COUPS DE COEUR

TRIADE ROSSO DI PUGLIA, NEGROAMARO, PRIMITIVO, NERO DI TROIA, IGP PUGLIA, 2020, LOT 3468, P12

THIS CELLAR'S HIGHEST SCORING WINES

EVERYDAY DRINKING

NOTTETEMPO CHARDONNAY, IGP SALENTO, 2021, LOT 3457, P11

STEPP PINOT NOIR SANDSTEIN RÉSERVE, PFALZ, 2020, LOT 3511, P53

CELLARING POTENTIAL

ORENGA DE GAFFORY CUVÉE DES GOUVERNEURS, AOP PATRIMONIO, 2018, LOT 3499, P44

LOOK FOR THE APPASSIMENTO MARKER ON THE WINES PRODUCED IN THIS STYLE.

and acacia are sometimes used) with four years for Riserva wines. A less common, sweet version is called Reccioto Della Valpolicella DOCG. The grape skins leftover from Amarone production still contain lots of flavours, some residual sugar and alcohol. Rather than go to waste, these can be used to make Valpolicella Ripasso DOC wines. Meaning “passed again”, dry Valpolicella wine is passed onto the Amarone skins (pomace) and undergoes a second fermentation, giving the wine more richness and body. Some may also be matured in wood. The combination of location, proportions of local grape varieties used, the use of “appassimento” or not, and for how long, various combinations of oak and other wood creates a panoply of wines from Valpolicella and gives winemakers the possibility to develop their own house style.