Santi Amarone 2008

    Sold Out - was $41.99
    OFFER 10% off your order of $99+
    Ships Tue, Mar 26
    You saved this 3/18/24
    0
    Limit Reached
    You saved this 3/18/24
    Alert me about new vintages and availability
    Santi Amarone 2008 Front Label
    Santi Amarone 2008 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2008

    Size
    750ML

    Your Rating

    0.0 Not For Me NaN/NaN/N

    Somm Note

    Winemaker Notes

    Santi Amarone is deep garnet red in color showing intense dry grapes and plums with hints of spices (cloves and cinnamon) cherry jam and iris. Toasted almonds complete the finish.

    Other Vintages

    2006
    • 90 Robert
      Parker
    Santi

    Santi

    View all products
    Santi, Italy
    Santi Winery Video

    Santi traces its origins to 1843, when Carlo Santi established a wine cellar in Illasi, near Verona and Lake Garda. The original winery, very attractively renovated, still houses the winemaking facilities and aging cellar and stands on the plain below Castello d'Illasi, a ruined medieval fortress. Santi specializes in Veneto and Trentino wines. In addition to experimenting with the benefits of aging in new French oak barrels (barriques) for wines such as their single vineyard Trentino Chardonnay I Piovi, Santi emphasizes new techniques to improve the quality of their wines.

    Image for Other Red Blends content section
    View all products

    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    How to Serve Red Wine

    A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

    How Long Does Red Wine Last?

    Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

    Image for Veneto Wine Italy content section
    View all products

    Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.

    Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.

    Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.

    Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

    SWS342306_2008 Item# 109908

    Internet Explorer is no longer supported.
    Please use a different browser like Edge, Chrome or Firefox to enjoy all that Wine.com has to offer.

    It's easy to make the switch.
    Enjoy better browsing and increased security.

    Yes, Update Now

    Search for ""