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Le Salette Pergole Vece Amarone 2008

Other Red Blends from Veneto, Italy
  • WS93
15% ABV
  • WE93
  • WE92
  • WS91
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15% ABV

Winemaker Notes

Ruby red with violet reflections, showing ripe fruit, prune, forest floor, licorice, black pepper and coffee on the nose. A concentrated wine with great structure, elegant and harmonious which finishes with long herbaceous notes.

Try this wine with game or mature cheeses; excellent meditation wine.

Critical Acclaim

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WS 93
Wine Spectator
Shows beautiful balance, projecting an elegance that belies the sinewy tannins and finely tuned acidity. Features flavors of plum compote, date and kirsch, backed by an array of anise, citrus peel, fennel seed and juniper berry aromas. Delivers a smoky, mineral-tinged finish. Drink now through 2028.
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Le Salette

Le Salette

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Le Salette, Veneto, Italy
For generations the Scamperle family has dedicated itself to growing grapes, and, over the years, to gradually increasing the number of grapevines.

Today the family owns twenty cultivated hectares, situated here and there among the most renowned places of the Valpolicella Classica Doc area: Fumane Cà Carnocchio, I Progni e Cà Melchiori, Sant'Ambrogio Conca D'Oro and in San Floriano Monte Masua. The type of grapes produced are the most classical types of the zone: Corvina, Corvinone, Rondinella, Oseleta, a small quantity of Molinara, and Croatina.

The vineyard has grown slowly and carefully, always respecting the local technique which is sensitive to nature and has followed nature's rhythm to bring out the originality and characteristics of the grapes.

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine.

The sub-region of Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of Veneto’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. Recioto and Amarone follow the same blending patterns but are made from grapes left to dry for a few months before pressing, resulting in wines that are intense, full-bodied, heady and often, quite cerebral.

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, apricot, or yellow peach, have smoky and exotic 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.

HNYLSEPVA08C_2008 Item# 144565