
Aglianico del Beneventano
Cantina Tombacco 1919 · I.G.T. del Beneventano
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Cantina Tombacco 1919 · DOC Valpolicella Ripasso Superiore · Valpolicella, Verona
Vivid, deep and consistent in color. Fine and complex on the nose, with notes of toasted hazelnut and tobacco, red fruit in spirit, cherry jam, vanilla and spice. An excellent entry on the palate, a slight initial acidity well integrated into the structure, and a savory, persistent finish.
Pairs with: Ossobuco alla milanese, traditional lasagna and mushroom risotto. Its concentration, ripe fruit and spiced notes are a natural fit for the deeper flavors of Italian cooking.
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Corvina with Corvinone and Rondinella, plus small percentages of Oseleta and Molinara. Traditional vinification with maceration and fermentation at controlled temperature and daily pump-overs over four to eight days. After the alcoholic and malolactic fermentations the wine is refermented in January and February on the skins of Amarone and Recioto, the ripasso method the wine is named for. Matured in wood for at least a year, as the appellation requires. Serve at 16–18 °C. Drinks well for three to five years.
Producer of the Scuola Grande range from Valpolicella (Verona), including Amarone della Valpolicella DOCG and Valpolicella Ripasso Superiore DOC.

Cantina Tombacco 1919 · I.G.T. del Beneventano
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Cantina Tombacco 1919 · Primitivo di Manduria D.O.C.
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