Valpolicella Morandina

Fresher than Amarone, this blend has notes of tart cherry and a richness that emerges with decanting.

Region: Veneto
Grapes: 35% Corvina, Corvinone, Rondinella
Maturation: Oak for 3 months 
Alcohol: 14%

OM Wines writes: The Valpolicella ‘Morandina’ is made traditionally. The grapes are air-dried for a relatively short time, about three weeks (Ian d’Agata points out that air-drying ‘is a … necessity with Corvina, as it has trouble reaching adequate sugar concentration…’). Morandina is fresher than many modern Valpolicellas, grapey, drinkable and a very useful table wine. Flavors are predominantly cherry, with a distinctive herbal/peppery finish.