Two to enjoy: A special Garganega and a delicious Syrah Rosé from the Rhone.

Two to enjoy: A special Garganega 

and a delicious Syrah Rosé from the Rhone.

Angiolino Maule, La Biancara, Masieri Bianco Garganega Veneto (IGT) 2021, 12.0% ABV

€20.95 Grainstore Wine Pop-Up Ballymaloe, 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

La Biancara, the vineyard, was “born” in the end of 80s, when pizza makers Angiolino and Rosamaria Maule bought a small plot of land, about six hectares, in the hills of Gambellara (a town in the Veneto). Since the beginning, they worked to develop their personal idea of wine; a wine created by the exaltation of nature, without chemical interferences in wineyard or in cellar, in order to obtain the highest expression of terroir in every bottle. 

Vino Italiano, which praises the vineyard (as does the World Atlas of Wine), says it could be argued that the (white) wines are purer expressions of Garganega than those of neighbouring Soave (where the grape dominates). Garganega is thought by some to be related to the Greco (another Mediterranean grape that I favour) of southern Italy.

Serve at approximately 10 Celsius with mussels, scallops, lobster, a variety of fish, tofu and grilled poultry. Herbs such as tarragon and chives will help highlight the green notes in the wine.

Straw is the colour of this 2021 white, predominantly Garganega but with  a ”drop of Trebbiano”. It is slightly clouded (they neither filter nor fine the wine). Aromas are delicate, floral notes and also tart lemon, lime and tangerine. Acidity is quite lively in this full bodied wine and there’s a fine finish as well. Very Highly Recommended. Serve at approximately 10 Celsius with mussels, scallops, lobster, a variety of fish, tofu and grilled poultry. Herbs such as tarragon and chives will help highlight the green notes in the wine.

They also produce a superb red, usually found with the white!

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Yves Cuilleron “Sybel” Syrah Rosé Vin du France 2020, 13.5%

€18.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny 

If you’re looking for a delicious dry rosé for slightly meatier fare or as these sunny (?) days turn to chilly evenings, look no further than this ruddy (should I say bloody?) Rhone rosé by maestro Yves Cuilleron.

Ruddy may be pushing it a bit but the colour of this bottle is a more robust pink than you normally see, thanks to the producer employing the “saignée” method (see below). It is produced from 100% Syrah grown “within the confines of the village of Chavanay in the Northern Rhone”.  

It is pretty to look at and the aromatics are promising if relatively delicate. Then the serious berry flavours kick in big time on the palate, quite an impressive amalgam of strawberries, cherries and raspberries all wrapped in a Syrah spice. So good, so well balanced, bright and fresh, this is one to look out for this summer (or perhaps its extension). Highly Recommended.

Saignée (means bleeding) is a unique style of rosé wine because it is so often bolder and darker in colour than any other rosé wine. If you’re not a fan of traditional rosé, you might like it because it’s “bigger, darker, and stronger than other wimpy pink wines”, according to Wine Folly. “Saignée also describes a method of rosé winemaking that involves ‘bleeding’ off a portion of red wine juice after it’s been in contact with the skins and seeds.”

See more (just a little!) on the subject here 

Yves Cuilleron initially worked as an engineer before being hit by the wine bug at age 26. He went to train at Ecole Viticole of Macon for a year then came back home, at the foot of Condrieu and Côte Rotie hills, and took over the family’s 3.5-ha estate.Importers Le Caveau are big fans. “The return of Yves Cuilleron to resuscitate his uncle’s farm is not only significant for a single individual or domaine. His efforts to return the region’s wines to global prominence will save the area’s vineyards from fading back into the hills and help to breathe life back into Condrieu, Côte-Rotie, and other corners of the northern Rhone.”

Geek Bits

Soil: Granite terroir.

Style: Rosé de Saignée

Grape: Syrah

Winery: Vinified and matured in barrique and in tank.

A Couple Of Youthful Reds From The Rhone and The Veneto

A Couple Of Youthful Reds From The Rhone and The Veneto

Mas Theo Le P’tit Gaby (Vin de France) 2019, 13.0%,

€14.65,  Taste Food & Wine Shop in Castletownbere, Mary Pawle

This blend from the area of Drome (about 20 minutes east of the Rhone river) consists of 40% Syrah, 40% Grenache, 20% Carignan and it is organic and biodynamic.

Colour is a mid to dark red. Aromas are rather concentrated, a melange of floral and fruity (blackcurrant), herbal notes too. And there’s a double barrelled palate, fresh and forward fruit (nothing jammy about this) and high level spice, the aromatics still a factor. This very drinkable Rhone wine impresses all the way to the lip-licking finish..

While the fruit is grown and the wine is made in the Rhone, it is labelled Vin du France, but don’t let that put you off! Very Highly Recommended.

While the Rhone in general may have its problems - this year’s big freeze for example - Mas Theo has one of its own. They’ve named it Operation electric fence.  “The presence of the wolf in our woods has been officially confirmed which also resulted in this predator decreasing the wild boar population. We would have thought we were quiet for grapes but there are finally some resilient ones who are in the industry and enjoying the sweetness of our clusters.” 

Tips from the source: This is a good wine to consume in its youth, which helps to highlight its fruity and slightly spicy notes. P’tit Gaby was the nickname of Laurent Clapier’s great grandfather : Gabriel Théolas.

Match with: grill on the barbecue, aperitif with tapenade, gambas a la plancha …

Service temperature: 10°C.

*Mas, by the way, simple means farmhouse. You’ll see it in Provence (Mas de la Dame was a favourite of mine on one visit to the area) and also at the other side of the Pyrenees (Mas Igneus, for example, is a Mary Pawle supplier in Priorat).

Giol Cabernet Sauvignon Veneto IGT 2019, 12.5%, 

€13.70 Taste Food & Wine Shop in Castletownbere, Mary Pawle

This organic (and vegan friendly) Cabernet Sauvignon blanc from the north east of Italy is a deep ruby colour. The aromas are fresh and fruity with a herb-y hint. The palate is quite intense, flavours of cherry and red and darker berries, harmonious start to finish. It is a youthful Cabernet Sauvignon and quite a pleasant easy-drinking wine that has no added sulphites. Highly Recommended.

They say: Our grape must and wines are pure grape juice; they are not tampered with in any way but are shown respect and allowed to mature naturally. In addition to the organoleptic quality of the flavours and aromas, we also guarantee food quality: digestibility, hygiene and freshness. Our products are as genuine and honest as our know-how and experience makes possible….  For nearly 600 years, our winery has placed an emphasis on nature, quality and beauty. Our family’s long experience is apparent in our esteemed wines.”

Pairings: haute-cuisine meat dishes, charcoal-grilled meats, red and white roast meats, fancy poultry and game, mature cheeses like medium-mature and mature Piave, and medium-fat semi-hard cheeses. Serve at around 20° C to heighten the aromas and flavours.

Bellissimi Vini. Beautiful Wines from La Biancara

Bellissimi Vini. Beautiful Wines from La Biancara.

Angiolino Maule, La Biancara, Masieri Bianco Veneto (IGT) 2017, 11.5%, €18.85 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

Early 2018 in Dublin, Francesco Maule, the son of the founders of La Biancara, stressed the importance of having a “very good quality grape”, otherwise there is the risk of extracting “bad things”. In the cellar, “nothing is added, nothing is removed”. You can taste the result in this Masieri white (and also in the red).

Colour: Light straw, cloudy. Aromas are complex, yet moderate; white fruit (apples) in the mix. Excellent mouthfeel as it spreads across, citrus and stone-fruit flavours combined with an energetic acidity. The citrus influenced finish is lengthy with no shortage of minerality. Very Highly Recommended. Quite often in the past, Garganega has underachieved but here, thanks to the Maule family, its potential has been realised.

Francesco Maule

It consists of 90% Garganega and 10% other varieties. It is unfiltered, hence the slight cloudiness. The grapes, which are the fruit of vines in volcanic soils grown using natural methods, are fermented spontaneously. It can be combined, the Maules say, with lasagna of asparagus, pasta with pesto alla genovese, amberjack carpaccio and baccalà alla vicentina. Best of luck with those dishes but at least you have a few hints.

Vino Italiano, which praises the vineyard (as does the World Atlas of Wine), says it could be argued that the (white) wines here are purer expressions of Garganega than those of neighbouring Soave. Garganega is thought by some to be related to the Greco (another Mediterranean grape that I favour) of southern Italy.

Angiolino Maule is one of the founding figures of natural farming and wine-making in Italy. He has been setting an example in both practices since the late 1980’s and is now assisted by his two sons, Francesco and Alessandro.

Angiolino Maule, La Biancara, Masieri Rosso Veneto (IGT) 2018,  14.0%, €22.25 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

The label tells us this red is a blend of Merlot (50%) and Tai Rosso (50). In some years Cabernet Sauvignon is used. Tai Rosso is more or less the same grape as Grenache. Spontaneously fermented grapes, from vines grown in volcanic soils using natural methods, this is an unfiltered wine, without added sulphites.

Colour is a deep ruby. Cherry and blackberry in the aromas, also some floral elements. It is fresh and juicy on the harmonious palate, a touch of spice features too, a hint of liquorice there too, tannins well-integrated. Easy-drinking from start to impressive finish and Very Highly Recommended.

A couple of excellent Karwig reds from the Veneto

Conte Loredan Gasparini “Falconera” Colli Trevigiani Merlot (IGT) 2013, 13%, €18.95 Karwig Wines

This Merlot is from the Montello region, 50 kms north of Venice, where the Count used to hunt with his hawks (hence the wine’s name). 

With medium tannins and good acidity, you’ll find it pairs well with many foods. It has spent 18 months in oak (25 and 50 hectolitre barrels). And, “a little secret” from the vineyard is that they add in 10% Malbec from the same fields.

Mid ruby is the colour. There are intense scents of cherry and berry, plus vanilla from the oak. On the palate, it is fresh and fruity, light and bright, with delicate spice notes, a pleasing acidity and a long mellow finish. 

Many of us would not immediately associate Merlot with Italian wine (though it has some history in this area - see last para) but this is a very convincing effort and Very Highly Recommended.

Count Loredan Gasparini wasn't just a hunter. In the the 1960s, he was responsible for the “celebrity” wine Riserva Capa di Stato, first made in 1964 and still produced today. 

According to the Modern History of Italian Wine, this celebrity owed its name to the fact that it was served to heads of state visiting Venice. They loved it and international newspapers included it in shortlists of the world’s great wines. The wine, like our Falconera, came from the Montello area where Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec are grown from old clones.

Luigi Righetti Campo Tordi Corvina Veneto (IGT) 2016, 12.5%, €13.95 Karwig Wine

Mid ruby is the colour here. Aromas of ripe red fruit, slight spice. Fruit and spice on the palate too; it is mid-bodied, a light touch of tannins, balancing acidity of course! Very quaffable everyday wine I was thinking but it’s a bit more than that. Certainly has the second glass appeal and Highly Recommended. 

Corvina may not be one of the big names in grapes mainly because it is usually blended in its home area which is the north of Italy. It is the cornerstone of Valpolicella and Bardolino and the major contributor to the blend that gives Italy’s most famous dried grape wines, Amarone and Recioto.

The Maule Family "at Forefront of Natural Wine Movement"

Maule Family "at Forefront of Natural Wine Movement" 

Francesco Maule

La Biancara was born in the end of 80s, when pizza makers Angiolino and Rosamaria Maule bought a small plot of land, about six hectares, in the hills of Gambellara. Since the beginning, they work to develop their personal idea of wine; a wine created by the exaltation of nature, without chemicals interferences in wineyard or in cellar, in order to obtain the highest expression of terroir in every bottle. 

No chemicals? How can this be done? Here’s one way. In La Biancara, there are 14 specimens of mites predators every 10 cm of shoot. Read more here. 

Last September, at a Veneto Masterclass in Dublin, Dario Poddana (Les Caves de Pyrene) praised the Maule family and said they were at the forefront of the natural wine movement, and not just in Italy. “It is interesting to see how classic ways are being rediscovered, a mix of extreme tradition and extreme modernism." 

Pascal of Le Caveau (who import the Maule wines to Ireland) said that this type of wine seems to have found a natural ally in the chefs that forage and said these restaurants “react well to it”.

And, in general, Francesco Maule, the son of the founders, stressed the importance of having a “very good quality grape”, otherwise there is the risk of extracting “bad things”. In the cellar, “nothing is added, nothing is removed”.

La Biancara is in Gambellara. Vino Italiano, which praises the vineyard (as does the World Atlas of Wine), says it could be argued that the (white) wines are purer expressions of Garganega than those of neighbouring Soave. Garganega is thought by some to be related to the Greco (another Mediterranean grape that I favour) of southern Italy.

Maule Garganega Masieri Veneto (IGT) 2016, 12%, €17.95 Bradley’s Cork, Le Caveau.

So here I am in deep Winter with a couple of bottles of Maule, starting with the white. Garganega is the grape from which Soave is made and here it accounts for 90% of the blend that also includes Trebbiano. The vines grow in volcanic soil. Both wines are unfiltered and no sulphites are added.

It has a strawy colour, slightly clouded. It is dry, fresh and is smooth and dewy on the palate. The year 2016 was a very hot one and the fruit benefited. The finish is lengthy with no shortage of minerality. Very Highly Recommended.

The family produce, also from the Garganega, a frizzante and a recioto. Le Caveau list the former but, sadly, not the latter!

Maule Masieri rosso Veneto (IGT) 2016, 14%, €20.95 Bradley’s Cork, Le Caveau.

In Dublin, Francesco called this their “basic red”. It is a blend of Merlot (50%), Tai Rosso (40) and Cabernet Sauvignon (10), again from the hot 2016 vintage. Tai Rosso is more or less the same grape as Grenache.

This deep ruby wine has ripe red fruit and hints of spice in the aromas. It is fresh with red fruit on the palate and that spice too. Francesco described the tannins as “a little aggressive” but, by Christmas, they have calmed down! Quality on the palate and on the finish as well. Really well-balanced and Very Highly Recommended.

Masterclass on the Veneto Renaissance. Good Clean Wines

Masterclass on the Veneto Renaissance

Good Clean Wines.

Left to right at Ely: Francesco, Pascal and Dario

Dario Poddana (Les Caves de Pyrene), Francesco Maule (La Biancara, Gambellara) and Pascal Rossignol (Le Caveau) combined to give us a fascinating insight into organic and natural wines, in particular the wines of the Veneto, at Ely Wine Bar last Tuesday. Francesco is a winemaker at the family vineyard in Gambellara and the other vineyard whose wines came under the spotlight was Azienda Filippo Filippi (Soave).

Some in the audience (trade and press) wanted to know how this type of wine was going down with the customers. Dario, Italian wine buyer with Les Caves, stressed there were no added sulphites and the focus is “on wines of intensity rather than of richness”. On their being cloudy, he said it was no problem to the customers. 

Pascal added that this type of wine seems to have found a natural ally in the chefs that forage and said these restaurants “react well to it”.

Dario

It emerged too that, while mistakes may have been made in the past, maybe concentrating on the vineyard rather than the winery, the objective now is on making good wines that are “clean”.

Dario praised the Maule family and said they were at the forefront of the natural wine movement and not just in Italy. “It is interesting to see how classic ways are being rediscovered, a mix of extreme tradition and extreme modernism." 

Prosecco may be very known as being from the Veneto but Dario emphasised that “it is just one type of expression of the area”. The one we started with, the Casa Belfi, Prosecco Colfondo DOC, has a tiny refreshing fizz, a rich texture from the yeasts and a hint of salt (the vineyard is juts 30km from the sea), all combining to say a very pleasant Ciao.

Francesco was quite proud of his very young La Biancara di Angiolino Maule, ‘Garg’n’Go, Veneto Frizzante IGT, “the only one with biodynamic certification”, and rightly so! 

We were tasting in flights of two and next up was the Filippi Soave Castelcerino 2014, a wine I am happily familiar with, “an incredible wine from a very difficult vintage” according to Pascal. Dario:”It is their normal Soave from a well respected hill for wine. They like long contact with the fine lees, rarely less than 18 months, this to confer richness and structure. Very simple wine-making in general.” Looks like it works.

Francesco too praised it “as a very good result from 2014", before moving on to tell us about his Maule Masieiri Bianco 2015, a blend of 10% Trebbiano and 90% Garganego. Lees too come into play here, the period of six months adds “a  nice richness”. “No filters, no clarifying.” A lovely wine, displaying a generosity of fruit and character.

Ingredients on the label.
"Maybe others will follow."

Francesco went on to introduce us to two of his whites. Both the Sassaia and the Pico Bianco were excellent. Again both had some skin contact and had a rich colour but Francesco came straight out and said that he doesn't love the term “orange”wine. “There are red and white wines and a little rosé, maybe!” 

And, in general, he stressed the importance of having a “very good quality grape”, otherwise there is the risk of extracting “bad things”. “In the glass I want to feel the grape and the soil.”

One of my favourite wines of the past few months has been the Terra di Pietra, Valpolicella “Piccola Peste” and the 2015, introduced by Dario, was next. “Valpolicella is quite diverse and this comes from the land of rocks, a relatively new estate that produces good vintage after good vintage. They make simple easy-drinking reds, the spirit of Valpolicella. The classic varieties, made simply.”

Someone in the audience noted the outstanding purity and Dario was quick to point out that “you lose that purity if you go down the concentration trail” and added that Terra di Pietra “are moving in a beautiful direction”. 

Pascal

Francesco

Francesco’s turn now to show us their “basic red” the Masieiri 2016 (IGT), a blend of Merlot (50%), Grenache (40) and Cabernet sauvignon (10). “It is quite young, the tannins a little aggressive and is not filtered.” I rather enjoyed its fresh fruitiness and hints of spice, the tannins not a problem at all.

Back to Terra di Pietra for the Amarone della Valpolicella “Rosson” 2010, a beautifully coloured wine with excellent acidity. Dario told us it had been made in a quite traditional way, just enough richness and concentration, the final result helped by the addition of some Teroldego (known for its light fresh fruitiness). The fact that it came from a very good vintage also helped! Quite a finalé to an enjoyable and informative afternoon in Ely Place.

The line-ups

Italian Trio at O’Brien’s. Bardolino and Soave by Guerrieri Rizzardi

Italian Trio at O’Brien’s

Bardolino and Soave by Guerrieri Rizzardi

On a recent weekend, my local Douglas O’Brien’s - indeed O’Brien’s nationwide - had an Italian tasting, highlighting the wines of Guerrieri Rizzardi from the Veneto. I came away with a few bottles, two Bardolino and one Soave. The Bardolino wine zone may be familiar to quite a few of you as it lies on the eastern shores of Lake Garda, popular with Irish holidaymakers.

Soave is also in the Veneto but further east. The drive for quantity over quality led “to the eventual detriment of the Soave brand” according to Wine-Searcher.com. Yet good producers - and Guerrieri Rizzardi is one of the best there, according to Grapes and Wines -  can make “a complex and satisfying” classico. My bottle comes from the original Classico. Watch out too for Soave Superiore.

Like Soave, the Bardolino viticultural area saw much expansion and again there was a drop in quality. Wines in original areas near Bardolino town are labelled Classico and Superiore as are the ones below. No lack of quality here though! The wines were on offer (offer price in brackets) when I called, but just for that weekend!

Costeggiola Soave Classico 2011, 13.5%, €15.45 (12.36), O’Brien’s

Only about twenty per cent of Soave now comes from the original Classico zone. Costeggiola enjoyed a very good year in 2011. And this is a blend of Garganega (70 per cent minimum) and Chardonnay (30% maximum). No oak has been used but it has been aged on lees.

The characteristics of Garganega are exotic spice, citrus fruit and nutty aromas and Chardonnay is used to enhance richness, body and complexity.

It boasts a lovely light gold colour. Not overly aromatic but pleasant peach and pear notes come through. Fruit and acidity were immediately noted, minerality in play too, and a persistent finish. Recommended.

There is a note on the bottle that this should not be served too chilled. Very important advice! Serve between 12-13 degrees to get the best from your Costeggiola!  With all that lively acidity it would be a pity not to drink this with food and they recommended pairing it with Italian starters, white meats, fresh or smoked seafood, shellfish, goats cheese or tempura prawns. Should be okay too with salads and vegetarian dishes.

Tacchetto Bardolino Classico 2014, 12.5%, €16.45 (13.16) O’Brien’s

This has a very light red colour and indeed is nice and light in many respects, including the fragrant fruity aromas. It is fresh and fruity too on the palate, a little spice too, good acidity and quite a long finish, a beautiful light, smooth easy-drinking wine, good either with or without food. Highly Recommended. And you can make that Very Highly Recommend if you like this easy-drinking fruity style!

There are three grapes variety in the blend - Corvina (80%), Rondinella (10) and Merlot (10) - grown on stony vineyards. Label recommends serving it at 14-16 degrees but a well informed source in Douglas told me he has seen it served lightly chilled.

Food pairings, suggested by the producer: Cajun; rabbit; steak tartar; salami and cold pork meat.

Munus Bardolino Classico Superiore 2013, 13%, €21.45 (14.90) O’Brien’s

This is made from the highest quality grapes (including some very old Corvina) from the best Bardolino vineyards and spends 12 months in seasoned oak. Indeed, Munus is the only red wine cuvée from the Bardolino classico wine area aged in oak barrels. The same three grapes are used: Corvino (70%), Merlot (20%) and Rondinella (10%).

Color is a little darker than the Tacchetto, not by much. Aromas are vibrant and fruity, and follow through to the palate. Flavours are more robust, “more muscle,” I was told in Douglas! Acidity is excellent, hints of sweet spice too, and a good finish too. All that acidity means it's meant for food. Bring on the lamb!  The producer says: “Superb with pork and poultry dishes and lighter game such as partridge and quail. Also porcini mushroom risotto.” Very Highly Recommended.

There are other Guerrieri Rizzardi wines at O'Brien's as well as this trio.

From Rioja to Veneto. Crianza - Reserva - Ripasso

From Rioja to Veneto

Crianza - Reserva - Ripasso

Today, we travel from the Rioja in Northern Spain to the east of Lake Garda in the Veneto region of Northern Italy. And we have three pretty good wines to sample along the way! We’ll take it nice and easy and throw in a few not too difficult technical terms at the end.

Muriel Fincas de la Villa Rioja Crianza 2012, 13%, €14.99 (stockists include: Ardkeen Quality Foodstore (Waterford), Carpenters Off Licence (Dublin), Comet Off Licence (Dublin), JJ Gibneys (Dublin), La Touche Wines (Wicklow), Number 21 Off Licence (Cork), and The Wine Centre (Kilkenny).

Poor Soil is the Key!

This crianza is one hundred per cent Tempranillo and has spent 12 months in oak, and comes from the bottle with a nice bright cherry red robe. The aromas are of red fruit, wafts of vanilla. No shortage of flavour on the palate, some spice too, fine tannins and a lengthy finish. Highly Recommended.

Poor soil is the magic catalyst here, according to the winemakers. “The secret of the quality and expressiveness of our wines is the poor and balanced nature of our soil, exceptionally suitable for the vine.” Bodegas Muriel are in Elciego, one of the most famous villages of Rioja Alavesa.

Faustino V Rioja Reserva 2010, 13.5%, €18.98 (widely available, so shop around!)

9,000,000 bottles!

Faustino, with vineyards in the best parts of Rioja, is the largest privately owned vineyard in the region. “The winery holds more than 50,000 oak barrels and a permanent stock of some 9 million bottles - without doubt, the largest bottle collection we’ve ever seen”, says The Finest Wines of Rioja (2011).

Cherry red is the colour of this reserva and there are fairly concentrated dark fruit aromas, vanilla and spice notes too. Fruity and peppery, smooth with well integrated tannins and a good long finish. Highly Recommended.

The grapes are Tempranillo and Mazuelo (10%). It has spent 16 months in American oak and 24 months more in bottle. Match it with red meats and mature cheeses, says the winery. And they also recommend “flavourful fish such as tuna and squid in its ink”.

See more about Rioja and its wines here in a recent post.

Campolieti Valpolicella Ripasso 2012, €13.5%, €17.70 Karwig Wines

Second Time Around

Campolieti means happy fields and this Classico Superiore is produced by Luigi Righetti with Corvina as the main grape of the blend. 

In the heart of Valpolicella Classico, the Luigi Righetti estate is a small to mid-sized family run winery. The most exciting tradition to evolve from the Veneto region is the process used to dry grapes prior to pressing. Amarone and "Campolieti", the ripasso Valpolicella, have traditionally been the products to benefit from this process.

Aromas of plum and blackberry are noted in this rather fruity ruby red wine. Much the same fruits can be detected in the flavours. This has been made from grapes dried and put through the Ripasso method (see link below); this enhances the concentration. It also has a good dry finish. Ideal with Pasta, Risotto, Roasts, Red Meats. Highly Recommended.

Technical Terms

The red label (crianza) indicates 1 year in oak, 1 in bottle.

The burgundy label (reserva) indicates 1 year in oak, 2 in bottle.

Read all about the Ripasso method here.