|Breakfast ... the most important picture of the day|
|and here's what's for breakfast.|
|Today we started our day at San Felice, also known as|
Tenute Falezza: established 1974, bottling since 2001
|2011 Merlot Veronese|
fresh and fruity (both and red and blue)
with nice acidity and a pleasant finish (*** 1/2+)
|2011 Valpolicella Ripasso Superiore|
a real heavy "door stop size bottle"
black cherry and spice dominate (*** 1/2+)
this wine with a matching finish.
|I'm not sure why we keep coming across these crappy glasses (at many wineries)|
they pour such lovely wines into - don't they know it ruins them???
|Faye Cardwell (right) our guide and tour organizer talks with|
Alberto Falezza (middle), sales director of Tenute Falezza while
Michela Prando (left), public relations, listens in.
|With the dried grapes of 2013, this is the 2008 Amarone|
nice smooth opening with a spicy middle and nice fruit
shows what a little bottle age does for this wine.
|It's not a visit to an Italian winery if it doesn't |
begin and end in the kitchen.
|An interesting tasting of the 2008 / 2009 / 2010 Amarones with the|
dried grapes of 2013. The 2010 label has been updated in honour of
the vintage being the first to get DOCG status.
|Lonely grapes left to hang in the San Felice vineyard.|
|We are at the smallest of their facilities, "dedicated to high quality brands":|
Rocca Sveva, where they make 400,000 from only 100 member vineyards.
|Usually I don't take a lot of cellar pictures, but it's interesting|
to note that their cellar is 300 meters under the peak of Monte Tenda ...
|and consists of some 2500 m2 worth of caves that were once bunkers in WWII.|
|A look at the Champagne-style sparkling, Quipe 5, made from |
80% Chardonnay and 20% Pinot Noir left 36 months on lees (tasting to follow).
|Time to sit down for our tasting ...|
|Cheese and veggie pie served with cured ham|
|paired with 2008 Quipe 5 Brut ...|
crisp yet fruity - fresh floral notes,
but it's the great fruit and nice acidity (****)
|alongside these dried dough with Sopressa (sausages)|
|Risotta with Soave and Monte Veronese cheese|
|paired with 2012 Castelcerine Soave Superiore ...|
nice tart apple and pear but lovely lemon and pith notes (*** 1/2+)
|Dessert was this chocolate cake, Chantilly cream and pineapple combo|
alongside this a glass of Recioto di Soave Classico (reviewed below)
|2009 Recioto di Soave Classico ...|
made from 90-day dried Garganega with 40% weight loss before vinification;
pineapple, apricot jam, dried apple, honey peach - acidity adds freshness (****+)
|Our welcoming committee.|
|The selection of wines available.|
|2011 Valpolicella Superiore ...|
plenty of dark fruit in the middle and nice spice on the finish
there's is some woody-blackberris on the nose (call it earthy)
- grapes are 30 days dried - (*** 1/2+)
|2011 Ripasso Superiore ...|
black cherry and white pepper aromas; on the palate spice kicks things off
adding black cherry, black raspberry, anise and cocoa; enjoyable finish that
brings back the white pepper and lingers the black cherry. (****)
|A view of Castelo di Soave from right outside |
the door of Corte Adami.
|We the take a 30-minute drive to their vineyard|
in the Montorio area
|will spectacular view of the town below|
|Through the thicket of vines and lonely leftover grapes.|
|7 year old vine - bottom|
|40 year old vine - bottom|
|7 year old vine - top|
|40 year old vine - top|
|7 year old vines|
|40 year old vines|
|A cross-cut look at the soils they grow in|
|This winery celebrated 150 years in 2007.|
|This is the proper way to bike in Italy.|
|Yes, this is a tank - but it's a concrete tank (still in use)|
originally create for Bertani in 1932.
|Interesting wood comparison in the barrel room ...|
dark wood (right) is French oak, the light wood (left) is Slovinian oak
P.S. Metal things in the middle are tanks.
|Bertani began making Amarone in 1959, then it was called|
Recioto della Valpolicella Amarone or Recioto tipo Secco (dry)
name was change to "Amarone della Valpolicella" in 1990
|These were typical shipping boxes made of wood and held 24 bottles each|
|More interesting notes about barrels - they use the large barrels (left)|
for indigenous grapes and the smaller barrels (right) for international varieties.
|Two big barrels ... |
(left) Cherry wood - enhances cherry flavours in Corvina
(right) Chestnut wood - enhances tannins
|The wine library|
|Oldest bottles date back to 1939.|
|Finally we're ready to sit down and taste with winemaker,|
Christian Ridolfi, and he has a treat for us.
|3 Amarones: 2006 / 2005 / 1967|
|All corks were in perfect condition - even the '67.|
|2006 Amarone della Valpolicella Classico ...|
delicate cherry, clove, cinnamon and tea aromas, lead to a palate of
red fruit, spice, clove and a complexity that will stay that way awhile.
It's a vintage good wine for aging. (****+)
|2005 Amarone della Valpolicella Classico ...|
red licorice, cherry, kircsh and plum greet the nose; the palate is
smooth and supple, almost sexy, with luscious and juicy red fruit. (****)
|Venturini 2001 Amarone Classico ...|
silky smooth at first but opens after a few minutes to reveal a real backbone
cocoa, spice, raspberry, black cherry, all with the right amount of bite.
|Tenuta Sant'Antonio 2010 Amarone - Seleczione ...|
big, rich and young - fruit forward with gentle spice,
good evolution is inevitable for this one.
|One of two of the better dishes from dinner:|
Beef with rosemary and grana
|Millefoglie della casa (homemade Millefeuille)|