(2019) Again, 70% Corvina, 25% Rondinella and 5% Molinara. Now made with a blend of fresh and dried grapes instead of Ripasso. 15 months in 600-litre and giant 9000-litre vats. Delicious aromatics from a 5* vintage, dried cherry and red liquorice. Andrea says this should age for 20 years without a problem. Delicious smooth palate, glycerine and touch of umami, but finishes on sweet fruit.
(2019) A blend of 80% Corvina, and 10% each of Rondinella and Oseleta. From volcanic soils high in the hills. The nose is taut, with graphite and minerals rather than anything overtly fruity. 15 months in oak adds a little creamy weight, but it remains taut and showing beautiful extract with tight tannins and firm acid backbone, a smooth but elegantly austere wine with great length.
(2019) Brolio means ‘Clos’ in the local dialect, this is a single vineyard IGT Veronese wine. Same blend as Toar, and a small production. More ripeness and richness compared to the Toar, with 30% dried Corvina and 24 months in 600 litre casks giving both meatiness and openness, the initial hit of sweet plum and cherry fruit giving way to lovey acidity and firm tannic structure.
(2019) The blend is 70% Corvina, with 25% Rondinella and Molinara, with no appassimento of the grapes. A light balsamic richness, deep cherry and a touch of creaminess from 20% oak ageing. Plenty of sweetness but smooth tannins too, fresh acidity, and a light but elegant finish.
(2019) Comes only from the slopes with long sunset exposure - hence the name - and at least 90 days appassimento, followed by 24 months in oak - mostly large barrels - and a year in bottle. Delightful dried cherry and herbs, a nice note of mneatness, but elegance too. Andrea says it is a "25 year wine." In the mouth lovely lifted cherry and floral aromas come to fruition, delicate and energetic flavours despite being a big wine - a gentle giant - with such lovey precision yet warmth and weight with that touch of sweet dried fruit in the finish.
(2019) Small production from a single vineyard at 400 metres with clay-rich soils, the vines 100% pergola-grown, with average age of around 45 years - some 60 years old. A really bright, almost rhubarb touch to very sweet cherry fruit, touches of tobacco and dried rosemary perhaps, very aromatic. The palate has masses of deep, sweet fruit, with definite sweetness here, and although there are dried cherry and raisin flavours, there is no hint of oxidation or overripeness really: just an intensity into a long, smooth and sweet finish. This should have considerable ageing potential too.
(2019) From a windy vineyard and 100% limestone and rocky white soil. Dried herbs and a more austere nose, taut and dusty aromatics, immediately appears more serious than the Campolongo, with a dried herbal character. The palate too has a drier character - I suspect a little drier technically, but the profile so different, so much tighter and higher in acidity, tight tannins and a graphite sense of precision to this. Long too and finishing with great fruit concentration, it has fine length and I suspect needs more time when it may well merit a higher score too.
(2019) Beautiful, resolved nose, a touch of delightful oxidation, coffee and chocolate but still that cherry ripe red fruit clarity. In the mouth it is silky and dense, a flood of quite meaty and fleshy black fruit, super ripe tannins and lovely plum and cherry skin acidity giving length. A beautifully resolved and complete wine.
(2019) Similar grape blend as the regular Costasera, from the same vineyard, but has 10% Oseleta. Appassimento never less than 120 days. The Oselleta has a real impact again, giving, like the Toar and pure Oselleta also tasted, a firm, graphite character, tightening up the picture, and the ripe cherry and florals just showing throug beautifully. The beautiful sweetness of the fruit here is all-encompassing, with a salty touch to the acidity, such ripe chocolaty tannins and fabulous length: fruit, elegance, touches of cocoa and spices, but all about freshness and tang.
(2019) This wine was bottle in May 2011 and spent 90 months - seven and a half years - on the lees. It is composed of 68% Chardonnay, 22% Pinot Noir and 10% Pinot Meunier. It received a dosage of 9g/l. Savoury, reserved nose, nothing too toasty of developed aromatically, just a sheen of creaminess on the lightly nutty, firm stone fruit aromas. On the palate the dosage gives a hint of sweetness, but that's swept up in a rush of acidity, lemony and zippy, the extra time on the lees perhaps adding a rounded touch of light toast and cream again into an elegant finish with good length.