In the glass
Aroma: cherry, dried violet, iron mineral, tobacco, light cedar
Palate: sour cherry, iron mineral, dried herbs, tobacco, light cedar
Begali's Valpolicella Classico Superiore from Ca' Bianca old vines shows the same mineral-iron freshness as the estate's Amarone in a lighter register; a food-friendly expression of traditional San Pietro in Cariano Corvina.
What it pairs with
-
Pasta con sarde in saor (Venetian sweet-sour sardines with pasta)
The wine's high acidity and iron mineral character balance the vinegar-raisin sweet-sour of sarde in saor. -
Prosciutto cotto al forno
Baked ham's mild richness and the wine's light tannin make for an easy regional pairing.
How to serve Lorenzo Begali Valpolicella Classico Superiore
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
- Pair with. Pasta con sarde in saor (Venetian sweet-sour sardines with pasta), Prosciutto cotto al forno. Match the wine's structure to the dish's fat and salt.
History
Lorenzo Begali's Valpolicella Classico Superiore is made from the same old Ca' Bianca Corvina vines as the Amarone Monte Ca' Bianca; while lighter in style, it retains the estate's characteristic iron-mineral freshness.
- 1990 — First Lorenzo Begali Valpolicella Classico Superiore release
Facts
- Producer
- Lorenzo Begali
- Grapes
- Corvina (65%), Corvinone (25%), Rondinella (10%)
- Classification
- Valpolicella Classico Superiore DOC
- Oak
- Aged 12 months in large Slavonian oak; old-vine Ca' Bianca fruit
- ABV
- 13.0%
- Price
- €16-22 at retail
- Drinking window
- 3-8 from vintage
- First vintage
- 1990
Frequently asked about Lorenzo Begali Valpolicella Classico Superiore
What does Lorenzo Begali Valpolicella Classico Superiore taste like?
On the nose, cherry, dried violet, iron mineral, tobacco, light cedar. On the palate, sour cherry, iron mineral, dried herbs, tobacco, light cedar. Structurally medium-bodied, medium tannins, high acidity with a medium finish. Begali's Valpolicella Classico Superiore from Ca' Bianca old vines shows the same mineral-iron freshness as the estate's Amarone in a lighter register; a food-friendly expression of traditional San Pietro in Cariano Corvina.
When should I drink Lorenzo Begali Valpolicella Classico Superiore?
Drink 3-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Lorenzo Begali Valpolicella Classico Superiore?
Pasta con sarde in saor (Venetian sweet-sour sardines with pasta) is the canonical pairing; Prosciutto cotto al forno is the other strong match. The wine's high acidity and iron mineral character balance the vinegar-raisin sweet-sour of sarde in saor.
What grapes are in Lorenzo Begali Valpolicella Classico Superiore?
The blend is Corvina (65%), Corvinone (25%), Rondinella (10%). The wine is classified as Valpolicella Classico Superiore DOC.