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Jago

Valpolicella Red Blend

The Az. Agr. Villa Spinosa Jago is an exceptional red blend hailing from Valpolicella, a region renowned for its rich winemaking traditions. This captivating wine presents a deep red color that invites you in with its alluring appearance. On the palate, it showcases a full-bodied structure, beautifully balanced by a lively acidity that adds freshness and vibrancy. The fruit intensity is prominent, offering luscious notes of dark cherries and blackberries, interwoven with subtle hints of spice. This blend also features well-integrated tannins that lend a firm but smooth character, making it a truly delightful experience. With a dry profile, the Az. Agr. Villa Spinosa Jago is perfect for pairing with hearty dishes, fostering an enjoyable and memorable culinary experience.

Tasting notes:


Black Cherry

Black Cherry

Blackberry

Blackberry

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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