Category Archives: italy veneto

Pra Morandina Valpolicella 2012

Pra, Morandina, DOC Valpolicella Superiore, Veneto, Italy, 2012 The only difference between a valpolicella normale and a superiore, is that the latter has a higher alcohol level than the former. This wine: organic, a blend of corvina, corvinone, rondinella and oseleta. … Continue reading

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Cantina di Negrar Amarone 2010

Cantina di Negrar, DOCG Amarone della Valpolicella Classico, Veneto, Italy, 2010 See my amarone entry in italian terminology. This wine: Cantina di Negra is a a co-op with 230 growers farming 700ha, where there is a scientific approach to deciding … Continue reading

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Zenato Valpolicella Ripasso 2010

Zenato, Valpolicella Ripasso Superiore, DOC Valpolicella Ripasso, Veneto, 2010 Superiore refers to a higher quality base wine, than Valpolicella normale, submitted to the ripasso method – which adds alcohol, body, richness, extract, longevity, and a lessening of acidity. See the … Continue reading

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Lonardi Recioto della Valpolicella 2009

Giuseppe Lonardi, Le Arele, DOC Recioto della Valpolicella Classico, Veneto, Italy, 2009 The usual Valpolicella blend of corvina, rondinella and molinara, but made from raisined (see recioto/passito) berries; natural cork closure, 14%abv, 500ml, Weavers Wines, £26.50 WSET style tasting note … Continue reading

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Tessari Recioto di Soave 2011

Tessari, Tre Colli, DOCG Recioto di Soave, Verona, Veneto, Italy 2011 Varietal garganega, natural cork closure, 13.5% abv, John Gordons, £20 WSET style tasting note Appearance: clear and bright, medium intensity gold, showing tears. Nose: clean on the nose, of … Continue reading

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Capitel della Crosara Valpolicella Ripasso 2012

Capitel della Crosara, Monopolio Montresor, DOP Valpolicella Ripasso, Veneto, 2012 A blend, of corvina, rondinella and molinara, 60:30:10; 1+1 technical cork closure, 14% abv, Anne et Vin, £13 WSET style tasting note Appearance: clear and bright, deep intensity ruby, showing … Continue reading

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Montigoli Ripasso Valpolicella 2012

Montigoli DOC Ripasso della Valpolicella Classico, Veneto, Italy 2012 The ripasso method involves a second fermentation over 10 days or so, of finished DOC Valpolocella wine with the spent skins, warm and rich in sugar, of amarone or recioto wine processing.  This imparts … Continue reading

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