“This Valpolicella Classico Superiore “Maghi” from Cà Dei Maghi is produced with grapes from the vineyards located in Monte Santoccio, in the municipality of Fumane.”
Winery: Ca dei Maghi
Wine: Valpolicella Classico Superiore “Maghi”
Grape variety: Corvina, Corvinone, Rondinella, Molinara
Region/Area: Valpolicella (Verona)
Type: Dry red wine
Soil: Limestone, marl soil
Closure: Natural cork
Serving temperature: 16° C
Laying potential: Long shelf life, but no data available yet
First, the grapes are picked by hand. Then they are left alone for about 40 days. Then to be squeezed. This ancient drying technique (‘appassimento’) allows Paolo to get slightly dried grapes, loaded with polyphenolic substances. Finally, the wine matures for 36 months in large barrels.
After vinification, the Valpolicella ‘Maghi’ has an intense ruby red color with vibrant purple reflections.
The olfactory spectrum of the wine is broad and elegant. First there are hints of ripe red fruit and strawberry compote. Then they give way to balsamic sensations of anise and wild fennel.
In the mouth, the wine is mainly fresh, enveloping and well supported with soft parts. In addition, the wine is balanced by the lively and precise tannins. Examples of taste sensations are those of blackberries, blueberries and finally a touch of cranberry.
The Valpolicella Classico Superiore “Maghi” is a vertical wine of great class. Logically, it is suitable for many different food combinations. But it goes especially well with firm, long-cooked meat & game.
“We came to us via ‘appassimento’ , lightly dried grapes. Thus: higher concentration of smell and taste. Also: three years aging in barrel. And that also adds a penny or three in the bag. Violin Schools. Chocolate bitters with truffle. Roasted Nut Scenario. Blackberries in vanilla puff pastry. A proof of anise. Fennel suspicion. A variety of blackcurrant liqueur. Spices in rows. But beware: then come the acids. Inserting, zipping, spinning and free. Violin Schools. Chocolate bitters with raisins. Cherry Pie. Blackberries in puff pastry covered with pastry cream. Blackcurrant liqueur. Spices in rows. But beware: then come the acids. Inserting, zipping, swaying and free.”