Angelo Peretti
But look at you if you had to put the hail to save the Valpolicella vintage. Yeah, because those who took the storm in late August, at least in (good) part of the grapes he could collect the same, for had already been encouraging signs of aging, but the mica has been able to devote Amarone, it was bruised. So, I think (hope), to produce via (also) so mistreated Valpolicellino vintage, which might otherwise disappear. Yes, because now is a couple of years running insistent voice of a possible abandonment of the small radical almost Valpolicella doc, overcome the impetuous commercial success of its majesty and Prince Ripasso, Amarone, which increasingly amaroneggia. And then to devote all the red grapes to the super-valpolicellesi. Wilt, wither, is the watchword. All boxes of grapes used to make the loft. In spite of the young wine, for which you seek maybe only the grapes of younger vines, or what's left (it is) after the harvest for the Amarone, the Recioto to the Superior for the Review.
Why the abandonment of the little guy in favor of better performing relatives? Why pecunia non olet, as the Latins said. Translated and adapted into the local language: Schei Schei ago. And you can understand them (and Schei, Valpolicella, have made, in the wake Amarone seems to know no obstacle, which is really sensational.)
Rather, one might wonder whether in the medium to long term proves very appropriate decision to focus all on two types of wine purely technical (both are direct or indirect subsidiary of withering), directing for more communication on the only the note names for the technique, while putting more into the background and the name of terroir: who says more or Valpolicella Amarone della Valpolicella Ripasso? It simplifies, is shortened: Amarone, Ripasso, stop. And the Valpolicella tends to almost disappear from the language of wine making. So that in a survey commissioned by the syndicate has shown that some identify as the Amarone wine from Piedmont or of another land again.
That said, the question that someone asks me is: "But there is still a good Valpolicella vintage?" So that we can drink without rotear of glass, decanter and the like. With some hallway and a slice of polenta and a suppressed brostolà. And I say, despite everything, yes, there's some nice chilled wine. Of those francs to drink and fruity and juicy. And below gives an indication of an interesting quintet of 2006 that I tasted during the summer months. And not only are these the Valpolicellini to drink, but not everyone I could feel (for example, I have not felt the Ventura from San Floriano, usually I like it).
Valpolicella 2006 Blacks Hills Winery Montecchia Blacks Hills is the line. And the wine has no other claim than that, thank goodness, to be drinking, and well too. The nose is fruity sour cherry in the first place. Without exaggeration, but with clean material. It's under slight spice. The mouth is easy to drink and cool and slender. If only he had a hair long, in addition, a small potrebb'essere champion ... Two Faccini
happy :-) :-)
Valpolicella Classico 2006 Coati Court Rugolin I do bell'Amarone, elegant. But even their baby Valpolicella is one of those who leave their mark. Amarone in the opposite direction, of course, hence streamlining of the merger. But there is good between the nose and spicy fruttatino. And the mouth fresh, green, floral (memories of cyclamen). And there, below, a base of cherry and even discrete tannin. Beverley, agreeable. Two Faccini
happy :-) :-)
Allegrini Valpolicella Classico 2006 Be ', yes, I had liked the most in previous vintages of the basic Valpolicella Allegrini, but even this is not bad 2006. Made with craft. Nose of fruit and spice. Fresh fruit and tannin and mouth. Intriguing notes of cyclamen with those of the cherry. Matters a lot. Here, some years we found more to drink, but still a nice glass. Two Faccini
happy :-) :-)
Valpolicella Classico Valpolicella 2006 Buglioni Here: here's the cherry. Maybe not exactly an explosion of fruit, but is clean, clean. E mouth in this weblog valpolicellino Buglioni is simple yes, gulp with disengagement, but also well-modulated. Maybe a little 'green here, but the fruit and acidity in great evidence and a few notes well integrated tannins.
A happy little face and almost two :-)
Valpolicella Classico 2006 Camporeale Probably some people will find it a bit 'Dolcino, a little' morbidosetto, however, has Fruttino (cherry, strawberry) and Caramellina raspberry. The nose and mouth. Much to tip a soft approach, confidential, this little red Mario Lavarini. But he has quite long and, in short, a glass with a slice of it is young deleted. A happy little face
and nearly two :-)
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