2008 La Formica Amarone Half BottleBlend from Italy
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Please note, these are 375ml half-sized bottles. Talk about a great deal for those of you looking for half bottles!! On top of that ... we're talking highly rated Amarone he...
- 90 Wine Spectator
90 Wine Spectator
"This shows good grip, derived from the burly tannins and snappy sun-dried fruitlike acidity, layering dark, ripe berry and black cherry fruit with hints of tobacco and cigar box. Drink now through 2023. 800 cases made. -AN"
Please note, these are 375ml half-sized bottles.
Talk about a great deal for those of you looking for half bottles!! On top of that ... we're talking highly rated Amarone here!
That's the good news. The bad news? Only a few cases are available as we bought the last of the vintage. Order while you can as this will fly!
"Deep ruby red, impenetrable. To the nose comes intense black pepper, gave by the particular micro- climate, then the fruit jam: cherry and plum. Finally, hints of licorice, cigars and cocoa. In the mouth it’s fresh, fruity with a strong minerality. Powerful and wrap with a clean and elegant tannins capable of long ageing." - Winery
"The story of La Formica began in 1893 with the construction of a small shrine dedicated to St. Vincent Ferrer to protect his 26 ha of vineyards below. Today, over a century later, the vines continue to thrive in the Cellore d Illasi and neighboring terroitory of Tregnano, at the easternmost extremities of the Valpolicella appellation. The typical Scaglia Bianca soil, along with the average altitude of 320m asl, and the Eastern exposure define the style of these wines: vibrant fruit, powerful, and always elegant." -Importer
"Grapes are harvested ripe in the first two weeks of October, by carefully choosing bunches having fruits not too close to each other, to let the air flow. Grapes are allowed to dry, traditionally on straw mats. This process is called appassimento or rasinate (to dry and shrivel) in Italian. This concentrates the remaining sugars and flavours and is similar to the production of French Vin de Paille. The pomace left over from pressing off the Amarone is used in the production of Ripasso Valpolicellas."
"Modern Amarone is now produced in special drying chambers under controlled conditions. This new approach minimizes the amount of handling that the grapes go through and helps prevent the onset of Botrytis cinerea. In Amarone, the quality of the grape skin is a primary concern as that component brings the tannins, color and intensity of flavor to the wine. The process of desiccation not only concentrates the juices within the grape but also increases the skin contact of the grapes. The drying process further metabolizes the acids within the grape and creates a polymerization of the tannins in the skin which contribute to the overall balance of the finished wine."
"The length of the drying process is typically 120 days but varies according to producer and the quality of the harvest. The most evident consequence of this process is the loss of weight: 35 to 45% for Corvina grapes, 30 to 40% for Molinara and 27 to 40% for Rondinella. Following drying, end of January/beginning of February, the grapes are crushed and go through a dry low temperature fermentation process which can last up to 30/50 days. The reduced water content can slow down the fermentation process, increasing the risk of spoilage and potential wine faults such as high volatile acidity. After fermentation, the wine is then aged in barriques made from either French, Slovenian or Slavonian oak." -Jancis Robinson - Oxford Companion to Wine
90 - Wine Spectator
|Varietal(s)||Corvina, Croatina, Oseleta, Rondinella|
|Features||Organic and Biodynamic|
|Taste||chocolate, mocha, fig, earth, raisin, cranberry, plum, earthy, cherry, strawberry and fruity|
|Nose||chocolate, mocha, fig, earth, raisin, cranberry, plum, earthy, cherry, strawberry and fruity|