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Ca' Bussin

2005 Valpolicella Red Blend

The Boscaini Carlo Ca' Bussin is a captivating red blend from the esteemed Valpolicella region that enchants the palate with its rich and deep ruby color. Hailing from the notable 2005 vintage, this wine boasts a full-bodied profile that offers a wonderfully balanced experience. Each sip reveals a delightful fusion of ripe dark fruits, interlaced with hints of spices and earthy undertones, showcasing the wine's prominent fruit intensity. The bright acidity gives the wine a lively character, while the tannins are firm yet well-integrated, providing structure and a smooth mouthfeel. This vintage is skillfully crafted, exuding an elegance that is truly representative of Valpolicella's exceptional winemaking tradition, making it an excellent choice for savoring alongside hearty dishes or good company.

Tasting notes:


Black Cherry

Black Cherry

Leather

Leather

Baking Spice

Baking Spice

Flavor profile:


Acidity Mild

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Sweetness Dry

Bone Dry Sweet

Tannin Medium

Low Pronounced

Region:


Valpolicella

The northern Italian area of Valpolicella is famed for its red wines. Located in Verona to the east of Lake Garda, the principal grapes here are Corvina, Rondinella and Molinara. Valpolicella is tangy and cherry-fresh, perfect with pizza and pasta. Classico and Superiore wines from hillside vineyards offer extra depth and spice notes. But for real complexity, look to Amarone della Valpolicella. Made from partially dried grapes (called "appassimento"), this full-bodied wine offers gorgeous fruit flavors and ages for at least two years in oak. There is also Valpolicella Ripasso, a wine made by putting Valpolicella through pressed Amarone grapes. The DOC (Denominazione di Origine Controllata) designation for Italian wines was introduced in the 1960s. It is the main classification system used in the country and regulates what winemakers can and cannot do regarding wine style, varietal restrictions, minimum and maximum alcohol levels, aging techniques and growing regions.

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