Varvàra
- Robert Parker Wine Advocate Bewertung: 93
- Falstaff Bewertung: 91
- Gambero Rosso Bewertung: gamberorosso_2r
- James Suckling Bewertung: 93
The name Varvàra is in honor of Baroness Varvàra Wrangler, wife of Count Ugolino della Gherardesca and great-grandmother of Count Federico Zileri Dal Verme, the current owner.
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Attributes
Producer:
Castello di BolgheriYear:
2020Appellation:
Bolgheri DOCCategory:
Red wineRegion:
ToskanaLand:
ItalyVariety:
CuvéeCharakter:
kräftig, dicht, gehaltvoll -
Complete description
Vintage Description:
Here's a quality, easy-to-drink blend of Cabernet Sauvignon, Merlot and Cabernet Franc. The wine is integrated and smooth with no rough spots. Black fruit, pressed rose, earth and spice are carefully woven together. All elements are in place, and the wine is available at a very attractive price point. (Monica Larner - Robert Parker's Wine Advocate, 29th Jul 2022)wine:
wine title:
Varvàrawine description:
The name Varvàra is in honor of Baroness Varvàra Wrangler, wife of Count Ugolino della Gherardesca and great-grandmother of Count Federico Zileri Dal Verme, the current owner.country:
Italyregion:
TuscanyProducer:
Castello di BolgheriCategory:
Red wineWeincharakter:
intense & opulentappellation:
Bolgheri DOCGlass:
BordeauxPremiumglass:
Bordeaux Grand CruIdeal serving temperature (°C), from:
16Ideal serving temperature (°C), up to:
18Ideal drinking maturity (years after harvest) from:
3Ideal drinking maturity (years after harvest) up to:
9food recommendation:
, Venison steak with sweet condiments, Wild boar ragout, Roast wild hare with sweet condiments, Roasted pluck (Liver, ...), Pork asian styl (sweet-sour, Curry, ...), Lamb in hot and spicy sauce, Roast duck/goose breast - sweet condim., Beef in hot and spicy sauceGrape variety:
CuvéeSäurewert (g/l):
5.3Ageing:
Aged for 12 months in barriques and 500 liter barrels.Ernte:
Handpicked grapes, selected again before the destemming.Alcohol level (%vol):
14.5year:
2020Önologe:
Alessandro Dondi & Federico Zileri dal Vermevineyard:
Vineyard are placed on hill at 70m over the sea level. Oriented to the sea, full sun from the morning to the evening.produced amount:
70 000Soil:
Calcareous-clay soil: 58% sand, 27% clay, 15% silt, pH. 8Residual sugar:
dryVine training:
Planting density of 6,500 vines/haResidual sugar (g/l):
0.7Rebsorte(n):
60% Cabernet Sauvignon, 20% Merlot, 17% Cabernet Franc, 3% Petit VerdotErtrag:
7.5 t/haVinification:
Long fermentation and maceration in temperature-controlled stainless steel tanks with regular delestage (flooding the cap).Grape variety abbreviation:
CS, CF, ME, PV
