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Boscaini Ca de Loi Amarone 1995

Other Red Blends from Veneto, Italy
    0% ABV
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    Winemaker Notes

    A deep, rich purple-red colour with a powerful perfume of fruits and spices. The intense, mouth-filling flavours are initially fruity but finish with a long austerity. This is majestic, yet delicate Amarone, both authoritative and velvety, a wine that clearly demonstrates its soft tannic structure and drinkability early on. It also has potential to age for 20-25 years.

    Critical Acclaim

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    Boscaini

    Paolo Boscaini

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    Paolo Boscaini, Veneto, Italy
    The viticultural history of the Boscaini family began long ago, in 1772, and proceeded at the same pace as the evolution of Veronese viticulture. From the original vineyard and cantina in the hills of Torbe in Valpolicella, the family has continued to acquire vineyards and today the family owns or manages 140 hectares of prime vineyards in the classico zones of the Triveneto. The Boscaini winery is specialized in the production of high quality wines from this region, and works with both indigenous and international grape varieties.    Dario Boscaini is a man of the soil. The Boscaini concept is simple yet profound. Great wine can only come from great vineyards. This is the principle upon which the Boscaini family has been buying and selecting land for over 200 years. True to the family philosophy, Dario Boscaini began selecting vineyards from the most renowned viticultural areas known as "microareas" over 30 years ago, with the intent of producing top-quality, unique wines.

    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.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

    LIM1159607_1995 Item# 28554