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Production of Italian Valpolicella began in the mid 12th Century and features a blend of three grapes from the Veneto region: Corvina, Rondinella and Molinara. Valpolicella makes a fantastic medium bodied wine. It is rich, but not too heavy. It has notes of cherry, dark fruit, and a bit of plum. We often call it the 'gateway' red because it is so easy drinking than even those who like white wine only will enjoy this one. It can be made with oak, though we prefer it without. Scroll down to learn more.
2019 Harvest Chemical Analysis
Brix° 20.6
Potential Alcohol: 11.9
Total Acidity (G/L): 5.3
pH: 3.54
If you're interested in making this wine on-site at KJ Urban Winery, find the information here.
Collections: Fresh Juice for Winemaking, Products, Red Wine Juice
Category: Amarone, Corvina, Fresh Juice, Italian, Red Wine Juice, Val, Valpoli
Production of Italian Valpolicella began in the mid 12th Century and features a blend of three grapes from the Veneto region: Corvina, Rondinella and Molinara. The late budding vine typically sees an early harvesting period and produces a juice with a stronger acidity and a thinner profile.
• Light cherry flavour, with liquorice hints
• Lighter in colour and can oxidize if left unchecked
• Strong acidity with a thinner profile
• Smooth and light with good acid balance
• Sour cherries with a bitter finish when young
• Made into larger robust reds in the “Amarone” style known across the world
• Typically recommended to be consumed at 13°C (56°F) which is one of the coolest drinking reds
• We often call Valpolicella the gateway red – it is a very easy drinking, well balanced wine that anyone can enjoy, and is often the first red wine many will try.
• Aging adds a lot of richness to this wine, but it can be enjoyed early on too
• Blends well with Sangiovese
• We typically do not oak this wine, but it can be done with unique results.