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Corvina
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Corvina is an Italian wine grape that is mainly grown in northeast Italy in the region of Veneto. This variety is also known as “Corvina Veronese,” “Cassabria,” or “Cruina”. Corvina is often blended with other varieties to create red wines with soft fruit flavors. Corvina creates light red colored wines with a light almond aroma. The finishing note is recognized with a tart cherry taste. Winemakers in parts of Valpolicella will use barrel aging to give the taste of the wine more depth. In order to produce fruit, the Corvina vines must be trained so it can produce more fruit. This Italian variety is sometimes confused with Corvione, a red grape variety used to create straw wines. DNA evidence shows that Corvina and Corvione are actually two separate varieties, and Corvina is actually related to the Rondinella grape variety from Venice. The thick skins on this wine grape makes it a candidate for the appassimento method of drying grapes to create wines such as Recioto. This gives the wine a deeper flavor of raisin and dried fruits. Corvina is often blended with other varieties such as Rondinella and the Valpolicella Blend. Corvina is known for its light color and tannins, and is more likely to be paired with other wine grape varieties. Corvina pairs perfectly with barbecue pork, mushroom soup, or a beef quesadilla.
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Antica Vigna Amarone della Valpolicella Riserva is made from 65% Corvina, 20% Rondinella, 10% Corvinone, 5% Merlot.
Amarone DOCG has maintained unchanged its typicality, so that “the essence of the territory” of Valle di Mezzane and Cazzano di Tramigna powerfully emerges. Rich in color, firmly structured but with fresh notes.
WINEMAKING AND AGING:
Manual harvest early October with selection of the best bunches.
Drying: natural drying in fruit cellar for 3/4 months with a sharp drop in weight of around 30%.
Vinification: soft crushing of destemmed grapes in the months of January and February.
Fermentation: at a controlled temperature of 18/21°C. Fermentation time: about 30 days
Aging:· 80% in oak barrels for 30 months of which 2/3 in American and French barriques, half of which are used for the second and third time, 1/3 in large
THE TERRITORY:
Geographical location: Tenuta di Mezzane, Tenuta di Cazzano di Tramigna
Height: 350/400 meters asl
Exposure: south
Soil type: limestone
Vineyard training system: guyot and pergola
Vine planting year: from 1972 to 2009
Vine density: 4,000 to 5,400 vines per hectare Vineyard management: sustainable agriculture and great attention to natural
cycles
Pairs well with grilled and roasted meats, as well as cheese.
Timeless Notes:
Rich in color, firmly structured but with fresh notes. Complex with depth and elegance on the palate,. Balanced notes of currant and wild berries that blend well with the complexity of the wine. Touches of tobacco and leather notes merge with ripe fruit flavors that linger on long strain tannin. This one is drinking now, but can handle more time in the cellar with ease.
Antica Vigna Valpolicella Ripasso DOC Superiore is made from 65% Corvina, 20% Rondinella, 10% Corvinone, 5% Merlot
Ripasso Superiore DOC is an elegant and refined wine, showing a beautiful and intense ruby color. Spicy, with cherry hints and wild berries notes, it features great personality and complexity. In the palate it is rich, very fruity, elegant and still young but already very well-orchestrated, with the typical notes of wild berries that blend well with the complexity of the wine.
20% in steel· 80% in wood for 6 months of which 2/3 in American and French barriques, half of which are used for the second and third time 1/3 in large barrels
Aging:
Fermentation time: about 7/10 days the first and 15 days the second.
Fermentation: at a controlled temperature of 18/20° and second fermentation on the skins of Amarone at 18/20°C.
Vinification: soft crushing of destemmed grapes to obtain Valpolicella.
Drying: the grapes are not dried but vinified fresh.
Harvest: mid-September with manual harvesting of the grapes.
VINIFICATION AND AGENG:
Vineyard management: sustainable agriculture and great attention to natural cycles
Vine density: 4,000 to 5,400 vines per hectare
Vine planting year: from 1972 to 2009
Vineyard training system: guyot and pergola
Soil type: limestone
Exposure: south
Height: 350/400 meters asl
Geographical location: Tenuta di Mezzane, Tenuta di Cazzano di Tramigna
THE TERRITORY:
Pairs well with grilled and roasted meats, as well as cheese.
Cantina di Verona Amarone Valpolicella Vallis Dei is made from 65% Corvina Veronese, 30% Rondinella, 5% Molinara
Color: deep ruby red
Nose: Dried prune and blackberry with hints of vanilla and spice
Mouth: It is generously structured and velvety.
Yield: 8000 kg of grapes per hectar – after which the grapes are dried “appassimento”
Grapes are raisin-dried for at least 4 months after harvesting, losing at least 40% of their weight. It is made from selected grapes which are left to dry on racks in specially ventilated rooms until the end of winter.
Fermentation temperature between 18° and 22°C
Maceration time: 20 days
Review:
Super-ripe, syrupy aromas with some oak. Ripe, smooth, immaculately clean, rich with some sweetness.
International Wine Challenge 90 Points & Silver Medal
Cantina di Verona Valpolicella Ripasso Superiore Vallis Dei is made from 70% Corvina Veronese, 25% Rondinella, 5% Molinara
Color: intense red ruby
Nose: winey, fruity with hints of oak. Some spice and vanilla.
Mouth: It is well balanced with round tannins.
Yield: 10000 kg of grapes per hectar – after which the grapes are dried “appassimento”
This process reinforces the structure, color and flavor without altering its freshness.
Ilaria Accordini Amarone Classico is made from 70% corvina - corvinone, 30% rondinella - 20 years old vines.
Full red color, tending to ruby red. Complex aromatic nuances, that range from black cherry to blueberries, chocolate. A sumptuous expression of ripe fruit, that runs through the mouth with invasive persistence, typical for a great Amarone. The finale closes with sinuous tobacco and new leather notes.
Red and dark-brown lands with a certain calcareous and clay concentration. Typical of Valpolicella area is the presence of stones in the soil. The climate is favored by Lessini hills that protect the vineyards from cold fronts coming from the north and by Garda Lake from the west, ideal for mitigating the temperature especially during winter months.
Perfect with red meat and game dishes, mature cheeses, truffles.
Ilaria Accordini Amarone Classico 70% corvina - corvinone, 30% rondinella - 20 years old vines
Full red color, tending to ruby red. Complex aromatic nuances, that range from black cherry to blueberries, chocolate. A sumptuous expression of ripe fruit, that runs through the mouth with invasive persistence, typical for a great Amarone. The finale closes with sinuous tobacco and new leather notes.
Ideal with boiled, roasted and grilled meat.
Black cherry color, pours thick, and with rich flavors. Bing cherries and Kirsch on the nose. Flavors like a ripe Châteauneuf du Pape with ample extract, red liquorice, and a persistent finish.
“This wine rates 95-99 points in quality” – Francis J. Kysela V, MS
The wine is aged 60 months in oak barrels, then aged 24 months in tank, and another 12 years in the bottle before release.
Enjoy it with mature cheeses such as Parmigiano Reggiano and Grana Padano. Goes well with grilled meats, roasts. An excellent sipping wine and a great match with chocolate desserts.
Ilaria Accordini Ripasso is made from 60% Corvina, 20% Rondinella, 20% Corvinoni
Intense red color with garnet hints. Almond and fresh walnut aromas. Full-bodied with a good structure.
This is an excellent red wine with a supple body. The techniques used to produce this wine is typical from the area.
Late harvest style Corvina aged on Amarone lees. The must of Amarone remains in the vat and instead of being pressed, it is topped up with high quality Valpolicella before being left to referment for about 10-15 days.
Pairs well with roasted meats.
OnePio Bardolino Chiaretto Spumante is made from Corvina , Rondinella, Molinara
No oak. Aged on the lees for 4 months, plus an extra month in the bottle before release.
This sparkling wine displays a nice and bright pink color.
The perlage is refined and persistent.
The aromatics are delicate and very charming with delicate red fruits and floral aromas.
Grapes are grown on hills with Morainic origins. The vines are trained in Pergola Trentina technique.
Size of the vineyard is 2 hectares (5 acres).
Skin contact Cryo-maceration for 20 hours.
Fermentation at cold temperature (15°C / 59°F) during 4 months.
Charmat method.
Upon bottling, the wine is aged for 2 months in the bottle.
RS: 9 gr/L
Dry Extract: 24.8 gr/L
TA: 6.1 gr/L
ideal with typical appetizers such as cold meats, risotto and fish dishes.
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Dark and chocolate, spiced with pretty notes of allspice and clove, this wine is round and rich, bursting with ripe berries, combined with an earthy complexity and a velvety finish.
Made from 42% Cabernet Sauvignon, 29% Merlot, 29% Cabernet Franc
The wine spent 22 months on 75% new French oak with the remaining 25% second vintage French oak. Select barrels from the best forests of Taransaud, Boutes, Quintessance, and Vicard cooperages.
Review:
A blend of Cabernet Sauvignon (60%), Cabernet Franc (30%) and Merlot, this wine seems a little green out of the gate, with aromas of herbs, cocoa, vanilla, black licorice, woodspice and black fruit. The fruit flavors display the warmth of this region, with the tannins providing some heft, stretching out over time. - Wine Enthusiast 91 Points
Tamarack Cellars’ 2011 Ciel du Cheval Vineyard Reserve is an outstanding blend of 42% Cabernet Sauvignon, 29% Merlot and 29% Cabernet Franc that spent 22 months (each variety is kept separate until 12 months after the harvest) in 50% new and 50% once-used French oak. Classically styled, with lots of smoke tobacco, licorice and blackcurrant aromas and flavors, it has everything in the right place, in the right proportions, and is incredibly enjoyable to drink. Enjoy this medium to full-bodied, moderately tannic, balanced beauty over the coming decade, although it will probably last longer. - Robert Parker Wine Advocate 91 Points
The Sciandri family, they are wonderful people. Mr. Sciandri was a firefighter. When he retired from the fire department, he planted some vines in the Coombsville AVA, near the Caldwell vineyard, with plans of selling the fruit to some esteemed wineries. The Sciandri family asked Hank if he would consider purchasing fruit and making a Cabernet from their vineyard. Hank wanted to support the family, and he also knew the vineyard was in a prime location (plus he has complete belief in his winemaker). Hank took 5 tons of Cabernet fruit from the Sciandri family in 2017. He made just 200 cases. This wine is entering the market with rave reviews from Hank’s largest critics. He wishes he could’ve made twice as much!
The Vineyard:
Our Cabernet Grapes came from The Sciandri Vineyard in the Coombsville area just east of the city of Napa. The 4 acre vineyard, planted with clone 337 has a western exposure that stays cool thru influences of the San Pablo Bay. This allows for long hang time that usually harvests at the end of October. The soil is well drained rocky hillside, primarily Hambright-Rock outcrop complex and Coombs gravelly loam.
The Grapes:
The grapes came in small-berried, deep black-blue and loose on the clusters. Following a five day cold soak, the fermentation took seven days followed by a 14-day extended maceration. After which the wine was pressed and transferred to small French Oak barrels for aging. The wine was bottled in summer 2019 after twenty months of maturation in 80% new French oak barrels.
Aromas of dark plum, cassis and anise meld seamlessly with savory dried herbs. The mouth transforms into raspberry sweetness and a mineral note. This palate coating wine has a great toasted oak long finish. Wonderful now, this wine will however benefit from further bottle ageing reaching its peak in 3 to 6 years but drinkable for 10 years. Only 200 cases produced.
Review:
From a vineyard situated in Lake County that dates back to the 1880’s. Ruby red in color. 14.5% ABV. Pretty nose of red fruits, flowers and baking spices. Medium body with bright acidity. Fresh and elegant. Bing cherry, raspberry, strawberry and a touch of peach on the palate. The finish is exquisite. Drink over the next 2-4 years. $35 at the winery and retail. Zinfandel Chronicles 93 points.
““Lively and sleek, with floral raspberry, bay leaf and pepper flavors that glide toward refined tannins. Drink now through 2025.—T.F. Wine Spectator, Insider Vol 14 No. 47 : March 31st, 2019 – 92pts
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