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Almadi is a great example of the wonderful but "undiscovered" wines that are produced regionally in every wine producing area around Europe.  Located in the Verona area west of Venice, they are an artisanal producer of Amarone, Valpolicella Ripasso, Corvina, and Garganega sourced from family-owned vineyards that have been farmed for over 100 years.  The deep rich flavors of their wines are from the very mineral rich soils in the Lake Garda area.


Using exclusively their own estate grown fruit, their annual production will always be limited.  As such, they have the opportunity to make the best wines possible every year.  I was very impressed when tasting these wines as although each of their wines are attractively priced, the overall quality of their wines and very interesting flavor profiles make the wines great values as well relative to typical wines that are exported from the same region.

The Wines

Amarone 2017

The blend of the 2017 Amarone is 35% Corvina, 35% Rondinella, and 30% Corvinone.  Aromas include rich dark fruits such as dark cherries, dark plums, and currants along with blue fruits such as blueberries and boysenberries.  Complementing the main aromas are also interesting hints of things like rich red roses, nectarines, dark chocolate, and forest floor.  Flavors include blackberries, boysenberries, blueberries, and hints of dark cherries, nectarines, and dark chocolate.  There is an elegant medium body but with deep penetration across the palate, perfect balance and acidity, and a rich, lush, and long full finish.


Food pairings would include Filet Mignon, New York Steak, Rib Eye, Roast Beef, short ribs, beef stew, veal chops, roast veal, pork chops, roast pork, and pork tenderloin, rack of lamb and lamb chops, duck, elk, venison, grilled chicken, coq au vin, cassoulet, salmon, tuna, swordfish, calamari, grilled shrimp, paella, Asian and Mexican beef, pork, and chicken dishes, pasta with rich meat sauces, baked pasta such as lasagna, grilled sausages, charcuterie, and medium, rich, and creamy cheeses.

The Corvina, Rondinella, and Molinara grapes in the blend are from terraced vineyards on south facing slopes in the Valpolicella area to the north and east of Verona. The vines are trained using the traditional pergola Veronese system.  Vinification starts with drying the very carefully selected grapes under controlled conditions for three months until they lose up to 40 percent of their weight.  After crushing, a long slow fermentation takes place in stainless steel vats.  Part of the wine is refined for 15 months in 225 liter oak barrels.  The wine is then aged in large oak vats for around two years before being bottled.  The impressive structure of this wine will allow it to age well for at least ten to 12 years.

Valpolicella Ripasso 2019

The blend for the 2019 Ripasso is 70% Corvina, 25% Rondinella, and 5% Molinara.  Aromas include dark cherries, dark plums, blackberries, rich old roses, nectarines, and boysenberries. Flavors include blackberries, boysenberries, blueberries, red peaches, and a hint of cantaloupe.  There is a medium to full body, perfect balance and acidity, and a rich full finish.


Food pairings include Filet Mignon, New York Steak, roast beef, short ribs, veal chops, lamb chops, pork tenderloin, pork shoulder, grilled chicken, cassoulet, shrimp, salmon, tuna, Asian beef, pork, and chicken dishes, Indian Tandoori dishes and red curries, lamb curry, Mexican beef and pork dishes, tamales, charcuterie, and medium to creamy cheeses.

Vinification starts with the new vintage of Valpolicella Superiore wine which then in March following the harvest, is macerated and fermented again with the skins (pomace) remaining from the production of Amarone. This is done according to the ancient Veronese technique of "ripasso" which increases the alcohol and enriches the structure of the Valpolicella.  It is then aged 12 months in oak barrels to develop further its characteristics.  The wine then benefits from a few months of bottle aging before being released.  Although drinking beautifully now, aging potential is probably six to eight years.

Corvina Veronese 2018

Aromas include rich old roses, dark plums, dark cherries, rich dark chocolate, and hints of tobacco and wet forest floor. Flavors include blackberries, boysenberries, blueberries, and dark plums.  There is a medium body but with a feeling of more “weight” on the finish, good balance and acidity, a hint of tannins, and satisfying saturated finish.


Food pairings would include Filet Mignon, Rib Eye, short ribs, beef stew, rack of lamb, lamb chops, roast pork, pork chops, BBQ ribs, grilled chicken, tuna, swordfish, mussels, clams, pasta with mussels or clams, tomato based seafood soups, pasta with meat sauce, lasagna, Asian Beef, Pork, and Chicken stir fry, lamb curries, Mexican beef or pork dishes, cassoulet, paella, jambalaya, charcuterie, rich, mild, and medium cheeses.

Vinification starts with traditional maceration on the skins after light drying of the grapes in boxes. To accentuate the fruity aromas, fermentation temperatures do not exceed 75 degrees.  Initial fermentation is immediately followed by malolactic fermentation in order to provide this wine's soft, silky, and smooth mouthfeel.

Garganega Veronese 2020

The mineral rich soils around Lake Garda result in this being a very enjoyable and refreshing Garganega.  Aromas include white flowers, narcissus, citrus blossoms, and mild lemon.  Flavors include honeydew melon, pear, green apple, and a hint of almonds.  There is a refreshing medium body, good balance and acidity, and a refreshing full finish.


Food pairings would include crab, sole, seabass, branzino, clams, mussels, calamari, seafood pasta and salads, veal, pork, chicken, Asian pork, chicken, and seafood dishes, Mexican pork and chicken dishes, green salads, and mild cheeses.

Vinification uses carefully selected grapes harvested by hand in September.  Soft pressing and fermentation follows at controlled temperatures using stainless tanks and modern vinification techniques.

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