Stelo Italian Wine » Corvina

Corvina

admin — Wed, 08 Dec 2010 16:57:02 +0000

This variety seems to show at its best in the hillsides that form the Bardolino and Valpolicella zones in the Veneto region. Here, a few producers make varietal Corvina, with varying degrees of success. Generally, however, (and this is certainly the case in the most famous reds of the Verona area), Corvina serves as the primary component of a blend. Its main partners are Rondinella and Molinara, along with the option of including small percentages of a vast array of other varieties (Barbera, Sangiovese and Cabernet among them). As part of such blends, Corvina is found in charming, zesty rosés, medium-bodied reds, luscious dessert wines, and rich, powerful Amarones. Corvina is also the main component in a light and undistinguished yet quaffable red table wine, whose vineyards lie on the shores of Lake Garda. A 100% Corvina wine is a fairly intense ruby. It is full-bodied and has a rich flavour and fresh, delicate perfumes. On the palate one finds hints of bitter cherries. Corvinas are often matured in oak barrels which, of course, add a spicy tone. Bardolino: The Bardolino zone lies on the hillsides just to the east of Lake Garda, and is named after the small lakeside town of Bardolino. The wine is usually fresh, light and dry. Some producers are turning out fuller-bodied wines by semi-drying some of the grapes before pressing. The differences between a fine Valpolicella and a “beefed up” Bardolino are blurring. Bardolino Superiore, which must have a minimum alcohol level of 11.5° and be aged for one year, has the distinction of being the Veneto’s first red DOCG wine. It is well-structured and fruity but retains the zesty freshness which should be the hallmark of the wines of this zone. Bardolino Chiaretto (rosé) wines offer a vivacious accompaniment to summer meals, and Bardolino Novello claims the distinction of being Italy’s first DOC “primeur” wine. Valpolicella: The Valpolicella district begins to the east of the Bardolino zone, its vineyards fanning out around the city of Verona. Going from north to south, the zone reaches from the Lessini Mountains down to the Veronese plain. The Valpolicella area overlaps at points with the Soave zone to the east. Before Amarone’s rise to prominence, the mainstay of the zone was Valpolicella, a simple, refreshing red which did not aspire to anything higher than washing down your plate of bigoli or gnocchi. Now, with demand for Amarone far outstripping supply, some producers are finding ways to add muscle to Valpolicella in the hopes of getting a slice of the full-bodied wine market. Some are choosing to re-ferment Valpolicella on the lees of Amarone, while others are adding dried grapes to the fermenting wines. At this point, the only way of knowing which style is in any given bottle of Valpolicella is by tasting and keeping a note of the wine producer’s name. Amarone: Amarone is made from the same grape varieties as Valpolicella. The differences between the two wines begin with the harvest. The perfectly ripe bunches of grapes destined for Amarone are picked by hand a few days before those for Valpolicella. The bunches are then spread in a single layer on racks or in crates and are left in well-ventilated lofts to dry for around 100 days. This process concentrates the fruit and sugar contents. The resulting must is very rich and dense and it can take months to ferment to dryness. Majestically opulent Amarone is one of the only dry red wines to be made in viable quantities from semi-dried grapes. However, let the buyer beware. As a result of Amarone’s new found popularity (pre-1991, the wine was produced in very limited quantities and its true fans were limited. Recioto della Valpolicella is also made from the same varieties as Valpolicella. Recioto differs from Amarone production in the following ways: 1) the grapes are usually dried from a week to several months longer and 2) the fermentation process is stopped before the wine has vinified to dryness. Locally it is Recioto which is served at celebrations and offered to friends who drop by. Most Reciotos are best drunk within five years of the vintage. That said, I have tasted a forty-year old Recioto which retained its precise dried-cherry fruit flavours during the hour the bottle remained open.

Bardolino Superior

admin — Thu, 19 Aug 2010 11:40:47 +0000

This wine is for sale on Stelo italian wine

Name Bardolino Superior
Denomination DOCG
Category Red
Regulation of production Ministerial Decree 01/08/2001 – G.U. n.190 of 08/17/2001
Region Veneto
Province Verona
Vines which is allowed to produce it: Corvina: 35.0% – 65.0%, Rondinella: 10.0% – 40.0%, Molinara, Rossignola, Barbera, Sangiovese, Marzemino, Merlot, Cabernet Sauvignon alone or together for a maximum of 20% with a maximum of 10% per vine.
Grape’s yield for hectare 130 quintals
Grape’s yield / wine 70%
Alcohol / grape 10,5%
Alcohol / wine 12%
Acidity 4,5 for 1000
Colour Ruby red tending to garnet with aging
Fragrance Characteristic with a delicate bouquet
Flavour Dry, tangy, slightly bitter, harmonious, sometimes characterized by a slight hint of wood

Bardolino Chiaretto

admin — Thu, 19 Aug 2010 11:39:12 +0000

This wine is for sale on Stelo italian wine

Name Bardolino Chiaretto
Denomination doc
Category Rose
Regulation of production Ministerial Decree 26/06/2001 – G.U. number 159 of 11 / 7 / 2001
Region Veneto
Province Verona
History
Vines which is allowed to produce it: Corvina: 35.0% – 65.0%, Rondinella: 10.0% – 40.0%, Molinara: 10.0% – 20.0%, Negrara: 0.0% – 10.0%
Grape’s yield for hectare 130 quintals
Grape’s yield / wine 70%
Alcohol / grape 9,5%
Alcohol / wine 10,5%
Acidity 5 for 1000
Colour Pink garnet with aging
Fragrance Distinctive, fruity, slightly delicate
Flavour Distinctive, fruity, slightly delicate

Bardolino

admin — Thu, 19 Aug 2010 11:37:30 +0000

This wine is for sale on Stelo italian wine

Name Bardolino
Denomination doc
Category Red
Regulation of production Ministerial Decree 26/06/2001 – G.U. number 159 of 11 / 7 / 2001
Region Veneto
Province Verona
Vines which is allowed to produce it: Corvina: 35.0% – 65.0%, Rondinella: 10.0% – 40.0%, Molinara, Rossignola, Barbera, Sangiovese, Marzemino, Merlot, Cabernet Sauvignon alone or together for a maximum of 20% with a maximum of 10% per vine.
Grape’s yield for hectare 130 quintals
Grape’s yield / wine 70%
Alcohol / grape 9,5%
Alcohol / wine 10,5%
Acidity 5 for 1000
Colour Red ruby to cherry sometimes that turns into garnet with age
Fragrance Characteristic with a light delicate
Flavour Dry, tangy, slightly bitter, balanced, subtle, sometimes lightly sparkling, lively

Recioto della Valpolicella

admin — Fri, 04 Jun 2010 16:02:42 +0000

This wine is for sale on Stelo italian wine

Name Recioto della Valpolicella
Denomination doc
Category Red
Regulation of production Ministerial Decree 27/12/1990 – G.U. No 111, 14/5/1991
Region Veneto
Province Verona
Vines which is allowed to produce it: Corvina: 40.0% – 70.0%, Rondinella: 20.0% – 40.0%, Molinara: 5.0% – 25.0%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 40%
Alcohol / grape 12%
Alcohol / wine 14%
Acidity 5,5 for 1000
Colour Medium intensity ruby red tending to garnet with aging.
Fragrance Vinous, with pleasant aroma, delicate, distinctive, sometimes reminiscent of bitter almonds.
Flavour Dry and velvety, full-bodied, tangy, fruity and harmonious.
Matchings Pastry, dessert spicy, sweet with fresh fruit or with chestnuts. With such sparkling, red fruit tarts.

Amarone della Valpolicella

admin — Fri, 04 Jun 2010 16:00:38 +0000

This wine is for sale on Stelo italian wine

Name Amarone della Valpolicella
Denomination doc
Category Red
Regulation of production Ministerial Decree 27/12/1990 – G.U. n.111 of 05/14/1991
Region Veneto
Province Verona
History It seems that the origin of Amarone is due to an error. It was, in fact, 1938 when the cellar of the winery’s social Negrar, forgot to transfer, but before he decided to throw everything taste: lamabile given by sugars Recioto was totally gone, but at least hints of red fruit overripe almost jam, but also all kinds of spices and licorice features a new wine, now known worldwide as lAmarone Valpolicella. LAmarone of traditional clear garnet color, with hints of spice and minerals, often with hints of tar. But about a decade many producers have adapted to the needs of taste limpostazione dellAmarone international best found in this release notes of fruit, black cherry jam mixed with those typical conferred dallappassimento.
Vines which is allowed to produce it: Corvina: 40.0% – 70.0%, Rondinella: 20.0% – 40.0%, Molinara: 5.0% – 25.0%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 40%
Alcohol / grape 12%
Alcohol / wine 14%
Acidity 5,5 for 1000
Colour Red garnet rather load.
Fragrance Characteristic, accentuated.
Flavour Full, velvety and warm.
Aging Two years old mandatory from 1 December of the grape harvest, then to 3-4.
Matchings Risotto, roasted meat, game dishes, cold meats, cheeses. Even meditation.

Valpolicella

admin — Fri, 04 Jun 2010 15:58:28 +0000

This wine is for sale on Stelo italian wine

Name Valpolicella
Denomination doc
Category Red
Regulation of production Ministerial Decree 16/04/2003 – G.U. No. 97 28/4/2003
Region Veneto
Province Verona
Vines which is allowed to produce it: Corvina: 40.0% – 70.0%, Rondinella: 20.0% – 40.0%, Molinara: 5.0% – 25.0%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 70%
Alcohol / grape 9,5%
Alcohol / wine 11 (Top 12)%
Acidity 5 for 1000
Colour Medium intensity ruby red tending to garnet with aging.
Fragrance Vinous, with pleasant aroma, delicate, distinctive, sometimes reminiscent of bitter almonds.
Flavour Dry and velvety, full-bodied, tangy, fruity and harmonious.
Aging Exceeding one year compulsory aging, then up to 2-3 years.
Matchings All meals, roast with savory sauces, grilled meats, lamb and pork, game and feathered, hard cheeses.