Description
The northern Italian village of Valpolicella, near Verona, is famed for its iconic, decadent Amarone – the country’s most opulent (and most expensive) red wine. But, if you’re looking for a sumptuous alternative that doesn’t break the bank, try Poggio al Lago crafted with the region’s ‘Ripasso method.
Poggio al Lago was given a second fermentation on the dried grape skins used for Amarone (hence Ripasso or re-passing) making it deeper, richer and more intense than standard Valpolicella.
This luscious masterpiece is crafted at the award-winning Cantina Negrar estate by talented winemaker Daniele Accordini. He works closely with small, local growers to source the finest grapes available.
The result is a seductively smooth red with oodles of rich, deep cherry and Valpolicella’s signature zip of freshness. A great match for pasta, game meats or mature cheeses. Open early and decant.
