It's touring day, both of some wineries and of the city of Verona - most of what I showed you yesterday we walked (again) to today, just this time I know what all the things I saw yesetrday are. Other than that it was (mostly) new wineries and all new wines ... and some of the best pasta I have ever had. Let's take a look:
Corte Figaretto ...
small family run winery
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| Starting the day at Corte Figaretto |
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| The winery from the road: as we will find out they make only 5 wines from 9 acres of grapes |
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| Their vineyards |
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| Their tasting room |
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| Their drying room |
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| Figaretto is a gravity flow winery, here is where the wine goes down into the basement. |
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| And here is where it ends up - (see hole in ceiling). |
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| Before ending up here. |
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| And then finally here. Besides the big Valpolicella three: Valpolicella, Ripasso and Amarone, they also make Cabernet Sauvignon and Merlot from dried grapes. |
TOP 3 wines at Corte Figaretto ...
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| 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+) |
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| 2011 Valpolicella Superiore Ripasso "Acini Ameni" black and red berries greet the nose, there is also a nice spiciness the chimes in; palate shows a nice freshness backed by pepper and spice - finish comes off more aggressively spiced with good acidity and a good length. (*** 1/2+) |
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| 2009 Amarone della Valpolicella "Brolo del Figaretto" nose is black plum and raspberry, but the palate comes off as a lot more complex: full fruited, smoky, plumy with elements of chocolate and good spice; the finish takes that spice and adds vanilla, cocoa and anise. (****) |
We had a few minutes between stops so we ventured out to the top of the hillside to take a look at the Valpantena Valley below ... quite breathtaking:
Bolla ...
From one extreme to another ... from a place that has 9 acres to a place that contracts 100 growers, produces 13 million bottles and 3 region specific Amarones:
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| I have been here before but there are still some interesting things to see. |
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| Bolla through the years |
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| The earliest vintages on display |
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| Evolution of a label |
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| A bottle of the 1950 Recioto Amarone |
Lunch ...
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.
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.
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| Arrival at Enoteca della Valpolicella where we will taste another five wines |
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| 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. |
TOP 3 wines of the Bolla tasting ...
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| first white in Valpolicella since arriving is this one: 2012 Tufaie - Soave Superiore (Garganega 90% - Trebbiano 10%) on lees 3 months from 30 year old vines taken from the sub-region of Monte Forte nose is fresh with mineral and citrus, also has a hint of floral; palate is different from any other Soave I've tasted: fresh, full, ripe with mineral, lime pith and good acidity - this is a wine you keep coming back to for another sip. (*** 1/2+) |
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| 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 |
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| 2008 Le Origini - Amarone della Valpolicella Classico Riserva (first vintage) it's got the nose you look for in Amarone: plum, black cherry, chocolate, and strawberry jam; richness of fruit reveals itself on the palate with a balance of acidity and tannins - this wine shows great balance, even at 16.5% alcohol - this one is to age 10+ years. (****+) Production: 20,000 bottles |
The Food ...
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| Ricotta and Apple Mustarda (macerated apples with mustard essence) |
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| Ravioli with Ricotta and Poppy Sprouts |
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| 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. |
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| Taratella with Ragu di Cortile (duck / turkey / guinea fowl) ... |
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| Beef ... a little too rare for my liking |
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| aged Monte Veronese cheese - "old" for this cheese is 9-12 months |
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| Our host for the lunch from Bolla was this man: Giannantonio Marconi (a wealth of knowledge) |
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| 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. |
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| Here is the wine shop downstairs at the Enoteca ... a wine shop - like the wine you had with dinner, buy a bottle (how civilized) |
Random Shots ...
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| Taken in the parking lot of the Enoteca ... Welcome to the Enoteca, you can checkout any time you like, but you can never leave. |
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| Gratuitous Dog Shot #5: Two Dogs in Love |
Dinner ...
Alas dinner was an affair to forget with only a handful of memorable wines and even less dishes ... I will save the restaurant the embarrassment of naming them, and post only the good wines and the one course that stood out ... dessert:
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| Ca' La Bionda 2011 Campo Casel Vegri Valpolicella Superiore spicy black cherry and plum with complementing anise and leather notes (****) |
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| 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. (****+) |
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| 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) |
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| 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. (****+) |
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| Dinner Highlight: Cinquecentofoglie (a kind of millefeuille) rather tasty ... the only thing I finished tonight. |
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| 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. |
A pretty good day ended on a low note - but we all had fun around the table and maybe that's the main thing - but what I would not give for a simple pizza and a beer for dinner instead of these heavy meals that weigh you down before bed ... maybe next year.
1 comment:
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