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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This delightful wine is made from 100% pinot grigio grapes. Light bodied, with refreshing pear and citrus flavors, Fradei Pinot Grigio is straw-colored with medium acidity. Produced in the northern province of Pavia, this wine delivers a perfectly balanced experience, delightfully crisp on the palate, with a soft lingering finish. An elegant match for seafood dishes, chicken or pasta dishes with white sauce. It can also be served with a mild cheese like Gruyere, Humboldt or mozzarella or as a pleasant, relaxing aperitif. New to the U.S market October 2014 Print a Shelf Talker Click Here
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Chianti Montespertoli is located in the heart of picturesque Tuscany in central Italy. It is one of seven sub-denominations incorporated in the Chianti DOCG, which received its classification in 1984. Montespertoli is the newest sub-zone to be officially recognized as part of this classification (joining in 1997), as it was once part of Chianti Colli Fiorentini. Its vineyards, of which there are around 3460 acres (1400ha), are found on the hills of Montespertoli in the province of Florence. This area has a special terroir that is ideal for the cultivation of vines, with a favorable climate, and excellent soils and topography. It produces a particularly ripe Sangiovese, the
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The “Tenuta Il Monte” farm is located on the slopes of the highest hills of the city of Montespertoli (Firenze), where most of the farmhouses present traces of XV century architecture. The total area is about 15 hectares, dedicated to specialized vineyards for the chianti grape varieties, especially Sangiovese, Colorino, and Canaiolo. Fattorie Parri’s Chianti shows the clean, dry and crisp personality of the Sangiovese grape, with firm tannins and a soft velvety texture. Ripe blackberries and spice blend to deliver a rich, old-world experience. Print a Shelf Talker Click Here
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Fradei Sangiovese comes from the prestigious Rubicone area in central Italy, where the grape Sangiovese is the key varietal. This is a wine that is rarely very dark in color. Its youthful purple-red color turns to a brick color around the rim after four or five years of aging. These thin-skinned grapes yield wine with bright aromas and flavors of black cherries, red plums and blueberries with nuances of violets and cinnamon. This wine pairs with a wide range of foods because of its medium weighted body and savory character. It will work perfectly with rich roasted meat (beef, lamb,
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