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Corvinoni
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Corvinoni, or Corvinone, is relatively new to wine lovers as it was formally added in 1993 by the National Catalogue of Varieties of Vine Wine. Corvinoni gives a nose of perfume and is fruity or spicy on the pallet. Corvinoni is full-bodied with a good amount of tannins. Corvinoni is often used to produce Amarone and Recioto Valpolicella wines. Corvinoni is known for the large leaves and grape clusters with compact generous berries. There are two biotypes of this grape, Corbinon and Cruinon. The size of the grape, in addition to the leaves, are different as well as the different aging times. The name Corvinoni is derived from the rich black color that is reminiscent of the inky dark color of a raven’s feathers. It could also be derived from the corba that was transferred to the grape baskets during heavy harvesting. The Corvinoni grape does exceptionally well in stony soils, hilly regions with considerable exposure. Corvinoni is sensitive to botrytis and other diseases like sour rot. It can also be susceptible to mildew and spine desiccation.
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San Giorgio Ugolforte presents a dark core of red and black berry fruit layered with earth, leather, smoke, and herbs. Complex and elegant, the wine is full on the palate and firm in tannin structure. Refreshing acidity frames a graceful finish. Classic Brunello di Montalcino.
Review:
This red is marked by cherry, plum, thyme, sage and loam aromas and flavors. Lively and firmly structured, featuring a saline undercurrent. An open-knit version, with nice equilibrium, fine energy and a long, resonant finish.
-Jeb Dunnuck 94 Points
Moving to the 2018 Brunello Di Montalcino Ugolforte, its rich ruby hue is followed by aromas of cherry candy, wild raspberry liqueur, rosemary, and violets. On the palate, it reveals medium to full body, ripe tannins, black cherry fruit, crunchy acidity, and a hint of sage. It offers a bit of warming spice without being heavy and displays the transparency that is typical of the vintage. Drink 2024-2040.
-Wine Spectator 94 Points
Gaja Barolo Conteisa is made from 100 percent Nebbiolo.
Piedmontese for "quarrel," this wine was named for the historic dispute between the communes of La Morra and Barolo for possession of the Cerequio land. This garnet-colored wine features expressive floral notes and an aroma of red berries, plum, licorice and spice. The sumptuous texture and refined character offer perfectly integrated tannins and an elegant finish.
STYLE: Full-bodied, Rich, Balanced
FLAVOR: Floral, Red Berries, Plums, Licorice, Spice
Reviews:
- Vinous (Antonio Galloni): 97 points
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