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S. Giorgio

Valpolicella Red Blend

Boscaini Carlo S. Giorgio is a captivating red blend hailing from the enchanting Valpolicella region, well-known for its picturesque vineyards and rich winemaking traditions. This wine exhibits a deep red color, inviting the senses to explore its complex profile. With a medium-bodied structure, it strikes a beautiful balance between depth and approachability, making it ideal for various occasions. The acidity is bright and refreshing, providing a delightful lift to the palate and enhancing its overall vibrancy. The fruit intensity is prominent, showcasing harmonious notes of ripe cherries, plums, and subtle hints of dark berries that dance gracefully on the tongue. The tannins are structured yet smooth, leaving a velvety feel that lingers pleasantly. The wine is dry, making it versatile for food pairings and a delightful companion to both hearty dishes and light fare. Enjoy this splendid red blend as a testament to the exquisite terroir of Valpolicella.

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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