Cantina Valpantena

2005

Cantina Valpantena

Torre del Falasco

Valpolicella Ripasso

70% Corvina Veronese and 30% Rondinella

$17.95

CSPC# 642421

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March 1, 2008 Vintages Release

Awards

Bronze – 2007 Decanter World Wine Awards

Decanter (UK)

Issue: 2007 Wine Awards

Bronze

“Chocolate coated dark fruit dominates the nose. Rich and supple, with good acidity to balance. This is really good. Full and ripe, it has, nonetheless, sustained freshness. Focused and precise.”

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Greene Grape (US)

Issue: January 8, 2008

Recommended

Cantina Valpantena is a wine cooperative which began in 1958 and consists of 270 growers and 600 hectares of vines. Valpantena means “Valley of Wines” according to Veronese tradition and is known for its ideal vine growing conditions. Their Valpolicella Ripasso is a wonderful food wine, with just the right balance of fruit and acidity to compliment a variety of dishes.”

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Enotria (UK)

“Food Matching Note: Provencal goat cheese and herb soufflé; roast leg of lamb with mustard and red wine sauce or pan-seared swordfish steaks with shallots, capers and balsamic sauce.

Tasting Note: Dry, full bodied style which is soft and fruity on the nose. On the palate the wine comes across rich and fruity with a dry, lingering finish.

Vinification Note: The ‘Ripasso’ method involves adding the unpressed skins from the dried grapes used to make Amarone in order to increase body, colour and alcohol in the Valpolicella.”

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Background

In Greek Valpantena means “Valley of Gods” but according to the Veronese tradition Valpantena means “Valley of wines”. Cantine Valpantena is found in the heart of this valley at Quinto, situated 7km North East of Verona. In 1958 a group of wine producers in the Verona area joined together to form this co-operative association. Today this co-operative comprises 270 wine growers with vineyards covering a total area of 600 hectares throughout the hilly area north of Verona.”

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Producer

“Tasting Note: Dry, full-bodied style which is soft and fruity on the nose. On the palate, the wine comes across rich and fruity with a dry, lingering finish.

Blend: 70% Corvina Veronese and 30% Rondinella

Winemaking: The ‘Ripasso’ method involves adding the un-pressed skins from the dried grapes used to make Amarone in order to increase body, colour and alcohol in the Valpolicella.

Food: Provencal goat cheese and herb soufflé; roast leg of lamb with mustard and red wine sauce or pan-seared swordfish steaks with shallots, capers and balsamic sauce.”

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