240 results for "VALPOLICELLA SUPERIORE COLOMBANO" between $10.00 and $200.00

Bottle Size 750mL. Case Quantity: 12. Wine Type: Red. Varietal Other Reds. Vintage 2008. Country Italy. Region Northeast Italy. Sub-Region Veneto.

Nose of minerals, balsamic, raisins, dates, fig s Palate shows dark dried fruit, dried cherry, balsamic vinegar, chalk, with a velvty mouthfeel and medium tannin and acid Finish is long ...more

I tried this wine at a friends house in Pennsylvania and LOVED IT!! I have spent the past month and a half searching the local stores where I live in Ohio and cannot find it, so I am going to order it here. This is the best wine I have ever had!

Since 1986 the dynamic Marinella Camerani has been revitalizing her family estate, located in the foothills of the Lessini Mountains, north east of Verona, with dedication and passion. She has tirelessly worked along with her family, rediscovering abandoned techniques, to produce wines that are authentic to and reflective of the territory of Mezzane. Recently Marinella Camerani replanted some of her vineyards in Albarello to further improve the quality of the wines. She has been a part of the National...

Maybe the best Valpolicella house. 40% of the grapes are dried for 20 days before pressing (a la Amarone). Smells of sweet, ripe, dark berries, aged beef, and chocolate. Taste blackberry and mulberry pie, black pepper, anise. More chocolate flavors on the finish. Rich and strong but not tannic. The blend: 60% Corvina Veronese, 15% Corvinone, 20% Rondinella, 5% Croatina.

The deep ruby red color of the Ripassa, and the int ense yet fine aromas come from the mixture of grapes. It is full bodied, harmonic, and velvety on the palate. Recommended with grilled meat dishes, Ripassa is excellent with rabbit casserole.

Ruby red, intense bouquet, cloves, vanilla cherry jam and almonds. Dry taste, full, warm and harmonious with an elegant finish.

95 points Antonio Galloni ( Wine Advocate ) : "[$178 list] Dal Forno should really change the name of his 2005 Valpolicella Superiore. It is really an Amarone for all practical intents and purposes, as it is made entirely from fruit that has been dried, albeit for less time than that legally required for Amarone. Firm, sturdy tannins frame blackberries, blueberries, violets and new leather in the 2005 Valpolicella. This is an especially structured, shut-down wine, even within the context of Dal Forno...

2003 Tenuta Sant'Antonio "La Bandina" Valpolicella Superiore

The characteristic notes of ripe fruit, fruit preserve and cherries can be perceived. Its incredible persistence is striking: it lingers on the palate, where it opens in all its power with a warm, elegant body.

Zenato gives the name “Ripassa” to this wine, which shares many of the characteristics of our Amarone. As soon as the fermentation is completed of the dried grapes for the Amarone, selected lots ...more

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change...

Though Valpolicella Classico Superiore can be drink throughout the meal, it will go best with more involved entrees, for example roasts or stews.

The hoops that wineries jump through to craft their unique wines in the Valpolicella can seem anachronistic, yet tradition runs deep in these hills -- and the wines simply must be tasted to be believed. Grapes for this character-rich Ripasso are dried for months after the harvest then gently pressed for a wine that is vibrantly dry yet utterly, uncannily rich and complex on the tongue. It is autumn in a bottle, with the scents of truffles and chestnuts roasting in the oven...the 2006 vintage to...