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 Molinara |
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| Page 1 of 1 | Previous | Next | VIGNA UVA VINO JANUARY 27, 2011 Santa Sofia Amarone Della Valpolicella Classico Gioe 2003 From one of the most prestigious DOC regions in Veneto, the Valpolicella, the Begnoni family produces this fantastic Amarone by drying the grapes for 90 to 120 days, aging for 36 months in Slovenian oak and then 12 months in Allier oak, and finally 8-12 months in bottle, the blend is 65% Corvina, 30% Rondinella and 5% Molinara with 15% alcohol. | | | | | | |
| | | VIGNA UVA VINO NOVEMBER 27, 2009  Soave is Back Rocca Sveva Soave Classico 2008 DOC When I was a younger man, the most famous white wine from Italy was from the Soave region, near Verona. | | | | | | | | | |
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VIGNA UVA VINO | SUNDAY, MAY 31, 2009  A Dinner in the Veneto Style
And for an after dinner wine Eric brought out a bottle of L'Arco Pario a Valpolicella Ripaso made from Corvina, Rondinella, Molinara and, in very small percentages, Croatina. This week I had the good fortune of experiencing a traditional Venetian themed dinner and wine pairing at the home of my friends Eric and Deborah. with a kick. MORE >> -
EAST VILLAGE WINE GEEK | WEDNESDAY, FEBRUARY 6, 2008  Corvina: It's Not Just For Amarone Anymore
Valpolicella the wine was traditionally a blend of three grapes Corvina, Rondinella and Molinara. Molinara was used less and less and sometimes-even Rondinella was cut out a bit. The Molinara grape was completely erased from the blend to make sure the Amarone business thrived. The next wine I want to talk about is really cool. MORE >> -
VIGNA UVA VINO | SATURDAY, MARCH 8, 2008  Bertani Amarone Della Valpolicella 1999 DOC
Italy • This is an Amarone from Veneto where the best grapes (70% Corvino Veronese, 25% Rondinella , 5% Molinara) are picked with the highest sugar content, laid on racks in dry lofts for about 4 months where they lose 60% of their water content. On the palate are raisins, dried raspberries, earth, mushrooms, black pepper and dried roses. MORE >>
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