Winery Guerrieri RizzardiAmarone della Valpolicella Classico 3 Cru
Red wine
This wine is a blend of 4 varietals which are the Corvina, the Corvinone, the Rondinella and the Sangiovese.
In the mouth this red wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with blue cheese, beef or game (deer, venison).
Taste structure of the Amarone della Valpolicella Classico 3 Cru from the Winery Guerrieri Rizzardi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amarone della Valpolicella Classico 3 Cru of Winery Guerrieri Rizzardi in the region of Vénétie is a powerful mainly marked by the residual sugar.
Wine flavors and olphactive analysis
On the nose the Amarone della Valpolicella Classico 3 Cru of Winery Guerrieri Rizzardi in the region of Vénétie often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Amarone della Valpolicella Classico 3 Cru
Pairings that work perfectly with Amarone della Valpolicella Classico 3 Cru
Original food and wine pairings with Amarone della Valpolicella Classico 3 Cru
The Amarone della Valpolicella Classico 3 Cru of Winery Guerrieri Rizzardi matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of monkfish armorican style, leg of lamb with garlic and rosemary or rabbit with cream sauce anne's way.
Details and technical informations about Winery Guerrieri Rizzardi's Amarone della Valpolicella Classico 3 Cru.
Discover the grape variety: Corvina
Its precise origin is unknown, it has been cultivated for a very long time in northern Italy. It can be found in Switzerland, Australia, Argentina, ... in France it is almost unknown. It should not be confused with the Corvinone, another Italian grape variety. It should be noted that the Corvina is related to the Rondinella and the Refosco dal Peduncolo rosso.
Last vintages of this wine
The best vintages of Amarone della Valpolicella Classico 3 Cru from Winery Guerrieri Rizzardi are 2012, 2010, 2013, 2014
Informations about the Winery Guerrieri Rizzardi
The Winery Guerrieri Rizzardi is one of of the world's greatest estates. It offers 35 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
The wine region of Amarone della Valpolicella is located in the region of Valpolicella of Vénétie of Italy. Wineries and vineyards like the Domaine Ernesto Ruffo or the Domaine Dal Forno Romano produce mainly wines red. The most planted grape varieties in the region of Amarone della Valpolicella are Rondinella, Corvina and Molinara, they are then used in wines in blends or as a single variety. On the nose of Amarone della Valpolicella often reveals types of flavors of cherry, forest floor or nutty and sometimes also flavors of nutmeg, mulberry or walnut.
The wine region of Vénétie
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Chaintré, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWi ...
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The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
