In the glass
Aroma: ripe cherry, blackberry, cedar, violet, volcanic mineral
Palate: dark fruit, fine tannins, herbal note, long mineral finish
Gemola is the flagship red of Vignalta in the Euganean Hills. The volcanic basalt soils give a distinctive mineral thread to this Merlot-Cabernet Franc blend, contrasting with the softer alluvial reds of the plain.
What it pairs with
-
Roasted lamb shoulder with rosemary
Firm tannins and cedar-herbal notes complement herb-roasted lamb. -
Duck breast with cherry sauce
Cherry fruit in the wine mirrors the sauce while structure handles the rich duck fat. -
Mushroom risotto with Parmigiano
Mineral and herbal thread of the wine echo the earthy depth of mushrooms.
How to serve Vignalta Gemola Colli Euganei
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass , the bowl shape rewards the wine's structure.
- Pair with. Roasted lamb shoulder with rosemary, Duck breast with cherry sauce, Mushroom risotto with Parmigiano. Match the wine's structure to the dish's fat and salt.
History
Vignalta was founded in 1980 but only began producing Gemola from the estate's best volcanic parcels in 1989. The Euganean Hills' basaltic and trachytic volcanic soils give a distinctive mineral character to red wines that distinguishes them from the more famous Valpolicella and Soave zones. Gemola has become the reference red wine of this often-overlooked volcanic appellation.
- 1989 — Vignalta first releases Gemola as a Merlot-Cabernet Franc blend from the volcanic Euganean Hills.
Facts
- Producer
- Vignalta
- Grapes
- Merlot (60%), Cabernet Franc (40%)
- Classification
- Colli Euganei Rosso DOC
- Oak
- 18 months in French oak barriques, mix new and used
- ABV
- 14.0%
- Price
- EUR 28-42 at retail
- Drinking window
- 5-20 from vintage
- First vintage
- 1989
Frequently asked about Vignalta Gemola Colli Euganei
What does Vignalta Gemola Colli Euganei taste like?
On the nose, ripe cherry, blackberry, cedar, violet, volcanic mineral. On the palate, dark fruit, fine tannins, herbal note, long mineral finish. Structurally full-bodied, firm tannins, high acidity with a long and complex finish. Gemola is the flagship red of Vignalta in the Euganean Hills. The volcanic basalt soils give a distinctive mineral thread to this Merlot-Cabernet Franc blend, contrasting with the softer alluvial reds of the plain.
When should I drink Vignalta Gemola Colli Euganei?
Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Vignalta Gemola Colli Euganei?
Roasted lamb shoulder with rosemary is the canonical pairing. Other strong matches include Duck breast with cherry sauce and Mushroom risotto with Parmigiano. Firm tannins and cedar-herbal notes complement herb-roasted lamb.
What grapes are in Vignalta Gemola Colli Euganei?
The blend is Merlot (60%), Cabernet Franc (40%). The wine is classified as Colli Euganei Rosso DOC.