 4:00 pm
Saturday: 11:00 am – 3:00 pm
All orders must be paid at the time of pick-up. Cash, check, Discover, Visa and MasterCard are accepted.
These instructions are a GENERAL guide for making wine from our juice. The period in which the juice ferments solely depends on the conditions and the yeast strain’s ability to convert sugar to ethanol. This guide is not based on time, it is based on measurement of specific gravity and temperature.
Alicante: A light-bodied wine with hints of tannin, astringency and acidity. A wine that is not overpowering with flavor characteristics, it is best when consumed while young. Has a beautiful, rich “brick red” color.
Amarone: “The great bitter” — a dry Italian wine. This full-bodied wine is very ripe, raisin, and has very little acid. This ruby purple wine will not disappoint any dry wine lover, especially with its unique flavors of licorice, tobacco and fig.
Barbera: The vivid hue of red which characterizes full fruity flavors. This wine has a minimal amount of tannins, which means it will not be astringent. Taste perception can vary from fresh cherry to a plumy boldness. If aged, this wine can have a touch of spiciness.
Bardolino: A dry, soft, delicate Italian wine that exemplifies a bitter aftertaste. It has a delightful fruity aroma. Fun Fact: In the 1800s, Bardolino was fermented in waterproof holes in the ground which were covered by stone slabs.
Barolo: Has a profound red color and is thick and complex with flavor. Barolo can have tasting notes of roses, fruits, oak and licorice.
Beaujolais: A dry French wine that is fruity, fresh, simple and light-bodied. It has a high acidity and is neither tannic nor astringent. It is best when consumed young.
Brunello: A large grape variation of Sangiovese. It was the first wine in Italy to be recognized as having “high status.” It has a high acidity and a light body.
Cabernet Franc: Having pronounced character, soft but distinct tannins, and deep color, this wine ages well. Usually blended with other grapes to produce a light- to medium-bodied wine. Fruitier than Cabernet Sauvignon.
Cabernet Merlot: Flavors of black currant and cherry, the Merlot blend smooths it. A full-bodied wine, its pungent flavors linger on the palate.
Cabernet Sauvignon: Rich, intense wine that has aromas of deep berry fruits and flowers. Has a smooth, lingering finish.
Carmenere: A deep-colored, full-bodied, dry and fruity red wine. Aromas of spice, jam, raspberry and dark chocolate with flavors of tobacco and fig.
Chardonnay: Tasting notes of apples, pears, lemons, peaches and grapes. Terroir has a significant influence on this variety’s chemistry and flavors.
Châteauneuf-du-Pape: Full-bodied with a powerful character. Offers hints of chocolate, cocoa and smoke.
Chianti: Very young tasting. It has the fruity and fresh appeal of Beaujolais and is usually a Sangiovese grape blend.
Carmenere: Deep, full-bodied, dry and fruity. Aromas of spice, jam, raspberry, and dark chocolate. Hint of tobacco and fig.
Dolcetto: “Little sweet one.” Traditional styles are light purple in color with low tannins, cherry, raspberry, and jammy flavors with hints of spice.
Frascati: Italian white wine which can be either dry or sweet. Has a citrus, floral flavor and striking acidity.
Gewurztraminer: One of Germany’s best-known varieties, its name translates to “spice.” It is naturally high in sugar and well-balanced in acidity. Typically off-dry with aromas of roses, passion fruit and floral notes.
Grenache: The most widely planted red grape variety in the world. This wine is spicy, berry-flavored and soft on the palate. Neither astringent nor tannic. It is mostly used as a blending grape because of its high yield and success in warm climates.
Lambrusco: An Italian wine known for its natural effervescence. A sweet medium bodied wine that has berry tasting notes and a high acidity.
Liebfraumilch: A semi-sweet German white wine. The name means “beloved lady’s milk.” It is a classic medium to dry wine with a pleasant fruity and floral flavor.
Malbec: Makes a dry spicy wine. A powerful character with blackberry, plum, red pepper, sweet cherry, spice licorice, and deep bittersweet notes, almost like unsweetened chocolate or espresso.
Malvasia/Melavasia (Red, Blanc or Nera): Typically a delicate, sweet wine with high alcohol content.
Meritage: A blend of Cabernet Sauvignon with other red varieties to make a unique and palatably pleasing table wine.
Merlot: Softer and fruitier than Cabernet Sauvignon but has many similar characteristics to it. It has black cherry, currant, cedar and green olive tasting notes.
Montepulciano: Hearty and acidic. It has dark fruity flavors and surprising hints of cocoa, chocolate and caramel.
Muscat, Muscato, Muscatel Alejandria: Has a sweet, floral aroma. Due to the high level of sugar, it is commonly used for sweeter style wines. However, it can be used to make a wine with high alcohol.
Nebbiolo: A full-flavored wine with well-balanced, high levels of acidity and tannins. Its aroma is memorable with roses and tar.
Palomino: A Spanish grape used to make sherry. The grape is typically very low in acid and oxidizes easily.
Petit Syrah/Petite Sirah: Has blackberry and spice aromas that make a robust wine with a dark inky color. Makes a well-balanced wine and can be described with scented flavors of carnations and violets.
Pinot Grigio: A soft, gently perfumed white with hints of honey nut to spicy musk. One of the most popular whites.
Pinot Noir: Aromas resembling black currant. Sweet fruitiness and low tannins. Aging brings out a spicy and smoky flavor. Its flavors are reminiscent of sweet red berries, plums, tomatoes, cherries and occasionally have a notable earthy or woody flavor-depending on growing conditions (terroir).
Riesling: A very aromatic grape variety that displays a flowery perfume. Usually makes a semi-sweet or dry wine. Fruit flavors may range from peach, green apple and citrus. It is a very “terroir specific” wine (influenced by its place of origin).
Ruby Cabernet: A full red color. It is big bodied with flavors of black currants, cherries and raspberries. It is a cross between Cabernet Sauvignon and Carignan.
Sangiovese: Ruby red in color, it has a luscious red cherry character with hints of violets.
Sauvignon Blanc: Light- to medium-bodied dry wine that develops an herbaceous bouquet & spicy taste.
Shiraz: A blend of blackberry, spice and chocolate notes. Considered to make top-quality wines.
Syrah: A dark, rich color. This wine has a ripeness that delivers a full zesty finish.
Thompson Seedless: A grape used to make sweet table wines. Has a greenish white color.
Valdespena: Dark and fruity, similar to Zinfandel
Valpolicella: Made from three grape varieties: Corvina Veronese, Rondinella and Molinara. This wine is a light, fragrant table wine known for its sour cherry flavor.
Verdicchio: Very rich in body and texture and has a lot of character. It is high in acidity, has flavors of green apple, lime and has an almond finish.
Vermentino: Full-bodied with scents of citrus, leaves, and nuts. Can be high in acid.
Vino de Casa: House red select blend.
Viognier: Intense fruitiness but shows a dry and aromatic finish.
White Merlot: Merlot grapes that are not macerated, which results in a white or blush wine. Maceration is contacted with the grape skin, which contact extracts color.
Zinfandel: A deep red, spicy, peppery wine with a hint of fruit flavors of berries or dark cherries.
Zinfandel Royal: Deep red in color like an old vine Zinfandel
Tannin(ic): Tannins are usually produced from the seeds of the grape (seed is 60% tannin.)
Astringent: Astringency is caused by tannins in the wine. Astringency is the dry characteristic sensed when drinking wine.
Terroir: Terroir is considered the flavorant influenced by land on grapes. Mainly soil and weather determine the specific yield of grapes.
Effervescence: The natural fizz/carbonation in wine. Effervescence can be caused by trapped gases from fermentation or the variety of grape used.
Wed: 4 pm – 10 pm
Thu: 11 am – 10 pm
Fri: 11 am – 11 pm
Sat: 11 am – 11 pm
Also, open for special occasions.
L’uva Bella® Winery & Bistro
6597 Center Road
Lowellville, OH 44436