From the hills of the northern part of Verona, this “baby Amarone” includes 45% Corvina Veronese, 30% Corvinone, 10% Rondinella, and 5% Croatina. In the late 20th century, a new style of wine known as ripasso (meaning “repassed”) emerged. With this technique, the pomace of leftover grape skins and seeds from the fermentation of Amarone are added to the batch of Valpolicella wines for a period of maceration. As the production of Amarone has increased in the 21st century, so too has the prevalence of ripasso style wines appearing in the wine market, with most Amarone producers also producing a
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Amarone delle Valpolicella is made of 50% Corvina Veronese, 30% Corvinone, 15% Rondinella and 5% Cabernet and comes to us from the clay hills of the northern part of Verona. When the grapes reach the perfect grade of dryness they are pressed, then fermented in temperature-controlled stainless steel tanks. The fermentation lasts for about 30 days which results in the higher alcohol content, as required by the DOCG. After a period in concrete tanks, where it undergoes malolactic fermentation, the wine is then transferred to oak casks of medium and large size for about three years. The wine refines for
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From Verona, in the heart of the Veneto, this sparkling prosecco wine is made of 100% Glera grapes. The grapes are gently pressed, followed by fermentation in stainless steel tanks at controlled temperatures. A secondary fermentation takes place in steel tanks and then the wine is chilled. After a brief period of aging, the wine is filtered and prepared for bottling. Prosecco is straw in color and has a persistent perlage (that’s Italian for effervescent) and this wine is indeed effervescent! Floral scents of almond blossoms and jasmine with ripe apple and hints of pear will be noted. The taste is
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Sourced from a small, private producer in Barolo’s prestigious, Central Valley commune of La Morra, Mignanego’s “MAXIMUS” Barolo delivers firm tannins and the classic aromas of tar and roses. Made from 100% Nebbiolo grapes. This region tends to produce wines with more perfumed aromas and velvety textures. These wines tend to be less tannic and full bodied than those from the Serralunga Valley and can require less aging. La Morra is the most widely planted and productive region of the Barolo zone, responsible for nearly a third of all wine labeled as Barolo, and produces twice as much wine as
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New to the U.S. in late 2015, Prime Uve Rosé is a blend of Chardonnay, with a splash of Brachetto. The result is a powerfully effervescent, sparkling wine with notes of tart strawberries. Prime Uve Rosé’s bright acidity creates a festive, holiday experience from the first delightful taste, through to a smooth, lingering finish. Like its brother Prima Uve, this Rosé is food-friendly, guest-friendly, easy-going, and value-conscious. You will be hard pressed to do better than Italy’s Prime Uve! Serve well-chilled. Print a Shelf Talker Click Here
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