Structure

Bodyfull
Tanninfirm
Aciditymedium
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 8 to 30 years from vintage.
vintage8 yrs30 yrs32 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryLong finish

Aroma: cherry in spirit, plum in spirit, noble spice

Palate: decisive elegant tannin, persistent structure

An impenetrable garnet, intense in red fruit under spirit of cherry and plum well amalgamated with noble spiced notes, and on the palate a wine of real fabric with decisive, elegant tannin, balanced and persistent.

What it pairs with

  • Bollito misto
    The estate names bolliti first for this cru Amarone.
  • Brasato
    Vaona lists braises, matched by the wine's persistence.
  • Aged cheese
    The producer recommends mature cheeses and game for this bottle.

History

Pegrandi comes from medium-textured alluvial soil of calcareous nature at 230 to 250 metres, which the estate says has an optimal exposure. The grapes are carefully selected at ripeness and dried by the traditional method for several months.

Facts

Producer
Vaona Odino · visiting guide
Grapes
Corvina, Corvinone, Rondinella
Classification
Amarone della Valpolicella Classico DOCG
Oak
Oak casks and bottle, after seven to ten days of cold maceration and about a month of spontaneous fermentation
Price
€70-110 at retail
Drinking window
8-30 from vintage
Organic
ORGANIC CERTIFIED

Frequently asked about Vaona Odino Pegrandi Amarone della Valpolicella Classico

What does Vaona Odino Pegrandi taste like?

The estate reports an impenetrable garnet colour, a nose intense in red fruit under spirit such as cherry and plum well amalgamated with noble spiced scents, and a wine of real fabric on the palate with decisive and elegant tannin, balanced and persistent.

Where is Pegrandi grown?

On medium-textured alluvial soil of calcareous nature at 230 to 250 metres in the Valpolicella Classica hills, which the estate says has an optimal exposure.

How is Pegrandi fermented?

A delicate pressing and partial destemming, then seven to ten days of maceration at one to two degrees Celsius, followed by a spontaneous fermentation at 15 to 20 degrees under partial anaerobiosis for about a month.

Tags

cellar worthy corvina corvinone dessert passito dry firm tannin full body medium acid mood bold mood contemplative occasion cellar occasion gift occasion special old world organic pairs with aged cheese pairs with game pairs with red meat price premium rondinella single vineyard

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