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Accordini Amarone Classico Acinatico DOC 2014 (1x 75cl)

Deep garnet in the glass with an intense black cherry and vanilla bouquet. On the palate, it is full bodied, rich and creamy with smooth tannins. At 16% alcohol, it should really be a monster; in reality, it is fantastically balanced with a minerality which keeps it fresh and dangerously moreish.

£31.44

Accordini Valpolicella Classico Doc 2016 (1x75cl)

Intense ruby red with a bouquet of red cherries, spice and vanilla. Full bodied on the palate, warming, fruit-forward with juicy cherries and a floral twist.

£10.90

Accordini Valpolicella Classico Ripasso Acinatico Doc 2015 (1x75cl)

Intense ruby red with a bouquet of red cherries, spice and vanilla. Full bodied on the palate, warming, fruit-forward with juicy cherries and a floral twist.

£15.35

Allegrini Palazzo Della Torre Igt 2014 (1x75cl)

Deep ruby red in colour, with perfumes of cherry and black forest gateau. This wine has good body and an ageing potential of at least ten years. It has a smooth and velvety character, with mature, pulpy fruit character and delicious raisin flavours.

£17.55

Allegrini Valpolicella 2016 (1x75cl)

The Allegrini family estate covers 100 hectares of vineyard in the heart of the Valpolicella Classico area. The family has been growing grapes here for six generations, but the estate in its current form was founded by Giovanni Allegrini. When he died in 1983, it passed to his three children, who ran it together until Walter's death in July 2003. Franco now looks after the vineyards and is the winemaker, and Marilisa is director of marketing.

The south-east facing vineyards are located in the hills of the Valpolicella Classico region at 150-250 metres above sea level. The soil there is very varied but mostly chalky, of volcanic origin. The older vineyards are trained using the pergola Trentina system, planted with about 3,000 vines per hectare, whereas the newer ones use the single Guyot system with 5,000 plants per hectare. The vines are 32 years old on average.

The 2016 season saw many similarities to 2015, with a cooler winter and abundant rainfall. The beginning of the vegetative cycle saw alternate dry and rainy periods, which allowed the plants to develop perfectly. The hot and dry summer that followed led to an abundant harvest of high quality grapes.

The grapes were de-stalked before crushing, after which fermentation occurred at 25-31ºC in temperature-controlled stainless steel. Maceration lasted nine days and malolactic fermentation took place in December. The wine was held in stainless steel tanks until bottling in mid-February where it spent a further two months before release.

Ruby red in colour, with purplish-blue highlights. Fragrant fruit with prominent notes of dark cherries are echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and its genetic cousin Corvinone, the historic varietals of this appellation. Whilst young, the Valpolicella is impressively lively and playful on the palate and will express greater delicacy and finesse with two or more years of ageing.

£13.00

Alpha Zeta `R` Valpolicella Superiore Ripasso 2015 (1x75cl)

Ruby red in colour, with a concentrated perfume of red and black cherries, with the ripasso adding a dried cherry intensity. Full-bodied on the palate, with lovely balance between opulent cherry-pie character and supple structure.  Good length with a mouthwatering bitter-cherry twist on the finish.  

£13.20

Alpha Zeta 'A' Amarone 2014 (1x75cl)

The previoius (2013) vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their May 2017 edition review of Amarones (see blue link below). The 2014 is of excellent - probably better - quality in our view.

Alpha Zeta 2013  - May 2017 Decanter review

The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is a mixture of clay and limestone with good drainage. The vineyards are south-facing and therefore warmer than other parts of Valpolicella.

One of the best harvests in recent years, the grapes in 2013 enjoyed gradual ripening thanks to excellent sunlight rather than heat.

Selected grapes were picked in mid September and left to dry in specially ventilated rooms until the end of January. During this time the grapes lost about 40% of their natural weight. The grapes were destemmed and crushed at the end of January. Fermentation temperature was between 18°-22°C with daily periodic pumping over, while the length of maceration was 20 days. This Amarone was matured in oak (a mixture of large 'botti' and French oak barriques) for 18 months before bottling.

Deep and intense on the nose with perfumes of dried cherries and blueberries, with notes of spiced autumn fruit compote.  On the palate it is powerful but modern, with a lovely balance of ripe tannins and spiced, concentrated savoury cherry fruit character.  A touch of woodsmoke completes the long finish.

£23.00

Alpha Zeta Corvina 2016 (1x75cl)

Alpha Zeta was created in 1999 by UK wine importer, David Gleave MW, and New Zealand winemaker, Matt Thomson with this belief in mind. They realised that the key is to marry local grape growers with impeccable winemaking. All Alpha Zeta wines are made from indigenous grape varieties grown in the hills north-east of Verona.  The flavours of the grape shine through in the glass offering great value, quality and balance. Matt works with local Veronese grape growers in hillside vineyards to select parcels of fruit, rather than buying in bulk wine. They have worked together to reduce yields and the grapes are now picked later. In this way, they have been able to improve grape quality and obtain riper flavours.

The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress which helps to produce superior quality fruit.

The 2016 harvest was quite similar to 2015, with a cold winter and abundant rainfall. The beginning of the growing season was characterised by the alternation of dry and rainy periods, which allowed for perfect vine development. The following hot and dry summer led to an abundant harvest with healthy grapes.

The grapes were hand harvested, destemmed, crushed and chilled on the way to the press with no sulphur addition. The juice was naturally settled and after racking, cultured yeasts were added to initiate fermentation, which took place at 12-14°C. These relatively low fermentation temperatures help preserve the fresh fruit character of the grapes. 20% of the must was fermented in large format oak to add another layer of complexity. The wine was then held in temperature controlled stainless steel tanks on fine lees until bottling.

A youthful bright ruby wine with fresh, vibrant aromas of ripe cherries and red berries. The palate is balanced and juicy with a supple structure, bright plum and cinnamon flavours and a lively finish.

£7.55

Alpha Zeta V Valpolicella 2016 (1x75cl)

Alpha Zeta was created in 1999 by UK wine importer, David Gleave MW, and New Zealand winemaker, Matt Thomson with this belief in mind. They realised that the key is to marry local grape growers with impeccable winemaking. All Alpha Zeta wines are made from indigenous grape varieties grown in the hills north-east of Verona.  The flavours of the grape shine through in the glass offering great value, quality and balance. Matt works with local Veronese grape growers in hillside vineyards to select parcels of fruit, rather than buying in bulk wine. They have worked together to reduce yields and the grapes are now picked later. In this way, they have been able to improve grape quality and obtain riper flavours.

The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress helping to produce superior quality fruit.

The 2016 harvest has shown many similarities with 2015, with a cold winter and abundant rainfalls. The beginning of the growing season has been characterised by the alternation of dry and rainy periods and it has allowed the perfect development of the vines. The following hot and dry summer led to an abundant harvest with healthy grapes.

The grapes were hand harvested, de-stemmed, crushed and pumped to temperature controlled stainless steel fermenters. The must was left in contact with the skins for seven days, then fermentation took place at up to 30°C. The wine was then moved to stainless steel tanks, where malolactic fermentation took place and the wine was held until bottling.

A lively, youthful ruby wine with fresh cherry aromas that develop into a rich cherry pie character in the mouth. Body comes from soft, supple tannins that match the concentrated fruit through to the characterful finish.

£9.65

Bertani Bardolino Doc Le Nogare 2016 (1x75cl)

Smart nose with some cherry fruit and light dusting of spice. On the palate the wine is light, well balanced with more cherry notes and a savoury finish.

£11.00

Bertani Villa Novare Valpolicella Classico Superiore Doc Ripasso 2014 (1x 75cl)

Violet red colour. Intense notes of black currant red plums, raspberry, black cherry and spice. Good fresh attack on the palate followed by good balance between acidity, sweetness and body.

£13.53

Bertani Vintage Edition Secco 2014 (1 x 75cl)

From its status as the father of Amarone to the presence of its Soave on the menu for King George VI’s coronation in 1937, the history of Bertani is awash with landmarks. Established at the time of the Risorgimento – the 19th century unification of Italy – it has been a symbol of that new nation’s pride and dynamism ever since. Arguably the most significant of those landmarks came in the 1950s, nearly a century after brothers Giovan Battista and Gaetano Bertani founded the business at Quinto di Valpantena, north of Verona. The acquisition of the stunning Villa Novare in Valpolicella, along with its 220-hectare estate, led directly to the release, in 1958, of the first dry Amarone. This family-owned winery continues to set standards for the entire region.

The Secco-Bertani “Vintage Edition” pays homage to a memory that has become a collective myth, evoking sensations, emotions and ways of thinking about the past that can enrich the present. The project foresees the reproduction of a Secco-Bertani wine according to the recipe, style and taste of old, returning to the original packaging of the 1930s.

After long cold maceration on the skins, “a slow fermentation started by native yeasts from the Bertani winery.” The wine is drawn off still slightly sweet to then go into the subsequent final slow fermentation in wood. Ageing took place in traditional Veronese medium-sized wooden barrels: from 750 to 5000 litres, of chestnut and cherry wood.

An intense red colour with ruby highlights. Hints of redcurrants, blackberries and cocoa powder on the nose, together with spicy notes of black pepper, cloves and nutmeg. On the palate a pleasant flavour of red fruit, sour cherries, concentrated cherry and black tea, followed by fine, powdery tannins with a coffee bean finish. It is a plush wine with good weight and the typical complexity of mature vineyards, though still young and vibrant.

 

£19.00

Botter Bardolino 2015 (1x 75cl)

Light-bodied, pale ruby colour with a fresh, fruity character.

£8.00

Botter Merlot del Veneto IGT 2015 (1x 75cl)

Medium-bodied, easy-drinking wine with plenty of colour, fruit and mouth-feel which can be enjoyed young.

£7.50
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