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Venturini Massimino

“CAMPOMASUA” AMARONE DELLA VALPOLICELLA CLASSICO

  GRAPES: 70% CORVINA VERONESE, 20-25% RONDINELLA, 5-10% MOLINARA

                       
 

The Wine: “Campomasua” is the name of the area where this wine is produced. It is obtained from an accurate selection of grapes from the vineyard and produced only in exceptional vintages. It is made from a blend of 70% Corvina Veronese grapes, 20-25% of Rondinella Grapes and 5-10% of Molinara grapes handpicked on the third week of September. The finest bunches are selected and arranged on trays in dry and well ventilated rooms until the end of February. The maceration lasts 45 days; the wine is then transferred to oak barrels. The ageing occurs in oak barrels and tonneaux for 36 months and additional 12 months in bottle.

Tasting Notes: Campomasua has a dark ruby color and an intense bouquet on the nose with notes of dry figs, coffee beans and layers of dark chocolate. Well structured and full-bodied with hints of toffee and tobacco. An exceptional wine that marries well with game, grilled meat and aged cheeses. 

VALPOLICELLA “SEMONTE ALTO” RIPASSO
  GRAPES: 70% CORVINA VERONESE, 20-25% RONDINELLA, 5-10% MOLINARA
 
The Wine: This exceptional single-vineyard Valpolicella is the result of the combination of grapes coming from a crù named “Semonte Alto”, situated in the heart of the Valpolicella Classico region, which produces a full-bodied red wine, with a rich, concentrated flavor and an intense and distinctive bouquet. These are qualities that allow the use of the “ripasso” technique which consists in a second fermentation of the wine on the slightly sweet lees of the grapes used to make the Amarone. The wine is then transferred into Slovenian oak barriques where it ages for 12 months. An additional period of refinement in bottle for about 6 months fully develops its amazing characteristics.

Tasting Notes: The “Semonte Alto” shows a very deep red color with garnet hues. It introduces itself with an extremely fragrant bouquet loaded with ripe berries and cherries. The “ripasso” technique grants an amazing complexity and a full velvety body, with a long lingering finish. This fine wine may be enjoyed throughout a meal from appetizers to fresh and aged cheeses, pastas with savory sauces or grilled meats. 

VALPOLICELLA CLASSICO

 GRAPES: 70% CORVINA VERONESE, 20-25% RONDINELLA,  5-10% MOLINARA

 

The Wine: This Valpolicella Classico is made from a traditional classic blend of (70%) Corvina Veronese, (20-25%) Rondinella and (5-10%) Molinara grapes. The grapes are hand picked at the beginning of October and then the process begins after the harvest when the grapes are left to shrivel on racks in well ventilated rooms and not vinified until the end of December.  The maceration lasts 45 days on the skins.  The fermentation takes place in wooden vats at relatively warm temperatures of 68 oF/70 oF. The ageing occurs in smaller (40hl) Slavokian oak casks for 18/24 months and a final 6 months in the bottle prior to releasing the wine on the market.

Tasting Notes: Valpolicella Classico a medium-bodied ruby red turning to garnet as it ages is an excellent glass of wine.  This wine carries a distinct bouquet of very ripe fruit and wood complexities on the nose.  A dry, medium bodied wine with ethereal well-balanced spicy aromas offer a soft palate with lush fruit, great concentration and extract a fine bittersweet after-taste. This fine wine may be enjoyed throughout a meal from appetizers of fresh and aged cheeses, to pastas with savory sauces, to grilled meats. 

AMARONE DELLA VALPOLICELLA CLASSICO

 GRAPES: 70% CORVINA VERONESE, 20-25% RONDINELLA,  5-10% MOLINARA

                       
 

The Wine: This high quality first-class wine is made from a traditional blend of (70%) Corvina Veronese, (20-25%) Rondinella and (5-10%) Molinara grapes. The process begins and depends on having dry, cold weather during the 4 to 6 months after the harvest when the grapes are left to shrivel on racks in well ventilated rooms and not vinified until the end of January after the harvest.  The maceration lasts 45 days on the skins. The fermentation is a very slow one. It is affected by the cold winter temperatures and as such requires up to 2 years completing in wooden casks. The ageing occurs in smaller (20hl) Slavokian oak casks for an additional 2 years and a final 6 months in the bottle prior to releasing the wine on the market.

Tasting Notes: Amarone is considered the king of all the Veronese wines. An excellent wine with opulent color: dark ruby and magenta. This wine carries a well-pronounced spicy bouquet of cinnamon and ginger on a background of ripe fruit, plums and cherries. A dry, noble, robust wine with a delicate bouquet yet rich in alcohol. The well balanced flavors of lingering fruit offers a soft palate with currant and tobacco finish.  A wine with satisfying persistence and elegant after-taste. This classic fine wine may be served on special occasions with wild game, roast meat dishes or aged cheeses, or better yet sipped by a fireside. It shows its full potential when uncorked and decanted into a carafe an hour before serving.