|Starting the day at Corte Figaretto|
|The winery from the road: |
as we will find out they make only 5 wines from 9 acres of grapes
|Their tasting room|
|Their drying room|
|Figaretto is a gravity flow winery,|
here is where the wine goes down into the basement.
|And here is where it ends up - (see hole in ceiling).|
|Before ending up here.|
|And then finally here.|
Besides the big Valpolicella three: Valpolicella, Ripasso and Amarone,
they also make Cabernet Sauvignon and Merlot from dried grapes.
|2012 Valpolicella "Altarol"|
sour cherry, red berries and cranberry on the nose; leads to a palate of fresh
fruit with a slight spice and good acidity - a really nice food wine. (*** 1/2+)
|I have been here before but there are still some interesting things to see.|
|Bolla through the years|
|The earliest vintages on display|
|Evolution of a label|
|A bottle of the 1950 Recioto Amarone|
We were taken to Enoteca della Valpolicella for a lunch and tasting of Bolla wines ... so far this is some of the best food we have had on the trip - especially the pasta, you'll hear me say it again once the photo is posted.
|Arrival at Enoteca della Valpolicella where we will taste another five wines|
|The Enoteca is a place where wines and food from the region are paired and sold (how civilized)|
I'll show you the basement wine shop shortly ... and it is quite the shop.
|2008 Amarone della Valpolicella Classico|
great cherry and raspberry aromas - palate has good fruit, strawberry, raspberry,
and mocha - very pleasant and easy to drink, now or over the next 10 years. (*** 1/2+)
Production: 200,000 bottles
|Ricotta and Apple Mustarda|
(macerated apples with mustard essence)
|Ravioli with Ricotta and Poppy Sprouts|
|filling was creamy smooth and supple - pasta was melt in your mouth|
light and so delicious - this is the best pasta I have had so far.
|Taratella with Ragu di Cortile (duck / turkey / guinea fowl) ...|
|Beef ... a little too rare for my liking|
|aged Monte Veronese cheese - "old" for this cheese is 9-12 months|
|Our host for the lunch from Bolla was this man:|
Giannantonio Marconi (a wealth of knowledge)
|And at the Enoteca this is the cook, who makes all her pasta by hand:|
and it truly is some of the best pasta I have ever had.
|Here is the wine shop downstairs at the Enoteca ... a wine shop -|
like the wine you had with dinner, buy a bottle (how civilized)
|Taken in the parking lot of the Enoteca ...|
Welcome to the Enoteca, you can checkout any time you like,
but you can never leave.
|Gratuitous Dog Shot #5: Two Dogs in Love|
|Ca' La Bionda 2011 Campo Casel Vegri Valpolicella Superiore|
spicy black cherry and plum with complementing anise and leather notes (****)
|Aldrighetti 2010 Valpolicella Classico Superiore - "Le Bignele"|
toasty vanilla, hints of caramel and blckberry, with some smoky goodness,
yet there is a creaminess and tannins backbone, sounds odd but it works. (****+)
|Ca'Rugate 2011 Ripasso|
sweet fruit up front with mocha tones, red cherry, blackberry and nicely spiced
good acid balance and some smooth silky tannins to finish it off. (**** 1/2)
|Rechhia 2010 "Le Muraie" - Valpolicella Ripasso Classico Superiore|
smoky, blackberry and Christmas cake aromas which follow onto the palate pretty
closely ... there's also some vanilla and cinnamon in there - nice structure. (****+)
Cinquecentofoglie (a kind of millefeuille)
rather tasty ... the only thing I finished tonight.
|Finally ... fun was had around the table with this producers name - if you can figure it out -|
one thing I can say this was a pretty hard wine, nothing flacid about it.