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| Nebbiolo |
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Is
a rich, noble, elegant red wine deeply colored with a robust
aroma redolent of black fruits. Nebbiolo is also typically
bold and aggressive in style and high in both tannins and
acidity. No other red wine more magnificently rewards patient
cellaring than great Italian Nebbiolo, which can develop into
a beverage of beauty after decades in the bottle. Nebbiolo
is similar in nature to a Pinot Noir.
Alzante Nebbiolo is paired well with such items as meats, stews, and ragouts. |
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| Sangiovese |
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Bright aromas and flavors of raspberries and strawberries with typical racy/lean acidity and mild tannins are predominate in Alzante Sangiovese. Moderate tannins add to the fruitiness and naturally high acidity and give our wines additional complexity and length.
Sangioveses are best consumed within three years of their vintage. The bigger wines will improve for a decade as the aroma evolves to a complex bouquet of faded roses or violets, coffee, leather and cedar. The wine goes from a bright deep garnet to a more brick red. It softens and takes on a velvety texture with a rich, multi-layered complexity that echoes the nuances of the bouquet.
Alzante Sangiovese is best matched with red meats, fowl, and vegetables that are roasted or grilled with olive oil, herbs, and garlic. It is a perfect complement to Extra Virgin Olive Oil, and its racy acidity handles all high fats. |
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| Barbera |
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Simple, inexpensive Barberas deliver bright plum and black cherry aromas and flavors with crisp acidity and soft tannins. More serious renditions offer a dark purple color with ripe black fruit aromas and a beefy, almost decadent flavor. Naturally high in acidity, but low in tannins, Barbera responds well to oak, which can impart rich smoke and vanilla tones. Dry rosés often exhibit the same aromatic and taste properties of the simple reds, but are lighter in body and crisper on the palate.
Alzante Barbera pairs good with
Pizza, burgers, barbecue, sausages, salamis and other foods with higher fat content for the smaller wines. For the bigger wines: savory stews with root vegetables, roasted cuts of beef and venison, grilled wild mushrooms and hard, aged sharp cheeses including Parmiggiano and Asiago. For the rosés: enjoy as an aperitivo or match with simply prepared (even raw) shellfish and, of course, sushi.
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