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Halara Rosso 2020


  Italy / Sicily
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

An anthem to the relaxed summer holidays in the Greek islands!


Why do we love it?

Halara Rosso is a natural red wine made by a group of "crazy" and passionate friends and is an anthem to the relaxed (Halara means relaxed) summer holidays in the Greek islands as its name implies! If you do not understand what we mean, read below the special story of this unique wine!

Well, this is how it goes. The "group of 6" consists of Nino Barraco, Giovanni Scarfone (Bonavita), Francesco Ferreri (Tanca Nica), Corrado & Valeria Dottori (La Distesa), Francesco De Franco (A 'Vita) and Stefano Amerighi. These 6 friends and winemakers are fans of natural winemaking and are quite famous for the natural wines they make, all over the world. So, one summer during their vacation in Tinos, they became familiar with and lived by the term halara (relaxed), which has a Greek trademark on it!

Inspired by this experience and they decided to make a juicy red wine that one can enjoy without much fuss. Thus, Halara was born, which consists of Parpato, a local and rare grape variety of Sicily. The wine is fermented with indigenous yeasts, a percentage with whole bunches, in stainless steel tanks. Then it matured there for 6 months with its fine wine lees and it was bottled unfiltered.

Halara Rosso includes all the red fruits of the Greek summer and the fresh herbs that smell in the white and blue yards of Cyclades.









Tastes Like

Halara Rosso has medium ruby color with violet hues. Aromas of juicy red and black fruits such as cherry, plum, sour cherry, gooseberry are mixed with notes of cinnamon, clove, leather, rosemary and marjoram. In the mouth it has medium (-) body, crisp acidity and medium tannins. Cherries, black cherries, blueberries and plums fill up the palate on a spicy and botanical background.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 12,5%
Origin Sicily, Italy
Variety Parpato
Aromas Red cherry, strawberry, raspberry, rose, cranberry, violet, marjoram, tea.
Bottle Size 750ml
Barrique -
Serving temperature 15°C
Aging 5 years
Closure Cork
Organic No



with pasta alla norma, octopus stew, or meatballs with red sauce.

Lamb fillet with coriander and couscous salad

For the lamb

  • 1 tbsp. coriander, crushed
  • 1 tsp. paprika
  • 3 tbsps. olive oil
  • 900gr lamb fillet

For the salad

  • 200gr couscous
  • 2 zucchinis, cut into thin strips
  • 200gr (7oz) mixed tomatoes, finely chopped
  • 1 bunch of parsley, finely chopped
  • 2 lemons, juice, plus 1 tablespoon lemon zest, and lemon slices for serving

Mix coriander, paprika and 2 tablespoons of olive oil. Brush the lamb with it and let it marinate for 30 minutes. Preheat the oven to 200C. Heat the remaining olive oil in a pan and brown the lamb on all sides. Place them in a baking pan, over baking paper, cover with aluminum foil and bake in the oven for 20 minutes. Remove the foil the last 3 minutes.

Boil 200 ml of water in a pot. Remove it from the heat and add the couscous in a ratio of about 1 to 1. Let it about 5’ to absorb the water and to soften and it is ready. Let it cool slightly and then add zucchinis, tomatoes, parsley, lemon juice and zest. Add salt and pepper and stir until all ingredients are mixed. Taste it and add lemon or pepper according to your preferences. To serve, cut the lamb in slices and serve with the salad and slices of lemon


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