Operating from the heartland of Valpolicella they have access to fruit from three distinct Crus and make Valpol, Rispasso, Amarone and even a Recioto from the local grapes. They are classier and more elegant than most with layers of flavour and some assertive structure.
A medium-bodied dry red with a touch of typical assertiveness. Ruby red with spicy red fruit, a pleasing bitterish nuance and hints of almond. A wine with great food versatility roast chicken is calling to me. Drink this now while your Amarone is aging.
Valpolicella – An amazing region that is also home to the must be tasted to be believed Amarone wines made from air dried grapes. The standard Valpol is juicy, fleshy and amiable. Often one of the safer choices on an Italian wine list.
The varieties used to make Valpolicella Varieties are predominantly Corvina, Rondinella, Molinara. Generally they are quite bland on their own, together they make beautiful wines.