Valpolicella
The region’s most famous wine, Amarone della Valpolicella, partially dries grapes to increase concentration in a process called appasimento. Corvina is the darling grape of the Valpolicella blend and known for its flavors of cherries and chocolate.
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Style |
Dry Medium Bodied Red |
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Primary Flavours |
Tart Cherry, Cinnamon, Chocolate, Almond, Green Peppercorn |
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Cellaring |
Can be cellared for 10+ years. |
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Tannin |
Low |
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Acidity |
High |
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Region |
Valpolicella, is found in the province of Verona |
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Food Pairing |
The more simple Valpolicella wines pair with burgers and roast chicken. Finer Ripasso and Amarone styles deserve braised meats, steaks, mushrooms and aged cheeses. |
Amarone
Amarone della Valpolicella is a wine made with partially dried grapes in Valpolicella, Veneto, North-east Italy. The best grapes harvested, after a 100 – 120 days of drying, they are gently crushed and slowly ferment-ed, at controlled temperature of 15 – 17°C; the obtained wine is put to rest and age for 36 months. Expect bold aromas of cherry liqueur, black fig, carob, cinnamon, and plum sauce along with subtle notes of green peppercorn, chocolate, and crushed gravel dust. Sound intriguing? On the palate, Amarone wines often have medium-plus to high acidity balanced with high alcohol and flavors of black cherry, brown sugar, and chocolate.
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Style |
Dry Medium Bodied Red |
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Primary Flavours |
Black Cherry, Fig, Chocolate, Brown Sugar |
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Cellaring |
Can be cellared for 10+ years. |
|
Tannin |
Low |
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Acidity |
High |
|
Region |
Valpolicella, is found in the province of Verona |
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Food Pairing |
Stick with meat recipes and all types of cheese for this one |
Pinot Nero
Pinot Noir is the world’s most popular light to medium bodied red wine. It’s loved for its red fruit, flower, and spice aromas that are accentuated by a long, smooth finish.
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Style |
Dry Light to Medium Bodied Red |
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Primary Flavours |
Cherry, Raspberry, Mushroom, Clove |
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Cellaring |
Can be cellared for 10+ years. |
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Tannin |
Low |
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Acidity |
Medium to High |
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Region |
Pinot Nero (or Pinot Noir) is one of the world’s most popular red wine style . Ours comes from Lombardy in the North of Italy |
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Food Pairing |
A very versatile food pairing wine given it’s higher high acidity and lower tannin. Pinot Noir pairs particularly well with duck, chicken, pork, and mushrooms. |
Lambrusco
A family of 8 closely related grape varieties native to Italy that are made into sparkling wines, ranging from delicately colored rosés to deeply colored reds.
|
Style |
Dry Light to Medium Bodied Red. Semi Sparkling |
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Primary Flavours |
Strawberry, Blackberry, Rubarb, Clove |
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Cellaring |
Drink now |
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Tannin |
Medium |
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Acidity |
Medium to High |
|
Region |
Reggio Emilia in Northern Italy |
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Food Pairing |
A great food pairing wine with everything from pizza to burgers. Try the local matches of Prosciutto di Parma and Parmigiano-Reggiano for true authenticity. |
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