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Cantina Valpantena Corvina Veneto IGT 2007

Winemaker's Notes:

The 'Ripasso' method used to make this delightful wine involves adding the unpressed skins from the dried grapes used to make Amarone in order to increase body, colour and alcohol in the Valpolicella. The resulting wine is 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. Food pairs would include 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.

Region: Italy » Veneto » Valpolicella

Vintages


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Color: Red
Varietal: Corvina
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2.21 5 0.5
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Member Reviews for Cantina Valpantena Corvina Veneto IGT

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Snooth User: amcdavid
26153560
0.50 5
02/04/2010

Gross smelling and bitter.


Snooth User: Jakob
1839006
3.00 5
05/21/2009

mmmmmm, a dry littlebrother of amarone!


Snooth User: Jakob
1839006
3.00 5
05/21/2009

mmmmm, yum yum... a dry littlebrother amarone!


Snooth User: fishtrap
1727055
5.00 5
09/15/2010

This is nice stuff. My wife and I have loved the last few bottles we have pulled out of the cellar. She's out of town and this bottle is all mine. Powerful, with a nice mouth drying, lingering smooth tannin finish. Hard to beat in this price range. Chocolate, dry fruit, a touch of mineral, and a hint of barnyard (and I'm a farm boy who knows what barnyard is). I paid around $14.50 per bottle case price. Will be picking up a case of the latest vintage this weekend.


Snooth User: slowriot
34337915
3.50 5
03/11/2010

Three and a half glasses



The 'Ripasso' method used to make this delightful wine involves adding the unpressed skins from the dried grapes used to make Amarone in order to increase body, colour and alcohol in the Valpolicella. The resulting wine is 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. Food pairs would include 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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