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Cantina Valpantena, `Torre del Falasco` Valpolicella 2018

Light and elegant with vibrant cherry aromas and smooth, supple tannins. Best served lightly chilled!
Soft & Supple, Light-Bodied Red
Special Price £11.95 Regular Price £12.75
More Information
Producer Cantina Valpantena
Country Italy
Region Veneto
Wine Type Red Wine
Body / Style Soft & Supple, Light-Bodied Red
Grape Blend 75% Corvina/Corvinone , 25% Rondinella
Bottle Size (ml) 750
% Abv 12.5
Vintage 2018
Special Features Sustainable, Vegan
Extra Info Drink lightly chilled
Food Pairing Guide Serve lightly chilled with cold cuts of roast meat, fresh white cheese or fruity Wensleydale
Terroir Chalk soils

Torre del Falasco Valpolicella is a delightful, light red with a bright ruby red colour. The aromas of fresh cherry and almond blossom and clean and vibrant, and it has a lovely supple texture, with low tannin level and juicy cherry flavour. We think this is best served lightly chilled with a picnic, or cold cuts of roast meat, but is also great for those fresh white cheeses.

The Torre del Falasco wines are the standard bearers of this co-operative, situated in the Valpantena, northeast of Verona. Known as the ’valley of god’ to the ancient Greeks, this area is well-known for its high quality red wines, due partly to the soils but also because of the cool breeze that blows down the valley from the foothills of the Dolomites. Run by Luca Degani since 1995, the Cantina di Valpantena is now one of Italy’s best co-operatives, with 700 hectares of vineyard producing excellent quality fruit. Matt Thomson makes some of the Alpha Zeta wines here and has worked closely with them since 1999.

The grapes for the Valpolicella are grown on the steeply terraced hillside vineyards belonging to the co-op, where soils are chalky and poor. The vineyards are located 100 - 300 metres above sea level and the vines are Guyot trained. The grapes were de-stemmed and crushed on arrival at the winery. Fermentation took place in temperature controlled stainless steel tank between 22-26°C followed by maceration for eight days. The wine remained in tank until bottling to retain its natural freshness.
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