Soave, Valpolicella, Rosso del Veronese: taste three classic wines from Veneto this afternoon
It may surprise you to learn that Italy’s largest producer of wine is not Tuscany or Piedmont, but the north-eastern region of Veneto. Native varieties feature heavily in wines from Veneto, though its DOC and DOCG appellations make up just one third of the region’s overall production. This allows room for several affordable IGT wines to make their presence felt on an international market. Join us this afternoon from 5:30pm as we pour three of our Veneto favorites:
Soave Classico Campo Vulcano 2007 I Campi
Celebrated winemaker Flavio Prà named his new venture I Campi (“the fields” in Italian) because he had such high regard for the site. The vineyard (pictured above), on a south-facing slope near the village of Costeggiola di Soave in the southwestern corner of the classico zone, has 35-year-old Garganega and Trebbiano planted in volcanic soils. A great white for summer, Campo Vulcano is made from 85% Garganega and 15% Trebbiano di Soave grapes, which are vinified in temperature-controlled stainless steel.
Valpolicella Superiore Ripasso 2005 Le Ragose
Arnaldo and Marta Galli of Le Ragose are firm believers in terroir and tradition. So much so that they replanted the abandoned Le Ragose vineyard sites (above) in the hills above Verona and began making Valpolicella and Amarone della Valpolicella in as natural a way possible. 50% Corvina, 30% Rondinella and 20% other varieties are vinified seperately, then blended before being passed over Amarone gross lees to promote further alcoholic fermentation in a process known as “ripasso“. The wine is then aged for one year in steel and two in Slavonian oak casks.
Rosso del Veronese I Cérceni 2004 Cambrago
Was $28, now $19.60
Like I Campi, Cambrago’s “I Cérceni” estate is located in Costeggiola di Soave. For decades, Merlot and Cabernet Franc have been used in central and eastern Veneto, often in light and easy wines designed for early consumption. Cambrago is among an increasing number of producers which have begun blending the two varieties: after a late harvest (above), the wine undergoes malolactic fermentation in barrels for twelve months, before spending a further five to six months in the bottle.
Thursday, August 6
For more details call 212-725-6516 or email firstname.lastname@example.org.