You know, tradition is a funny thing. It is a driving force, a trend setter, a memory and a standard all at the same time. When it comes to wine making, tradition determines quality as well as a bow to history, and as I have said so many times before, a sometimes unachievable standard set by ancestors. At the same time, it is a standard which governs current production as we seek to uphold family values and make our ancestors proud that we can continue their good work. The work which set them apart.

It was in 1980 that long time friends, Charlie Trivinia and Dan Bada both left promising careers and decided to go into the wine import and distribution business. The Giuliano Rosati wines are a collaboration with the name being a tribute to their Italian heritage. Charlie’s father was Giulianl and Rosati was the maiden name of his grandmother, so the company is a tribute to them as well as a reaffirming of the core values each of them hold so dear, a respect for their roots of their heritage while always remaining humble and striving for perfection. This wine is a collaboration of Dan and Charlie along with several other esteemed winemakers in the region.

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Veneto Winery

Valpolicella wines are about the most heavily produced wines in Italy with only Chianti and Montepulciano d’Abruzzo being made in greater quantities. There are four distinct designations of it, Classico, Superiore, Ripasso Superiore, and (for the value conscious) an undefined version. All are made from the same native grapes, those being Corvina, Rondinella, Corvinone and Molinara which are all grown in the region in Northwestern Italy. By law though the wine must be made with 45-95% Corvina grapes while by contrast the Molinara is used sparingly, mostly to add some acidity. The resulting product is bright, lighter in color than say a Chianti, with a fresh clean aroma and an equally fresh taste. It is traditionally a lighter red wine, not so dense, but fruity and flavorful and a very good “table wine.”

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You get the idea. This region has it all

Valpolicella takes name from the ancient Latin and Greek (slight nod though toward the Latin) and translates as “valley of many Cellars.” This is a reference to the ancient methods of making the wine, long before there were such things as modern day wine cellars. Since most homes were constructed on firm earth there were no such things as cellars, so farmers would often dig a trench inside the home or stable if they had one and store the fermenting wine there. This was no small task as the soil in this region is tough, pebbly, rich in clay and limestone so even in that respect, wine making was not an easy task. Also, in this part of Italy, the Veneto Region is located at the foot of the Alps so the climate is best described as temperate but Mother Nature can provide some mood swings here bringing snow, cool nights and warmer days, especially along the shores of Lake Garda. All of this provides a hearty crop of the grapes.

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Giuliano Rosati Valpolicella is harvested when the grapes reach maturity, plump and juicy. They are destemmed and pressed, inoculated with cultured yeasts and left in steel tanks for ten days. Three months of fermentation follows also in steel for three months before bottling. There is no oak aging.The result is a wine which reflects light beautifully, a slight, light aroma with hints of cherry, and a taste that speaks of grape, not sweet and perfectly acidic. The legs are long but delicate, and almost seem to spread to coat the glass. This wine will benefit from an hour or so in a decanter or resting in the bottle after opening. This is one where I personally do prefer the decanter since the appearance can fool you into thinking it is lighter tasting than it actually is. Not really a bold tasting wine, but rather a subdued wine that would go well with Sunday dinner or midweek meal of pasta. On this particular night we enjoyed it with a roasted leg of lamb and it was absolutely perfect. Lamb can be pretty delicate and this wine was a nice accompaniment.

Again, this wine will benefit from some aerating. Let it rest for a bit. Allow your guests to admire the bottle. This wine will not disappoint. Drinking very nicely now.

Price – about $17
Alcohol By Volume – 12%

Published by JC home

Retired and loving life in North Carolina. Writing was always an interest, so I decided to give this a try. Former teacher, Wall Street Brokerage Associate and Postmaster for USPS.


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