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Vejo

2001 Valpolicella Corvina, Rondinella, Molinara

The Salvalai Vejo from the esteemed Valpolicella region is a captivating red wine crafted from a harmonious blend of Corvina, Rondinella, and Molinara grapes. This vintage, dating back to 2001, showcases a medium-bodied character, revealing a delightful balance between its velvety tannins and bright acidity. The wine presents an inviting profile filled with prominent fruit intensity, offering lush notes of red cherry and plum, perfectly complemented by subtle hints of spice and earthy undertones that contribute to its complexity. With its dry finish, the Salvalai Vejo is an exquisite representation of the artistry of traditional winemaking in Valpolicella, making it a superb choice for both casual enjoyment and elegant pairings.

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

Pairs well with:


Roasted Vegetables, Lamb Chops, Spaghetti and Meatballs

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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