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Accordini Amarone Classico Acinatico DOC 2015 (1x 75cl)

This family-run domain extends over two sites in the heart of Valpolicella Classico: four hectares in Negrar and six of the highest hectares in the appellation, at 400 metres altitude, in Fumane. The wines are outstanding and the reputation of the Acinatico name is growing all the time. Modernity is balanced by earth and roses, so characteristic of the terroir. Best of all, the wines are accessible when young, so there is no need to wait. In 2010, the vision of a new cellar was realised, in the higher part of Accordini’s vineyards, and has allowed the family to realise their highest ambitions for their wines.

Amarone Acinatico is produced from the best selection of grapes from Bessole and Cavalo vineyards, after the drying process which takes 120 days before it spends time ageing in oak barriques. Only specially selected grapes are used to make this wine.

During the first week of January crushing of the grapes takes place without de-stalking. Fermentation is then carried out at temperatures between 12°-23°C. It is macerated for 35 days (of which 15 is cold maceration). The wine is hand pressed twice a day, It is then transferred into barrels at the end of May. Complete malolactic fermentation then occurs. The wine is aged in new French oak barriques, from Allier and Never, for 24 months. The wine will then spend 8 months in bottle. It is bottled without any use of filtration.

This Amarone has a great structure, is complex, elegant and velvet-like. The colour is deep garnet red with a bouquet which is complex but warm, with spicy notes and has the aroma of dried fruit. On the palate it is full bodied, rich and creamy with smooth tannins.

£33.45

Accordini Valpolicella Classico Doc 2017 (1x75cl)

This family-run domain extends over two sites in the heart of Valpolicella Classico: four hectares in Negrar and six of the highest hectares in the appellation, at 400 metres altitude, in Fumane. The wines are outstanding and the reputation of the Acinatico name is growing all the time. Modernity is balanced by earth and roses, so characteristic of the terroir. Best of all, the wines are accessible when young, so there is no need to wait. In 2010, the vision of a new cellar was realised, in the higher part of Accordini’s vineyards, and has allowed the family to realise their highest ambitions for their wines.

The grapes were crushed and de-stalked before the fermentation process began.  The fermentation took place at temperatures between 25°C - 28°C. The wine was macerated for 12 days with hand pressing taking place three times a day. The wine was then kept in stainless steel tanks where complete malolactic fermentation was allowed to occur. The wine was then aged in bottle for 2 months before being released for sale.

The Accordini Valpolicella Classico is an deep ruby red colour with hints of violets. The nose abounds with very intense fruits of the forest, cherries and raspberries. At the start of the palate there the wine is full flavoured but this is balanced with soft and elagant tannins. Hints of spices integrate with flavours of mature fruits.

£11.45

Accordini Valpolicella Classico Ripasso Acinatico Doc 2017 (1x75cl)

This family-run domain extends over two sites in the heart of Valpolicella Classico: four hectares in Negrar and six of the highest hectares in the appellation, at 400 metres altitude, in Fumane. The wines are outstanding and the reputation of the Acinatico name is growing all the time. Modernity is balanced by earth and roses, so characteristic of the terroir. Best of all, the wines are accessible when young, so there is no need to wait. In 2010, the vision of a new cellar was realised, in the higher part of Accordini’s vineyards, and has allowed the family to realise their highest ambitions for their wines.

The Accordini Valpolicella Ripasso Acinatico undergoes re-fermentation and a second maceration with daily mixing for 10 days over the Amarone and Recioto grape skins. As they are still mildly sweet, they enrich the body of the wine alongside the colour, bouquet and alcohol content. The  The wine is the aged in Slovenian oak barrels and barrique for 12 months. It is this contact with the wood that gives the Ripasso its fresh hints of mature fruit, spices and tobacco. It is then bottled and is left to mature for a further 6 months.

This wine has a strong ruby red colour. The aromas are intense yet subtle with hints of spices and vanilla. The flavours are warm and full bodied with traces of dried fruit that are reminiscent of Amarone. It is great when served with all types of meat, but roasts, stews and mature cheeses are particularly good matches.

£16.20

Allegrini La Poja 2011 (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 passed away 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.

Located at the top of Podere La Grola, Sant'Ambrogio di Valpolicella, 350 metres above sea level, the vineyard comprises 2.65 hectares planted in 1979 with a south-east exposure. The soil is well-drained, calcareous (78.5% chalk) and stony. Soils are marginally alkaline and combine with the active limestone content to reduce the vines' vigour. The vines are double Guyot trained at a density of approximately 4,240 vines per hectare and have an average age of 30 years.

2011 was one of the most promising vintages in recent years, with intensely aromatic wines as a result of the diurnal temperature differences. Conditions during the growing season were excellent, with ideal day and night time temperatures right up to 16th August when a heat wave struck. When the rain fell at the end of the heatwave, the vines recovered some of their vigour and picking began at the beginning of September. The resulting volumes were 10% lower than usual but the wines are ripe.

The grapes were harvested at the end of October, de-stemmed and crushed with maceration lasting 12-15 days with regular, daily pumping over. Fermentation took place in temperature-controlled stainless steel tanks between 22-31ºC with maloactic fermentation occurring naturally in November. The wine was then racked into new oak barriques where it aged for 20 months, followed by eight months in tank.

Premium viticulture techniques yield grapes with great personality and maturity. After over four years of ageing, the wine is still extraordinarily fresh and crisp with a full spectrum of aromas ranging from fruit to spices and medicinal herbs. Full bodied and luscious, with a long, lingering finish.

£58.10

Allegrini Palazzo Della Torre Igt 2014 (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 passed away 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.

Palazzo della Torre covers 26 hectares of east-facing vineyard planted between 1962 and 2013, situated 240 metres above sea level. Allegrini purchased this vineyard in 1978. Soils are cretaceous and calcareous, with Pergola trentina trained vines planted at 3,000 vines per hectare.

While production quantities were lower in 2014 thanks to a cloudy, wet summer, fine weather in September helped diligent producers harvest a smaller, but healthy crop. To counter the wet conditions, quality-oriented producers needed to do extensive work in the vineyards to battle disease and encourage ripening despite few sunny days. As such, this is a vintage of elegance rather than concentration.

Franco Allegrini used the modern version of the traditional 'ripasso' technique for Palazzo della Torre, drying a proportion of the grapes in the 'Terre di Fumane' drying centre, to intensify the character of this vineyard. The grapes to be dried were hand picked at the beginning of September, whereas those to be vinified immediately were picked at the end of the month. 70% of the grapes picked were vinified immediately and 30% were left to dry until the second half of December when they were vinified and then refermented with the wine from the fresh grapes. The wine spent 15 months in second-use barriques, was blended together for two months, then aged for a further seven months in bottle.

Ruby red in colour, Palazzo della Torre has enticing aromas of cherry with rich dark chocolate notes. Velvety in texture, it is well-balanced and offers ripe, juicy dark fruit, with silky tannins and refreshing acidity.

£17.85

Allegrini Valpolicella 2017 (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 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.

£13.60

Alpha Zeta `R` Valpolicella Superiore Ripasso 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.

Alpha Zeta's own tasting notes for this wine are excellent, so please click the blue link below to see all this wine's details.

Alpha Zeta 'R' Valpolicella Superiore Ripasso – Fiche Technique

£13.80

Alpha Zeta 'A' Amarone 2014 (1x75cl)

The previous (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

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.

Alpha Zeta's own tasting notes for this wine are excellent, so please click the blue link below to see all this wine's details.

Alpha Zeta 'A' Amarone 2014 – Fiche Technique

£23.40

Alpha Zeta 'V' Valpolicella 2017 (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.

Alpha Zeta's own tasting notes for this wine are excellent, so please click the blue link below to see all this wine's details.

Alpha Zeta 'V' Valpolicella 2017 – Fiche Technique

£10.15

Bertani Amarone Classico 2009 (1x75cl)

Amarone Classico Bertani is a timeless wine that expresses the unique style that Bertani has always dedicatedly pursued. It is a classic style that does not need to change because it is always up-to-date. Amarone is made from Corvina and Rondinella grapes grown in the Tenuta Novare hills, in the heart of the Valpolicella Classica area, in vineyards devoted entirely to producing drying grapes. Bertani has been making Amarone Classico since 1958, it is the perfect harmony between time, nature and man: we devote all of our know-how and our passion to it, with a long waiting period and great care. The grapes are set aside to dry on the “aréle” (racks made from bamboo canes), according to the traditional production method. Fermentation in concrete and ageing in large barrels for at least six years give it a stable structure, making it one of the longest-lived red wines in the world.

The harvest is done by hand in the second week of September. After careful bunch selection, the grapes are taken to the drying rooms and laid in a single layer on bamboo racks. They remain here for about 120 days to gain better concentration, favouring the development of a rich aromatic profile. In mid-January the grapes are destemmed and crushed. Maceration is then carried out at 4-5°C for about 20 days, then a slow fermentation starts – about 30 days in concrete vats at a maximum temperature of 18°C. Amarone Classico Bertani ages in Slavonian oak barrels, with an average capacity of 60 hl, for about six years. Then it matures in the bottle for at least 12 months.

An intense red colour, with garnet nuances. Firstly there are the typical notes of plum, cherry and morello cherry on the nose, followed by a great variety of tones: nuts, tea leaves, liquorice and spices. On the palate there are hints of red berry fruits, softened by plush vanilla notes, in perfect harmony with the acidity and tannins. It can be drunk with red meat, game, mature cheeses, but it is also perfect as a meditation wine at the end of a meal.

£72.75

Bertani Bardolino Doc Le Nogare 2017 (1x75cl)

The morainal hills of the Bardolino area, the soils from an ancient glacier and the native grapes from the Verona area (Corvina, Rondinella and Molinara) all give this wine freshness, fragrance and richness of taste in a harmony of colours, aromas and flavours that are the most authentic expression of the territory they come from.

The grapes are grown in the morainal hills on the eastern shore of Lake Garda, which were formed by the accumulation of rock sediments from the erosive action of the glacier. The soil is made up of mainly gravelly and sandy soils, very rich in minerals.

The harvest is done by hand in the third week of September. Fermentation takes place in steel tanks (wide and shallow, ideal for increasing contact between the must and the skins, limiting mechanical intervention) at a fermentation temperature of 18 and 20°C.

Ageing is done in concrete vats lined with glass bricks in the underground part of the cellar for about 4 months, followed by at least 2 months in bottle.

A bright ruby-red colour. Intense notes of red berry fruits on the nose (cherry and morello cherry), together with slightly spicy overtones. It is a wine with good weight on the palate, plush, round, with a good structure and rich flavour. This fruity, fresh and juicy wine is ideal with traditional local dishes, as well as classic and modern Italian dishes. It is excellent with all kinds of pasta dishes (with meat, fish, vegetable and mushroom sauces), with risottos, ravioli and lasagne. It also goes well with grilled poultry, roast meat and stew.

£11.50

Bertani Villa Novare Valpolicella Classico Superiore Doc Ripasso 2015 (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.

£14.94

Bertani Vintage Edition Secco 2015 (1x75cl)

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.

 

£17.75

Botter Bardolino 2016 (1x 75cl)

They say that a good wine needs time to reveal its qualities, but it also needs dedication and constant commitment. Few products can embody so much expertise and thousands of years of history as those made by Botter. It has passed through the careful hands of three generations for whom wine was a passion as well as a trade. They have responded to the constantly evolving market over time, in a process of ongoing expansion.

This wine undergoes a traditional red wine vinification at a controlled temperature between 23 and 26 °C.

This Bardolino is a light ruby-red colour. It has a delicate and fresh taste with plum notes. The bouquet is of black pepper and small red fruits. This wine is ideal with risotto, pasta dishes such as Spaghetti Bolognese and it also matches well with grilled fish.

£8.30

Botter Merlot del Veneto IGT 2016 (1x75cl)

They say that a good wine needs time to reveal its qualities, but it also needs dedication and constant commitment. Few products can embody so much expertise and thousands of years of history as those made by Botter. It has passed through the careful hands of three generations for whom wine was a passion as well as a trade. They have responded to the constantly evolving market over time, in a process of ongoing expansion.

After the grapes are harvested during the second half of September, this wine undergoes traditional red wine vinification at a controlled temperature between 25 and 27 °C.

This is an elegant, well-structured wine with typical ruby red colour. It has a clean bouquet with notes of currants and violets. The palate is balanced, delicate and persistent.

£7.85
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