Coffele Valpolicella 2024
Coffele Valpolicella is a refined, organic red wine produced by Azienda Agricola Coffele Alberto, a historic family-run winery based in the medieval center of Soave, Italy. While primarily famous for their white Soave Classico, the family expanded into the Valpolicella DOC in 2003 with the purchase of a 6-hectare estate in the hamlet of Campiano.
The winery is led by siblings Alberto and Chiara Coffele, who emphasize "traditionalist" winemaking and environmental sustainability. They are notable for being the first organic certified winery in the Soave Classico area, a philosophy they extend to their Valpolicella production by avoiding chemical herbicides and fertilizers.
Wine Description
Grape Varieties: A traditional blend typically consisting of 75% Corvina, 15% Corvinone, 5% Rondinella, and 5% Molinara.
Aroma: The nose is intense and full of fruit, characterized by sour black cherries, blackberries, and ripe red cherries, with subtle hints of balsam, spice, and a light herbaceousness.
Palate: Described as highly structured yet delicate and harmonious. It features refreshing acidity that balances the alcohol, with dense yet fine tannins.
Finish: The wine is noted for having a long, persistent, and "salty" finish.
Technical Details: The grapes are exclusively hand-harvested in October. Fermentation occurs in steel barrels for 10-12 days, followed by approximately four months of aging in steel to preserve the wine's fresh, fruity character. It typically has an alcohol content of 12.5% ABV.
Food Pairing
The fresh acidity and moderate structure of Coffele Valpolicella make it a highly versatile "food wine":
First Courses: It pairs perfectly with "important" first dishes such as pasta with meat sauce or traditional Italian rice dishes and vegetable soups.
Meats: Complements a variety of white and red meats, including roast chicken, burgers, and game.
Local Specialties: Ideal with Venetian cured meats, salami, and traditional dishes like liver alla veneziana.
Seafood: Due to its balanced structure, it can even pair well with certain fish dishes like cod or pike in sauce.
Coffele Valpolicella is a refined, organic red wine produced by Azienda Agricola Coffele Alberto, a historic family-run winery based in the medieval center of Soave, Italy. While primarily famous for their white Soave Classico, the family expanded into the Valpolicella DOC in 2003 with the purchase of a 6-hectare estate in the hamlet of Campiano.
The winery is led by siblings Alberto and Chiara Coffele, who emphasize "traditionalist" winemaking and environmental sustainability. They are notable for being the first organic certified winery in the Soave Classico area, a philosophy they extend to their Valpolicella production by avoiding chemical herbicides and fertilizers.
Wine Description
Grape Varieties: A traditional blend typically consisting of 75% Corvina, 15% Corvinone, 5% Rondinella, and 5% Molinara.
Aroma: The nose is intense and full of fruit, characterized by sour black cherries, blackberries, and ripe red cherries, with subtle hints of balsam, spice, and a light herbaceousness.
Palate: Described as highly structured yet delicate and harmonious. It features refreshing acidity that balances the alcohol, with dense yet fine tannins.
Finish: The wine is noted for having a long, persistent, and "salty" finish.
Technical Details: The grapes are exclusively hand-harvested in October. Fermentation occurs in steel barrels for 10-12 days, followed by approximately four months of aging in steel to preserve the wine's fresh, fruity character. It typically has an alcohol content of 12.5% ABV.
Food Pairing
The fresh acidity and moderate structure of Coffele Valpolicella make it a highly versatile "food wine":
First Courses: It pairs perfectly with "important" first dishes such as pasta with meat sauce or traditional Italian rice dishes and vegetable soups.
Meats: Complements a variety of white and red meats, including roast chicken, burgers, and game.
Local Specialties: Ideal with Venetian cured meats, salami, and traditional dishes like liver alla veneziana.
Seafood: Due to its balanced structure, it can even pair well with certain fish dishes like cod or pike in sauce.
Description
Coffele Valpolicella is a refined, organic red wine produced by Azienda Agricola Coffele Alberto, a historic family-run winery based in the medieval center of Soave, Italy. While primarily famous for their white Soave Classico, the family expanded into the Valpolicella DOC in 2003 with the purchase of a 6-hectare estate in the hamlet of Campiano.
The winery is led by siblings Alberto and Chiara Coffele, who emphasize "traditionalist" winemaking and environmental sustainability. They are notable for being the first organic certified winery in the Soave Classico area, a philosophy they extend to their Valpolicella production by avoiding chemical herbicides and fertilizers.
Wine Description
Grape Varieties: A traditional blend typically consisting of 75% Corvina, 15% Corvinone, 5% Rondinella, and 5% Molinara.
Aroma: The nose is intense and full of fruit, characterized by sour black cherries, blackberries, and ripe red cherries, with subtle hints of balsam, spice, and a light herbaceousness.
Palate: Described as highly structured yet delicate and harmonious. It features refreshing acidity that balances the alcohol, with dense yet fine tannins.
Finish: The wine is noted for having a long, persistent, and "salty" finish.
Technical Details: The grapes are exclusively hand-harvested in October. Fermentation occurs in steel barrels for 10-12 days, followed by approximately four months of aging in steel to preserve the wine's fresh, fruity character. It typically has an alcohol content of 12.5% ABV.
Food Pairing
The fresh acidity and moderate structure of Coffele Valpolicella make it a highly versatile "food wine":
First Courses: It pairs perfectly with "important" first dishes such as pasta with meat sauce or traditional Italian rice dishes and vegetable soups.
Meats: Complements a variety of white and red meats, including roast chicken, burgers, and game.
Local Specialties: Ideal with Venetian cured meats, salami, and traditional dishes like liver alla veneziana.
Seafood: Due to its balanced structure, it can even pair well with certain fish dishes like cod or pike in sauce.
