Posted By Joel on February 1, 2010

Vaona Valpolicella Classico 2008, DOC

I imagine setting down a bottle of Vaona Valpolicella Classico in front of a mirror and, in the reflection, here’s what I’d see:

family members cultivating grapes, dressing
vines, hands, pruning knives; doing
good work, living
tradition, pursuing quality
for its own sake.

Yeah, this beautifully classic wine is that honest. Without trying to be overly complicated or up-market serious, this wine hits the target at which many Valpolicelle have aimed and missed.

The family run Vaona estate is located in the heart of Valpolicella Classico in Italy’s Veneto and consists of 10 or so hectares, eight of which are under vine. Using the natural force of gravity over machines and pumping equipment, Vaona winemaking processes reduce production violence, preserving the integrity of the juice.

Vaona Valpolicella Classico is made from Corvina 40%, Corvinone 30%, Rondinella 25%, Molinara 5%. Vineyards are at an altitude ranging from 250-300 meters with generally calcareous soil composition that includes an alluvial gravel component.

Fermentation is carried out over 8-10 days and, after some decanting, the wine is stored in steel containers (60%) and wood cask. After six or so months, the wine is then reassembled and bottled a month later.

Tasting Notes / Impressions:

A very alive, predominantly floral nose shows subtle hints of tobacco. Vivid tastes of cherry, recollections of earth and almond, ride on top of delicious acidity that just makes your mouth water for food. Lighter bodied with a nicely delineated structure.

Food Pairing Suggestions:

This wine’s versatility makes pairing it with food pretty interesting: ANTIPASTI: savory pies, cured meats and cheeses, crostini; RISOTTO, PASTA, POLENTA: dressed with meat or mushroom sauces; MEATS / POULTRY: red meats and poultry – try roasted capon with grapes or a good burger with mushrooms and melted asiago cheese.

Categories: $ (Under $25), Veneto, Wine
Tags: Corvina, Molinara