Winery GarganudaValpolicella
Red wine
This wine is a blend of 3 varietals which are the Corvina, the Molinara and the Rondinella.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Valpolicella of the Winery Garganuda is in the top 70 of wines of Valpolicella.
Taste structure of the Valpolicella from the Winery Garganuda
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Valpolicella of Winery Garganuda in the region of Veneto is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Valpolicella of Winery Garganuda in the region of Veneto often reveals types of flavors of non oak, oak or red fruit.
Food and wine pairings with Valpolicella
Pairings that work perfectly with Valpolicella
Original food and wine pairings with Valpolicella
The Valpolicella of Winery Garganuda matches generally quite well with dishes of beef, pasta or veal such as recipes of pork shoulder with mustard, chinese soy and chicken noodles (wok style) or turkey ballotine.
Details and technical informations about Winery Garganuda's Valpolicella.
Discover the grape variety: Corvina
Slender, fresh reds with a clear ruby robe, fine tannins and lively acidity, showing aromas of sour cherry, bitter almond, spice and a characteristically bitter finish. Vinified as light, gulpable reds (Bardolino DOC, Valpolicella DOC), powerful and concentrated through appassimento (Amarone della Valpolicella DOCG) and sweet (Recioto della Valpolicella DOCG). An autochthonous Venetian variety from Lake Garda and the Valpolicella.
Last vintages of this wine
The best vintages of Valpolicella from Winery Garganuda are 2018, 2017, 0, 2019
Informations about the Winery Garganuda
The Winery Garganuda is one of of the world's greatest estates. It offers 4 wines for sale in the of Valpolicella to come and discover on site or to buy online.
The wine region of Valpolicella
Veronese Veneto, four styles of red around Corvina. Classic Valpolicella: fruity and light (cherry, kirsch, spice), thirst-quenching. Ripasso "re-passed" over Amarone marc: fleshier. Signature Amarone DOCG: grapes dried 120 days (appassimento), a powerful, opulent red (candied cherry, plum, chocolate), 15-16%, great ageing.
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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
