Valpolicella DOC Vicentini
Fresh, Fruity, Light-Bodied
Corvina, Molinara, Rondinella
Azienda Agricola Vicentini
Bright flavourful palate of just ripened cherries, spicy with lovely balance, understated tannins.
The 2018 vintage is of a brilliant ruby colour, with intense perfume characteristic of Corvina grapes with pleanty of bright cherry fruit and gently savoury pomegranate notes. Lovely to drink slightly chilled on a warm day.
Food Match: Perfect for beef, pasta and red sauce.
You can find a tremendous amount of interesting wines in the Valpolicella and Soave area. We had been really pleased with the quality and character of the Vicentini Soave, so we welcomed the opportunity of trying their red wine and loved them immediately.
The grapes are hand picked and allowed to rest in casks for a while before beginning the wine making process.
This is a light and delicious red made from a very good vintage. As a more gentle red this is a great alternative to Pinot Noir, with pleanty of bright cherry fruit and gently savoury pomegranate notes.
The family Vicentini produce their well regarded wines in the Val d‘Illarsi, in the Soave and Valpolicella region. Agostino works with his wife Teresa and their children Emanuele and Francesca, and they produce wines from three very distinct terroirs, at two very different altitudes. The first terroir is on volcanic rock within the Valle dei Ciliegi (valley of cherries), this land is largely responsible for their Valpolicella and Soave Casale. The second is on limestone in the commune of Terrelunghe, where Garganega and Trebbiano di Soave are grown.
Both of these terroirs are at relatively low altitudes, under 100m above sea level. The Valpolicella, Piazzo di Campiano comes from one of the highest vineyards in Valpolicella, at an altitude of over 400m. The rock is limestone with pitifully thin topsoils, only local red varieties are planted here and this is where Agostino’s father and his family moved away from a few years before the second world war. It was a very difficult time, where poverty and hunger forced many families to emigrate.
Agostino was early to bottle his own wines and was also the first to return to viticulture in Campiano; those very same hills whose fortunes have now changed, thanks to a combination of climate change and a total transformation in the way the world enjoys wine, high altitude red is now treasured.https://www.facebook.com/vicentiniagostino/