Alteo Amarone Della Valpolicella DOCG - Fasoli Gino

Alteo Amarone Della Valpolicella DOCG - Fasoli GinoThe Alteo Amarone Della Valpolicella DOCG from Fasoli in Veneto reveals a dense, ruby-red color in the glass. When the glass is tilted slightly, a transition of the hue toward garnet red can be seen at the rims of this barrel-aged wine. Swirling the glass, this red wine reveals great density and richness, which shows in the church windows on the glass wall. In the glass, this red wine from Fasoli displays aromas of blueberries, mulberries, blackcurrants, and blackberries, complemented by further fruity nuances. This wine captivates with its elegantly dry flavor profile. It was bottled with 8.8 grams of residual sugar. This is a true quality wine that clearly stands out from simpler qualities and thus, despite all its dryness, this Italian enchants with the finest balance. Excellent flavor does not necessarily require a lot of residual sugar. On the palate, the texture of this powerful red wine presents itself as wonderfully velvety. Thanks to its present fruit acidity, the Alteo Amarone Della Valpolicella DOCG appears delightfully fresh and lively on the palate. In the finish, this matured red wine from the Veneto wine-growing region finally impresses with a lovely length. Nuances of blackcurrant and blueberry again become apparent. Vinification of Fasoli Alteo Amarone Della Valpolicella DOCG The powerful Alteo Amarone Della Valpolicella DOCG from Italy is a cuvée, vinified vegan from the grape varieties Corvina, Corvinone, and Rondinella. After hand-harvesting, the grapes are swiftly brought to the winery. There they are sorted and gently crushed. Fermentation in small wooden barrels at controlled temperatures follows. The vinification is followed by maturation for several months in oak barriques. After the wine is finished, the Alteo Amarone Della Valpolicella DOCG is gently harmonized. Food recommendation for Fasoli Alteo Amarone Della Valpolicella DOCG Enjoy this organic red wine from Italy best at a temperature of 15–18°C as an accompanying wine to ossobuco, spaghetti with caper-tomato sauce, or lamb ragout with chickpeas and dried figs.