Well any red wine can be back-sweetened to taste. If what you're looking for is a red with a touch of sweetness, then you can take any varietal, ferment it dry, and once the yeast has fallen and it has clarified, add potassium sorbate and sweeten to taste.
Adding sugar too early will just cause the yeast to ferment it out, leaving your wine drier and more alcoholic. Sorbate prevents yeast from budding, so once fermentation is complete and the yeast have fallen out of suspension, you can rack it to a clean carboy and dose it with k-meta and sorbate. This will prevent the few yeast cells remaining in the wine from fermenting out any additional sugar you add.