POPULARITY
21 episodes with recioto
2 episodes with recioto
3 episodes with recioto
2 episodes with recioto
Welcome to our sixth podcast episode!Raw, unfiltered with plenty of sediment.Questions this week:* 4 min 51 Which price point do we think you start to get more from wine?* 9 mins 52 Our initial thoughts about Majestic potentially taking over Vagabond.* 12 mins 38 Perfect wine to pair with an Easter egg.* 15 mins 52 What is in our glass today?* 19 mins 43 What do we think of the region where this wine comes from?Will's wine of the week:Morgon Cuvee Corcelette, 2020, Jean FoillardLuke's thought of the week:Deep listeningReferences:Bush Vine - a way of growing a grapevine. No training.Coravin - wine preservation system.Vagabond X Majestic - Majestic to buy all or part of Vagabond.Vagabond - London centric wine bar chain.Recioto della Valpolicella - sweet version of Amarone della Valpolicella - an iconic Italian wine.Banyuls - French wine region..Sancerre - French wine region.Bordeaux - French wine region.Malbec - grape variety.Primitivo - grape variety.Canace Nero di Troia - wine from Puglia, Italy.Morgon Cuvee Corcelette, 2020, Jean Foillard - available to buy.Gamay - grape variety.Beaujolais - wine area just south of Burgundy, France.Burgundy - highly regarded wine region in Eastern France.Pinot Noir - grape variety.Intracellular Fermentation - wine-making procedure.Interstellar - must watch movie.Georges Duboeuf Fleurie - available at Sainsbury's.Louis Jadot Beaujolais Villages - available at Tesco.Moulin-à-Vent - one of the 10 Beaujolais Cru's.Cru's, Grand Cru, Premier Cru - different quality levels of vineyards.Morgon - one of the 10 Beaujolais Cru's.Fleurie - one of the 10 Beaujolais Cru's.Brouilly - one of the 10 Beaujolais Cru's.As always please like, share and comment.Stay Corked - Luke & Will This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit lukeflunder.substack.com/subscribe
To download the transcript CLICK HERE Today we have Part 2 of our conversation with the wine communicator, Luma Monteiro. After our exciting exploration of Brazilian wines last week, today's focus is on the iconic Valpolicella, Amarone, and Soave wines from northeastern Italy. Dive into the differences between Valpolicella, Valpolicella Ripasso, and Amarone della Valpolicella, all crafted from the Corvina, Rondinella, and Molinara grape varieties. Uncover the history and discovery of Recioto and Amarone, both born from the Appassimento method, and appreciate the elegance of Soave- a white wine made from the Garganega grape. This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order. If you want to skip ahead: 01.47: Visiting the Veneto Region in Italy 02.46: The Emerging Talent Wine Communicator award 05.07: Trying all the wines In Verona 06.08: Veneto red wines and the Corvina grape 09.42: Chiaretto: Rosé wine from Bardolino 11.08: The Bardolino wine region 13.14: The Valpolicella wine region 16.12: Amarone Wine 21.32: Valpolicella Ripasso 23.37: Palazzo della Torre from Allegrini 25.01: The Garganega grape and Soave Wines 29.54: Producers of Soave wine Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you! ------------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST
Zum Weinpaket: Valpolicella in der Holzbox In dieser speziellen Folge nimmt uns Michi mit auf eine sinnliche Reise in die malerische Weinregion Valpolicella. Inmitten der sanften Hügel Venetiens gelegen, beheimatet diese Region einige der bemerkenswertesten italienischen Weine, und wir hatten das Privileg, sechs davon zu verkosten! Vom frischen Valpolicella Classico bis zum süßen Recioto della Valpolicella – erlebt mit uns die nuancenreichen Geschmacksprofile und die Geschichten hinter jedem Tropfen. Unsere Verkostungsreise beginnt mit dem leichten und fruchtigen Valpolicella Classico, gefolgt vom intensiven Ca´Besi Valpolicella Superiore. Als nächstes erfreuen wir uns am eleganten Colombarino Valpolicella Superiore, um dann tiefer in die Komplexität des Ripasso della Valpolicella einzutauchen. Der Höhepunkt unserer Verkostung ist der mächtige Amarone della Valpolicella, ein Wein, der durch seine konzentrierten Aromen und seinen vollen Körper beeindruckt. Zum Abschluss lassen wir uns von der Süße und der Fülle des Recioto della Valpolicella verführen. Ein besonderer Dank geht an das Weingut La Dama, das uns diese exquisite Auswahl zur Verfügung gestellt hat. Taucht mit uns ein in die Welt von Valpolicella und lasst euch von den Geschichten, den Aromen und den Emotionen dieser Weine verzaubern! Prost!
Diventa un esperto di vino con il podcast di Tannico. In questa puntata parleremo dei vini delle tre denominazioni del Recioto, passito che ha riportato il Veneto sotto i riflettori del mondo del vino internazionale. Scopri la più accurata selezione di vini del Veneto e non solo sul sito di Tannico. Al primo acquisto avrai diritto a uno sconto del 10% su tutto il catalogo (*): https://bit.ly/3xyibEa (*) La promozione è valida solo in Italia e per i clienti non ancora iscritti a Tannico. Sono esclusi i vini rari e le Master Experience. Per qualsiasi informazione o chiarimento ci puoi contattare all'indirizzo tfs@tannico.it
This week's show is about one of the most famous white wines in Italy, the region's/wine's 1000 year history, and its recent comeback in quality and stature. The region? Soave (SWAH-vay) in Veneto, Italy. Map: Consorzio Tutela Vini Soave Located just east of the famed city of Verona (Romeo and Juliet, anyone?), in the foothills of the Lessini Mountains, Soave is a tiny region that packs a punch in reputation and in flavor. Made from one of the oldest known grapes in Italy, the Garganega grape, Soave's cheek coating, almond-flavored, floral, and sometimes waterfall-like notes creates a food friendly, crowd pleasing wine. Although often maligned by the wine trade, who is woefully behind on this trend, Soave is one for us, normal wine lovers. Surely there is garbage to be had when the grapes are grown on the flats of the region, but on the ancient, steep, volcanic hillsides, worked meticulously by hand, the grapes farmed for these wines create outstanding examples of Italian white at its best. If you haven't had it, go and get an example from the producers we recommend (Gini, Inama, Pra, Pieropan, Suavia – you won't be sorry!) Here are the show notes... Soave is located east of Verona, at 45.45° N latitude It is a small region, with just 6,500 hectares (16,062 acres) planted, but those plantings give a lot of bang for the buck – recent figures show the region makes about 4.4 MM cases Location, climate, land: The DOC is on a border between flat plains of the Po River Valley in the south and Alpine foothills in the north. Its main towns – Soave and Monteforte d'Alpone lie on the flats – but between them and north there is a large volcanic outcropping that rises up in steep slopes Climate: Because of its proximity to the river, the region is influenced by the mists of the Po Valleyduring harvest, which can produce conditions for mold and disease. The tough Garganega grape can resist disease, but it is still a threat to the vineyards. It can be hot on valley floors in the summer and quite cold in the spring and fall, so slopes are preferred for viticulture. Land: Soave is a series of hills and valleys formed by volcanic activity and the recession of a small sea, along with plate movement. Soils are a mixture but in general: WEST and CENTER AREAs: Calcareous, limestone soils Central-Eastern Areas: Volcanic/basalt based soils Soave's rolling hills. Photo: Consorzio Tutela Vini Soave Grape varieties: Garganega is one of oldest white grapes in Italy and represents 88% of plantings. It has grown in the hills of Soave for at least 1,000 years and is one of Italy's oldest varieties. Garganega can crop to high yields, with large bunches so when growers preferred quantity over quality in the 1960s and 1970s, the vine produced. But like all grapes, when overcropped and grown on fertile valleys, Gargenega has no flavor! Characteristics of Garganega: Flavors change based on soil type and winemaking. They range from steely, waterfall-like to peachy with white flowers, citrusy, and like apples. Good Garganega has acidity but a cheek-coating quality and a slightly bitter-almond finish. They are sometimes aged on the lees but not often oak aged, as it kills the freshness/acidity in the wine. The better Soaves are mostly 100% Garganega, but by law, the wine must have 70% Garganega with up to 30% of Trebbiano di Soave (Verdicchio, not crappy Trebbiano)) or, Chardonnay (traditionalists don't approve) with other non-aromatic, local grapes permitted in up to 5% of the blend. The Garganega Grape.. Photo from Consorzio Tutela Vini Soave Trebbiano di Soave. An exception to some of the low quality Trebbiani, this is the same grape Verdicchio (often from Le Marche). It's a low yielding variety, ripens earlier than Garganega, and it's acidic, floral, and light. It used to be in more frequent use but its sensitivity to mold and rot, it has slowly been replaced by the more vigorous Garganega. We go through the history, and over the theories of how Soave got its name: The name is from the writings of Dante Alighieri, devised during his exile in Verona. The name is from a Nordic tribe (Svevi) that once inhabited the area. Or it could be from a Germanic tribe –the Lombards who set up the city of Soave in the 500s Soave DOCs and their terroir… The Soave DOC and its two subzones (Soave Classico DOC and Soave Colli Scaligeri DOC) make 99.5% of the wine (the rest is sweet Recioto di Soave DOCG and Soave Superiore DOCG). Most of the wine is dry, still, white wine. A small amount of sparkling is made. There are 33 "Unità Geografica Aggiuntiva” or Additional Geographical Units, similar to the MGA of Barolo and Barbaresco -- single vineyard sites. Map: https://www.amaronetours.it/wines/soave There are various terroir in Soave, as we discuss earlier in the podcast: The Hills Soave Classico and Soave Colli Scaligeri (KOH-lee ska-LEE-jah-ree) are in the mountains, as just described. The Colli Scaligeri form a horseshoe around Soave Classico and these are higher elevation areas mainly on limestone but with some basalt. The two areas are the high quality, traditional growing regions of Soave. Volcanic hillsides are in the central to eastern area of Lessini mountains (near Monteforte d'Alpone). These slopes go up to 500 M /328 feet, but slope can go from 10% to 80% grade! These wines can sometimes show a cinnamon note from the benzonoids in the wine. Limestone hillsides in the west (near Soave) have shallow, rocky subsoils. These wines are more variable since the calcareous content varies depending on the place on the hill. Tropical fruit, floral, apple, and citrus flavors are common. The Plains The Soave DOC includes the flat floor of the three valleys, where the soils are deeper, rich in clay, and the climate is very hot in summer, and frosty in the “shoulder seasons” of spring (during budbreak) and fall (during harvest). This valley area includes all the expanded are discussed in the history review, and it is the reason why people have a bad idea about Soave, despite the fact that it is so historic and delicious when made in the right regions. Volcanic Plains are mainly in the Monteforte Valley, one of the most fertile areas of Soave. These plains are high in clay and volcanic sediment deposited from the hills above. These are simple wines. (Volcanic Park I mentioned is here) The limestone plain contains alluvial valley soils deposited from intense rain along Alpone valley and the foothills around Verona. These are rocky, sandy soils and the wines can be floral, simple, and often overcropped. Soave Soil Map: https://www.amaronetours.it/wines/soave The two DOCGs: Recioto di Soave, Soave Superiore These wines are often from the subzones but they are not required to be. They have their own zone of production that overlaps most of the Soave DOC. They must not contain more than 5% Chardonnay and must be at least 70% Garganega and up to 30% Trebbiano di Soave. Recioto di Soave DOCG can be still or sparkling wine. It is made from grapes dried on straw mats outside or in a controlled environment. They must be an minimum of 14% ABV and are an intense golden color, with apricot, floral, and vanilla notes. Soave Superiore DOCG, began with the 2002 vintage. These wines must have lower yields, more alcohol, and undergo longer ageing (they are not released until April versus February for the others). These wines have a darker color, richer flavors, stronger floral notes, and are weightier. The issue: they aren't representative of the style of Soave, so a lot producers aren't using the DOCG. It's possible this will be the first DOCG that is rescinded – but stay tuned! Soave's hillside vineyards.. Photo from Consorzio Tutela Vini Soave Food Pairings: Soave is lovely with food because it has acidity and delicate aromas. Perfect pairings are simple risottos with parmesan cheese, seafood and vegetable pastas, and grilled white fish and seafood or chicken in herbal or citrus preparations. Go out and get some Soave – it is AWESOME!! _______________________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on every type of wine in a variety of price points. It's not a club and there's no obligation to buy. Sign up for their daily email and buy what you want, when you want it. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today! If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes! www.patreon.com/winefornormalpeople To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes _______________________________________________________________ Sources: Most of the information for this show comes from Consorzio Tutela Vini Soave, 'Soave at the Crossroads' from Meininger's Wine Business Int'l Italian Wine Central -- Soave
Soave carries a history that reflects every century of the common era! The last 20 years are a story of restoration and rejuvenation. Take 10-minutes to find out why you should buy and sell some of these delicious wines.Explore through:Suavia WinesSoave ConsorzioVocabulary to note:Veneto, Venice, Virgilio, Svetonius, Caesar Augustus, King Theodoric I, Garganega, Trebbiano di Soave, Trebbiano di Lugana, Turbiana, Verdicchio, Classico, Colli Scaligeri, Superiore, Recioto, Appassimento, Additional Geographic Units (AGU), Basalt
Piacere, io sono Noemi!Avevo otto anni...Me la ricordo ancora bene la mia prima vendemmia: i grappoli maturi sotto il sole, l'odore del mosto che fermentava, il religioso silenzio che regnava all'interno della barricaia.…quando scoprii la grande tradizione vinicola della Valpolicella.Da allora molta strada è stata fatta e l'amore per la mia terra e per i suoi frutti non ha fatto che crescere dentro di me giorno dopo giorno, stagione dopo stagione.Oggi, dopo più di quindici anni di duro lavoro, sento che è giunto per me il momento di prendere in mano le redini di questa azienda e, senza mai dubitare dei valori del passato insegnatimi da mio padre e mia madre, di accompagnarla attraverso la sfide del futuro, per renderla grande nel panorama internazionale.In Valpolicella, a Mezzane di Sotto, Le Guaite di Noemi racconta la storia della famiglia Pizzighella. Nel 1980 Stefano Pizzighella ha deciso di prendere in mano l'azienda di famiglia, con le coltivazioni di ciliegie, albicocche, olive e viti, trasformandola e rendendola operativa, grazie alla conservazione degli ulivi secolari e al ripristino della parte vitivinicola.L'acquisto di un piccolo frantoio, nel 1997, ha portato alla produzione dell'olio dalle pregiate varietà Grignano, Leccio di Corno e Casaliva, coltivate sulle colline del comune di Mezzane di Sotto in 3 ettari di uliveto di proprietà, comprendenti 1500 ulivi, una parte secolare, di circa 250 anni d'età, e una parte di piante più recenti, dell'età di circa 30-50 anni.Qualche anno dopo, il forte legame col territorio e l'amore per la viticoltura hanno accompagnato la nascita di un nuovo progetto, realizzato da Stefano insieme alla moglie Giulietta: la coltivazione della vite nella parte più alta della collina, un luogo chiamato Le Guaite.Nel 2002, all'entrata in produzione dei vigneti, l'azienda vitivinicola Le Guaite ha iniziato la vinificazione dei vini tipici della Valpolicella, espressione del territorio e dell'identità familiare, ottenuti da varietà autoctone a bacca rossa. Le prime etichette: Valpolicella Superiore, Amarone e Recioto della Valpolicella.Oggi l'azienda agricola, che comprende 10 ettari di vigneti e 3 ettari di uliveti di proprietà, per una produzione di 25.000 / 30.000 bottiglie e 50 quintali di olio, è gestita da Noemi, seconda generazione della famiglia, insieme a papà Stefano e mamma Giulietta.Nel 2015 l'azienda vitivinicola ha cambiato il nome da Le Guaite a Le Guaite di Noemi: un cambio generazionale che volge lo sguardo verso il futuro mantenendo saldi i legami con le proprie radici e la tradizione vitivinicola familiare.Noemi si è avvicinata fin da piccola al mondo del vino, alla vendemmia e al lavoro in cantina, così, una volta scoperta la grande storia vinicola della Valpolicella, ha continuato a percorrere la strada della sua famiglia, coltivando la passione e l'amore per il territorio e per la viticoltura. Le Guaite di Noemi rappresenta il futuro, senza dimenticare i valori del passato: vini che si rivolgono al panorama nazionale e internazionale.
This week, professional sommelier Erin Rosar explains the basics of Amarone, one of Italy's greatest wines. She also discusses Valpolicella, Rispasso, and a very special dessert wine called Recioto della Valpolicella in this episode. There will be information about how each wine is made, the 3 main grapes that are used in all the wines, the winemaking technique that makes Amarone so unique, and food pairing recommendations for each wine. This episode is for wine lovers who love Italian wines. Have you discovered your palate personality yet? Visit to take the quiz https://www.winegirlacademy.com/take-the-quiz
We're in the middle of a mini series on Italian wine and this week the focus is all on dessert wines! In Episode #78, I discuss the top 5 dessert wines you need to be familiar with when learning about Italian wines. We discuss food pairings, regions, how to shop for these wines, and so much more! It's an episode you don't want to miss, so grab a glass and press play now! And don't forget to subscribe to the show on Spotify, Amazon Music, or Apple Podcasts so that you never miss an episode! --------- Sign up for my newsletter here and get a free guide to Food & Wine Pairing! >> thewineceo.com Email: Sarah@thewineceo.com Instagram: @thewineceo Facebook: @sarahthewineceo ------------- Today's Sponsor: Wash & Wik Use code THEWINECEO at checkout for 20% off your purchase! ----------- Top 5 Italian Dessert Wines: 1. Marsala 2. Nosiola 3. Vin Santo 4. Moscato Passito di Pantelleria 5. Recioto della Valpolicella Honorable Mention: Recioto di Soave & Verduzzo ----------------- Episodes Mentioned in today's Show: Episode #62: Marsala Episode #7: Vin Santo
Valpolicella is a famed red wine region in the foothills north of the city of Verona. This area has been making wine since the time of the Ancient Greeks, whose legacy is kept alive by the common practice drying grapes to concentrate the flavors in the finished wines. Photo: Valpolicella, from Unsplash We covered this with Filippo Bartolotta in episode 317, but after a conversation with M.C. Ice it became clear to me that he needed to hear the info again. It's an important wine region and it's complex, so we decided to do our version and get anyone up to speed who may also still be a little confounded about these wines! There is much to uncover about this region, the “Valley of Many Cellars”, as it translates. The huge area makes so much wine under so many different sub-regions and areas, but not all are created equally. Even the famed and rather new wine, Amarone della Valpolicella, which has enjoyed enormous popularity in the last 20 years, isn't all amazing. In this show, we will take you on the full tour of the region – examining what is here, the essential components of terroir, and how to get the wines you like from this multi-faceted, diverse, and very confusing Italian region. Here are the show notes: We give an overview of the region: Valpolicella borders Lake Garda/Bardolino to the west, abuts the Lessini Mountains (part of Venetian Pre-Alps) in the north, and opens to a wide valley in the east. The historical area of Valpolicella winemaking is in the Monti Lessini hills but the area is much bigger due to an enlargement in 1968 Climate Because the region spans so much land, the climate varies depending on the valley. In general it is a mild to cool continental or sub-continental region but hillsides are markedly cooler than lowland areas, and valleys, where the air is more stagnant are far hotter than those at elevation that experience breezes from the PreAlps. Lake Garda keeps the western region cool in the summer and warm in the winter, as you move away from the water towards the east, that is not the case. The winds from the southern, humid Sirocco to the Föhn, a dry northern wind, to those from cold humid ones the northeast all affect particular vineyard sites as well. Geography In general, you will find vineyards in three big areas: mountainous limestone foothills, at elevation in the Lessini Mountains (the Classico region), hill areas on gentle slopes (th majority of vines planted) with limestone and volcanic soils, and the fertile, alluvial, eastern valley floor. Photo: Corvina, from Conzorzio Valpolicella Grapes Three main grapes are used with some supporting players Corvina Veronese (Corvina, Cruina) is the backbone of the blends, providing structure, aromas of cherry and red berry, with flowers and baking spice, and softness. It must be 45-90% of the blend Corvinone an unrelated grape with a similar name, provides black cherry, spice, color, tannin, acidity, and elegance to the blend. Corvinone can replace Corvina up to 50% of the blend Rondinella is a vineyard champ – it's very disease resistant and and its contribution is ripe red fruit, tobacco, and spice notes. It can be 5-30% of the blend OTHERS…can be 25% of the blend, but no more than 10% per grape variety Molinara: Used to be a mandatory part of the blend, but producers often find it too aromatic and savory, and its lack of structure has made it fall out of favor. Oseleta: Is the new darling of Amarone especially. It dark skin and strong tannin with blueberry, black cherry, minerals, and herb notes. It is powerful and a little goes a long way. The plantings are small but growing Others that are permitted and used for hardiness, color, and body are Croatina, Dindarella, and Spigamonti Every producer makes the decision about what is best within the allowable parameters Photo: Valpolicella, from Conzorzio Valpolicella Valpolicella Production Regions The production regulations divide the Valpolicella into three distinct zones. Classico was the OG. In 1968 grew to include Valpantena valley near the river, and Valpolicella Orientale – Eastern Valpolicella. The DOCs can have Superiore as a distinction if they age the wine for 1 year and have 1% more alcohol than the normale. Valpolicella DOC - In eastern Valpolicella (Orientale), the area reaches north into the hills above Verona for approximately ten miles, and east to west for 20 miles. The area is varied,so the wines can be simple when grown on fertile soils or interesting at a bit of altitude with cooling breezes, rocky soils. Valpolicella Subzone 1: Classico Located in the west near Lake Garda, Classico consists of five high quality areas that make up the traditional places where grapes had been cultivated for Valpolicella before 1968 enlargement. About 30% of Valpolicella from here and the better terroir yields bolder, riper wines with a fuller body and more tannin. The five areas of Classico are Sant'Ambrogio di Valpolicella, Negrar Valley, San Pietro in Cariano, Fumane Valley, Marano Valley, Valpolicella Subzone 2: The Valpantena Located in the central part of Valpolicella, halfway between the Valpolicella Classica and the eastern zone, this area is located in a narrow valley that has big diurnal swings leading to long ripening periods and very good wines with lovely acidity. These are considered nearly as good or as good as Classico. 20% of Valpolicella is grown here Wine Styles: DOC/G ***It's important to note that all the DOC and DOCG wines can be from the Classico, Valpantena OR standard Valpolicella (indication of the growing ZONE) zones and will indicate that on the label The DOC/Gs are: Valpolicella DOC Valpolicella Ripasso DOC Amarone della Valpolicella DOCG Recioto della Valpolicella DOCG Valpolicella DOC These wines are dry reds with red berry, sour cherry, cinnamon, and pepper notes. They are unoaked, simple wines with light color and high acidity. They have no aging requirements and are often good with a slight chill in the summer. Other versions: Valpolicella Superiore DOC – wine has been aged 1 year, and has 12% v 11% ABV. It has more flavor and body Also: Valpolicella Classico, Valpolicella Classico Superiore, Valpolicella Valpantena, Valpolicella Valpantena Superiore are permitted to be used and fall under the DOC. Photo: Appassimento -- drying grapes, courtesy Conzorzio Valpolicella Recioto della Valpolicella DOCG This is a sweet red wine made from dried (passito) grapes. It is the original, historic wine of the region – the Greeks brought the production method to these parts. The name comes from recie, which in the local dialet means ears – which is what the top of a grape cluster looks like. The wines are made in the appassamento method where producers dry grapes in indoor warehouses called Fruttai, and use the half-raisined berries to make high alcohol (14.5% - 15.5% ABV), full bodied sweet wines. These wines are aged for at least 2 years before release. They can be Classico and Valpantena as well Amarone della Valpolicella DOCG Made just like Recioto, only fermented nearly dry after a very long fermentation, these wines have strong red berry, prune, raisin, cinnamon, chocolate, and tobacco notes. Because the sugar of the dessicated grapes is so high these wines must be at least 14% ABV, can be 15.5% or more. They must age for 2 years in any vessel before release, except in the case of Riserva, where the requirement is 4 years. These wines are made in all three zones, although Classico is considered best. Valpolicella Ripasso DOC The ultimate sustainability solution, ripasso means re-passed, and in this case rather than discarding the pomace from Amarone and Recioto, up to 15% Amarone lees and grape skins are added to basic Valpolicella during fermentation. This kicks off a second 10-15 day fermentation that boosts tannin, alcohol, fruit flavor, and glycerine in the wine. It gives more candied, jam notes, a higher alcohol level and if aged in oak, flavors like mocha, spice, and leather. These wines can be made in all zones, e.g., Valpolicella Valpantena Ripasso, Valpolicella Ripasso Classico, Valpolicella Ripasso Classico Superiore _______________________________________________________________ Thanks to our sponsors this week: Our new sponsor: Wine Spies! Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $10 credit to use on your first order! Check them out today! If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes! www.patreon.com/winefornormalpeople To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes Sources: Ian D'Agata, “Italy's Native Wine Grape Terroirs” Conzorzio Valpolicella https://www.consorziovalpolicella.it/en/ https://italianwinecentral.com/region-province/veneto/ Independent Wine, Edinburgh, UK: https://www.independent.wine/denominations/guide-to-amarone-and-valpolicella/
This podcast focuses on a prestigious winery that has played a major role in bringing Amarone onto the world-class quality and status level that it's now enjoying. I've sat down with Giacomo Boscaini, brand ambassador and export manager at the Masi winery, to talk about his family's contribution to Amarone's fame, to hear the specific characteristics of the typical varieties and the reason for still using Molinara and the myth of the Oseleta grape. You will also hear why the winery still prefers bamboo racks for the drying process, some wine pairing tips for Recioto, the evolution of the Ripasso method and the importance of single vineyard Amarones. Amarone is the only dry wine in the world produced with completely dried grapes, thereby reaching fantastic aromatic and structural depth, yet also a vital freshness under the Masi labels. Christmas is approaching, so if you're still looking for a Christmas present or just a festive wine for the dinner table, you can't go wrong with an Amarone, or even with an Osar, a captivating 100% Oseleta. Buy the Masi wines here: https://www.enotecamasi.it/at/eur/en/ 1:40 - Introdution to the origin story of Masi 6:15 - Terroir in Valpolicella Classica 8:10 - Masi Amarone Crus 13:30 - Typical Amarone varieties 18:00 - Myth of Oseleta 19:47 - Who is Mr. Amarone? 22:07 - Appassimento and the myth of Amarone & Ripasso 32:16 - Recioto & its relevance & Food Pairing 36:10 - Importance of Organics & Sustainability 38:20 - Other Masi Projects & Connected Wineries 44:00 - Where to learn more and why to visit? 46:45 - Appassimento Rosé & Whites? | Guest: Giacomo Boscaini | Masi Winery | @masiwines | Wine Ghosts Instagram: @wineghosts | Support & Get Exclusive on the Wine Ghosts Patreon Site: https://www.patreon.com/wineghosts | Join the Wine Ghosts Facebook Group: www.facebook.com/groups/wineghosts/ | Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts
It's time for you to explore Italian wine beyond Chianti, Pinot Grigio, and Prosecco, because there is tremendous bang for your buck to be discovered. Professional wine journalist and Italian wine champion Wanda Mann guides you to the regions where you'll find great deals and delicious sips. Italian wine labels can be confusing, so Wanda helps you decipher them with her insider tips, explaining and pronouncing the key terms that help you find the lesser-known gems. Listen up and she'll teach you how to "train your wine muscle." About Wanda Mann Always on a quest to learn more about wine, in 2015 Wanda earned the Certified Specialist of Wine (CSW) credential from the Society of Wine Educators and has traveled to numerous wine regions, including Spain, France, Portugal, Argentina, and 13 regions of Italy. In 2017, Wanda served as a judge at the Napoli Wine Challenge at the Vitigno Italia wine festival in Naples. Also in 2017, Wanda was inducted as a Cavaliere into the il Sovrano e Nobilissimo Ordine dell'Amarone e del Recioto. A native New Yorker and Manhattan resident, Wanda enjoys exploring the world of wine in her hometown by attending numerous tastings and classes. As a student, Wanda spent her junior year of high school in Barcelona, Spain with the School Year Abroad program. Her junior year of college was spent in Toledo, Spain studying at the Fundación Ortega y Gassett. She still dreams of living in España for at least 3 months each year. Wanda is a proud graduate of Phillips Academy (Massachusetts) and Pomona College (California) and her taste in wine has improved dramatically since her college days! Wanda's website: http://winewithwanda.com Twitter: @winedinewanda (https://twitter.com/winedinewanda) Instagram: @winedinewanda (https://www.instagram.com/winedinewanda/?hl=en) Credit goes to Doug Young Photography for the photo of Wanda Mann accompanying this episode. About Inside Wine Podcast Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com Consider downloading the free Wine 365 app, which delivers every Inside Wine Podcast episode automatically and offers bonus episodes, extras, and wine tips. If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!
In this episode I had the pleasure of talking to Marta Galli from La Regose wine estate, located in the Valpolicella hills, just north of the city of Verona. I first tasted Le Ragose wines in 2014 and became a fan ever since. In this episode you can hear us talk about her Grandparents decision to move form the city to Le Ragose in 1969, in order for her Grandfather, Arnaldo, already an experienced Oenologist, to produce his own wines. There's also a beautiful story of her Grandmother (Also called Marta), that soon after purchasing the estate and despite being a mother of four children ,took a leading role in the winery. She was one of the founding members of Donne Del Vino (Women in wine), promoting the roles of women in the Italian wine industry. They had 20 members in 1988, currently membership is 900. We discussed the main grapes grown on the estate, the wines they produce (including a very rare ‘Amandorlato', a style between the sweet red Recioto and the dry Amarone), her PhD, researching sustainability in the wine industry, the family's love of art and more. Enjoy listening!
Amarone della Valpolicella é um dos melhores e mais prestigiados vinhos da Itália. Foi um dos primeiros a utilizar técnicas de apassimento - tipo de secagem das uvas - para gerar mais intensidade e concentração na bebida. É uma evolução do Recioto, um dos vinhos mais antigos da história. Nesta aula do Grupo de Estudos e Degustação de Vinhos, o professor Marcelo Vargas, vai ensinar tudo sobre a denominação, os perfis dos vinhos, as características da região, uvas e processos, além de dicas para encontrar os melhores produtores e produtos. ---------------- Entre para o grupo de estudo de vinho no Telegram: https://t.me/MarceloVargasSensory ----------------- Mais conteúdos de vinho ↴ Instagram ☛ https://www.instagram.com/marcelo_vargas YouTube ☛ https://www.youtube.com/sensorybusiness Mais sobre o professor ☛ https://www.sensorybusiness.com/marcelo-vargas #MarceloVargas #CursoDeVinho #Vinho #DegustaçãoDeVinho #CursoDeVinho #AnaliseSensorial #Degustação #Sommelier #CursoDeSommelier
Her kommer fredagens lille handleliste. Saras snakker om sine to utvalgte favorittviner til årets julemat, enten du sverger til ribbe, pinnekjøtt eller lutefisk. Et par vintips til noen klassiske juledesserter får du også. Og alkoholfrie anbefalinger, så klart. Fredagstipset: Sara Døschers favorittviner til julematen: Tysk, tørr musserende vin på riesling-druen: Von Buhl Riesling Brut Den ultimate julevin! Passer til alt + litt til. Upåklagelig til både ribbe, pinnekjøtt og lutefisk. Tar også kalkun, juletorsk og rakfisk på strak arm. Makan til gavepakke. Pris: kr 269Varenummer: 2215301Link: https://www.vinmonopolet.no/Land/Tyskland/Von-Buhl-Riesling-Brut-2017/p/2215301 [vinmonopolet.no] Spansk, sjarmerende rødvin på mencia-druen: Gaba do Xil Mencia 2018 Strålende ribbe-vin! Også fin til pinnekjøtt. Eller alene foran peisen. Pris: kr 175Varenummer: 9795501Link: https://www.vinmonopolet.no/Land/Spania/Gaba-do-Xil-Mencia-2018/p/9795501 [vinmonopolet.no]Ungarsk hvit dessertvin til multer: Tokaji AszúGå for gull til gull. Denne eliksiren er multenes beste venn. De aller fleste pol har en eller annen variant inne. Serveres avkjølt. Italienske, rød dessertvin til riskrem: Recioto della Valpolicella Allegrini er strålende produsent. Finnes mange andre gode produsenter på ulike pol rundt om i landet.Passer også som hånd i hanske til sjokoladedesserter av alle slag. Serveres avkjølt. Svenske alkoholfrie eplebobler som passer både til lutefisk, ribbe og pinnekjøtt: Himmelstund ÄppelciderPris: kr 62Varenummer: 1077401Link: https://www.vinmonopolet.no/Land/Sverige/Himmelstund-Äppelcider/p/1077401 [vinmonopolet.no]
Valpolicella Defined area near Lago de Garda in north central Italy Close to Verona --- In the Veneto Name thought to be a mix of Latin and ancient Greek, and translates to “valley of many cellars.” Grapes allowed: Corvina, Rondinella, Corvinone, and Molinara 4 Styles: Valpolicella, Ripasso, Amarone & Recioto Recioto, winemakers pick ripe grapes from vines and let them dry on mats or hanging from rafters throughout the month of January, then vinifying these shriveled grapes and stopping fermentation before all sugars convert to alcohol. These sweet dessert wines have good acidity and a toothsome mouthfeel. Beverage 1: (7 min) Tomassi Rafael Valpolicella Classico Superiore Corvina 60%, Rondinella 25% and Molinara 15% Intense nose reveals both floral and fruity tones, with ripe cherries From the Rafaèl site, the first vineyard to be bought by the Tommasi family Excellent with pasta dishes with rich sauces, roasts and white meats, or moderately aged cheeses. Try it also with spicy Oriental dishes and full-flavored fish soups. Beverage 2: (15:38 min) Tommasi Valpolicella Ripasso A deep, bright ruby red in color, it is rich and intensely spicy on the nose, with notes of cherry jam, tobacco and black pepper. On the palate it is full-bodied yet elegant, with gentle, silky tannins and a very long finish. Made by fermenting standard Valpolicella with a pomace of grape skins left over from Recioto and Amarone, Ripasso is double-processed, and its name means “re-pass.” These soft, supple, medium-bodied wines combine the sour cherry notes of standard Valpolicella and the soft, bitter, slightly raisined notes of Amarone and Recioto. Beverage 3: (26:30 min) Monte Del Fra Amarone Amarone, whose name translates to “great bitter,” is made by letting those dried grapes from Recioto fully ferment. Amarone is a full-bodied, slightly raisinated wine with a pleasantly bitter finish balanced by hints of dark berries and some cocoa notes. The process came about in the 1930s, as did Ripasso. The resting of the grapes lasts for 120 days, depending on the season, until the sugar concentration of the grapes has reached at least 28% – 30% Intense with fine tannins, fruity, spices aromas, vanilla, cloves, chocolate, and coffee. Aromas of leather, tobacco, prune, dried berries: a total umami experience. Medium acidity, with fine tannins and full body. The flavors remain true to the nose. Long finish. Drink now and has beautiful potential of aging for 20 + years. Beverage 4: (48 min) Peterson Vin Santo Made by FOP (Friend of the Podcast), Fred Peterson Made from muscat grapes that were fermenting to a very high ABV, blended with a 180 proof Pear Au de Vie made from pear trees on the estate.
Meno vino e stop a nuove vigne: è quanto disposto in questi giorni da Cda e Assemblea dei soci del Consorzio tutela vini Valpolicella per reagire all'emergenza economica da Covid-19 e alle sue ripercussioni sulla filiera, a partire dal sostegno dei prezzi. Le leve sono quelle della riduzione delle rese dei vigneti del prossimo raccolto – quantificata, come da richiesta alla Regione Veneto, da 120 a 100 quintali per ettaro con una cernita dell'uva destinata all'appassimento di Amarone e Recioto pari al 45% -, oltre al blocco totale e senza deroghe degli impianti nella denominazione per altri 2 anni.Misure queste, approvate complessivamente a larga maggioranza dai soci, che secondo il Consorzio si sono rese necessarie visto l'effetto Coronavirus sul mercato interno e maggiormente su quello internazionale, dove transitano quasi i 3/4 del valore delle vendite di Amarone, Ripasso, Valpolicella e Recioto.
“…drinkable purple of astonishing delightfulness,” Cassiodorus, a Roman statesman, said of the Recioto wines of Valpolicella in the 6th century. This episode explores the Valpolicella appellations, region, grapes, styles and history. Which wines were discovered by mistake - and are still "astonishing delightfulness" to this day, and what does Ernest Hemingway have to do with any of it? Resources from this episode: Books: Grapes and Wines: A comprehensive guide to varieties and flavours, Clarke, O. and Rand, M. (2010) Oxford Companion to Wine, 4th Edition, Robinson, J. and Harding, J. (2015) Vino Italiano: The regional wines of Italy, Bastianich, J. and Lynch, D. (2005) World Atlas of Wine, 7th Edition, Johnson, H. and Robinson, J. (2013) Websites: Do Bianchi (16 Jan 2012): Hemingway’s Valpolicella and the Quintarelli Legacy https://dobianchi.com/2012/01/16/hemingways-valpolicella-and-the-quintarelli-legacy/ Consorzio Tutela Vini Valpolicella http://cms.consorziovalpolicella.it/en/valpolicella-doc Decanter Magazine (10 April 2017): The Alpha and Omega Wine, Jefford, A. https://www.decanter.com/wine-news/taste-valpolicella-ripasso-recioto-366038/ Italian Wine Central https://italianwinecentral.com/denomination/valpolicella-doc/ Somm Journal (April/May 2020): Unraveling Valpolicella, Leicht L. https://online.fliphtml5.com/rjut/fofc/ Podcast: Glass in Session®: (2020) S3E4: Wine from Dried Grapes https://glassinsession.libsyn.com/s3e4-wine-from-dried-grapes Glass in Session® is a registered trademark of Vino With Val, LLC. Music: Addict Sound (Jamendo.com cc_Standard License, Jamendo S.A.)
In this episode Monty Waldin interviews Armando Castagnedi, whose family owns Tenuta Sant’Antonio in the Illasi valley between the Valpolicella and Soave region in Veneto. Tenuta Sant’Antonio produces Soave, Valpolicella Superiore, and Amarone (among other local wines). Armando talks about local viticultural techniques such as pergola veronese and the winery’s rediscovery of two indigenous grapes: Oseleta and Croatina. Armando also tells Monty about Tenuta Sant’Antonio’s style of Amarone and presents some typical food matches also with their Recioto sweet wine! Tune in for a journey in the heart of Veneto wines and local grape varieties.
In this episode Monty Waldin interviews Simon Taylor, wine merchant at Stone, Vine & Sun in Winchester, UK. Simon tells Monty about what is trendy in the UK market and talks about his passion for Italy’s wines. Simon talks about the appeal of the Italian wine industry to importers for Italy’s wine variety and quality. Tune in to find out Simon’s love for Recioto di Soave and his suggestions about potential pairing of Italian sweet wines and English cheese!
Musella si trova nella Valpolicella sulle dolci colline di San Martino Buon Albergo, all’interno dello splendido parco naturale Musella.Nel 1995 Emilio Pasqua di Bisceglie compra la corte rurale nella Musella e comincia questo progetto familiare di viticoltura di qualità.Accompagnato dalla moglie Graziella si occupano di restaurare i vecchi edifici storici e aprono un Relais B&B nella corte dove vivono.Maddalena comincia a lavorare col padre nel 1995 e nel 2009 introduce l’agricoltura e vinificazione Biodinamica con gran entusiasmo.Musella per lei è un pezzo di cuore e mette amore nel progetto e in tutti gli aspetti della produzione etica del Vino Biodinamico.Maddalena lavora assieme al cugino Enrico, che dal 1999 condivide passione e impegno per Musella, occupandosi degli aspetti piùTecnici della produzione ma è anche coinvolto in tutte le decisioni chiave del modus operandi della famiglia.Tutto il duro lavoro e la perseveranza hanno portato ad ottimi risultati e noi a Musella possiamo ora guardare a uno scintillante futuro Facendo quello che amiamo più fare, cioè produrre Vino Italiano di qualità per portare un messaggio di territorio e di buona salute a tutti.
Musella si trova nella Valpolicella sulle dolci colline di San Martino Buon Albergo, all’interno dello splendido parco naturale Musella.Nel 1995 Emilio Pasqua di Bisceglie compra la corte rurale nella Musella e comincia questo progetto familiare di viticoltura di qualità.Accompagnato dalla moglie Graziella si occupano di restaurare i vecchi edifici storici e aprono un Relais B&B nella corte dove vivono.Maddalena comincia a lavorare col padre nel 1995 e nel 2009 introduce l’agricoltura e vinificazione Biodinamica con gran entusiasmo.Musella per lei è un pezzo di cuore e mette amore nel progetto e in tutti gli aspetti della produzione etica del Vino Biodinamico.Maddalena lavora assieme al cugino Enrico, che dal 1999 condivide passione e impegno per Musella, occupandosi degli aspetti piùTecnici della produzione ma è anche coinvolto in tutte le decisioni chiave del modus operandi della famiglia.Tutto il duro lavoro e la perseveranza hanno portato ad ottimi risultati e noi a Musella possiamo ora guardare a uno scintillante futuro Facendo quello che amiamo più fare, cioè produrre Vino Italiano di qualità per portare un messaggio di territorio e di buona salute a tutti.
Klaus Engberg, indehaver af Unika Vine, begyndte allerede som 18-årig at samle på Barolo-flasker. Efterhånden begyndte han også at drikke dem, og udviklede en forkærlighed for modne og ældre italienske vine. I dette afsnit smager vi fire vine og Klaus giver et indblik i hvordan italienske vine med alderen udvikler andre noter end dem, man typisk finder i unge vine. Lyt med og hør hvilke. Gæst: Klaus Engberg Vi trækker også en heldig vinder af vin fra Laudrup Vin blandt jer, der støtter os på https://blindsmagerne.10er.dk/ Vine: 1982 La Crocetta, Recioto della Valpolicella Amarone Classico 1971 Fattoria dei Barbi, Colombini, Brunello di Montalcino 1990 E. Pira & Figli Riserva, Barolo, Cannubi 19XX Boeri Vini, Piemonte, Barbera
Una villa prestigiosa, una tradizione enologica importante e una famiglia che ne è interprete appassionata: i Begnoni. L’Azienda Santa Sofia ha sede e cantine a Pedemonte (Verona), in una delle zone più belle e affascinanti della Valpolicella Classica. Le origini della Villa risalgono al 1560, grazie al prestigioso architetto Andrea Palladio. Dal 1996 Villa Santa Sofia è inserita nel patrimonio mondiale dell'UNESCO assieme alle altre dimore realizzate da Palladio.Già nella metà del '800, Santa Sofia era nota per l'ottima qualità dei suoi vini, che venivano prodotti con le uve attentamente selezionate dalle zone più vocate e meglio esposte delle colline circostanti.Con il passare degli anni, Santa Sofia ha costruito e mantenuto una fama che l’ha vista crescere con successo, passando da quella che era una “piccola azienda di grande qualità” ad un’azienda che a pieno titolo è tra le cantine più importanti e significative del Veronese, perseguendo una “strategia dell’eccellenza” – come ama definirla Giancarlo Begnoni. Tutto ciò ha consentito all’azienda di posizionare i propri vini in di più di 60 Paesi nel mondo, grazie anche all’abilità di Luciano, il figlio di Giancarlo, che gestisce ora l’azienda assieme al padre.Oggi la famiglia Begnoni vive entusiasticamente il proprio ruolo di testimone e custode di questa grande tradizione enologica.
Una villa prestigiosa, una tradizione enologica importante e una famiglia che ne è interprete appassionata: i Begnoni. L’Azienda Santa Sofia ha sede e cantine a Pedemonte (Verona), in una delle zone più belle e affascinanti della Valpolicella Classica. Le origini della Villa risalgono al 1560, grazie al prestigioso architetto Andrea Palladio. Dal 1996 Villa Santa Sofia è inserita nel patrimonio mondiale dell'UNESCO assieme alle altre dimore realizzate da Palladio.Già nella metà del '800, Santa Sofia era nota per l'ottima qualità dei suoi vini, che venivano prodotti con le uve attentamente selezionate dalle zone più vocate e meglio esposte delle colline circostanti.Con il passare degli anni, Santa Sofia ha costruito e mantenuto una fama che l’ha vista crescere con successo, passando da quella che era una “piccola azienda di grande qualità” ad un’azienda che a pieno titolo è tra le cantine più importanti e significative del Veronese, perseguendo una “strategia dell’eccellenza” – come ama definirla Giancarlo Begnoni. Tutto ciò ha consentito all’azienda di posizionare i propri vini in di più di 60 Paesi nel mondo, grazie anche all’abilità di Luciano, il figlio di Giancarlo, che gestisce ora l’azienda assieme al padre.Oggi la famiglia Begnoni vive entusiasticamente il proprio ruolo di testimone e custode di questa grande tradizione enologica.
Da diverse generazioni la famiglia Tessari è dedita alla viticoltura nelle terre del Soave: zona antica e vocata alla produzione di vini bianchi italiani.I vigneti di proprietà della famiglia fin dal 1887 si trovano al centro della zona Classica della denominazione Soave.Si tratta di una ristretta area geografica dalle singolari ed importanti caratteristiche pedologiche, climatiche e morfologiche che ha come punto di riferimento l’abitato di Fittà. Proprio in località Fittà, nel comune di Soave, ad un’altitudine di 296 metri ha sede anche l’azienda Suavia.
Da diverse generazioni la famiglia Tessari è dedita alla viticoltura nelle terre del Soave: zona antica e vocata alla produzione di vini bianchi italiani.I vigneti di proprietà della famiglia fin dal 1887 si trovano al centro della zona Classica della denominazione Soave.Si tratta di una ristretta area geografica dalle singolari ed importanti caratteristiche pedologiche, climatiche e morfologiche che ha come punto di riferimento l’abitato di Fittà. Proprio in località Fittà, nel comune di Soave, ad un’altitudine di 296 metri ha sede anche l’azienda Suavia.
Realizzare un folle sogno.Questa la missione dei fratelli Filippo e Ettore Finetto fondatori della Garbole hanno avuto da sempre una sola grande ambizione: produrre vino in modo unico e irripetibile“Dall’idea iniziale del 1994 una continua tensione sempre volta a superare noi stessi al fine di ottenere vini rossi pregiati.
Realizzare un folle sogno.Questa la missione dei fratelli Filippo e Ettore Finetto fondatori della Garbole hanno avuto da sempre una sola grande ambizione: produrre vino in modo unico e irripetibile“Dall’idea iniziale del 1994 una continua tensione sempre volta a superare noi stessi al fine di ottenere vini rossi pregiati.
Dante Alighieri trascorse a Verona alcuni anni del suo esilio. Suo figlio Pietro incantato dalla bellezza della citta'e delle sue campagne decise di rimanervi acquistando, nel 1353, la possessione Casal dei Ronchi in Gargagnago, nel cuore della Valpolicella storica. Casa e terreni, dopo ventun generazioni, sono tuttora di proprieta' dei conti Serego Alighieri, discendenti diretti del poeta. Dal 1973 i Conti collaborano con Masi Agricola nella produzione di prestigiosi e nobili vini. Azienda leader nella produzione di Amarone, Masi è impegnata nella valorizzazione del lustro della nobiltà triveneta legata alla tradizione vitivinicola che aveva un tempo caratterizzato il territorio della Serenissima Repubblica di Venezia; ne sono scaturite collaborazioni con tenute storiche delle Venezie in primis con lo chateau Serego Alighieri.
Dante Alighieri trascorse a Verona alcuni anni del suo esilio. Suo figlio Pietro incantato dalla bellezza della citta'e delle sue campagne decise di rimanervi acquistando, nel 1353, la possessione Casal dei Ronchi in Gargagnago, nel cuore della Valpolicella storica. Casa e terreni, dopo ventun generazioni, sono tuttora di proprieta' dei conti Serego Alighieri, discendenti diretti del poeta. Dal 1973 i Conti collaborano con Masi Agricola nella produzione di prestigiosi e nobili vini. Azienda leader nella produzione di Amarone, Masi è impegnata nella valorizzazione del lustro della nobiltà triveneta legata alla tradizione vitivinicola che aveva un tempo caratterizzato il territorio della Serenissima Repubblica di Venezia; ne sono scaturite collaborazioni con tenute storiche delle Venezie in primis con lo chateau Serego Alighieri.
La storia di Villa Canestrari inizia nel 1888, quando Carlo Bonuzzi, capostipite della famiglia e proprietario di molti vigneti nella Val d’Illasi, si diploma alla regia scuola di enologia di Conegliano Veneto, contriubuendo all’evoluzione della già avviata attività di famiglia.Negli anni novanta la famiglia Bonuzzi si unisce alla famiglia Franchi, anch’essa con una tradizione vitivinicola di oltre 120 anni. Siamo oggi alla quarta generazione: Francesco Bonuzzi attualmente dirige l’azienda assiema alla madre, Adriana Franchi.I vigneti, tutti di proprietà, sono situati nella zona collinare ad Est di Verona, in Val d’Illasi, tra i comuni di Colognola ai Colli ed Illasi. Sono costituiti da circa 18 ettari di terra ben esposti, coltivati in parte a guyot e in parte a pergoletta veronese.I terreni sono eterogenei, di tipo alluvionale calcareo, tendenzialmente ghiaioso, a substrato vulcanico, da falda di detriti a rocce marine calcaree. Grazie ai terreni e microclimi diversi viene valorizzata al meglio ogni singola zona di produzione nella sua tipicità.A Colognola ai Colli si trova la cantina di vinificazione dove ogni fase del processo produttivo viene accuratamente monitorata per ottenere il massimo della qualità al momento della raccolta, alla maturazione fino all’imbottigliamento.A Illasi, sopra le cantine di invecchiamento di Villa Canestrari, è stato realizzato il Museo del vino per testimoniare il lavoro di vigniaioli di ben quattro generazioni. Il vecchio granaio, dove un tempo venivano messe ad appassire le uve per la produzione del Recioto, è stato ristrutturato ed è ora la sede di corsi e serate a tema che permettono ai partecipanti di scoprire i vari aspetti del vino e discutere di profumi, sentori e retrogusti e degli abbinamenti con il cibo.
La storia di Villa Canestrari inizia nel 1888, quando Carlo Bonuzzi, capostipite della famiglia e proprietario di molti vigneti nella Val d’Illasi, si diploma alla regia scuola di enologia di Conegliano Veneto, contriubuendo all’evoluzione della già avviata attività di famiglia.Negli anni novanta la famiglia Bonuzzi si unisce alla famiglia Franchi, anch’essa con una tradizione vitivinicola di oltre 120 anni. Siamo oggi alla quarta generazione: Francesco Bonuzzi attualmente dirige l’azienda assiema alla madre, Adriana Franchi.I vigneti, tutti di proprietà, sono situati nella zona collinare ad Est di Verona, in Val d’Illasi, tra i comuni di Colognola ai Colli ed Illasi. Sono costituiti da circa 18 ettari di terra ben esposti, coltivati in parte a guyot e in parte a pergoletta veronese.I terreni sono eterogenei, di tipo alluvionale calcareo, tendenzialmente ghiaioso, a substrato vulcanico, da falda di detriti a rocce marine calcaree. Grazie ai terreni e microclimi diversi viene valorizzata al meglio ogni singola zona di produzione nella sua tipicità.A Colognola ai Colli si trova la cantina di vinificazione dove ogni fase del processo produttivo viene accuratamente monitorata per ottenere il massimo della qualità al momento della raccolta, alla maturazione fino all’imbottigliamento.A Illasi, sopra le cantine di invecchiamento di Villa Canestrari, è stato realizzato il Museo del vino per testimoniare il lavoro di vigniaioli di ben quattro generazioni. Il vecchio granaio, dove un tempo venivano messe ad appassire le uve per la produzione del Recioto, è stato ristrutturato ed è ora la sede di corsi e serate a tema che permettono ai partecipanti di scoprire i vari aspetti del vino e discutere di profumi, sentori e retrogusti e degli abbinamenti con il cibo.
La melograna, antico simbolo di fecondità e di discendenza numerosa, è stata scelta come insegna e offerta come auspicio di vitalità ed entusiasmo. È nella bellissima valle dei ciliegi, in un ambiente ancora integro e legato alle tradizioni, che l'azienda conduce la propria attività. Se l'immagine della melagrana rappresenta un simbolo propizio, questo dimostra il successo raggiunto in breve tempo dall'azienda, ottenendo buoni livelli produttivi e qualitativi.Agostino Vicentini ha ereditato dal padre Francesco 14 ettari di vigneto e in più la passione, l'amore per la terra, i segreti del mestiere e l'esperienza maturata nei 40 anni della sua attività. A tutto ciò, Agostino, ha aggiunto la voglia di raggiungere nuove mete, cercando di ottenere sempre il meglio da una natura già assai generosa.
La melograna, antico simbolo di fecondità e di discendenza numerosa, è stata scelta come insegna e offerta come auspicio di vitalità ed entusiasmo. È nella bellissima valle dei ciliegi, in un ambiente ancora integro e legato alle tradizioni, che l'azienda conduce la propria attività. Se l'immagine della melagrana rappresenta un simbolo propizio, questo dimostra il successo raggiunto in breve tempo dall'azienda, ottenendo buoni livelli produttivi e qualitativi.Agostino Vicentini ha ereditato dal padre Francesco 14 ettari di vigneto e in più la passione, l'amore per la terra, i segreti del mestiere e l'esperienza maturata nei 40 anni della sua attività. A tutto ciò, Agostino, ha aggiunto la voglia di raggiungere nuove mete, cercando di ottenere sempre il meglio da una natura già assai generosa.
Corte Canella è il perfetto equilibrio tra esperienza ed entusiasmo. L’esperienza di un uomo che ha sempre amato la sua terra e che ancor più sa stupirsi ancora oggi del miracolo della natura, unita all’entusiasmo della moglie e delle figlie, sono stata la combinazione che ha dato vita a un’azienda in grado di dare vini di alta qualità e grande spessore. I vini di Corte Canella sono il risultato di un minuzioso e preciso lavoro in campagna e di un cammino fatto costantemente accanto alla vigna, cogliendo ogni suo cambiamento. Grazie a una terra generosa e un team dinamico, Corte Canella sta costruendo la propria strada.
Corte Canella è il perfetto equilibrio tra esperienza ed entusiasmo. L’esperienza di un uomo che ha sempre amato la sua terra e che ancor più sa stupirsi ancora oggi del miracolo della natura, unita all’entusiasmo della moglie e delle figlie, sono stata la combinazione che ha dato vita a un’azienda in grado di dare vini di alta qualità e grande spessore. I vini di Corte Canella sono il risultato di un minuzioso e preciso lavoro in campagna e di un cammino fatto costantemente accanto alla vigna, cogliendo ogni suo cambiamento. Grazie a una terra generosa e un team dinamico, Corte Canella sta costruendo la propria strada.
L’azienda Monte dei Ragni nasce su terreni di proprietà della famiglia Ragno.Prende il nome dalla collina ove è ubicata, in conseguenza al fatto che sul catasto storico redatto durante la dominazione austriaca venne così nominata.Tra i principali artefici dell’azienda vi fù Ragno Santo il quale, già all’inizio del 1900 seppe intuire l’importanza dell’ uva per questa terra indirizzando sempre più l’ azienda in questa coltivazione. In continua evoluzione, nella prima metà dello stesso secolo si ampliò con terreni in località Mazzurega, poco più a nord, subito piantati a viti, ciliegi e ulivi e di quelle migliorie vi è traccia ancora oggi.ascia pedecollinare il meglio di sé, ha qui origini antichissime. Operiamo ora in campo con scelte innovative, piantando oltre 5000 ceppi per ettaro, vitigni autoctoni di alta qualità, con un attento controllo della carica di gemme in fase di potatura e pratiche colturali come la lavorazione della terra sul filare, il diradamento e l’esporre i grappoli all’aria. Con la meticolosa cura che poniamo in campo per la vite operiamo anche in cantina con pigiature soffici pressature morbide, un sapiente uso dei legni e la quasi totale esclusione di sistemi di pompaggio meccanici, coadiuvati dagli enologi Fabio Bigolin e Umberto Menini, incontro di esperienza e passione che ci accomuna.
L’azienda Monte dei Ragni nasce su terreni di proprietà della famiglia Ragno.Prende il nome dalla collina ove è ubicata, in conseguenza al fatto che sul catasto storico redatto durante la dominazione austriaca venne così nominata.Tra i principali artefici dell’azienda vi fù Ragno Santo il quale, già all’inizio del 1900 seppe intuire l’importanza dell’ uva per questa terra indirizzando sempre più l’ azienda in questa coltivazione. In continua evoluzione, nella prima metà dello stesso secolo si ampliò con terreni in località Mazzurega, poco più a nord, subito piantati a viti, ciliegi e ulivi e di quelle migliorie vi è traccia ancora oggi.ascia pedecollinare il meglio di sé, ha qui origini antichissime. Operiamo ora in campo con scelte innovative, piantando oltre 5000 ceppi per ettaro, vitigni autoctoni di alta qualità, con un attento controllo della carica di gemme in fase di potatura e pratiche colturali come la lavorazione della terra sul filare, il diradamento e l’esporre i grappoli all’aria. Con la meticolosa cura che poniamo in campo per la vite operiamo anche in cantina con pigiature soffici pressature morbide, un sapiente uso dei legni e la quasi totale esclusione di sistemi di pompaggio meccanici, coadiuvati dagli enologi Fabio Bigolin e Umberto Menini, incontro di esperienza e passione che ci accomuna.
L’azienda agricola Sandro de Bruno è da sempre alla ricerca di un equilibrio tra identità e territorio. Questa è la filosofia che Sandro, il titolare, sta coraggiosamente portando avanti con la famiglia e i collaboratori.Tutte le fasi di produzione del vino vengono seguite con attenzione scrupolosa e cura dei minimi dettagli e con il supporto di una tecnica enologica all’avanguardia, basata sulla tutela dell’ambiente e sull’agricoltura integrata , giusta combinazione tra biologico e convenzionale.Con questi presupposti l’azienda ha perseguito l’obiettivo di interpretare e valorizzare i propri vigneti, riuscendo a racchiudere nel vino che produce le migliori caratteristiche derivanti da un suolo vulcanico con elevata mineralità, le pendici del Monte Calvarina. Il risultato è rappresentato da una gamma di vini bianchi e vini rossi in grado di offrire un ventaglio di profumi, sapori e sensazioni armoniche e durature, trasmettendo anche ai palati più esigenti qualità, freschezza e tradizione. Vini che per scelta aziendale riposano in cantina almeno un anno prima della messa in commercio e che stupiscono per longevità e capacità di invecchiamento.Un vero e proprio traguardo ottenuto dall’azienda Sandro de Bruno grazie a uno scrupoloso studio di terroir e vitigni autoctoni e internazionali, uniti alla pazienza di attendere che tutte le naturali tappe del processo di vinificazione vengano portate a compimento. Ogni singolo prodotto della cantina rispecchia l’anima del Monte Calvarina, luogo in cui vengono coltivati i vigneti, zona con microclima esclusivo e, allo stesso tempo, ideale. Le precipitazioni, l’escursione termica tra giorno e notte, l’insolazione giornaliera, la costante ventilazione e l’ottimo drenaggio del terreno, infatti, influenzano in modo positivo lo sviluppo e la maturazione delle uve. E ogni singolo prodotto riflette al contempo la filosofia produttiva di Sandro, fondata sul rispetto dei dettami della natura e della metrica del tempo.
L’azienda agricola Sandro de Bruno è da sempre alla ricerca di un equilibrio tra identità e territorio. Questa è la filosofia che Sandro, il titolare, sta coraggiosamente portando avanti con la famiglia e i collaboratori.Tutte le fasi di produzione del vino vengono seguite con attenzione scrupolosa e cura dei minimi dettagli e con il supporto di una tecnica enologica all’avanguardia, basata sulla tutela dell’ambiente e sull’agricoltura integrata , giusta combinazione tra biologico e convenzionale.Con questi presupposti l’azienda ha perseguito l’obiettivo di interpretare e valorizzare i propri vigneti, riuscendo a racchiudere nel vino che produce le migliori caratteristiche derivanti da un suolo vulcanico con elevata mineralità, le pendici del Monte Calvarina. Il risultato è rappresentato da una gamma di vini bianchi e vini rossi in grado di offrire un ventaglio di profumi, sapori e sensazioni armoniche e durature, trasmettendo anche ai palati più esigenti qualità, freschezza e tradizione. Vini che per scelta aziendale riposano in cantina almeno un anno prima della messa in commercio e che stupiscono per longevità e capacità di invecchiamento.Un vero e proprio traguardo ottenuto dall’azienda Sandro de Bruno grazie a uno scrupoloso studio di terroir e vitigni autoctoni e internazionali, uniti alla pazienza di attendere che tutte le naturali tappe del processo di vinificazione vengano portate a compimento. Ogni singolo prodotto della cantina rispecchia l’anima del Monte Calvarina, luogo in cui vengono coltivati i vigneti, zona con microclima esclusivo e, allo stesso tempo, ideale. Le precipitazioni, l’escursione termica tra giorno e notte, l’insolazione giornaliera, la costante ventilazione e l’ottimo drenaggio del terreno, infatti, influenzano in modo positivo lo sviluppo e la maturazione delle uve. E ogni singolo prodotto riflette al contempo la filosofia produttiva di Sandro, fondata sul rispetto dei dettami della natura e della metrica del tempo.
Recently we visited the Allegrini estate in the commune of Fumane, located in the heart of Valpolicella. The Valpolicella Classico region is in northeastern Italy, east of Lake Garda and northwest of Verona with the Lessini Mountains to the north. Being a closet Valpolicella fan, to say that I was in my element would be a huge understatement. One could easily debate the merits of old world wine versus new world wines but one central idea that cannot be debated at least not seriously: the type of wines they make in the special and unique hills of Valpolicella Classico can't be made anywhere else in the world. Massimo Bernardi Our guide for our visit was Sales Manager Massimo Bernardi. A graduate student of economics and a reformed entrepreneur, Massimo's warmth and his ardor for his vocation were energizing. He affirmed our measurement by stating, " I'm a very lucky man because I've chosen my job. Working in the wine world without passion and enthusiasm for me is impossible". He escorted us as we toured the cellars, the drying facility and Villa Della Torre. The Allegrini operation is sizable. One gets the feeling as you tour the three different sites where their operations are carried out, that they are bursting at the seams. Look carefully though and you can see that this family owned business has very thoughtful and deliberate caretakers at the helm. The Allegrini's own all 247 acres of the vineyards they farm so that they can control the quality of the grapes. All of their vineyards are up in the hills. These hillside locations, at between a 800 to 1,600 foot elevation provide good drainage, proper sunlight and wind for good healthy grapes. Allegrini produces about 83,333 cases of wine. Traditional Pergola Veronese After Pruning They produce a Recioto della Valpolicella Classico D.O.C.G. wine that is named in honor of the founder Giovanni Allegrini and three D.O.C. wines, Soave, Valpolicella Classico and Amarone della Valpolicella Classico. Departing from traditional blends in order to make another tier of complex and refined wines they make three single vineyard I.G.T. Veronese wines, Palazzo Della Torre, La Grola and La Poja. The three latter wines may not have the pedigree that is inferred by the D.O.C. designation on their labels, but the wines are excellent examples of the type of quality and purity that can be coaxed out of grapes grown in the Veronese hills. Allegrini is a benchmark producer of Amarone, a wine made from dried grapes that are fermented until there is no residual sugar left. Amarone is a big wine, often over 15 % abv but when well made it can show incredible elegance and charm. French oak barriques in the Orignal Cellar Our tour began in the original cellar and it's here where we learned that the Allegrini familly has played an important role in Veronese wine culture since the sixteenth century. The cellar has some of the original wood vessels that are still being used for blending the wines. We noticed lots of new french barriques also, a sign of a departure from traditional cask ageing in large wooden vessels ( botte ). Contemporary winemaking and viticulture was spearheaded by Giovanni Allegrini. He challenged conventional farming and chose to purchase and cultivate single vineyard "cru wines" (a vineyard that produces a high quality wine) from unfarmed plots on hillsides and pioneered increased vine density in the vineyard and guyot training to replace the pergola veronese training which is still very prominent in the Valpolicella zone. When Giovanni passed away in 1983 his three children Walter, Marilisa and Franco took over the company. Giovanni's eldest son Walter passed on in 2003 and now the company is run by Franco who heads the winemaking operations and Marilisa who is responsible for sales and marketing. Recently Allegrini switched importers and now the brand is handled in the U.S. market exclusively by E. & J. Gallo Winery. Slavonian Oak Botti Upon completing our tour of the cellar and bottling room we took a short drive to Centro Terre di Fumane, their drying facility. Terre di Fumane is an association of eight wineries of which Franco Allegrini is the president. The facility was the first of its kind and was built in 1990. Fifteen hundred years of drying history have lead to this innovative operation. Specially selected grape bunches of Corvina Veronese, Rondinella and Oseleta are dried at this facility and used in the production of Allegrini's Amarone, Recioto and Palazzo della Torre wines. One would think the appassimento process (drying of the grapes) would be the easiest part of winemaking, however it's actually one of the most delicate phases of the operation. During appassimento, 100 to 120 days, the grapes lose 40 to 50 percent of their weight. Many of Amarones' most noteworthy producers place their grapes for drying on wooden trays or bamboo racks in open air lofts. While this may be more romantic it's not very practical if your goal is to have a botrytis-free grape at the end of the drying process. Some winemakers consider a little botrytis fungus beneficial to the finished wine but at Allegrini humidity and botrytis are the enemy. At Terre di Fumane the grapes are laid out in plastic bins which are easy to wash and sanitize. The building is equipped with an elaborate ventilation system that helps to prevent botrytis development during the critical first few days of the drying regimen. At its core this cutting-edge mentality is a hallmark of the Allegrini business model. They respect the past, what those that have come before them have done and they are constantly striving to preserve historically important parts of the wine culture in Veneto, yet they're unafraid to break new ground and use science and technology to increase their odds of making better wines. Fantastic Fireplace Twenty-five years ago Valpolicella producers were hard pressed to sell the 1.5 million bottles of Amarone that were made annually. That's no longer the case. Consumer thirst for big flavored, fruit forward wines has spurned a turnaround in the zone. When I asked Massimo why does it seem like there is so much more ripasso styled wine in the marketplace these days? He replied, " Because we have increased the production of Amarone. We need the skins of Amarone to make it. Think about this number. Amarone production eight years ago was four million bottles and today it is sixteen million bottles. This is very dangerous". I didn't ask Massimo a follow up question but my hunch is that he's concerned that this rapid expansion in Valpolicella could have some unintended consequences. One needn't feel uneasy about the prospect of overproduction because an association consisting of twelve historical Amarone Families was recently formed to protect the tradition, production standards, quality, and pricing of Amarone. Marilisa Allegrini serves as the current president of Amarone Families. The Amarone families distinctive hologram on a bottle of Amarone is the mark of an authentic, high quality wine. Villa Della Torre We left the drying facility and drove over to Villa della Torre. Della Torre is a surname and the villas first owner was Giulio della Torre. Construction was finished around 1560. The Allegrini's are the 27th owners of the residence which they purchased in 2008. The Palazzo Della Torre vineyard, planted in 1968 surrounds the villa. The villa structure is centered around a courtyard with a fountain as its focal point. From here if you head in the direction of the village you'll discover fish ponds and a beautiful lawn area that is used for concerts in the summer. The villa has a bell tower, a mystery cave, chapel, state of the art kitchen and some incredible gargoyle adorned fireplaces. To learn more about Villa Della Torre's history or to book a visit click this link. http://www.villadellatorre.it/en/index.php We concluded our visit with a tasting of some of the estates current releases. 2013 Valpolicella Classico - 65% Covina Veronese, 30% Rondinella and 5% Molinara - This wine is fermented and aged in stainless steel tanks and spends two months in bottle before it's released. Crafted in the traditional style delightful aromas of red cherries and violets jump out of the glass. In the mouth you receive more red cherries and a very pleasing juiciness, complimented by some firm acidity and freshness. Medium bodied with a hint of pepper spice on the finish this Valpolicella is charming and would pair well with salumi and cheeses, soups, tomato sauced pastas and grilled chicken. 12.9% abv $13 - $15 2011 Palazzo della Torre Veronese I.G.T. - 70% Corvina Veronese, 25% Rondinella and 5% Sangiovese - Allegrini's Pallazzo della Torre is a tribute to what wine insiders refer to as a 'Baby Amarone' or a ripasso styled wine. The vineyards for this wine surround the villa. In crafting the wine they use the whole bunch of the dried grapes (30% of the blend), not just the pomace or skins as you would for a typical ripasso wine. It's a subtle but important distinction in the winemaking process, as I believe this one step is what gives the wine its extraordinary richness, complexity and depth of flavors. The remaining 70% of wine is made from fresh grapes. The wine spends about 18 months in first and second use barriques and seven months in bottle before release. A deep ruby color with aromas of black cherries and black plum, baking spice and that characteristic dried raisin character ( from the appassimento process) are followed with more of the same on the palate. Medium bodied the wine is held together with soft round tannins and just the right amount of oak. This wine pairs well with charcuterie, lasagna and a variety of richer flavored pasta dishes. Try it with grilled or roasted meats. We tasted the 2011 which is not on the market yet, but the 2010 which has the same flavor profile is currently available. A textbook example of ripasso styled wine I always have a vintage or two of Palazzo della Torre in my wine stash. You should too. Even though ready to drink upon offer, a testament to how well it's made is that it ages extremely well. At such a reasonable price point one could easily justify buying a case and drinking it over a number of years to see what pleasure it brings with bottle age. 13.8% abv 20,833 cases produced $16 - $18 2011 La Grola Veronese I.G. T. - 80% Corvina Veronese, 10% Oseleta and 10% Syrah - The La Grola vineyard was first planted in 1979 and the Syrah planting was the first of its kind in the region. The vines are guyot vertical-trellis trained as well, revolutionary thinking for that time period. Perched on a picturesque hilltop site with southeastern exposure in the town of Sant'Ambrogio, at about 984 ft elevation, La Grola's 74 acre plot is densely planted to approximately 1700 vines per acre. Long considered a top cru Massimo offered, " La Grola I think because I live here, is the most beautiful vineyard in all of Valpolicella". The wine is made entirely from fresh grapes and is probably one of the best examples of the character of Corvina. In the glass showing aromas of lavender, roses, red cherry and raspberry the wine turns more angular in its focus, on the palate. Definitely in its infancy there's good concentration, but it's a more brooding style, full bodied with rich cherry notes, hints of cocoa and anise, very good acids and a medium length elegant finish. It's fresh and clean and I'm convinced it would have shown even better with more time in the glass. The wine spends 16 months in barrique and 10 months in bottle. At the table La Grola calls for grilled meats. Try it with grilled sausages and portabella mushrooms or a beef stew. 13.7% abv 20,833 cases produced $30 - $342009 Amarone Classico - 80% Corvina Veronese, 15% Rondinella and 5% Oseleta - Hand harvested grape bunches are collected from various hillside sites throughout Valpolicella Classico for their Amarone. The grape bunches are dried for three to four months and then pressed and fermented in January. The wine spends about 18 months in a combination of new and second passage oak. The most striking feature of this wine is its impeccable balance. Quite amazing when you consider its 15.8% alcohol content. Refined for over four years before release the nose displays black cherry, clove, chocolate,fig and spice. Not at all a hammer the wine is seamlessly structured, showing great depth of fruit with ideal acidity and well integrated tannins and wood flavors. Staying in character with the other wines in the portfolio it still exhibits freshness on its long velvety finish. Allegrini's Amarone is a perennial top award winner in many well established wine publications and with good reason. It's providing so much drinking pleasure already I can't help but wonder how many bottles will be put aside for aging by consumers. If you have never tried an Amarone this would be an excellent introduction to the power, richness and complex flavors that it can offer. Drinkable enough to have on its own; it's that good, you should try it with a plate of dried nuts and Gorgonzola. Charcoal grilled steaks and richly seasoned beef stews would be good pairings too. You can find Amarone style wines in discount stores priced around $15. Avoid them like the plague. They are what their price suggests, cheap nockoffs. The higher labor cost in the production of Amarone makes it a more costly wine. Prices for good Amarone start around $30 and can escalate to over $300 a bottle for certain noted producers, but here's where Allegrini excels. Their Amarone has a broad market presence and at $65 to $75 the pedigree and price to quality ratio of their wine is unquestionable. 10,416 cases produced2010 Giovanni Allegrini Recioto Valpolicella Classico - 80% Corvina Veronese, 15% Rondinella and 5% Oseleta - The grape bunches are dried until they have lost about half of their original weight. Then the grapes are destemmed, crushed and fermented in stainless steel tanks for 25 days with a daily pump over regimen. The fermentation stops naturally leaving a residual sugar of 118 g/l. The wine spends 14 months in french oak barriques. This dessert wine is available in a 500ml format bottle. It's dark purple in color with an intense black cherry jam and baking spice nose. It's sweet but not cloying exhibiting good zip and acidity on the palate, ending with a long satisfying finish. A great way to end a meal this wine can be easily enjoyed on its own, but if you must, try it with your favorite chocolate torte or biscotti. $54 - $62 500mlHeartfelt thanks to Lael Hazan on twitter @educatedpalate and Flavia Antonini with Allegrini Hospitality who helped coordinate our visit. And to Massimo Bernardi, hai ragione il mio amico, "with wine you are always a friend". If you're ever near Verona, we highly recommend you set aside some time to visit Villa Della Torre. It's a first-class experience. Cheers!
There I was in one of my favorite wine stores doing my usual thing, looking at all the different labels and reminding myself to make certain that 25% of my purchases have to be of wines I've never tried before. It's a good way to keep your mind open to new discoveries and expand your knowledge of wine. Lately I've been on a Bordeaux buying binge as there are an astounding number of good quality wines from the 2009 and 2010 vintage on the market. That's when I spied it, stacked on the floor at the end of the shelves in the far left corner at the back of the store. Momentarily I reflected on standard grocery store marketing 101. Remember how the staples that everyone buys, eggs dairy and meats are typically located at the back of the store. Conventional wisdom being that when you come in to get those items you have to pass by all the slower moving items to do your shopping. Ironically small retail wine shops rarely use that ploy and are more apt to use loss leader programs to get more eyeballs in their store. Many retailers bait the consumer by prominently displaying the most well known wine brands at the front of the store and the lesser known producers, which are more of a hand sell toward the back of the store. One of the great things about wine is that at any moment it can take you back to another place in time. When I saw the Pieropan Soave in its distinctive elongated bottle shape that is the calling card of aromatic white wines, I instantly took a trip down memory lane to my earlier wine drinking days. Of course back then Soave was more likely to be found in a magnum format and with a screwcap. You see Soave has had and still suffers from a reputation, well deserved in many cases of being a thin, watery, undistinguishable, innocuous white wine from Italy. After World War II Soave not unlike Lambrusco and Chianti captivated the U.S. wine consumer. A combination of returning GI 's having been exposed to European wines and broad based and successful advertising campaigns by the likes of Bolla and Folonari pushed Soave sales in the U. S. past those of Italy's most famous red wine Chianti. The problem was the original grape growing zone , which was primarily east and north of the town of Soave did not possess the acreage to support all of the demand for the wine. In steps the politicians who simply rezoned and expanded the original zone to include the flatter fertile plains to the south towards the Adige river ,where you could now by law grow grapes to make Soave. The end result was the Soave brand was diluted and its name sullied for two generations as growers took full advantage of the fertile plains and over cropped to get the maximum tonnage of grapes. A market flooded with cheap plonk, the emergence of super brand Santa Margherita's Pinot Grigio and all its knock offs, and it's easy to see why Soave can't get any love lately. My running joke with wine merchants was " I'm putting together a Soave tasting, please show me what you have". The puzzled looks I got from them was priceless. With perseverance I was able to put together a good panel of wines, both entry level and single vineyard styles. There has been a big push lately by the Soave Consorzio www.ilsoave.com to reacquaint consumers with Soave. It seems the Consorzio still has lots of work to do as I didn't find any wine shops in the San Francisco bay area that stocked more than one producer, if any of Soave. When I did find a few selections they were typically the wineries entry level wines. This time we had to cast a wider net to get a good representative group of wines and we ordered several of the wines for this tasting from New York and Southern California. The weather was mild and all of the wines had a good journey and were allowed to rest in a cool dark place for a couple of weeks before we sampled them.Our rediscovery of Soave conveniently coincided with the Soave Consorzio's Soave Master Class which was conducted at Verbena in San Francisco with Master Sommelier Evan Goldstein and Giovanni Ponchia. The first flight of ten wines were tasted blind and the final six wines were paired with some wonderfully creative and delicious dishes. The execution and pacing for the class was on point and the background stories told by Giovanni and Evan helped acuminate my knowledge of the Soave region and its wines. Big thanks to the Consorzio, Evan and his group, Giovanni, and the staff at Verbena for hosting this amazingly enriching event. What is Soave? Soave is the name of a town, a wine, and a vineyard region in north eastern Italy, in the Veneto region, roughly twelve miles east of Verona. The original Soave Classico zone, whose producers we focused on for this tasting, is centered around Monte Foscarino which is due north of the towns of Soave and Monteforte d'Apone. The hills outside the Soave Classico zone have been given the name " Colli Scaligeri" in reference to a family of Nobles who were at one time Lords of Verona. The grand landmark for the town of Soave sitting above it in the hills is its medieval castle. Erected in the tenth century it's on our bucket list of places to visit. The Soave region covers over 16,000 acres and is divided into three areas, Soave DOC, Soave Classico DOC, and Soave Colli Scaligeri DOC. The volcanic soils of the region, rich in iron, with dark basalt, tufa and calcareous clays contribute to the distinctive terroir of Soave. The recipe for Soave DOC and Soave Classico DOC is a minimum of 70% Garganega (gar-Gah-neh gah), up to 30% can be Trebbiano di Soave and/or Chardonnay and a 5% maximum of local varieties. The latter having stricter rules on yields and minimum ageing. The minimum alcohol requirement is 11% for Soave and 11.5% for Soave Classico. There is also a Soave Superiore DOCG designation which calls for a higher minimum alcohol content of 12% and excludes Chardonnay entirely from the blend. Superiore wines are made only from grapes grown in the hills of Classico and Colli Scaligeri. Stricter maximum yields 70 hl/hectare, guyot only training 4,00vines per/hectare, and a minimum twelve month ageing regimen before release onto the market help make Superiore wines a rare find. It seem the growers haven't caught up with the regulations yet. There aren't any red wines made in the Soave wine region but there is some Soave Spumante DOC and Recioto di Soave DOCG produced in the area. What's a DOC, IGT, DOP or DOCG? These are all acronyms for Italian wine law hierarchy. Italian wine laws always seem to be in a state of flux. Recently in an attempt to keep all the members of the European Union on the same footing the EU took control of agriculture in Italy. All future changes now go through Brussels. With this new wrinkle I think it's fair to say that the only thing that won't change with Italian wine laws is the continued changing of the laws. An example of the changing laws: it is now permitted for bottlers of Soave Classico to use stelvin closures (screwcaps). In the past if you made a Soave Classico wine but chose to use a stelvin closure instead of a cork you had to declassify your wine to the lower level Soave DOC. That rule has been amended and now producers can use screwcap closures without having to yoke their wine to a lower classification. That said, if you practice summarily dismissing any bottles of Soave as inferior because they don't have a cork closure; you could be missing out on some wonderful wines. Also Pinot Bianco and Trebbiano di Toscana previously allowed have been banned for use in Soave blends because of their perceived inferiority. For the sake of brevity we've given you a general overview of the wine laws for Soave wines. For those feeling compelled to geek out on Italian wine laws check out http://italianwinecentral.com/tag/laws/. Regular folks that just want to be able to find good quality representations of Soave, listen to our podcast and you'll be armed with enough information to find the quality producers.The Soave marketing gurus are still trying to pinpoint what consumers want in an Italian white wine, which leaves the producers of shall we say of "Real Soave" in a quandary. Eighty-five percent of the Soave you see on the market is of industrial quality and is produced at a cooperative. That's not to say that cooperatives can't produce good quality wines, but on a scale of one million cases per year, odds are the quality does get compromised. The other fifteen percent of the market is composed of traditional and maverick Soave winemakers. Both insist on low yields in the vineyard in an effort to get more flavorful wines. The traditionalist stay with the Garganega/Trebbiano blends while the new wave group sometimes include Chardonnay in the blend . Many producers try to cover all the bases, so it's not unusual to find cantine that offer three tiers of wine. The first level being their entry level wine that typically sees a short period of ageing and no wood contact. Dismissing these entry level wines in some cases would be a mistake as the quality bar is quite high with several noteworthy producers. The second and third levels can be a mix of single vineyard designation wines, with none or some wood ageing or full on heavily influenced winemaking efforts that involve barrel fermenting, generous amounts of Chardonnay, extended lees contact with battonage and longer bottle ageing before release onto the market. What does Soave taste like and what style should you try first? Our tasting clearly showed that there is a good case to be made for many of the styles you'll see in the marketplace. In the glass it displays a straw-golden color which a lot of producers like to show off by bottling with clear glass. Soave is not a wine with a high aromatic profile. Blending other grapes with Garganega can add texture, body and complexity to the wine but usually at the cost of blunting the delicate aromas of the finished product. The aromas won't jump out of the glass and bust you in the nose like the more aromatic Sauvignon Blanc, Gewurztraminer and Rieslings will. With Soave its more about nuance of aroma, minerality and crisp acidity. If you're looking for the purist expression of Soave try a wine by a traditional producer that uses only Garganega grapes grown in the Classico region and eschews wood contact. In these wines you'll find straw colors, intriguing minerality (think wet stones and earth) accompanied by aromas and flavors of white flowers, green and yellow apples, pear, white peach, honeydew melon, stone fruits, yellow citrus and lime with a crisp finish and mouthwatering acidity. If you would like to try Soaves with fuller body, more depth of flavors and complexity on the palate try some of the producers we highlight in the podcast. Although these type of wines weren't made traditionally in Soave their new wave flair and quality cannot be overlooked. Most Soaves clock in around 12.5 % alcohol by volume which makes them easy to drink and suitable as aperitifs or accompaniments with appetizers first courses and a variety of main dishes. From delicate flavored Brie, Chevre, and Mozzarella to more assertive Asiago, Beemster or Taleggio Soave pairs nicely with many cheeses. It great with Sushi, and for that matter anything that comes out of the water. It's a seafood lovers wine. Chicken, pork and veal pair well with richer styles of Soave as do pastas with butter and cream sauces. With Soave it's best to pick producer first vintage second. Find a producers style you enjoy and there's a good chance you'll be pleased with the results from year to year.The good thing about Garganega is that it grows in loose clusters with sparse berries which helps with mold and rot resistance and affords growers the option to leave the grapes on the vines well into October to get more complexity. The bad thing is, Garganega is a late ripener and inclement weather can be a bigger factor on quality than with earlier developing varieties. 2013 and 2014 were years that witnessed a number of hail events impacting yields for many growers in the Soave area. We'll have to wait and see what comes to market before we can make any quality judgments though. The vast majority of Soave currently on the market is from the 2012 vintage. In general they seem generous and delicious having more tang and zip than the more fruit forward 2011's. How much does it cost? Good Soave retails in the twelve to eighteen dollar range. More ambitious efforts and single vineyard designated wines can typically start around nineteen and can reach into the low thirty dollar range. That said the quality to price ratio is ridiculously favorable to consumers that takes a liking to good quality Soave. This is what happens when you have producers working diligently and succeeding at making a good wine, but not getting the recognition in the market place yet.There's boat loads of Soave swill in the marketplace, how do you find the good stuff? If you're willing to search around and ask your favorite retailer to bring some quality producers into their program you will be rewarded with very good wines that speak well and clearly of the Soave Classico zone. In general the phrase Soave Classico on a wine label is an indicator of a good quality wine. The adjective Classico denotes that the grapes used to make the wine are from the original historic production zone and are considered to represent the best growing conditions for wines of this type. Another indicator of quality is the symbol of the Vignaioli Indipendenti on the capsule of the bottle. Members must ensure that Soave is their main product and can't buy grapes or wine except for extreme winemaking needs. Members of this small group of producers adhere to managing the entire production process from grape growing to bottling. The principle mission of the Vignaioli del Soave Association is to give Soave wine back its dignity in the eyes of the consumer by being transparent and providing information. We hope you enjoy the podcast and learn a little too. Tell us what you think about the wines of Soave and if you make a new discovery don't keep it a secret: let us know. Bill and I thank you all for listening and until next time - Cheers!
Ancient variety having a strong bond with the territories of the province of Verona and Vicenza, Garganega is capable of making wines of magnificent elegance, both in dry and in sweet styles made from dried grapes. With time, and the proper viticultural and wine making conditions, Garganega has proved to have very good possibilities of aging in bottle, giving wines of interesting complexity.
Varietà antica e profondamente legata al territorio delle provincie di Verona e Vicenza, la Garganega è capace di produrre vini di magnifica eleganza, sia negli stili secchi sia in quelli dolci da uve appassite. Con il tempo, e le opportune condizioni viticolturali ed enologiche, la Garganega dimostra di avere ottime possibilità di affinamento in bottiglia, restituendo vini di interessante complessità.
We've finally made it to the wonderful wines of Italy and on this pod cast we focus on Valpolicella wines from the hillsides and valleys of the Verona countryside. The Valpolicella production zone is located in Veneto, one of Italy's twenty wine growing regions. The Veneto region is located in northeast Italy and shares its southern border with Emilia-Romagna and Lombardia. Its eastern borders are the Adriatic Sea and Friuli-Venezia Guilia. The wine regions to the west and north are Trentino and Alto Adige. Veneto also shares a portion of its northern border with Austria. The Valpolicella zone lies south of the Monte Lessini range and just north of the city of Verona ( think Romeo and Juliet). Verona is in the same latitudinal zone as the Willamette Valley in Oregon and benefits from the moderating influences of Lago di Garda the largest lake in Italy and to a lesser extent the Mare Adriatico (Adriatic Sea).Veneto is the third largest wine producing region in Italy, surpassed by Apulia and Sicily in the south. Other wines produced in the Veneto region that you may recognize are Bardolino, Prosecco and Soave. Valpolicella comes in several styles and starting from light bodied to fuller bodied the types are Valpolicella, Valpolicella Superiore, Valpolicella Ripasso, Amarone della Valpolicella and Recioto della Valpolicella. In this cast we'll explore what each of these names means and how the wines are made.Valpolicella is made predominately from three grape varieties, Corvina ( 40 to 70 percent ), Rondinella ( 20 to 40 percent ) and Molinar ( 5 to 25 percent ). Barbera, Negrara, Trentina, Rossignola and or Sangiovese up to a maximum of 15 percent can also be used in the blend. There's a sea of very ordinary Valpolicella that is made at cooperatives, but the better wines are usually made by smaller family owned, quality minded Fattoria ( farm/ wine estate ). Confusingly though there are several large houses that make some of the best Valpolicellas. As always we're searching for the best wines and the most value for our buck and we found several great buys this time around. The typical taste profile of basic Valpolicella is tart cranberry, red cherry fruit aromas and flavors. The wine is usually light to medium bodied with soft tannins, a tongue tingling acidity and a slightly bitter finish. We tasted eight wines, three Valpolicellas, three Ripassos and two Amarone della Valpolicellas. The price points ranged from twelve to sixty dollars a bottle. From a consumer standpoint, the wide varience in pricing and the difficulty of knowing what style of wine is in the bottle, it's understandable that one might default to wines they're more familiar with. In this way Valpolicella wines face the same problem as California Zinfandel; if you don't know what the wine is likely to taste like, how can you make an informed buying decision?In this pod cast you'll learn how to better judge what style of wine is in that bottle of Valpolicella. You will also learn what type of foods pair best with these wonderful wines. Most wine retailers will have several Valpolicellas for you to choose from. A good way to find quality Valpolicella is to engage your favorite retailer by asking questions. A smart retailer will pick up on your interest and will go out of their way to recommend wines that suit your taste preferences. Of course the best way to learn about wine is to pop some corks so let's get to it. Open up a Valpolicella, chop up some chunks of spicy Salami and Asiago cheese and listen up as we talk about one of Italy's most famous wines.
© 2020-2025 Ivy Podcast Discovery LLC
