Winery Ca FerreriAmarone Della Valpolicella
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with blue cheese, beef or game (deer, venison).
Taste structure of the Amarone Della Valpolicella from the Winery Ca Ferreri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amarone Della Valpolicella of Winery Ca Ferreri in the region of Veneto is a powerful.
Food and wine pairings with Amarone Della Valpolicella
Pairings that work perfectly with Amarone Della Valpolicella
Original food and wine pairings with Amarone Della Valpolicella
The Amarone Della Valpolicella of Winery Ca Ferreri matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of chinese noodles with beef, leg of lamb brissac (leftover leg of lamb) or wild boar stew (without marinade or wine).
Details and technical informations about Winery Ca Ferreri's Amarone Della Valpolicella.
Discover the grape variety: Béni carlo
Intense, full-bodied, high-alcohol reds with a deep purple colour, supple tannins and an ample palate with moderate acidity, featuring signature aromas of ripe black fruits (blackberry, plum), spices and Mediterranean notes from the Levant. Productive. Once exported to Bordeaux in the 19th century to bolster blends, today marginal, surviving in a few heritage plots of the Spanish Levant. Indigenous Spanish black variety from Valencia and Catalonia, around Benicarló.
Last vintages of this wine
The best vintages of Amarone Della Valpolicella from Winery Ca Ferreri are 2009, 0
Informations about the Winery Ca Ferreri
The Winery Ca Ferreri is one of of the world's greatest estates. It offers 1 wines for sale in the of Amarone della Valpolicella to come and discover on site or to buy online.
The wine region of Amarone della Valpolicella
Mythical Venetian wine from dried grapes (appassimento ~100 days on racks): signature Corvina as king red with Rondinella and Molinara - concentrated, opulent and powerful with notes of candied black cherry, cooked plum, fig, chocolate, leather, tobacco, sweet spices and a balsamic touch, dense tannins and a very long finish, 14-16°, long ageing (10-25 years). DOCG (2010), ~7,600 ha around Verona, limestone and basalt hills, Classico over 5 historic communes.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
