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With my secondi at Trattoria Caprini in Italy’s Veneto region, I had a hard time deciding which wine would go best with my straéca di cavallo. There was some Amarone on the table, but I felt it was far too powerful. Luckily, I was sitting next to Giacomo Tincani, winemaker at La Basia, and he poured me a glass of his 2015 Valtènesi. Certo! Medium-bodied, deep red fruit aromas, and perfect with a grilled salt-and-peppered piece of meat. Giddy up!
|Blend:||Gropello, Sangiovese, Marzemino, Barbara|
|Vineyard:||15 – 50 years, 3 ha|
|Soil:||Moraine, with sandy clay|
|Aging:||Maceration lasts 6 days, then wine is aged for 9 months in stainless steel tanks, and aged in bottle for at least 3 months|
Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.
Inspiring Thirst, page 312
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